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Lumpiang Shanghai

Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced onion, carrots, and
spices with the mixture held together by beaten egg. It is of Chinese origin (originally called lunpia) and
was brought to the Philippines by Chinese immigrants from the Fujian province.

In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts (just like the
Pancit Bihon). It is best if combined with sweet and sour sauce but on some occasions Banana ketchup is
preferred.

I like Lumpiang Shanghai because I have been eating this dish since I was a child. There is a sense of
nostalgia every time I eat it. Another good thing about Lumpia is that you can store the uncooked pieces
in the freezer for weeks until needed. This Lumpiang Shanghai Recipe requires raw pork to be wrapped
before frying. There are other recipes that dictates for the pork to be cooked first before wrapping. This
is then fried at the end. This is a matter of preference; the choice is yours. This is best served with sweet
and sour sauce.

If you want another version of this dish, try our Spring Rolls Recipe.

Try this Lumpiang Shanghai recipe and let us hear your feedback.

Lumpiang Shanghai

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Prep time
15 mins

Cook time

10 mins

Total time

25 mins

This Lumpiang Shanghai Recipe will give a delicious crispy Filipino Lumpia dish that is best dipped in
sweet and sour sauce. It is what we call the Pinoy Egg Roll.

Author: Vanjo Merano

Recipe type: Main dish

Cuisine: Filipino

Serves: 8

Ingredients

2 lbs. ground pork

½ cup green onions

1 cup carrots

1 cup onion

2 eggs

2 teaspoon salt

2 teaspoons garlic powder

¼ cup parsley, minced

½ teaspoon ground black pepper

50 pieces Spring roll wrapper

3 to 6 cups cooking oil

Instructions

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green
onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to 1 1½ tablespoons of the mixture in a lumpia wrapper (for proper way, see video).
Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
Remove from the deep fryer and let the excess oil drip.

Transfer to a serving plate. Serve with sweet and sour sauce .

Share and Enjoy!

Vegetable Spring Roll

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Prep time

12 mins

Cook time

25 mins

Total time

37 mins

Author: Vanjo Merano

Serves: 5

Ingredients

2½ cups shredded cabbage

¾ cups carrots, julienned

3 cups bean sprouts, cleaned

2 tablespoons chopped green onions

2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon sesame oil

1½ tablespoon soy sauce

⅓ teaspoon ground black pepper

spring roll wrappers

1 egg, beaten
3 cups Cooking oil

Instructions

Heat a pan and then scoop about 1 to 1½ tablespoons of cooking oil.

When the oil becomes hot, saute the garlic and ginger.

Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.

Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.

Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.

Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable
mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the
other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the
end of the wrapper. Repeat this step until the veggie mixture is consumed.

Meanwhile, heat the cooking oil in a deep cooking pot.

When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the
cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.

Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.

Remove the fried spring rolls from the pot and place in a plate lined with paper towel.

Serve with your favorite spring roll dipping sauce.

Share and enjoy!

Nutrition Information

Serving size: 5

Filipino Chicken Macaroni Salad Recipe

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Prep time

10 mins

Cook time

35 mins

Total time
45 mins

Author: Vanjo Merano

Serves: 8

Ingredients

1 lb. elbow macaroni

1 lb. chicken

¾ cup light mayonnaise

1 (20 oz.) can pineapple tidbits, drained

¾ cup minced carrots

¾ cup raisins

1 cup shredded sharp cheddar cheese

¼ teaspoon garlic powder

4 cups water

Salt and pepper to taste

Instructions

Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil
the chicken for 25 minutes. Drain the water and let the chicken cool.

Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.

Cook the elbow macaroni according to package instructions. Drain and then set aside

In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from
the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.

Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss
thoroughly until the ingredients are well distributed.

Add the cheese. Gently toss.

Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.

Transfer to a serving plate.

Serve. Share and enjoy!

Nutrition Information

Serving size: 8