Easy Lumpiang Shanghai – Filipino Spring Rolls

Last updated on May 9th, 2022 at 03:54 pm

Lumpiang Shanghai or Filipino spring rolls is a go-to staple dish at parties and other Filipino gatherings. It’s usually made of a kind of protein, some vegetables and seasonings rolled thin in a lumpia wrapper. Serve as an appetizer or can be eaten with rice.

Usually called a “labor of love”, this one is my easiest version to date, using bagged coleslaw as an alternative to chopping your vegetables.

My family (usually my grandma or her sisters) would make a ton of lumpia for special occasions. Growing up, my memories of this crunchy spring rolls dish will be the huge “kawa” (a wok-like shaped cooking tool, but bigger and has 2 ear handles instead of 1 long stem handle). I never made it myself until I moved to the U.S., because… well, I didn’t have a choice. I wanted to eat it, but I was never content with store-bought ones, so I learned to make them based on how I remember my grandmother making them.

Although you can sure find it being sold at an Asian store, once you make these yourself, despite the effort, I think it will be hard to go back to the store-bought. It will be worth it. Plus, your friends will thank you for bringing it to every.single.gathering. you go to. Yep, you’re welcome!

Try it and let me know what you think!

Print Recipe

Filipino Spring Rolls | Lumpiang Shanghai

Course: Appetizer, Main Course

Cuisine: Filipino

Keyword: filipino style, lumpia, spring rolls

Servings: 50 or so rolls

Author: Vanessa P

Equipment

• 1 big bowl for your lumpia mixture
• 1 wok/pot for deep frying
• 1 food chopper/processor optional

Ingredients

• 1 pound ground pork
• 1 onion, diced
• 2-3 cups Coleslaw mix, chopped to smaller pieces or you can shred 1.5 cups each of carrots and cabbage
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 2 tbsp cornstarch
• 1 egg
• 1 box lumpia wrapper
• small bowl of water for closing the wraps
• some salt for drawing moisture off the vegetables
• oil for frying

Instructions

• Sprinkle a good amount of salt on your vegetables (except the onions). Mix and let it sit for 5-10 minutes. Squeeze off excess moisture with your hands or with a kitchen cloth.
• Combine the vegetables it with the rest of the ingredients; Set aside.
• Meanwhile, carefully peel off and separate your lumpia wrappers and set up your assembly line.
• Wrap it up: Put a spoonful of the lumpia mixture on the lower end of your wrapper. Form it into a horizontal line leaving about 1/2 inch of space on each end. Gently press and roll once, then fold the sides towards the center. Then roll all the way, using water to pat and seal the end sides.
• Cut the rolls into 2-3 parts/piece.
• Heat your oil to medium-high and fry in batches until golden brown. Drain with strainer or paper towels.
• Serve with ketchup or sweet chili sauce.

Notes

• A good way to check your oil temperature is to dip a wooden handle or chopstick; Rapid bubbles will indicate that it’s ready.
• Wrappers can come in different sizes. The standard Filipino style is the round ones. Squares can also work, just make sure to leave spaces on both ends for easier sealing.
• You can play and switch the ingredients in this dish. Say, chicken instead of pork; broccoli, or sweet potatoes for veggies, etc. Please keep in mind that flavor and texture will vary on your ingredients switch.
• Freezer tip! You can make a big batch of these and freeze them either cooked or raw. The cooked lumpia can be reheated in an oven or air fryer if you have one. The raw ones can be deep-fried straight without thawing.