Lumpia Shanghai is a perfect appetizer and finger food for parties and festive dinners. These super crispy and crunchy egg rolls are packed with pork, carrots, celery, and onions and come with a sweet yet spicy dipping sauce that will have everyone sopping up every last morsel! If you’re a fan of egg rolls, you will love Lumpia Shanghai. Also known as Filipino spring rolls, they’re easy to make and worth all the effort. I love making them for a snack. And even with our gatherings being smaller this year, it’s fun to make these tasty egg rolls. After all, there’s little point in making that traditional large ham for the holidays when you can’t have everyone over. But pork is such a versatile and delicious ingredient, one that makes celebratory meals special no matter how big or small they are. And as this recipe proves, it doesn’t need to be gleaming in the middle of the table as a centerpiece. These will surely go noticed. So noticed, in fact, that they’ll disappear fast.
What is Lumpia Shanghai
So, what exactly is Lumpia Shanghai? Also called Lumpiang Shanghai, these Filipino spring rolls feature a filling of ground pork mixed with veggies like carrots, wrapped in a thin crepe and then deep fried. Lumpia was passed on to the Philippines by Chinese settlers from Fujian China, it has a basic resemblance to Chinese egg rolls. The wrappers for Lumpia Shanghai tend to be thinner than the traditional Chinese spring roll wrappers. Lumpia Shanghai also tends to be longer while spring rolls are fatter.
Ingredients
Lumpia Shanghai uses veggies you’ll easily find anywhere, and you don’t need to cook the filling before wrapping, a huge time-saver! If you can’t find the Lumpia Shanghai wrappers, spring roll wrappers should be easier to find. I’ve seen them at ordinary grocery stores like Walmart and Whole Foods. One word on Chinese celery. It has thin stems and the taste is slightly stronger than that of the fat stem celery you usually find in grocery stores. It is easier to chop and tastes slightly better, but you can totally use regular celery instead.
Cooking process
Chop ingredients
I prefer to chop ingredients by hand to better control the texture. Although you can totally use a food processor to mince the vegetables to save time. To mince the veggies with a food processor, combine the coarsely chopped celery, carrot, and garlic together and mince them into small pieces. And chop the onions separately to avoid over blending.
Mix the filling
Mix the filling ingredients in a circular motion using a spatula, until the meat feels sticky, so it binds together well. This makes the wrapping easier as the meat filling sticks together.
Prepare the wrapping station
You will need a flat surface to wrap the lumpia, a beaten egg to seal the wrappers, the filling, a tray for the wrapped lumpia, and a plate for the wrappers. I usually cover the wrappers with a few wet paper towels to prevent them from drying out.
Wrap and cook Lumpia Shanghai
While it does take time to make Lumpia Shanghai, it is so much fun and so easy, too. Wrap it with the kids, your partner, or your favorite people and enjoy your time. I recommend making a big batch ahead of time so you can freeze the uncooked spring rolls. This makes them instant-access for when that craving strikes or if anyone drops by.
Cook Lumpia in an Air Fryer
Some of you may want to try out your air fryer to cook Lumpia Shanghai, though I must tell you the crust will be tougher, and the filling will be drier. Unlike deep frying, which puffs up the layers of the wrapper to make a crispy texture, the air fryer will only char the outer layer and the inside will stick together. Should you have only an air fryer to work with, I highly recommend that you spray the spring roll wrappers with plenty of oil on both sides prior to wrapping, to help them crisp up better.
Afterthoughts
When you make Lumpia Shanghai with pork, you can transport your spirit and taste buds to your family during the holidays even if you can’t be with them. Wishing you and your loved ones a beautiful, safe, and healthy holiday season! Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
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Chinese BBQ RibsEasy Sticky Wings with Hot SauceChinese Deviled EggsGua Bao (Taiwanese Pork Belly Buns, 割包)Fresh Spring Rolls with ShrimpBarter-Worthy Spam Musubi
