Lumpiang Shanghai Recipe: A Filipino Favorite

Name: Lumpiang Shanghai Recipe: A Filipino Favorite
Ingredients: 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; MAGGI® Chicken Stock 2 tsp (10 g); White sugar 2 tsp (6 g); MAGGI® Oyster Sauce 1 tbsp (15 ml); Water, boiling 1/4 cup (60 ml); Spring roll wrapper 2 packs; 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

Brand

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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