There’s a line that goes, there’s no Pancit Canton in Canton, nor Lumpiang Shanghai in Shanghai. Regardless of the misnomer, the lack of authentic Shanghai origins should never stop anyone from enjoying a good Lumpiang Shanghai.
Lumpiang Shanghai, more commonly known as Spring Rolls, are deep-fried “dumpling logs.” Made of ground pork, shrimp, and veggies, the resulting mixture is put on Lumpia wrapper. It’s then rolled and fried until crisp and golden brown. Commonly served with sweet and sour sauce for dipping, Lumpiang Shanghai is popular as finger food, or with rice. A mix of savory flavors and crisp textures, it’s one dish that’s always welcome, whether it be a fancy party, a fiesta, or an everyday meal. This is one Binalot (wrapped) dish that’s sure to please.
Recipes for Lumpiang Shanghai vary, depending from household to household. The one I’m sharing here is our family’s version. Sometimes, I tweak this recipe as well by adding chopped shiitake mushrooms, but for this particular entry, I’m doing the purist version.
Lumpiang Shanghai v. 1 August 2007
- 250 g ground pork
- 100 g shrimp, peeled and chopped
- 1 onion, chopped
- 1/3 c shredded carrots
- 1/3 c shredded jicamas
- 1 egg
- 2 Tbsp soy sauce
- Lumpia / Spring Roll wrapper
- Mix together pork, shrimp, onion, carrots, jicamas, egg and soy sauce.
- On one lumpia wrapper, drop a small amount of the mix. Using a spoon, form the filling into one long cylinder.
- Roll the wrapper tightly, completely encasing the meat.
- Fry over medium heat until golden brown.
Lumpiang Shanghai freezes well! After wrapping, lay the cylinders inside a freezer safe container, placing a sheet of wax paper or cling wrap in between layers. When cooking, fry slowly under low to medium heat to ensure that the insides are cooked. No need to defrost.