Lumpiang Shanghai
Filipino Spring Rolls
Krizell•Sep 11, 2024
Lumpia, the Filipino take on Chinese spring rolls, is a beloved menu item that’s always a hit. Originating from Fujian, China, and brought to Southeast Asia by traders between the 7th and 13th centuries, lumpia has been adapted by Filipinos over time. The classic filling typically features pork or beef mixed with a variety of vegetables, all wrapped in a thin pastry and deep-fried to a crispy, golden brown. It’s often served with a dipping sauce such as sweet chili sauce, vinegar, or Jufran, a popular Filipino ketchup. Once you start, it's hard to stop at just one!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
In a large bowl, combine the filling ingredients and mix well. To check the seasoning, fry a spoonful of the filling and adjust as needed before rolling.
Roll the lumpia: Place a portion of the filling at the edge of the wrapper closest to you. Shape the filling with your fingers, then roll the wrapper away from you, tucking as you go. Adjust the filling to make it as round as possible, and seal the edge with an egg wash. If you don’t have an egg, use water mixed with a bit of cornstarch.
Feel free to cut the lumpia with scissors to desired length depending on the size of lumpia wrapper used.
Fry the lumpia: Heat enough oil to cover at least 2/3 of the lumpia. Fry them over medium to medium-high heat for 2-3 minutes on each side, or until golden brown. Let them cool on a rack or a paper towel-lined plate to drain excess oil.
