Lumpia Shanghai Recipe Filipino: The Crispiest You’ll Ever Make!

Lumpia Shanghai, the undisputed king of Filipino party appetizers! These crispy, savory spring rolls are a staple at every celebration, from birthdays to holidays, and for good reason. They’re incredibly delicious, relatively easy to make, and always a crowd-pleaser. But let’s be honest, sometimes homemade lumpia can be a little… underwhelming. Soggy, bland, or falling apart are common complaints. This recipe banishes those issues, guaranteeing perfectly crispy, flavorful lumpia that will have everyone begging for more. Get ready to become the lumpia master of your family!

Why This Recipe Works

This isn’t just another lumpia recipe; it’s a meticulously crafted formula designed for guaranteed success. Here’s what sets it apart:

• The Perfect Meat Mixture: We use a combination of ground pork and ground beef for a richer, more complex flavor. The addition of finely chopped vegetables like carrots, onions, and water chestnuts adds texture and subtle sweetness.
• Secret Ingredient for Flavor: A touch of soy sauce, oyster sauce, and sesame oil elevates the umami and depth of the filling, making it incredibly addictive.
• Binding Power: An egg acts as a binder, holding the mixture together and preventing it from crumbling during frying. Breadcrumbs help absorb excess moisture, ensuring a crispy exterior.
• Rolling Technique: Precise rolling is key to preventing the lumpia from bursting open during frying. We’ll guide you through a foolproof method for tight, secure rolls.
• Frying Temperature: Maintaining the correct oil temperature is crucial for achieving that golden-brown, crispy perfection without burning.

Ingredients

• Ground Pork: 1 pound
• Ground Beef: ½ pound
• Lumpia Wrappers (Spring Roll Wrappers): Approximately 50, thawed
• Carrot: 1 medium, finely diced
• Onion: ½ medium, finely diced
• Water Chestnuts: ¼ cup, finely diced (optional, but recommended for texture)
• Garlic: 3 cloves, minced
• Egg: 1 large, beaten
• Breadcrumbs: ½ cup
• Soy Sauce: 2 tablespoons
• Oyster Sauce: 1 tablespoon
• Sesame Oil: 1 teaspoon
• Salt: 1 teaspoon, or to taste
• Black Pepper: ½ teaspoon, or to taste
• Vegetable Oil: For frying
• Optional Dipping Sauce: Sweet chili sauce, banana ketchup, or a mixture of soy sauce, vinegar, and garlic.

Instructions

1. Prepare the Filling: In a large bowl, combine the ground pork, ground beef, diced carrot, diced onion, diced water chestnuts (if using), minced garlic, beaten egg, breadcrumbs, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well with your hands until all ingredients are thoroughly combined.
2. Assemble the Lumpia: Place a lumpia wrapper on a clean, flat surface with one point facing towards you (like a diamond). Place about 1-2 tablespoons of the meat mixture horizontally across the center of the wrapper, leaving about ½ inch of space on each side.
3. Roll Tightly: Fold the bottom point of the wrapper over the filling, tucking it in tightly. Fold in the left and right sides of the wrapper towards the center.
4. Seal the Roll: Continue rolling the lumpia tightly away from you until you reach the top point. Moisten the top point with a little water to seal the roll completely. This prevents the filling from spilling out during frying.
5. Repeat: Repeat steps 2-4 until all the filling is used. Keep the rolled lumpia covered with a damp towel to prevent them from drying out.
6. Heat the Oil: In a large, deep pot or wok, heat about 2-3 inches of vegetable oil over medium heat. The oil should be hot enough to sizzle gently when a small piece of wrapper is dropped in (around 350°F or 175°C).
7. Fry the Lumpia: Carefully add the lumpia to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 3-5 minutes per side, or until golden brown and crispy.
8. Drain and Serve: Remove the lumpia from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9. Serve Immediately: Serve the lumpia hot with your favorite dipping sauce.

Tips for Success

• Don’t Overfill: Overfilling the lumpia wrappers can cause them to burst during frying. Stick to 1-2 tablespoons of filling per wrapper.
• Roll Tightly: Tight rolling is crucial for preventing the lumpia from falling apart. Make sure to tuck in the sides and seal the roll well.
• Maintain Oil Temperature: If the oil is not hot enough, the lumpia will absorb too much oil and become soggy. If the oil is too hot, the lumpia will burn quickly on the outside while the inside remains uncooked. Use a thermometer to monitor the oil temperature.
• Fry in Batches: Overcrowding the pot will lower the oil temperature and result in soggy lumpia. Fry in small batches to maintain a consistent temperature.
• Use Fresh Wrappers: Old or dry lumpia wrappers are more prone to tearing. Use fresh, pliable wrappers for best results.
• Make Ahead: You can assemble the lumpia ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to keep them covered with a damp towel to prevent them from drying out. You can also freeze them for longer storage (see storage instructions below).

Storage Instructions

Refrigerating Cooked Lumpia: Cooked lumpia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Microwaving can make them soggy.

Freezing Uncooked Lumpia: To freeze uncooked lumpia, lay them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2-3 hours, or until solid. Then, transfer the frozen lumpia to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Fry directly from frozen, but you may need to increase the cooking time slightly.

FAQ

Can I use different meats? Yes! You can substitute ground chicken, turkey, or even shrimp for the pork and beef. Just adjust the seasonings accordingly.

Can I add more vegetables? Absolutely! Feel free to add other vegetables like green onions, celery, or bell peppers to the filling. Just make sure to chop them finely.

My lumpia wrappers are tearing. What should I do? This usually means the wrappers are too dry. Try wrapping them in a damp towel or lightly spritzing them with water before using them.

Can I bake the lumpia instead of frying them? Yes, you can bake them for a healthier option. Preheat your oven to 400°F (200°C). Brush the lumpia with oil and bake for about 15-20 minutes, or until golden brown and crispy, flipping halfway through.

What dipping sauces go well with lumpia? Sweet chili sauce, banana ketchup, soy sauce with vinegar and garlic, and sweet and sour sauce are all popular choices.

Conclusion

With this recipe and these helpful tips, you’re well on your way to creating the most delicious and crispy Lumpia Shanghai you’ve ever tasted! So gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with this classic Filipino favorite. Enjoy!