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crispy classic filipino lumpia shanghai

Crispy Classic Lumpia Shanghai

A favorite Filipino food, this lumpia recipe shines with a pork and beef mix and very few simple ingredients. I recommend reading the full recipe before beginning. This recipe makes about 50 lumpias.
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Course: Appetizer, Snack
Cuisine: Filipino
Keyword: appetizer, beef, egg roll, lumpia, party food, pork, shanghai, snack, spring roll
Prep Time: 1 hour 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Servings: 50 pieces
Calories: 94kcal

Equipment

  • Deep thick-bottomed pot for frying
  • Spider Ladle
  • deep-fry thermometer (I highly recommend using this to get a uniform and beautiful golden fry)
  • wire cooling rack Must be ELEVATED several inches from the table so the steam escapes and the wrapper stays crisp.
  • Brush for brushing the sealing
  • sharp knife or scissor cut lumpia into 3-4" pieces
  • big glass bowl to mix ingredients
  • small bowl
  • food processor optional to mince
  • light moist towel to keep the wrappers moist
  • paper towels blot the oil
  • Parchment Paper
  • wide baking sheet to place the lumpia on and pre-freeze

Ingredients

  • 1 lb ground pork or chicken/shrimp
  • 1 lb ground beef not more than 80% lean
  • 1 carrot - mince
  • 4 cloves minced garlic OR 2 tsp garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional for more flavor
  • Salt and pepper to taste
  • ¼ tsp onion powder
  • 40 lumpia or spring roll wrappers I highly recommend Filipino lumpia wrappers and they should be very thin. You may want to try a few to find your favorite. My brands are Menlo (the kind I used for this recipe) and Tropics.
  • High heat Oil avocado, peanut, or vegetable. Avocado is very high heat tolerant and works very well.
  • Sweet chili sauce or sawsawan for dipping
  • water and cornstarch for sealing the wrapper

Instructions

Prepare the Filling

  • In a bowl, combine the ground pork and beef, finely chopped carrots, and minced garlic.
    1 lb ground pork, 1 lb ground beef, 1 carrot - mince, 4 cloves minced garlic OR 2 tsp garlic powder
  • Add seasonings: Mix in the soy sauce, oyster sauce (if using), onion powder, and season with salt and pepper to taste.
    2 tablespoons soy sauce, 1 tablespoon oyster sauce, Salt and pepper to taste, ¼ tsp onion powder
  • In a small bowl mix the water with cornstarch so you have the sealing mix ready. 1:1 ratio
    water and cornstarch

Roll the Lumpia

  • Prepare the wrappers: Separate the lumpia wrappers carefully to avoid tearing. Have the moist paper towel on top of the wrappers so they don't dry out.
    40 lumpia or spring roll wrappers
  • Spoon about close to 2 tablespoons of the meat mixture onto the wrapper, two inches up from the bottom edge. Shape the filling into a thin log, 1.5 inch in diameter.
    how to roll lumpia shanghai
  • Fold the wrapper: Start by folding the bottom edge over the filling, then fold the sides inward (or leave them exposed), and roll tightly upwards like a burrito. Use the cornstarch mix to brush and seal the edge.
    You can cut the piece in half to make 3-4" long pieces.
  • Be sure there are no holes, wrap snugly, and if the ends are exposed, have the meat all the way to the ends so the wrapper is just not loosely by itself.
    how to roll lumpia shanghai
  • Place the lumpia in between parchment paper, on the baking sheet, to avoid sticking.
  • Repeat until all the filling is used up.

Freeze the Lumpia

  • Place the lumpia in the freezer for at least 20 minutes but not more than 30 minutes. This creates a better, crispy wrapper.

Fry the Lumpia

  • Heat the oil: In a deep pan or wok, heat at least 3 inches of high heat tolerant oil over medium-high heat to 365 F. The oil should be hot but not smoking. Use your thermometer!
    High heat Oil
  • Fry in batches: Carefully place a few lumpia rolls (straight from the freezer) into the hot oil, ensuring not to overcrowd the pan. Fry until they’re golden brown and crispy, turning occasionally (about 3-5 minutes).
    fry lumpia in oil
  • Remove with the spider ladle. Quickly blot with paper towel and set on the elevated wire cooling rack.

Serve

  • Serve right away as soon as cooled, alongside a dipping sauce like sweet red chili sauce or sawsaw, a vinegar-based dipping sauce.
    Sweet chili sauce or sawsawan
    dipping lumpia in sawsawan sauce
  • If putting on a buffet table, stand them upright or leaning and with paper towels in between. Do not cover and do not stack. Be sure they are completely cool before grouping them together on a platter.
    crispy classic filipino lumpia shanghai

Notes

Serving Suggestion: Sweet Chilli Sauce dip, Sawsawan dip, and rice on the side.
    • Pan sear some filling to taste it before rolling, so you can adjust the salt if you like. Keep in mind, dipping sauces are salty so no need to over season the lumpia.
    • Test and taste your first batch and watch the oil temp. The oil has to stay in range of 350-375.
    • I did not add variations for this recipe. To be authentic and classic, this lumpia shanghai doesn't veer to far away from this recipe.
    • Do not add fresh onion, they have too much moisture.
Summary of Tips - 
Use Onion Powder and not fresh onion to lessen the moisture.
Keep in Mind: This Lumpia Shanghai recipe is easy and simple with few ingredients. The home frying on a stove as opposed to special fryers, make the recipe more technical. It may take a little practice, but you can do it!
Work on the roll. Keep it tight. Keep the filling to the end and roll slowly. Don't forget to seal the roll. Uniformity will create the best lumpia. Use a scissor for each and roll the lumpia between your hands for beautiful consistency and cylinder shape.
Work on the Oil Temp: Clean, fresh oil is best and keep an eye on the temperature to achieve golden brown (not dark brown) wrappers and meat that reaches 160 F. I recommend to not reuse this oil. I like peanut oil as it is a high temp tolerable oil. 
Freezing: Freeze away! Use an airtight seal container. Use parchment or wax paper to keep pieces from touching and sticking too much. When ready to eat, do not thaw. Just heat the oil accordingly and gently place in the pan to fry. Do not use freezer burnt, crystalized pieces. 
Transport: Lumpia needs to cool and be crispy from the cooling rack before placing in a serving tray and transporting. Use parchment paper to create many layers between the lumpia and add some paper towel. This keeps the lumpia more crispy for transporting. Ensure space and plenty of ventilation. The cover of the serving tray should be well vented. Even a cardboard box without lid and a few paper towels on top works great. 
 

Nutrition

Nutrition Facts
Crispy Classic Lumpia Shanghai
Amount per Serving
Calories
94
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
62
mg
3
%
Potassium
 
52
mg
1
%
Carbohydrates
 
0.1
g
0
%
Fiber
 
0.01
g
0
%
Sugar
 
0.01
g
0
%
Protein
 
3
g
6
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
3
mg
0
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.