Oh, I remember this funny joke in the Philippines when foodies hear “Lumpiang Shanghai.”
Whenever we have food gatherings, my friends will always say, leave some for me to take home!
Believe it or not, it’s funny, but not surprising, because Lumpiang Shanghai is like a tiny bundle of happiness that adds joy to every family gathering.
It’s the go-to Filipino finger food, and guests always ask for a take (my guests actually). So whenever I include this on our food list during occasions, I always make sure to add extra pieces for the takeout.
But here’s the thing – you don’t need to wait for the next family event to enjoy Lumpiang Shanghai. Next time you’re cooking up some veggies, why not add a side of Lumpiang Shanghai? It’ll make your meal complete and add a delicious twist to your usual fare!
Wondering how to do it? Well, let me share with you these easy steps on how to make your own Lumpiang Shanghai.
Trust me, I do this weekly. I often have these stored in my freezer, ready to cook!
Where to Buy Lumpia Wrapper?
Here in the Philippines, it is easy to grab some of those lumpia wrappers from the local market. You can also find them in grocery stores.
And, you can also make one at home! If you are the type of home chef that wants to use everything from scratch, you can make your own lumpia wrapper at home using only two ingredients!
Yes, just two ingredients – water and flour! All you have to do is mix them into a smooth batter, spread a thin layer on a hot pan, and voila! Your homemade lumpia wrapper is ready to roll. It’s a fantastic way to add that extra personal touch to your Lumpiang Shanghai.
Lumpiang Shanghai Ingredients
- Ground pork: Adds savory flavor and a satisfying texture to the filling.
- Carrots: Brings a subtle sweetness and vibrant color to the Lumpiang Shanghai.
- Celery: Provides a refreshing crunch and a hint of herbal notes to enhance the overall taste.
- Garlic: Infuses the filling with a rich, aromatic flavor, adding depth to each bite.
- Onion: Contributes a sweet and savory taste, complementing the other ingredients.
- Eggs: Acts as a binding agent, ensuring the filling holds together and cooks to perfection.
- Oyster Sauce: Introduces a umami-rich, savory flavor that enhances the overall taste profile.
- Salt and Pepper: Seasoning essentials that balance and elevate the flavors of the entire dish
How To Prepare The Lumpiang Shanghai Filling
Prep Your Ingredients
Finely chop garlic and onion.I used a food processor to chop or grate carrots quickly.Dice celery into small pieces.Crack eggs into a bowl.
Combine in Mixing Bowl
In a bowl, mix ground pork, chopped garlic, chopped onion, processed carrots, diced celery, and beaten eggs. The food processor does wonders for an even texture.
Season with Oyster Sauce, Salt, and Pepper
Add oyster sauce generously, then season with salt and pepper. Mix thoroughly to ensure every bit is seasoned just right.
Blend it Well
Ensure all ingredients are thoroughly blended, creating a harmonious mixture.
Let it Rest
Allow the filling to rest for a few minutes. I put the mixture in the chiller for at least 1 hour to let everything sit. This short break lets the flavors meld for an even more delightful taste.
Ways to Cook Lumpia
Cooking Lumpia is like diving into a delicious adventure, and there are different ways to make these little bites of joy super tasty. Let’s check out some cool methods:
Deep-Frying
Let’s kick it old school! Heat up some oil, throw in your Lumpia, and watch the magic happen. They sizzle and dance in the hot oil until they’re all golden and crispy. It’s that perfect crunch that makes your taste buds do a happy dance.
Pan-Frying
If you’re in the mood for something a bit lighter, go for the pan-frying route. Toss your Lumpia in a pan with a splash of oil, and let them cook until they’re golden and crispy on every side. It’s like finding the sweet spot between the classic deep-fry and a healthier choice.
Air-Frying
Feeling a bit modern? Time to try the air fryer! Pop your Lumpia in there, and they come out crispy without taking a deep oil dive. It’s like the light and breezy version – still crispy, but with less oil. Plus, it’s kind of like cooking in the future, which is always fun!
How To Keep Lumpiang Shanghai Crispy?
Wrap It Right for the Crunch
Getting that awesome crunch in your Lumpiang Shanghai is all about how you wrap them up. Imagine each roll as a little present for your taste buds. To keep them crispy, make sure you wrap them up tightly – no loose ends or gaps. This careful wrapping is like tucking your Lumpia into a cozy blanket, keeping out any moisture during cooking. It not only looks good but plays a big role in making your dish perfectly crispy.
Heat Up the Oil
Before you start frying, make sure your oil is good to go. Think of this step as the warm-up before the crunch party. When your Lumpia jump into that hot oil, it’s like they’re getting a golden tan. The hot oil forms a protective layer, sealing in all that crispiness. Test it by dropping a tiny piece of wrapper in – if it goes ‘sizzle’, you’re on track. Hot oil ensures your Lumpia get the best headstart for that delicious crunch we all love.
Don't Overpack the Pan:
Imagine your frying pan is a dance floor and each Lumpia is a dancer. To keep the dance smooth, don’t overcrowd the pan. Cooking in batches is like giving each Lumpia its own turn in the spotlight. Overloading leads to a sad dance floor – uneven cooking and potentially soggy Lumpia. Take it slow, cook in little groups, and you’ll have a plate full of evenly crispy dancers.
Serve Right Away for the Ultimate Crunch:
Now, when those golden and crispy rolls are ready, don’t wait. Serve them up right away. It’s like a race against time because the longer they wait, the less crispy they might become. It’s like the party is happening right there in the pan, and everyone should join in right away. So, grab a plate, call your buddies, and enjoy the irresistible crunch of your freshly cooked Lumpiang Shanghai. It’s a crunchy party waiting to happen!
How To Store Uncooked Lumpia
Storing uncooked Lumpiang Shanghai is a smart move for planning ahead. Here’s a simple guide on how to store them:
Prep for the Fridge
If you’re not planning to cook your Lumpia right away, cover the uncooked rolls with plastic wrap or place them in an airtight container. This prevents them from drying out in the fridge.
Separate Layers
If you need to stack the uncooked Lumpia, use parchment paper between layers. This prevents them from sticking together, ensuring they stay in perfect shape for cooking.
Label and Date
It’s always a good idea to label the container with the date of preparation. This way, you can keep track of freshness and use them within a reasonable timeframe.
Freeze for Longevity
Store uncooked Lumpia in the freezer for longevity. Freezing helps maintain the quality of the ingredients and the wrappers. This is especially useful if you plan to cook them beyond a few days.
Use Within a Reasonable Timeframe
Aim to use your frozen uncooked Lumpia within a reasonable timeframe for the best results. While freezing preserves freshness, it’s still good to enjoy them within a timeframe that maintains their optimal quality.
How To Reheat Leftover Shanghai
Reheating leftover Lumpiang Shanghai is easy, and you can bring back that crispy goodness with a few simple steps. Here’s a quick guide:
Oven or Toaster Oven
Preheat your oven or toaster oven to around 350°F (180°C).
Place the leftover Lumpia on a baking sheet, ensuring they are not too crowded.
Reheat for about 10-15 minutes or until they become crispy and heated through.
Air Fryer
Preheat your air fryer to around 350°F (180°C).
Arrange the leftover Lumpia in the air fryer basket, making sure there’s space between each piece.
Air fry for about 5-8 minutes or until they achieve the desired crispiness.
Skillet or Pan
Heat a non-stick skillet or pan over medium heat.
Place the leftover Lumpia in the skillet, turning occasionally to ensure even heating.
Reheat for approximately 5-10 minutes or until they are crispy and warmed through.
Microwave (if in a pinch)
While not the best for maintaining crispiness, the microwave can be used for a quick reheating.
Place the Lumpia on a microwave-safe plate and cover them with a damp paper towel.
Microwave in short intervals, checking after each, to avoid overcooking. This method is more suitable for a softer texture.
Frequently Asked Questions
Yes, while pork is the traditional choice, you can also use ground chicken, beef, or a combination of different meats. Some recipes even use seafood like shrimp.
Yes, vegetarian versions can be made using tofu, mushrooms, and a variety of vegetables like carrots, cabbage, and bean sprouts as the filling.
Lumpiang Shanghai is commonly served with a sweet and sour sauce, banana ketchup, or a garlic-vinegar dipping sauce.
While often served as an appetizer or party food, Lumpiang Shanghai can also be part of a main meal, especially when served with rice and a vegetable side dish.
Lumpiang Shanghai
Ingredients
- 1 piece Carrots large (finely chopped)
- 2 pieces Celery (finely chopped)
- 6 cloves Garlic (minced)
- 2 pieces Onions large (finely chopped)
- 500 grams Ground Pork
- 1 piece Egg
- 3 tbsp Oyster Sauce
- 1/2 teaspoon Black Pepper (ground)
- 1/2 teaspoon Salt
- 32 pcs Lumpia Wrappers / Spring Roll Wrappers
- 500 ml Cooking Oil (for frying)
Instructions
If you have a food processor, dump all the vegetables (carrots, celery, onion and garlic) in the food processor, if none:
- Start by finely chopping or grating 1 large carrot.
- Chop 2 pieces of celery into small pieces.
- Mince 6 cloves garlic.
- Finely chop 2 pieces of onions.
- In a large bowl, combine 1 kg of ground pork with the chopped vegetables.
- Add 1 beaten eggs to the mixture.
- Stir in 3 tablespoons of oyster sauce for flavor.
- Season the mixture with salt and pepper to taste.
- Mix all the ingredients thoroughly until well combined.
- Place a tablespoon of the filling near one corner of the lumpia wrapper. Roll tightly halfway, fold the sides in, and continue rolling. Seal the edge with a dab of water with cornstarch mixture or a beaten egg to prevent it from opening during frying.
- Heat the oil to 350°F (175°C). If the oil is too hot, the lumpia will brown too quickly on the outside while the inside remains undercooked. If it's not hot enough, the lumpia will absorb too much oil and become greasy.
- Fry the lumpia in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.
- After frying, place the lumpia on a paper towel-lined plate or a wire rack to drain excess oil. This keeps them crispy.
- Serve Lumpiang Shanghai with your favorite dipping sauce, such as sweet chili sauce, vinegar with garlic, or ketchup.
Video
Notes
- Lumpiang Shanghai can be made ahead of time and frozen. Lay them out on a baking sheet to freeze individually before transferring them to a freezer bag. You can fry them directly from frozen; just add a few extra minutes to the frying time.
- You can customize the filling with different proteins like shrimp, fish, or tofu for a vegetarian option.
- If you’re new to wrapping lumpia, you might want to practice with a few wraps to get the hang of it. It’s important that the filling is well-distributed and the wrappers are sealed properly.
