Who doesn’t love Lumpiang Shanghai? You won’t find this dish anywhere in Shanghai, but it’s practically a staple in parties around the Philippines. It’s hearty and filling, but neatly contained in an edible package. I find that lumpiang Shanghai is great finger-food for large parties or gatherings. It’s a crowd-pleaser that you can fill with anything you like! You can also make these in large quantities and serve easily at pot-lucks.

Because of how yummy, simple, and popular the lumpiang Shanghai is, I knew it had to join my list of 12 Filipino Christmas Recipes. In the video below, I make a variation of lumpiang Shanghai that is easy and simple. Of course, you can add other ingredients like shrimp or singkamas. Feel free to switch this recipe up to please your vegan, Halal, or pescatarian guests!

For all of your kitchen and party needs, head on to Landers Superstore. They’ve got 4 branches all over Metro Manila so you can get everything you need in just one place. Check them out at:

Landers ArcoVia

Landers Balintawak

Landers Otis

Landers Alabang West

RECIPE

Ingredients (makes 20 pieces):

  • 1/2 cup minced carrots
  • 1/2 cup minced celery
  • 5 cloves of garlic minced
  • 1/3 cup minced red onions
  • 1/4 cup chopped kinchay or coriander
  • 350 grams of ground pork
  • 1 tsp of salt
  • 1 egg
  • 1 tsp sesame oil
  • 1 tsp black pepper
  • 1 egg to seal wrappers
  • 1 pack of lumpia wrappers

Instructions:

  1. Mix the pork, vegetables, salt, and egg into a bowl.
  2. Add sesame oil and black pepper.
  3. Mix until well-combined, or until the mixture forms a paste.
  4. Beat an egg in a bowl. This will be used to seal the lumpia wrappers.
  5. Place 1 heaping tablespoon of the pork mixture in one lumpia wrapper. Spread thinly and fold and wrap. Seal the edges with the beaten egg and set aside.
  6. Repeat until the mixture and wrappers are finished.
  7. Heat cooking oil in a pot up to 170 Cº. Deep fry the lumpia until golden brown, or for about 5-7 minutes.
  8. Remove the lumpia from the oil once golden brown and allow them to drain and cool on a plate lined with paper towel.
  9. Serve with either vinegar and chilli or garlic; banana ketchup; or sweet and sour chilli sauce.

Need a bit more help? Watch my video below to see how I do it. And try not to judge too hard on how I roll my lumpia! Just roll it the way you know best.

Try this recipe out and show me your photos! Tag me @erwan on Instagram or use the hashtag #TheFatKidInside so I can see them. I might just feature them on my stories!

Erwan Heussaff
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