Lumpiang Shanghai (Filipino Spring Rolls)

These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection. With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion.

Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask? Well, the main difference is that it has more meat than vegetables in it unlike the other kinds of lumpia or spring rolls. Traditionally, ground pork is normally used as the main ingredient. But you can also use beef or mixed pork and beef or even chicken.

It is very seldom or really rare that you will attend a celebration, feast (Fiesta) or party in the Philippines without Lumpiang Shanghai being served. Even here in Germany, whenever we are invited to a Filipino party, it is one of the things you can be sure that is always present on the table. Germans are crazy about it too!

MAKE-AHEAD SPRING ROLLS

I remembered attending a friend’s party and she asked me to make these. Due to a busy schedule, I had to prepare them at home the night before.

That is another good thing about Lumpiang Shanghai, you can make them ahead, pack them in a container and freeze them.

Just remember to place paper towels or plastic/aluminum foil in between layers to prevent them from sticking together.

Then, when it is time,  you just deep fry them even when they are still frozen, that way they are really crispy, only make sure that they are cooked through.

LUMPIANG SHANGHAI RECIPE

What you will need:

• spring roll wrappers
• vegetable oil for frying

For the filling:

• 1/2kg ground pork
• a medium carrot
• 1 green bell pepper
• 1 medium onion
• 1/2 cup flour
• 1 stalk celery – or parsley (optional)
• 1 egg
• salt and ground pepper

HOW TO MAKE LUMPIANG SHANGHAI

1. Combine all ingredients for the filling a big bowl. Mix well using your hand or a big spoon. Set aside for at least 30 minutes to let the flavors blend.
2. Meanwhile, separate the wrappers carefully one by one. Cover them in damp kitchen or paper towel to prevent them from drying out.
3. In a small bowl, mix together 1 tablespoon of flour and 1/4 cup water. Use this to seal the wrapper together.
4. To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely.
5. Heat oil in a deep fryer or deep pan over medium heat. Deep fry on medium heat for 5-7 minutes or until golden brown.
6. Drain oil from the spring rolls by placing them on a plate lined with paper towels.
7. 

This recipe makes about 35 pieces of Lumpiang Shanghai which is probably good for 4-5 people if to be served with rice. Cut each piece into two if you will serve them appetizers.