Filipino Lumpia Shanghai
Filipino Lumpia, inspired by Chinese spring rolls, are delicate, crispy eggrolls made with ultra-thin wrappers and served with a flavorful dipping sauce. This dish, introduced to the Philippines through centuries of trade and cultural exchange, has become a beloved staple. Traditionally filled with pork and a mix of classic ingredients, our recipe offers plenty of substitutions to make it your own!
Ingredients
Filling
- 1 lb ground pork [2]
- 1 cup finely chopped carrots [3]
- 1/2 cup finely chopped green cabbage [3]
- 1/2 cup finely sliced green onions [3]
- 1 egg
- 1 tsp soy sauce [4] or more to taste
Optional Filling Additions
- 1/4 cup chopped parsley or cilantro optional
- 1 to 2 cloves garlic finely chopped, optional
- 1 fresh red chilies, finely sliced optional or more to taste
Assembling & Frying
- 1 to 2 pkg lumpia wrappers [4] 6 to 8 inches per side
- vegetable oil not olive oil
Sour Sweet Chili Dipping Sauce
- 1/2 cup vinegar rice or white
- 1/2 cup sugar or agave syrup
- 1 tbsp cornstarch
Culinary Spice Kit
- 1 pouch amchur, basil, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, cumin, white pepper, cinnamon, lemon oil, lime peel
Others
- oil
- salt & pepper
Instructions
Filling
- In a large BOWL, combine ground meat, chopped carrots, cabbage, green onions, garlic, optional chili, soy sauce, egg, and salt & pepper to taste. Mix until well incorporated.
- Cover and keep in the fridge for 1 hour. [5]
Assembling - Option 1 [6]
- Lay a lumpia wrapper flat on a clean surface, diagonal oriented.
- Place 1 tbsp of the filling near one corner of the wrapper. Shape the filling into a log.
- Fold the corner over the filling, then fold the sides in, and roll tightly to form a cylinder.
- Seal the edge with a dab of water. Repeat for all wrappers.
Assembling - Option 2 [6]
- Lay a lumpia wrapper flat on a clean surface, oriented like a square or rectangle (not diagonal).
- Place 1 to 2 tbsp of the filling near the edge of one side of the wrapper. Spread the filling evenly along that entire edge, shaping it into a thin, uniform log.
- Starting with the side that holds the filling, tightly roll the wrapper over the filling to enclose it.
- Continue rolling tightly all the way to the opposite edge, keeping the log shape intact.
- When you reach the other edge, dab a little water or beaten egg on the edge of the wrapper to seal it securely. Repeat for all wrappers.
Frying
- Heat oil in a deep pan over medium heat.
- Fry the lumpia in batches, turning occasionally, until golden brown and crisp (about 3-5 minutes per batch).
- Drain on paper towels to remove excess oil.
Sour Sweet Chili Dipping Sauce
- In a small POT, mix vinegar, sugar, and 1 tsp [7] Lumpia spices with 1/2 cup of water.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
- In a CUP, dissolve the cornstarch in 2 tbsp of water.
- Slowly add this slurry to the simmering sauce while stirring continuously.
- Let the sauce cook for 2-3 minutes until it thickens to your desired consistency.
- Remove the POT from the heat and allow the sauce to cool.
Serve
- Enjoy warm with a dipping sauce like sweet chili, vinegar with garlic, or banana ketchup.
Notes
[1] Alternatively, use ground poultry or beef.
[2] Good substitutes are:
- for carrots: parsnip, rutabaga, daikon, or beetroot.
- for green cabbage: kale, red cabbage, or bell pepper.