lumpiang shanghai

Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.

Lumpia Recipe

lumpia wrapper

cooking oil

lbs pork

onion (minced)

carrots (minced)

garlic powder

black pepper

parsley (chopped)

salt

sesame oil

eggs

Combine all filling ingredients in a bowl. Mix well.

Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.

Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.

Remove from the pot. Let excess oil drip. Serve. Share and enjoy

https://www.youtube.com/watch?v=BIarUjm4U-0

This is a remake video of our very first lumpia recipe. This is an easy and basic version intended for beginners. Follow the step-by-step procedure to achieve the same result. 

You may also want to watch our other lumpia versions:

Lumpiang Shanghai https://youtu.be/Xm7kzBzXNzQ 
Noche Buena Lumpia https://youtu.be/pHi-o8Y41lQ
Fish Lumpia https://youtu.be/pe4dwAGhOcU

Here are the ingredients for this recipe:

1 1/2 lbs ground pork
2 pieces onion, minced
2 pieces carrots, minced
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 cup parsley, chopped
1 1/2 teaspoons salt
1 tablespoon sesame oil
2 eggs
50 pieces lumpia wrapper
3 cups cooking oil

Visit https://panlasangpinoy.com for more recipes

Panlasang Pinoy Lumpia Recipe Remake - Makeover of Oldest Lumpia Video

Lumpiang Shanghai are the ultimat appetizer! Golden, crunchy and filled with ground chicken, water chestnuts, and green onions, they&#039;re sure to be a party favorite!

Lumpiang Shanghai

chicken

green onions, finely chopped

(8 ounces) water chestnuts,

carrot,

garlic,

soy sauce

spring roll wrappers

canola oil

In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.

Separate wrappers into individual sheets and lay on a flat working surface.

Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.

Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.

Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.

In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through. 

Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.

https://www.youtube.com/watch?v=066Wvd2e0uw

Lumpia Shanghai filled with ground chicken, water chestnuts, carrots, and green onions. Golden, crunchy, and in fun bite-size, these Filipino meat spring rolls are addictive!

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How to Make Lumpiang Shanghai 

✅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

In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.

Separate wrappers into individual sheets and lay on a flat working surface.
Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.

Fold the bottom of the wrapper over the filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.

Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.

In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through. 

Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.

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#lumpiangshanghai #springrolls

You can&#039;t say no to just one lumpiang Shanghai. This recipe makes it easy to make at home and you&#039;ll be one step closer to tasting those crunchy little egg rolls.

Lumpia Shanghai (Crispy Filipino Spring Rolls)

neutral cooking oil (for frying)

lb pork

garlic

tbsp carrot (minced)

tbsp yellow onion (minced)

tbsp light soy sauce

¼ tsp ground pepper

Defrost and un-peel spring roll wrappers. Cover the peeled wrappers with a damp cloth to prevent drying out.

Combine all filling ingredients in a mixing bowl and mix thoroughly. Take ¼ teaspoon of the mixture and cook in the microwave for about ten to 15 seconds. Taste this piece to make sure your filling is properly seasoned. Adjust seasoning if necessary.

Place one spring roll wrapper on the surface. Add three tablespoons of filling and form it into a horizontal long along the bottom half of your spring roll wrapper. Leave about half to one inch of space from the edge to the filling.

Use your hands to form the filling into a log shape.

Take the bottom edge of the wrapper and fold it over the filling tightly. Continue to roll the wrapper upwards making a tight log.

At about two inches from the top, add a small amount of egg wash to the top edge of the wrapper.

Finish rolling it upwards and seal the roll tightly.

Using scissors or a knife, cut the roll into three pieces, about three inches long each.

In a heavy bottomed pot, add about two inches of oil and heat to 375 °F.

Carefully add the rolled lumpias into the oil and cook for about three to four minutes each batch. They should come out golden brown in color with a crispy outside layer. Using a thermometer, they should measure at least 165 °F for doneness.

Remove them from the oil and place on a paper towel and rack to remove excess oil.

Serve as soon as possible with a side of steamed rice and a sweet and sour dipping sauce.

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Lumpia Recipe

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Lumpia Shanghai (Crispy Filipino Sp...

Top 3 lumpiang shanghai recipes from across the web

The most viewed lumpiang shanghai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lumpia Recipe

Lumpiang Shanghai

Lumpia Shanghai (Crispy Filipino Sp...

The most viewed lumpiang shanghai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine