Fantastic finger food – Lumpiang Shanghai…
Also known as Springrolls, Lumpiang Shanghai derived from its name Shanghai, China. This Filipino appetizer is a staple in every Filipino occasion along with a variation of pancit (simply meaning noodles). It’s commonly prepared ahead of time stored in the fridge and fried immediately before serving.Jump to Recipe
The variations of Lumpia…
One of the common versions of Lumpiang Shanghai is meat-filled and vegetables wrapped in thin egg-crepe (Lumpia wrapper). other variations are fresh lumpia which is made of fresh vegetables, wrapped in thick egg-crepe, and served with peanut sauce on top. There’s also, Lumpiang Ubod, Lumpiang Tahong (mussels – personally my favorite), and other things.
Easy-to-do Lumpiang ShanghaiCourse: EntreeCuisine: Flavours of the PhilippinesDifficulty: Easy
Ground pork and vegetable lumpia.
500g Ground pork
2pcs. Carrots, finely chopped
2stalks Celery, finely chopped
1pc. Shallots, finely chopped
4cloves Garlic, finely chopped
Salt and Pepper, to taste
Oil, for frying
1tsp. Fish sauce
- Mix all the ingredients together and adjust the taste accordingly.
- Prepare the lumpia wrapper by separating it one by one.
- Scoop 1 Tablespoon full-on lumpia wrapper and roll. wet the end part to seal it.
- Store in the fridge and fry before serving it.
- Heat the oil in a pan and fry it. serve it with dipping sauce, ketchup, or sweet and sour.
- You can mix ground pork and beef.
- You can use sweet and sour sauce or catsup for dipping sauce.
Enjoy one of my favorite Filipino appetizers…
Lumpiang Shanghai is one of my family’s favorite dishes to prepare in every occasion. aside from it being easy to prepare, it’s everyone’s favorite to munch in while having a conversation with your relatives and waiting for the main course. Try it now and let us know how’d it go. I will be doing a series of different varieties of Lumpia, so stay tuned and follow us.
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