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5 from 1 vote

Lumpiang Shanghai

Lumpiang shanghai is a deep-fried Filipino appetizer made of giniling (ground pork) and a thin egg crêpe. Lumpiang Shanghai is the most basic lumpia in Filipino cuisine, and it is often smaller and thinner than other lumpia variations.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Asian,, Filipino
Keyword: Filipino Food,, Filipino Style,, Giniling, Lumpia
Servings: 4 people
Calories:

Equipment

Ingredients

  • 1 pound ground chicken or pork
  • 1/2 cup green onions, finely chopped
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1 medium carrot, peeled and shredded
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 20 pieces spring roll wrappers
  • canola oil

Instructions

  • Combine the ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper in a mixing bowl and mix thoroughly.
  • Separate wrappers into individual sheets and lay on a flat working surface.
  • Place roughly 1 heaping tablespoon of meat mixture on the wrapper's lower end, closest to you.
  • Fold the bottom of the wrapper over the filling and roll tightly into a 3/4-inch thick log. To completely seal the wrapper, dab a dab of water around the remaining edge.
  • Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
  • Heat about 2 inches of oil in a pan over medium heat. Cook lumpia in batches for 3 to 4 minutes, turning on sides as needed, or until golden brown and crisp and meat is cooked through.
  • Remove from the oil with a slotted spoon or tongs and drain on a wire rack put over a baking sheet. Serve with sweet and sour sauce or banana ketchup right away.