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Lumpiang Shanghai Recipe: A Filipino Favorite

Lumpiang Shanghai
Lumpiang Shanghai

Lumpiang Shanghai is a Filipino party staple that is sure to be a hit at any gathering. These crispy, 
savory spring rolls are filled with a delicious mixture of ground meat, vegetables and spices, making 
them a perfect appetizer or main dish for any occasion. Originating from Chinese cuisine, it has 
been adapted to suit Filipino tastes and is a favorite among both kids and adults.

Ingredients
Filling:
  • Ground pork 250 g
  • Ground back fat 100 g
  • Carrot, coarsely grated 1/3 cup (50 g)
  • Singkamas, coarsely grated 1/3 cup (50 g)
  • Garlic, minced 1 tbsp (7.5 g)
  • Onion, coarsely grated 2 tbsp (20 g)
  • Kinchay, chopped 1/4 cup (12 g)
  • Cheese, grated 40 g
Seasoning Mix:
  • MAGGI® Chicken Stock 2 tsp (10 g)
  • White sugar 2 tsp (6 g)
  • Prepared mashed potato, ¼ cup
  • MAGGI® Oyster Sauce 1 tbsp (15 ml)
  • Water, boiling 1/4 cup (60 ml)
  • Spring roll wrapper 2 packs
Sweet and Sour Sauce:
  • Water 250 ml
  • Vinegar 1 tbsp (15 ml)
  • Sweet catsup 1/4 cup (60 ml)
  • White sugar 1/2 cup (99 g)
  • MAGGI® Chicken Stock 2 tsp (6.66 g)
  • Black pepper, ground 1/4 tsp (0.58 g)
  • Slurry (1 part cornstarch, 1 part water) as needed
Preparation
  • 1
    Prepare the Filling. Combine the pork, pork fat, carrots, singkamas, garlic, onion, kinchay, and cheese.
  • 2
    Prepare Seasoning Mix. In a bowl, mix the MAGGI® Chicken Stock, white sugar, prepared mashed potato, and MAGGI® Oyster Sauce. Dissolve this in boiling water and cook until the mixture thickens like mashed potato.
  • 3
    Add the prepared Seasoning Mix to the Filling. Mix everything until well-blended.
  • 4
    Place 1 tbsp of filling on a spring roll wrapper, roll and seal with eggwhites or cornstarch with water.
  • 5
    Deepfry for 3-5 minutes over medium low heat or until golden brown and crisp.
  • 6
    Serve with sweet and sour sauce. For the Sweet and Sour Sauce, mix all the ingredients in a saucepan except for the slurry. Let the sauce boil then simmer for 2 minutes without stirring or until the vinegar's acidity evaporates. While simmering, thicken with slurry starting with 1 tbsp. Mix until the sauce is thick and coats back of the spoon. Serve with the fried spring rolls.

TIPS:

  • For a healthier option, air fry the lumpia in a preheated air fryer at 400degF (200degC) for about 20 – 25 minutes or until they are crisp and golden brown)
  • To prevent the lumpia from unraveling during frying, secure the end with a toothpick or use a small amount of flour-water paste to seal the edges.
  • Experiment with the filling by adding other ingredients like finely chopped shrimp, water chestnuts, or bean sprouts for added texture and flavor.
  • If you have leftover lumpia, you can freeze them before frying. Just place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
  • Lumpiang shanghai filling can double as Chinese meatballs.  Form filling into balls, deep fry till golden brown and serve with sweet and sour sauce.
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