Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia. When I thought of featuring lumpia recipe on Rasa Malaysia, I immediately thought Marvin, the author of the popular Filipino food blog Burnt Lumpia (no pun intended). In this guest post, Marvin explains the different types of lumpia and share his Lumpiang Shanghai recipe with us. Please welcome Burnt Lumpia.
Lumpiang Shanghai
Guest Writer: Burnt Lumpia
I couldn’t help but to giggle a bit when Rasa Malaysia asked me to be a guest writer for her blog–especially because she specifically requested that I write about the Filipino spring rolls known as Lumpia. Quite apropos, I thought, considering the name of my own blog “Burnt Lumpia.” Though I tried vigilantly to avoid any charring of any spring rolls for this post, the last one or two in my frying pan did set off the old smoke alarm, sometimes I can’t help myself…(get lumpia/lumpiang Shanghai recipe after the jump)
Generally speaking, lumpia is derived from the Chinese spring roll and can be a mixture of veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) rolled into a thin wrapper. More specifically though, lumpia can be found throughout the Philippines in a variety of forms.
– Lumpiang Sariwa refers to “fresh,” or un-fried lumpia that are filled with sauteed veggies and meat and wrapped in a thin, homemade crepe–as opposed to store-bought spring roll wrappers.
–Lumpiang Hubad, or naked lumpia, does not mean that you are to eat the spring roll buck-naked without your clothes on (although you can if you want), but instead refers to the lumpia filling being served without the wrapper.
–Lumpiang Prito is perhaps the most recognizable type of Filipino spring roll as it is the fried version most often seen on Filipino tables. Many types of fried lumpia are filled with ground meat and utilize a variety of vegetables to further extend the filling.
For all you Rasa Malaysia readers, I figured I’d provide a recipe for a type of fried lumpia called Lumpiang Shanghai. What makes Lumpiang Shanghai unique from other fried lumpias is that it is typically filled with few vegetables, if any at all, and comprised mostly of seasoned ground pork and served with a sweet and sour dipping sauce (hence the Shanghai in the name).
In addition, Lumpiang Shanghai are also usually thinner and smaller than its other fried counterparts. And because no fancy folding of the lumpia wrapper is required, Lumpiang Shanghai are also relatively easy to prepare–perfect finger foods for parties, I say!
My version of Lumpiang Shanghai features a filling of ground pork studded with garlic and ginger. And although my recipe makes about 50 lumpia, don’t feel like you have to fry all of them at once as they freeze very well for future use.
Makes about 50 lumpia/spring rolls
Ingredients:
1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
Method:
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).
Note:
- You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.
Related Posts:
- Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe
- Braised Pork Belly Recipe (Filipino Humba)
- Adobo Recipe
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{ 30 comments… read them below or add one }
YUM! Does anyone know how to make the wrappers?
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These look marvelous! I have a Filipino friend who make these and they are among my favorite treats!
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YUM!!!!
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This is a great idea! To have meat in the spring rolls. The reason why I don’t like egg rolls in the Chinese restaurants is because they are filled with (mostly tasteless) veggies! I think I will have to try your lumpiang shanghai recipe. Thank you.
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We are Chinese-Filipino and we love lumpia and of course lumpiang Shanghai. My mother has a lumpiang Shanghai recipe with ground chicken, chopped shrimp, some shredded carrot and chopped coriander leaves. I swear the conriander leaves make these lumpia so much more aromatic and tastier. Yummy! Your lumpiang Shanghai looks good, too!
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Fantastic post Marvin! You are inspiring me to take on the lumpia world! Must try your recipe! :)
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Ohh those look so good. When I lived in CA, I used to hit up a little hole-in-the-wall that made the best lumpia. I’ll have to try making them at home sometime.
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Great recipe Marvin!
I don’t know if the typical lumpia wrappers are available in the US (Filipino stores), but I remember seeing Ming Chai explain the different egg roll wrappers he found, and he loved lumpia wrappers because they fried perfectly and have a crackly crust when freshly cooked.
Add to your list of lumpia - lumpiang ubod, which uses heart of coconut palm, shrimp and pork, typically served fresh (not fried), with a dipping sauce of ground peanuts, minced garlic, and slightly sweet dipping sauce made of cornstarch, broth, soy sauce, and a tsp of sugar. Since ubod is hard to get (you have to wait for a coconut tree to crash, then cut it down till you get to the tender inner meat), you can substitute canned artichoke hearts.
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My friend in SanFo makes pork lumpia too. Your has ginger, I think I will like that! The ones I make are vegetarian, crispy spring rolls. You might try checking it in my blog.
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Hi Anna. You can find ready-made lumpia wrappers at the Asian grocery store. They should actually say “lumpia” on the label. Homemade wrappers are usually prepared for Lumpiang Sariwa, or unfried lumpia.
Thanks StickyGooey. Lumpia is everyone’s favorite treat;)
Thanks spryte.
Susan, these Lumpiang Shanghai are definitely a good change if you’re used to all-veggie egg rolls.
Thanks anonymous. I’ll have to try adding corriander leaves the next time.
Thanks Joey. These shanghai are super easy to make, so they are a good place for you to start in the lumpia world.
Hi Marc. These lumpiang shanghai are also easy to adapt to your own tastes, so you could probably recreate what you had in the restaurant.
Thanks Watergirl! I’m fairly certain we get typical lumpia wrappers pretty easily here. The difference I notice with lumpia wrappers vs. other wrappers is that lumpia usually fry up very smoothly with no bubbles in the wrapper. I’ve never had lumpiang ubod before, but it’s good to know that there’s a suitable substitute for the coconut palm hearts.
Hello momgateway. The ginger is definitely my favorite part of this lumpia. And your vegetarian sprinrolls look wonderful as well.
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Reading this blog while at work is dangerous as you are making me very hungry!!
I wish I could make Asian dishes…i’m horrible at it. I miss all the food from back home!
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My daughter loves spring rolls. I’ll have to give this recipe a try next time I make them. Thank you and Marvin for sharing this recipe.
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In Indonesia, we call lumpia too. The filling is bamboo shoot and shrimp and for course a bit kecap manis :)
Thanks for sharing the Filipino lumpia
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I never knew about lumpia. Looks great! Thanks for this great piece of info!
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One of my home favorites! Our recipe adds grated carrot and minced chives, and plenty of black pepper of course :) Served with sweet and sour (or a newer tradition– sweet chili sauce), it’s just heaven!
I totally recommend eating lumpia naked, though. Lol.
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i make mine with grated carrots and a bit of red bell pepper (throw them in the food processor)–but not with ginger.. hmnn.. gotta try it with the ginger.. i’m sure they’d make a huge difference.. thanks marvin!
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I love shanghai lumpia and am glad to know they are considered to be easier to make… and are you going to include a good home made sweet and sour sauce recipe? hint hint!
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we’re big lumpia fans and couple of suggestions for everyone out there:
-you can get lumpia wrappers or spring roll wrappers in asian supermarkets in the US. don’t ever use spring roll wrappers or dumpling wrappers, they’re too thick.
-we make ours with minced carrots, lots of garlic and minced water chestnuts (canned or use fresh jicama, if you can find it).
-our new favorite is mixing in chopped taro (dimsum style). yummy!
i’ve never put ginger. must try soon…
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losangelesdaze, you might think you’re horrible at cooking asian dishes, but this lumpia recipe is fairly easy.
You’re welcome, chuck!
Thanks Indonesia-Eats! I had heard that before about indonesian lumpia.
Thanks mycookinghut.
Hey Manggy! I recommend naked eating as well;)
Hi Jescel. The ginger does make a huge difference. I really like it in lumpiang shanghai.
Hi Foodhoe. I actually do have a homemade sweet and sour sauce that I totally forgot about here: http://burntlumpia.typepad.com/burnt_lumpia/2007/11/lumpia-sauce.html
Thanks anon. It seems that many others use carrot, I’ll have to add carrot next time as well.
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Thanks for the great recipe and write up Marvin! Those look delicious!
I’ve been known to eat a dozen of these amazing, crispy lumpia rolls of heaven! I sometimes think I must have been a Filipino in a previous life because I’ve been adopted by so many older Filipino ladies who feed me. :D
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Great job Marvin. I’m definitely all about the fried version.
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Awesome. I know these would disappear in a minute around here. Like the addition of raw shrimp to the pork a lot too!
LL
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Hi Rasa,
Since i stumbled on your site, I kept on coming back and tried some of your recipes. your site provides much information and tricks on how to prepare dishes.
I have listed below some of the signature filipino dishes that you might consider posting in your site:
1. Sinigang na Sugpo, Baboy or Baka
2. Laing
3. Sotanghon Guisado
4. Lechon Kawali
5. Inasal na Manok
6. Sitaw at kalabasa sa gata
7. Kinilaw
8. Nilagang Bulalo
9. Pinakbet
10. Mechado
11. Liempo
12. Halo-halo -dessert
13. Kare-Kare
14. Daing na Bangus
15. Beef Steak - filipino style
16. Dinuguan
17. Sisig
18. Crispy Pata
Hope that you would include these recipes soon! Thanks!
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IS THERE A PLACE THAT I CAN BUY LUMPIA WRAPPERS ON INTERNET.I LIVE IN
SOUTHERN KENTUCKY NO PLACE TO SHOP THANKS
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These are wrapped beautifully, like the way I do mine. But the fact that there is no inclusion of any vegetables whatsoever turns me off from this recipe. Seasoned well…. -some Finely minced vegetables imparts good flavor in Lumpia. Not to say that they’re not good, as I’ve never tried this recipe, but I usually have not liked any lumpia I’ve tasted that was overly meaty.
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I love fried lumpia, especially the one with meat in it. Yours looks really put well together. When I do mine, I only close off one end and leave the end open. It’s not too bad though, the filling never spills out.
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Hi, I tried this lumpia for my son high school graduation party. I made about 100 of them. I swear they were gone in 10 minutes. Great recipe. I alter it a lit bit. I just added more of everything except the egg and pork stayed the same. I will definately make again
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Rasa Malaysia replied:
Hi Diane - thanks for trying this recipe by Burnt Lumpia. I will let him know you loved the recipe.
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wow this recipe seems to be missing lots of ingredients. i am with other commenters that there should be minced veggies like carrots, water chestnuts, jicama, onions and even a bit of shrimp will make the filling so much better. also i’ve experimented with using ground chicken instead of pork and both are equally tasty
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I learned how to make Lumpia’s back in 1985 in Hawaii from a Filipino friend of mine. I use ground beef, french style green beans,shredded carrots,bean sprouts and minced garlic. I brown the beef along with the garlic. Add the carrots and french style green beans. Mix that all really well and lastly, I add the bean sprouts and let all the flavors marry. Then I cool the mixture on a baking sheet, then i get to rolling. I usually cook 50-100 at a time and freeze them 10-20 to a bag. I shop at the Piggly Wiggly and my awesome store manager lives near and Asian store and buys Lumpia wraps by the case and stocks them in our store for me because i live no where near an Asian store. I cannot eat a chinese eggroll but I can tear up some Lumpia’s :)
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Rasa Malaysia replied:
Adena - thanks for your comment and your recipe! :)
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Adena Forren replied:
You are welcome,I love to learn when it comes to food :)
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Love lumpia! My Mom always cooks this whenever we have an occassion. It’s always a favorite! They’re best if served as soon as they’re cooked. Unfortunately, I’m living about an hour from my Mom’s now, does anyone know how to keep them from getting soft while transporting them? Or What we should avoid doing so it stays crispier longer?
Thanks, Kat
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