Lumpiang Shanghai (Spring Rolls)


This dish is of Chinese origin, though it became quite popular in the Philippines. It is made up of ground pork or beef and shrimp, minced onions, shredded carrots and spices held together by a beaten egg, encased in a thin crepe skin called lumpia wrapper then deep fried.

1.5 lbs. lean ground beef

18 pcs. shrimp (peeled, deveined and chopped)

2 cups shredded carrots

1 cup minced onions

2 tsp. salt

1 tsp ground black powder

2 tsp. garlic powder

3 garlic cloves, minced

1/2 cup chopped parsley or cilantro

1 Chipotle pepper in adobo sauce

2 eggs, separated

1 bag of 11oz Wei-Chuan spring roll shells

3 cups cooking oil

1. Combine all first 10 ingredients plus 1 egg, mix very well to incorporate the flavor.

2. Wrap about 1 and 1/2 tablespoon mixture in a lumpia wrapper like in the picture below.

3. Fold on each end and use the second beaten fresh egg in sealing and pasting them.

4. Roll the bottom and top sealing with the egg mixture, using water won’t hold the shape during deep-frying.

5. Heat the cooking oil in a wide frying pan, then cut each piece of lumpia into seconds or thirds, and deep fry for 10-12 minutes and drain on a paper towel.
Sweet and Sour Sauce:

Combine 4 tablespoon brown sugar, 2 & 1/2 tablespoon ketchup, 1/3 cup vinegar and 1/2 teaspoon soy sauce in a small saucepan, stir until boiling slowly. Dissolve 2 teaspoons cornstarch in 5 teaspoon of water and pour into the boiling mixture, whisk with a whisker and turn off the stove, pour on a little glass cup.
As always, Masarap!!



8 Comments Add yours

  1. Thx, Little Chef for liking the Lumpiang Shanghai (Spring Rolls), how r u doing, let me check out your blog too!


  2. Thanks little Chef for liking the fruit of my labor, Lumpiang Shanghai (Spring Rolls), I just posted Home-made Red, Orange & Purple Fries, You might like preparing it, So good that I can’t stop nibbling on it!


  3. I was able to open it. Your blog is amazing. You have new and exciting equipments to bake you special bread and new way for me in cooking your salmon, i once saw it @ Bobby Flay’s. Inspiring!


  4. Thanks Chop Chomp Food for driving down my humble blog, unable to open your blog.


  5. Thanks Rini for liking this Lumpiang Shanghai. How are you?


  6. Thanks both to Comfort Delivered Home and King of Sinulog for Liking this Lumpiang Shanghai (Spring Rolls ).


    1. Thank you King of Sinulog for liking my simple post on Lumpiang Shanghai, I find your blog, very fascinating, May I ask if you’re based in Cebu, Philippines?


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