How to Make Lumpia Shanghai or Filipino Egg Rolls. This Lumpia Shanghai is a non traditional. Instead of adding celery, I replace it with bell pepper. The filling never spill and still very delicious.
For more Lumpia recipe try this:
How to make Lumpia Shanghai? Today, I am sharing with you how to make Lumpia Shanghai and I will show you as well a video on how to tightly wrap it.
Lumpia is a Filipino version of American egg rolls, only better... it is tastier and it is more packed with flavor. This is very famous in the Philippines and it is sold in any high and low-end Philippine restaurants. It is also ever-present in any Filipino parties. Before I will show you this recipe, I have to give you a warning; because Lumpia is a highly addictive viand and once you learn how to cook this, your friends will be asking you to bring it to their parties. So you better up your ante and gear up your patience because some people will bother you to bring some.
Another thing about Lumpia, is that it has so many versions and that you can customize the filling according to your liking. last night I made the pre cooked filling in my Easy Filipino Lumpia Recipe post. I also made a vegan version of this, which by the way I still have to post, and I made it the last time with the filling already pre-cooked. Whichever route you choose, the taste does not fail you. It is delicious each time.
So many people get intimidated making Lumpia but there is nothing difficult about it. All you have to do is slice the veggies and chop them and add the ground pork. Then the wrapping part of the Lumpia comes in, and it becomes a challenge; because the number rule of Lumpia is to tightly wrap it. IT HAS TO BE WRAPPED TIGHTLY OR, OIL SEEPS IN WHEN YOU FRY IT. So practice is your friend here. You just need a bit of perseverance on it and in no time, you will become a pro...
So many Filipinos around the globe make their Lumpia for various reasons... to share with friends, bring to a potluck or to simply share a Filipino food tradition. In my case, aside from showing off Lumpia to my colleagues, I make it all the time at home as a go-to food to save me whenever I am not in the mood to cook. Since it is very freezable I make tons of these and freeze them for future use. One particular example of this is in my post Leftover Turkey Noodle Soup .I made that soup so early in the morning and since I have my frozen Lumpia in the fridge, I just fried it as an extra meal for breakfast.
So how to do you make Lumpia?????? Fortunately, I made it easier for you BY MAKING THIS HOW TO WRAP YOUR LUMPIA VIDEO. It is less than 2 minutes so take a look at it.
How to Make Lumpia Shanghai or Filipino Egg Rolls plus VIDEO
- Yield: 40 Lumpia 1x
Description
This Lumpia Shanghai is a non traditional. Instead of adding celery, I replace it with bell pepper. The filling never spill and still very delicious.
Ingredients
- 1.41 lbs ground pork
- 1/2 cup yellow onion,finely chopped
- 1/2 cup carrot, finely chopped
- 1/4 cup chopped bell pepper
- 2 eggs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon sugar
- 1 pack TYJ spring roll wrapper.
- I used the round spring rolls wrapper too and still work out great. Just dip it in a warm water then put the filling and roll.
Instructions
- Mix all of the ingredients and let it sit in the fridge for an hour or overnight until ready to wrap.
- Deep fry Lumpia Shanghai, thaw or frozen.
When ready, wrap all of the Lumpia and line them in a flat cookie sheet and freeze. When the Lumpia are hard, transfer to a Zip Loc and freeze until ready to eat.
Notes
Fill the Lumpia thinly to make sure that the meat is cooked when you fry it.
ALWAYS SERVE HOT.
Taste test your lumpia by heating oil in a cooking pan and fry a small amount of the filling. Season according to your liking.
- Category: Appetizer
- Cuisine: Asian
HERE IS THE VIDEO FOR HOW TO TIGHTLY WRAP YOUR LUMPIA
You dont say to fry the meat and vegetables, drain and cool and fill the wrappers and roll. Do you. Not precook your meats/filling before making the lumpia?
★★★★★
Hi, KarenB. This is Lumpia Shanghai, so the filling is raw. In the instruction, I mentioned fill thinly,so that the filling will get cook when froze. Here is the Lumpia recipe which pre cooked the filling : https://theskinnypot.com/easy-filipino-lumpia-recipe/ and Lumpiang Togue recipe https://theskinnypot.com/how-to-cook-lumpiang-togue-how-to-make-mung-bean-sprout-spring-rolls/
These look like the exactly like the ones a friend of mine gives me every Christmas, she was born and raised in the Philippians. Truly the sweetest lady I’ve ever known. So, you don’t cook the meat prior to frying these? If not how long do you deep fry them and what temperature does the oil need to be. I can’t wait to try these. I may even surprise my friend by making her some as well...
Yes, the meat is raw, so you have to put a small amount of the meat mixture and spread it thinly on the wrapper. The temperature is about 350 F then fry it until golden brown. Good luck!
You must have to include how to make your own lumpia wrapper because there are places, (areas) where there's not an Asian store close by. I have my own lumpia wrapper recipe, but I want to see how you make your own.
One of the best dishes to pair with pancit! Love this recipe
★★★★★
I'm excited and afraid at the same time! My husband and I love lumpia, but if I have some in the freezer I'm going to eat them all the time! Great video by the way. Thanks for sharing the recipe and how-to!
★★★★★
Hahaahah, you're right these Lumpia can get addicting if you're not careful..