Lumpiang Shanghai

Yesterday was the annual Summerfest at the daycare my little daughter goes to. As was the custom, each child’s parents were asked to bring food that will be shared with the other attendees—potluck, in short. Since we were notified beforehand that we are not allowed to bring cakes (gasp! 😱), I thought of bringing a dish that was always popular in Filipino gatherings: lumpiang Shanghai.

The recipe I used is based on LILQTPINAY23’s recipe at, with my own twist. The dish was so well received (all 102 pieces I brought with me were gone in less than 10 minutes!) that I’m considering doubling the quantity next time 😉

Lumpiang Shanghai

Adapted from LILQTPINAY23

Makes 90-120 pieces, depending on size (I made 110)

3 tbsp vegetable oil

2 large onions, chopped

3 cloves garlic, crushed

1 1/2 kg ground meat (I used half pork and half beef; you can also use chicken)

5-6 large carrots, grated

1/2 cup chives, chopped (3-4 tbsp dried chives; you can also use green onions)

1 1/2 tsp black pepper

1 1/2 tsp garlic salt

1 1/2 tsp garlic powder

1 1/2 tsp soy sauce

150 g mung bean sprouts (togue in Filipino)

1 1/2 tsp sugar, or to taste (you can also use kecap manis instead)

90-120 spring roll wrappers

vegetable oil for deep-frying

  • In a large wok or deep frying pan, heat the oil over medium heat.
  • Sautee the onions and garlic until the onions become glassy.
  • Turn the heat to «high», then add the ground meat. Let the mixture cook, stirring occasionally, until the meat is browned (no more red/pink in the mixture).
  • Reduce the heat back to «medium», then stir in the carrots and chives.
  • Season the mixture with the black pepper, garlic salt, garlic powder and soy sauce.
  • Fold in the mung bean sprouts. Season with the sugar (or kecap manis) and let cook a couple more minutes.
  • Remove from heat and set aside until cool enough to handle.

Assembly and deep-frying

  • Place about a tablespoon of the cooled filling near one corner of each spring roll wrapper. Fold the side along the filling over the filling, tuck both ends in, and roll as tightly and neatly as possible. Moisten the still-exposed sides of the wrapper with water (or egg whites) to seal. Cover the finished finished spring rolls with plastic wrap to retain moisture. (They could also be stored in a container and frozen or refrigerated for cooking at a later date—just line each layer of spring rolls with plastic wrap to keep them from sticking together.)
  • Heat a deep frying pan over medium heat, add enough oil to a depth of at least 3 cm, and continue heating for 5 minutes. Slide 4-5 spring rolls (this depends on their size as well as the frying pan diameter; I was able to slide 8-10 rolls) into the hot oil. Fry the spring rolls for 1-2 minutes, until all sides are a nice golden brown. Drain the excess oil by placing the rolls on wire racks or on paper towels.
  • Serve with your favorite sauce. I served mine with Thai sweet chili sauce, but ketchup and barbecue sauces will also work just fine 😋

lumpiang Shanghai

All that is left of the lumpiang Shanghai I made yesterday: 8 out of 110… and they were left simply because I couldn’t fit them in the container I used to transport the rest in.

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