15 Best Filipino Lumpia Shanghai Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 best filipino lumpia shanghai recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Best Filipino Lumpia Shanghai Recipe

Lumpia Shanghai (Crispy Filipino Spring Rolls)

45 min

Spring roll wrappers, ground pork, soy sauce, carrot, egg

5.018

Hungry Huy

Lumpia Recipe

25 min

Ground pork, sesame oil, carrots, lumpia wrapper, eggs

5.08

Panlasang Pinoy

Lumpiang Shanghai

40 min

Spring roll wrappers, ground chicken, water chestnuts, soy sauce, carrot

3.8201

Kawaling Pinoy

Lumpiang Shanghai – Filipino Spring Rolls (Lumpia)

3 hr

Spring roll wrappers, shrimp, banana ketchup, ground pork, soy sauce

5.07

Kitchen Confidante

Lumpia Shanghai

1 hr 30 min

Spring roll, ground beef, ground pork, soy sauce, rice wine vinegar

5.02

Food52

Lumpia (Shanghai version)

1 hr 20 min

Spring roll wrappers, ground beef, ground pork, soy sauce, carrot

4.4128

Allrecipes

Lumpia Shanghai (Filipino Spring Rolls)

55 min

Spring roll wrappers, ground pork, soy sauce, hot sauce, chinese celery

5.05

Omnivore’s Cookbook

Filipino Lumpiang Shanghai Recipe

23 min

Ground pork, sesame oil, carrot, lumpia wrapper, eggs

No reviews

Speedy Recipe

Lumpia (Filipino Spring Rolls)

40 min

Vietnamese spring roll, ground pork, soy sauce, ginger, chicken bouillon

4.5240

Rasa Malaysia

The Best Filipino Lumpia Shanghai Recipe

1 hr 4 min

Spring roll wrappers, ground chicken, water chestnuts, soy sauce, baby carrots

5.01

Happy Feets and Paws

Lumpiang Shanghai (Filipino Egg Rolls)

1 hr 20 min

Spring roll, lumpia, banana ketchup, dipping sauce, ground pork

No reviews

Serious Eats

Lumpiang Shanghai (Filipino Spring Rolls)

50 min

Spring roll wrapper, ground pork, green bell pepper, carrot, egg

5.04

Foxy Folksy

Lumpiang Shanghai (Filipino Spring Rolls)

1 hr

Spring roll wrappers, ground pork, water chestnut, soy sauce, rolls

5.06

Manila Spoon

Lumpia Shanghai Recipe (Filipino Fried Spring Rolls)

30 min

Spring roll wrappers, oyster sauce, shrimp, ground pork, soy sauce

5.03

Riverten Kitchen

Vegan Lumpiang Shanghai (Filipino Spring Rolls)

45 min

Spring roll, soy sauce, carrot, plant based, sugar

5.01

The Foodie Takes Flight

15 Related Question Answers About Best Filipino Lumpia Shanghai Recipe

How do you make lumpia Shanghai stay crispy?

How do you make lumpia stay crispy? Lumpia is best served fresh out of the fryer, but you can also use a toaster oven to crisp up your lumpia again. This is a great option if you have leftover lumpia in the fridge.

What is the difference between lumpia and lumpia Shanghai?

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste.

What is the most popular lumpia in the Philippines?

How do you make lumpia Shanghai sauce?

Sweet and Sour Sauce

1. 1 cup water.
2. ¼ cup vinegar (see note 1)
3. 5 tablespoon sugar (use white or brown)
4. 2 tablespoon ketchup (for color)
5. 2 cloves garlic (grated or finely chopped)
6. 1 teaspoon Worcestershire sauce (see note 2)
7. 2 teaspoon soy sauce.
8. ½ teaspoon crushed pepper flakes (optional)

How do you make lumpia not soggy?

How do you keep lumpia from getting soggy? Use the paper towel to drain them, but don’t leave the paper towel in there while you transport. That will def make them soggy. And covering them keeps any steam (water moisture) from escaping, and that will make them soggy too.

What oil do you use to fry lumpia?

To fry your lumpia, heat about a quart of vegetable oil in a wok or high-sided sauté pan over medium heat (the oil should be at least three inches deep). Cohen says the most important aspect of frying lumpia is making sure that the oil is hot—really hot.

What is Filipino lumpia made of?

Is it better to freeze lumpia before frying?

You do NOT need to thaw frozen lumpia before frying.

In fact, it’s so much better when you fry lumpia frozen straight from the freezer. They are crispier and the flavor is locked in.

Why do most Filipinos love Lumpiang Shanghai?

A staple in many local celebrations, from weddings to fiestas, or even in regular dining setups, the lumpiang shanghai is loved by many, both Filipinos and foreigners, due to its crispy exterior and tasty filling, which many can customize based on their liking.

Why is it called lumpia Shanghai?

The name lumpiang Shanghai hints at the Chinese origin of lumpia, which first traveled to the Philippines with ninth-century Chinese traders. Rolls similar to lumpia are made throughout Asia—in China, they’re fried and called spring rolls (or egg rolls, in Chinese-American cooking).

What’s the difference between lumpia and spring rolls?

In the Philippines, spring rolls are called lumpia. They’re usually filled with pork and vegetables like cabbage and carrots, although some lumpia contain seafood. The wrappers are thinner than spring roll wrappers, and they’re pan-fried in hot oil until they’re crispy and flaky.

Is lumpia a Filipino or Indonesian?

Lumpia are Filipino and Indonesian adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former Spanish colonial era. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.

What is Shanghai sauce made of?

This sweet and sour sauce is the one I grew up with in Shanghai. It’s made with black vinegar, rock sugar, and generally served atop tender pork riblets.

What is lumpia sauce made of?

It is simply soy sauce, rice vinegar and granulated garlic it.

How do you make sweet and spicy sauce for lumpia?

INSTRUCTIONS:

1. In a small size saucepan, pour in water and vinegar. …
2. Add Ketchup, sugar, ginger, garlic and chili Pepper. …
3. Then, simmer the mixture for 5 minutes over low heat.
4. Add cornstarch slurry over the simmering sauce.
5. Finally, add a pinch of salt for seasoning.