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Lumpia Shanghai

Serves 4 to 6 Appetizer meat, Appetizers

Lumpia Shanghai

Lumpia Shanghai is a beloved staple at Filipino gatherings, a dish that embodies the festive spirit of any celebration. Its origins are deeply rooted in the Chinese influence on Filipino cuisine, yet it has evolved into a signature party appetizer in its own right. Wrapped in thin lumpia skins and fried to crispy perfection, these rolls are always a welcome sight on the buffet table, signaling that the festivities are in full swing.

The taste is a delicate balance of savory pork, sweet carrots, and aromatic garlic, all encased in a golden, crunchy shell. Each bite delivers a satisfying crunch followed by a burst of flavorful filling, seasoned simply with salt and pepper to let the ingredients shine. Lumpia Shanghai is best enjoyed hot from the fryer, often dipped in a sweet or spicy sauce, offering a delightful contrast to its rich, savory core.

Ingredients

  • 400 gground pork
  • 1carrot — minced
  • 30lumpia wrappers
  • 2 clovesgarlic
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Start by finely mincing 2 cloves of garlic and grating 1 carrot. The garlic should be chopped as finely as possible to ensure it distributes evenly throughout the filling. The carrot should be grated using the small holes of a box grater to achieve a fine texture that will blend seamlessly with the pork.
  2. In a large mixing bowl, combine 400 g ground pork, the minced garlic, and the grated carrot. Season the mixture generously with fine sea salt and black pepper to taste. Use your hands to mix everything thoroughly, ensuring the garlic and carrot are evenly distributed throughout the pork.
  3. Separate the lumpia wrappers and cover them with a damp cloth to prevent them from drying out. Take one wrapper and place it on a clean, flat surface with one corner pointing towards you, like a diamond shape. Spoon about 1 tablespoon of the pork mixture onto the wrapper, about 2 inches from the corner closest to you.
  4. Fold the corner over the filling, then fold in the sides snugly. Roll the wrapper tightly towards the opposite corner, creating a compact cylinder. Moisten the final corner with a bit of water to seal the edge. Repeat this process with the remaining wrappers and filling.
  5. In a deep frying pan or wok, pour enough oil to submerge the lumpia about halfway and heat it over medium-high heat. To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle and rise to the surface immediately.
  6. Carefully place the lumpia in the hot oil, seam side down, without overcrowding the pan. Fry them in batches if necessary. Cook until they are golden brown and crispy on all sides, turning occasionally. This should take about 3 to 5 minutes per batch, depending on the size of your pan.
  7. Once the lumpia are golden brown, use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate. This will help absorb excess oil and keep them crisp. Taste one and adjust the seasoning with more salt if needed.
  8. Serve the Lumpia Shanghai immediately while they are hot and crispy. They are best enjoyed fresh, with a dipping sauce of your choice, and shared with family and friends around the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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