Lumpia Shanghai or Filipino Spring Rolls are a classic Filipino treat. Lumpia Shanghai is the Chinese-influenced version of Lumpia in the Phillippines. If you have had Lumpia before with Banana, this recipe will be a different experience as it contains meat. It won’t be as sweet. Best way to describe these would be closer to a classic egg roll at your local Chinese restaurant.
This is classic street food in the Philippines. It’s perfect for snacking and pairing with your favorite sauce. We have a sweet chili sauce that goes perfectly with this recipe. However, it’s common for Filipinos to enjoy this treat with ketchup or even banana ketchup.
I show you how to make this dish using a neat hack to have perfect Lumpia every time. That’s why I call this the best Filipino Lumpia Shanghai recipe to date. I hope you think so too.
Ingredients
Chicken Mixture
- 1 lb ground chicken (you may also use ground pork, beef, or mixed)
- ¼ cup baby carrots, finely grated
- 2 tbsp minced garlic
- 2 tbsp white onion, finely chopped
- ¼ cup spring onions, finely chopped + some for garnish
- 2 tbsp water chestnuts, finely minced
- 1 tbsp extra virgin olive oil
- 1 tbsp toyo or light soy sauce (adjust to taste)
- ½ tsp Kosher salt (adjust to taste)
- 1 tsp ground black pepper (adjust to taste)
- 10 (8″x8″) lumpia or spring roll wrappers (I used the Menlo brand)
- 2-3 cups cooking oil (I used canola oil)
Egg Wash
- 1 large egg
- 2 tbsp drinking water, room temp
Items You’ll need
- Small storage bag
- Coffee cup
- Chopstick or thick skewer
- Deep medium-sized saucepan
- Silicone or wooden spatula
- Large bowl
- Measuring cups, bowls, and spoons
- Scissors
- Kitchen or cheesecloth
- Baking or cookie sheet
- Parchment paper
Instructions
Make the Chicken Mixture
In a large mixing bowl, combine the ground chicken, carrots, garlic, onion, spring onions, water chestnuts, extra virgin olive oil, toyo or soy sauce, salt, and black pepper. Mix until well incorporated. Refrigerate for 30 minutes to allow to firm up so the filling does not spread.
Separate the Lumpia Wrappers
Remove the wrappers from its packaging. The wrapper should come in one thick square pad. To separate, carefully peel the edge and work your way to the center. Then slowly pull it away from you ’til you reach the opposite end and the wrapper separates. Put the separated wrappers on a clean damp cloth to prevent drying out. Vacuum seal the leftover wrappers for later use.
Make the Egg Wash
In a small bowl, crack the egg and add some water. Mix well and set aside.
No-Mess Filling and Wrapping
For easy and no-mess filling and wrapping, you will need a small storage bag (as a piping bag), a coffee cup (for filling), and a chopstick or skewer (as a guide). Place the storage bag inside the cup keeping it wide open. Fill the bag with the chicken mixture. Lift the bag while pushing the mixture to the bottom. Twist to close and flip it upside down, then pinch the tip and cut a hole to the size of the filling you want. Then put it back in the cup until ready to use.
Wrapping the Lumpia Shanghai
Place a lumpia wrapper on a flat surface. Insert the chopstick under it with 2 inches of room closest to you. slowly squeeze the piping bag with the filling onto the wrapper with the chopstick as your guide to make a straight line. Then slowly roll the chopstick over the filling to cover it. Position the chopstick in front of the folded wrappers and slowly pull it towards you until a round shape forms and stop when you feel the wrapper tightens. Roll the lumpia and stop ¾ of the way. Brush the remaining wrapper with egg wash. Then continue rolling to seal. Place them on a parchment paper-lined baking sheet. Cover them with a clean damp cloth to prevent drying out. To keep the round shape, flip them over until they are ready to be fried. You may also vacuum seal some for later cravings.
Cook the Lumpia
In a deep medium-sized saucepan, heat some cooking oil over high heat. When the temperature reaches between 300-350° F (150-177° C) carefully lower the spring rolls (do not overcrowd). Cook for 3-5 minutes on all sides until golden. Toss them around for an even color. Then transfer the cooked lumpia on a paper towel-lined sheet. Garnish with more spring onions. Serve while warm with some steamed rice or eat them by themselves with some dipping sauce. Enjoy!
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I love your method of using the cup for the meat! It really is no mess!
It’s amazing. I'm an idiot and I could make it.