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Lumpia Shanghai

Prep Time1 hour
Cook Time4 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Filipino Eggroll, Lumpia Shanghai, springroll

Ingredients

  • 4 garlic cloves finely grated
  • 1 tbsp minced ginger
  • 1 medium onion very finely chopped, about 1 cup
  • 2 medium carrots grated on the large holes of a box grater, about 1 cup
  • 4 scallions white and light green parts, very finely chopped
  • 1 cup cabbage very thinly sliced
  • 2 eggs 1 whole, 1 white and yolk separated
  • 1 pound ground pork can substitute ground chicken
  • 1 pound ground beef
  • 2 teaspoons kosher salt
  • 2 tbsp soy sauce
  • 1 teaspoon freshly ground black pepper
  • 2 11-ounce packages lumpia wrapper or spring roll shells Recommend Menlo Wrappers found in freezer section in Asian markets

Changes and optional ingredients

  • 1/4 pound raw shrimp, peeled and deveined Chop finely and add to ground meat mixture
  • 1/2 cup water chesnuts substitute 1:1 for grated carrots

Instructions

  • Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using a wooden spoon or your hands, mix until everything is evenly distributed.
  • In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.
  • In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You’ll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.

Notes

Vinegar-Soy Dipping Sauce:
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup soy sauce
2 garlic cloves, thinly sliced or finely chopped
1 Thai chile, thinly sliced
1 scallion, thinly sliced
Stir all ingredients together and decant into a small dish.