Lumpia shanghai is a popular Filipino appetizer or snack made from savory fillings wrapped in thin pastry and then deep-fried. It is said to have originated from the Chinese spring rolls that immigrants brought to the Philippines during the Qing dynasty. Today, lumpia shanghai has become a staple Filipino dish that can be enjoyed in homes, restaurants, and even street stalls. With its crispy wrapper, succulent filling, and flavorful dipping sauce, it's no wonder why this dish has become a favorite among people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
LUMPIA (LUMPIANG SHANGHAI) RECIPE BY TASTY
Lumpia are a traditional Filipino snack or appetizer (or even a main course) that have different variations. This version of traditional fried lumpia, called Lumpiang Shanghai, is made with a filling of ground pork mixed with onions, carrots, and water chestnuts that is stuffed into lumpia wrappers and fried until crispy golden brown. Don't forget your favorite sauce for dipping!
Provided by Betsy Carter
Categories Snacks
Time 1h30m
Yield 50 Lumpias
Number Of Ingredients 16
Steps:
- Add the carrots, onion, and water chestnuts to the bowl of a food processor. Pulse until the vegetables are finely chopped, but not ground into a paste.
- Transfer the vegetables to a large bowl with the ground pork, green onions, garlic, soy sauce, Knorr seasoning, sugar, black pepper, and egg. Stir with a fork until well combined; do not overmix. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Gently separate the lumpia wrappers from one another and cover with a damp towel to prevent them from drying out.
- Add the flour and water to a small bowl and whisk to combine, making sure there are no lumps.
- Assemble the lumpia: Scoop 5 tablespoons (52 grams) of the filling onto the center of a lumpia wrapper and shape into a horizontal line, all the way across the wrapper. Fold the bottom of the wrapper over the filling and start to roll tightly. Brush the flour paste on the top edge of the wrapper, then continue rolling to seal. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Cut each lumpia crosswise into 4 equal pieces.
- If desired, arrange the lumpia in a single layer on a baking sheet, making sure they are not touching each other. Freeze until solid, 2-3 hours, then transfer to an airtight container. The lumpia will keep in the freezer for 3-4 weeks.
- When ready to fry, pour 1 inch of canola oil into a large pot and heat over medium heat until the temperature reaches 375°F (190°C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
- Working in batches to avoid overcrowding the pot, add the lumpia to the hot oil and fry for 5-7 minutes, until golden brown. Transfer to the wire rack to drain and repeat with the remaining lumpia, allowing the oil to return to temperature between batches.
- Serve the lumpia with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
LUMPIA SHANGHAI
Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we'd crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.
Provided by Angela Dimayuga
Categories dinner, snack, finger foods, meat, project, appetizer, side dish
Time 1h15m
Yield 20 lumpia
Number Of Ingredients 14
Steps:
- Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.
- Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there's no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.
- In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)
- Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.
LUMPIA SHANGHAI
This is my own version of Lumpia. It took a while to perfect it with the help of a couple of co-workers from the Philipine's and a lot of tasters who gave me some input. I use a brand of lumpia wrappers called Simex. They can be found in most asian stores. I'm not sure of the count but it makes a lot. The wrappers are extremely thin and fragile. They can be very hard to get apart but if you are very gentle with them and don't tear them you will get great lumpia. Always keep the wrappers under a damp towel (the ones you have separated and the ones yet to go). Also keep a damp towel on the completed lumpia that are awaiting the fryer. This takes quite a bit of time so be prepared. Cook time and prep time are estimates.
Provided by CJAY8248
Categories For Large Groups
Time 1h50m
Yield 40 lumpia, 40 serving(s)
Number Of Ingredients 11
Steps:
- Separate wrappers. Keep under damp towels. Mix all ingredients together. Place about 1 Tblsp. of filling about 1 1/2" from edge of wrapper closest to you. Spread across wrapper to about 2" from the sides. Roll from filling side twice. Turn in sides and continue to roll until almost to the end. Moisten the last part of the wrapper with a little water, using your finger as a paint brush. Finish rolling and place seam side down on baking sheet lined with plastic wrap or foil. Continue in same manner until all rolls are made. Make sure to keep covered with damp towel. Deep-fry in hot oil, a few at a time until golden brown (about 3 minutes). Remove from oil and drain on paper towels. I always check one to make sure they are done and then go by that time and color. If making for party, you can cut in half with scissors before frying. Serve with sweet and sour sauce for dipping.
Nutrition Facts : Calories 41.4, Fat 2.5, SaturatedFat 0.9, Cholesterol 21.5, Sodium 100.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.8
Tips:
- Use fresh ingredients for the best flavor.
- Make sure the wrapper is not too thick, so that the filling can be tasted.
- Fry the lumpia until it is golden brown and crispy.
- Serve the lumpia with a dipping sauce of your choice.
- You can also bake the lumpia instead of frying it.
- If you are using ground pork, make sure it is cooked thoroughly before adding it to the filling.
- You can add other vegetables to the filling, such as carrots, celery, or green onions.
- If you are using bamboo shoots, make sure they are well-drained before adding them to the filling.
- You can use a variety of dipping sauces for the lumpia, such as sweet and sour sauce, chili sauce, or soy sauce.
Conclusion:
Lumpia Shanghai is a delicious and versatile dish that can be enjoyed as an appetizer or main course. With its crispy wrapper and flavorful filling, it is sure to be a hit with your family and friends. So next time you are looking for a new and exciting dish to try, give Lumpia Shanghai a try. You won't be disappointed!
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