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Filipino · Snacks

Lumpiang Shanghai

Non-vegMedium

Diet: Non-veg · High-protein

Lumpiang Shanghai is a Filipino dish. Keep rolls slim so the meat cooks before wrappers darken.

Prep
35 min
Cook
25 min
Total
60 min
Servings
6
Difficulty
Medium
Cuisine
Filipino
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lumpiang Shanghai. The photograph includes dipping sauce and garnish not included in this recipe.
The photograph includes dipping sauce and garnish not included in this recipe. Representative photograph of Lumpiang Shanghai. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Filling

Wrap

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fill · About 12 min

  1. Mix 500 g minced pork, 150 g carrots, grated, 100 g onion, minced, 1 egg, 20 ml soy sauce, ½ tsp pepper. Place a narrow line on each wrapper from 24 small spring roll wrappers, 30 ml water, fold sides, roll and seal with water.

Heat · About 12 min

  1. Heat 900 ml neutral oil to 170°C / 340°F in a deep pan less than half full.

    Check: The food must be hot through at 170°C / 340°F.

Fry · About 7 min

  1. Fry rolls in batches 5–7 minutes until golden and filling reaches 71°C / 160°F. Drain on a rack.

    Check: Look for this result: golden and filling reaches 71°C / 160°F.

Tips

  • Keep rolls slim so the meat cooks before wrappers darken.
  • Judge Lumpiang Shanghai by the texture and doneness signs in its steps. Your pan and heat affect how long Lumpiang Shanghai takes to cook.

Substitutions

  • Use minced chicken and check 74°C / 165°F.

Storage

  • Get perishable Lumpiang Shanghai into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lumpiang Shanghai within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lumpiang Shanghai to 74°C / 165°F, stirring or turning it for even heating. When Lumpiang Shanghai is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Lumpiang Shanghai one day ahead. For Lumpiang Shanghai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lumpiang Shanghai on the day of serving.

FAQ

What matters most when making Lumpiang Shanghai?

Keep rolls slim so the meat cooks before wrappers darken.

What can I substitute in Lumpiang Shanghai?

Use minced chicken and check 74°C / 165°F.

Can I prepare Lumpiang Shanghai ahead?

Prepare the measured ingredients for Lumpiang Shanghai one day ahead. For Lumpiang Shanghai, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lumpiang Shanghai on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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