Best Lumpiang Shanghai (Filipino Spring Rolls)

The scent of sizzling oil, the rhythmic chop-chop-chop of ingredients, the excited chatter around the kitchen table – these are the memories that flood back every time I make Lumpiang Shanghai. As a child, these crispy, savory spring rolls were more than just a dish; they were a symbol of family gatherings, celebrations, and shared love. My Lola (grandmother) would always have a mountain of them ready, and they’d disappear in minutes, leaving behind happy smiles and greasy fingers. I’m so happy to pass this tradition on and now my kids line up for them!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 8-10
• Yield: Approximately 50 spring rolls
• Dietary Type: Not specified

Ingredients

• 1 lb ground pork
• 250 g shrimp, minced
• 5 pieces shiitake mushrooms, rehydrated and chopped
• ½ cup water chestnut (singkamas), minced
• ¼ cup spring onion, minced
• 2 eggs
• 3 dashes sesame oil
• 2 tablespoons Knorr seasoning (Asian store)
• ½ teaspoon pepper
• Spring roll wrappers (lumpia wrappers)
• Vegetable oil, for frying

Equipment Needed

• Large Mixing Bowl
• Chopping Board
• Chef’s Knife
• Deep Frying Pan or Wok
• Tongs
• Slotted Spoon
• Paper Towel-lined Plate

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the ground pork, minced shrimp, chopped shiitake mushrooms, minced water chestnut, and minced spring onion.
2. Bind the Ingredients: Add the eggs to the mixture. These will act as a binder, holding all the ingredients together.
3. Season Generously: Add the sesame oil, Knorr seasoning, and pepper to the bowl. The Knorr seasoning adds a unique umami flavor that is characteristic of Filipino cuisine.
4. Mix Thoroughly: Using your hands or a sturdy spoon, thoroughly mix all the ingredients until well combined. Ensure that the seasoning is evenly distributed throughout the mixture.
5. Prepare the Spring Roll Wrappers: Lay out a spring roll wrapper on a flat surface. Keep the remaining wrappers covered with a damp cloth or paper towel to prevent them from drying out.
6. Fill the Wrappers: Place a small amount of the filling (about 1-2 tablespoons) in the center of the wrapper. The exact amount will depend on the size of your wrappers, but you want a log shape about 3-4 inches long.
7. Roll the Lumpia: Fold the bottom edge of the wrapper over the filling. Then, fold in the sides towards the center. Finally, tightly roll the lumpia away from you until you reach the end of the wrapper. Moisten the edge with a little water to seal the roll securely.
8. Repeat: Repeat steps 5-7 until all the filling is used. Arrange the rolled lumpia on a tray, making sure they don’t touch each other to prevent sticking.
9. Heat the Oil: In a deep frying pan or wok, heat about 2-3 inches of vegetable oil over medium-high heat. The oil is ready when a small piece of wrapper sizzles and floats to the surface immediately.
10. Fry the Lumpia: Carefully add the lumpia to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy lumpia.
11. Cook Until Golden Brown: Fry the lumpia for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
12. Drain and Serve: Remove the cooked lumpia from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
13. Serve Immediately: Serve the Lumpiang Shanghai hot and crispy with your favorite dipping sauce.

Expert Tips & Tricks

• Preventing Soggy Lumpia: Ensure the oil is hot enough before frying. If the oil isn’t hot enough, the lumpia will absorb too much oil and become soggy.
• Even Cooking: Fry the lumpia in batches to maintain the oil temperature.
• Crispy Texture: Don’t overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy lumpia.
• Make-Ahead Tip: You can assemble the lumpia ahead of time and store them in the refrigerator for up to 24 hours before frying. This is great for parties or gatherings.
• Freezing for Later: For longer storage, you can freeze the assembled lumpia. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag or container. Fry directly from frozen, adding a minute or two to the cooking time.
• Flavor Boost: Add a small amount of grated ginger to the filling for an extra layer of flavor.

Serving & Storage Suggestions

Serve Lumpiang Shanghai hot and crispy as an appetizer, snack, or side dish. They are traditionally served with sweet and sour sauce, but you can also use other dipping sauces like banana ketchup, chili garlic sauce, or even a simple soy sauce with vinegar and chili flakes.

Leftover fried lumpia can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Microwaving is not recommended, as it will make them soggy.

Cooked lumpia should not be left at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.6 kcal	N/A
Calories from Fat	N/A	63%
Total Fat	15 g	23%
Saturated Fat	5.1 g	25%
Cholesterol	126.8 mg	42%
Sodium	229.1 mg	9%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	0.7 g	2%
Sugars	0.8 g	3%
Protein	15.9 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the ground pork and shrimp with finely chopped tofu or a plant-based ground meat substitute. Add more vegetables like carrots, cabbage, and green beans.
• Gluten-Free Option: Use gluten-free spring roll wrappers. Check the label carefully to ensure they are made from gluten-free ingredients.
• Spicy Lumpia: Add a finely chopped chili pepper or a pinch of chili flakes to the filling for a spicy kick.
• Different Meats: You can use ground chicken, turkey, or beef instead of pork.
• Sweet Lumpia: For a dessert version, fill the wrappers with sweetened mashed bananas or a mixture of chocolate and nuts.

FAQs (Frequently Asked Questions)

Q: Can I use dried shiitake mushrooms instead of fresh?
A: Yes, you can use dried shiitake mushrooms. Just make sure to rehydrate them in hot water for at least 30 minutes before chopping and adding them to the filling.

Q: My lumpia wrappers are tearing. What can I do?
A: Make sure your lumpia wrappers are not too dry. Keep them covered with a damp cloth or paper towel while you’re working with them. If they are still tearing, you can lightly brush them with water before filling.

Q: How do I prevent the lumpia from sticking together while frying?
A: Don’t overcrowd the pan when frying the lumpia. Fry them in batches to allow them to cook evenly and prevent sticking.

Q: Can I bake the lumpia instead of frying them?
A: Yes, you can bake the lumpia for a healthier option. Brush them with oil and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and crispy, turning them halfway through.

Q: What is Knorr seasoning, and can I substitute it?
A: Knorr seasoning is a popular flavor enhancer used in Filipino cuisine. It adds a savory, umami flavor to dishes. If you can’t find it, you can substitute it with chicken bouillon powder or a combination of salt, pepper, and a dash of MSG (optional).

Final Thoughts

Lumpiang Shanghai is more than just a recipe; it’s a culinary hug that connects generations. I encourage you to try this recipe and experience the joy of creating these delicious spring rolls in your own kitchen. Don’t be afraid to experiment with different fillings and dipping sauces to create your own unique version. And most importantly, share them with loved ones and enjoy the memories you’ll create together! Pair these with some pancit or adobo for a full Filipino fiesta!