• wearegoodatthis

Can I Make Lumpia Shanghai (Filipino Egg Rolls)?

Updated: Nov 15, 2019


Lumpia Shanghai are Filipino egg rolls that you may not be familiar with. They are delicious and typically filled with ground meat >> veggies and fried until golden brown.


Lumpia Shanghai are long and skinny compared to egg rolls. You use spring roll wrappers for Lumpia Shanghai. I used egg roll wrappers because they were what was in the grocery store. Spring roll wrappers are different than egg roll wrappers. Spring roll wrappers are rice-based and egg roll wrappers are a little thicker and flour based. Both taste good when fried. Haha. :)


https://differencecamp.com/egg-roll-vs-spring-roll/



You can get them all made & ready to go in the frozen food aisle at most Asian grocery stores. We ate them growing up, but I did more eating than cooking of them (Haha. :) ), so this is one of my first attempts at making them.

I used these 2 recipes as a basis (from All Recipes and Kawaling Pinoy):

https://www.allrecipes.com/recipe/40351/lumpia-shanghai-version/


https://www.kawalingpinoy.com/lumpia-shanghai/


Traditionally, they are made with ground pork and sometimes bits of shrimp are added. They are also made with ground chicken and sometimes ground beef is in the mixture. I couldn't find ground pork, so I used ground chicken.


In the meat mixture, you add grated carrots, minced onions, soy sauce and sometimes minced garlic and other spices. One of these recipes called for white onions and the other for green onions. I put a little of both. You could use one or the other.


The part that I think is tedious and takes a long time is grating/shredding and cutting up the vegetables. I just bought pre-cut vegetables as a short cut. One of the recipes calls for 1 medium sized onion finely chopped; I just guessed how much pre-cut onion this was. Same for the other carrots and green onions. I just made the mixture to the ratios that I wanted it; you can do the same.


The fun part I really wanted to try was rolling the lumpia. :)



What I used:

- 8 oz. of ground chicken

- 1/4 cup of pre-cut carrots (I didn't measure too closely)

- You could probably get this at the salad bar.


- 1/4 cup of pre-cut onions (I didn't measure too closely)

- 1/8 cup of green onions (I didn't measure too closely)

- You can use either white onions or green onions or both.


- ~2 tablespoons of soy sauce

- You probably have soy sauce packets around if you don't have a bottle.


- salt and pepper

- egg roll wrappers (preferred: spring roll wrappers)

- vegetable oil (for frying)


Yield: 11 Lumpia Shanghai


Supplies: mixing bowl, plate (for rolling the lumpia -- the fun part), pot


I wrote this Steps/Instructions after this narrative version.


==

This amount of ingredients made 11 Lumpia Shanghai. I cooked 6 and put 5 in the freezer.


Typically, after you cut up all the vegetables, you mix them in raw with the ground meat and other ingredients.




Note: Because my pre-cut veggies were bigger than if I had grated them and finely chopped them, I sauteed them in some oil for 5-7 minutes to soften them. I knew the wrappers and meat would cook faster than the veggies. If I didn't do this,

then the veggies would have been uncooked or crunchy in texture (which may be fine with you). I used a pot to saute them, so I could use the same pot to fry them and have one less pot/pan for the dishwasher.





Making the Filling

Then I mixed my sauteed carrots and onions with the ground chicken, onions, green onions, soy sauce, salt and pepper. I mixed it together with my left-hand (took photos with my right-hand :) )





Rolling the Lumpia

Before I started rolling the lumpia, I turned the oil on at medium-high; you need at least an 1" or 1 1/2" of oil in the pot to fry them. I used the same pot that had I sauteed the carrots and onions in, so I wouldn't have an extra pot/pan for the dishwasher. I suppose you could use a shallow pan with some oil to fry them; you just have to flip them more.



I just used a plate to roll out the lumpia. You seal them with a little water when you are near the far edge of the wrapper.











I added some of the mixture to the part of the wrapper that was closest to me. About 1 1/2 or 2 tablespoons.


You only want them mixture to be about 1 cm or 1.5 cm wide.


You do not want to overfill the lumpia or else -- when the wrappers finish cooking, you will have uncooked meat or vice versa (if you wait for the meat to be cooked, then the wrappers will be burnt.)


I am not great at rolling lumpia, but it is fun! :)


Once you add the filling, fold edges in and then roll away from you.


Once you get to the end, put a little water down on the edge of the wrapper and seal it together. In the picture on the right, you can see the edge is wet with a little water. I was skeptical that water alone would keep them sealed (and thought an egg wash might be needed), but it worked!






I only fried 2 at a time. It took ~3-5 min. for them to become a nice golden brown.


Like I mentioned when I was learning about cooking empanadas,


https://www.wearegoodatthis.com/post/can-i-make-empanadas-cleaning-out-your-fridge






-- When you are frying things in general,

you do not want to put too many things in the pot or pan at once,

this will lower the oil temperature and make things soggy instead of nice and crisp.


For things that I fry, I typically pat things dry with a paper towel to get some extra oil out.


RESULT: Success! :)


We are good at this! They look really good and taste really good! They are a little thicker because of the egg roll wrapper (vs. spring roll wrapper), but like I said, it all tastes good fried. :)


It's pretty easy. It's the same as making a hamburger or meatloaf mix (just putting things in a bowl) and then you get the fun part of rolling the lumpia. It's an easy way to cook some international food at home. Even if you don't roll them well (like me), they still taste good. :) Haha, it was also a way for me to sneak in some vegetables (like carrots) that I wouldn't normally eat.


Give it a try! We are good at this!


Steps/Instructions are below the picture.



==

What I used:

- 8 oz. of ground chicken

- 1/4 cup of pre-cut carrots (I didn't measure too closely)

- You could probably get this at the salad bar.


- 1/4 cup of pre-cut onions (I didn't measure too closely)

- 1/8 cup of green onions (I didn't measure too closely)

- You can use either white onions or green onions or both.


- ~2 tablespoons of soy sauce

- You probably have soy sauce packets around if you don't have a bottle.


- salt and pepper

- egg roll wrappers (preferred: spring roll wrappers)

- vegetable oil (for frying)


Yield: 11 Lumpia Shanghai


Supplies: mixing bowl, plate (for rolling the lumpia -- the fun part), pot


Steps/Instructions:


1.) If you use pre-cut carrots and onions, saute them in some oil for 5-7 minutes to soften them.

-- If you cut/shred/mince your veggies, mix them into the meat mixture raw.


2.) Put a pot with some oil on medium-high while you are preparing and rolling the lumpia.

-- ~1" or 1 1/2" deep for the oil. If it is shallower, you will just have to flip them more.

3.) Mix sauteed veggies with ground chicken (or ground pork), green onions, with soy sauce, salt & pepper in a bowl with your hands.


4.) Add some of the mixture to the part of the wrapper that is closest to you.

-- About 1 1/2 or 2 tablespoons.

-- You only want them mixture to be about 1 cm or 1.5 cm wide.

-- You do not want to overfill the lumpia or else -- when the wrappers finish cooking, you will have uncooked meat or vice versa (if you wait for the meat to be cooked, then the wrappers will be burnt.)


5.) Fold in the edges and roll away from you.


6.) When you are near the far edge, apply some water to the wrapper then keep rolling to seal the lumpia.


7.) Fry in oil until golden brown (~3-5 min.)

-- Do not put too many in the pot at once or else this will lower the temperature of the oil and they will be soggy, not nice & crisp.

-- If desired, when they are done frying, pat them dry with a paper towel to get some extra oil out.


8.) Eat!


Give it a try! We are good at this!












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