Lumpiang Shanghai (Step-by-Step, Home Style)

 

Let’s cook Lumpiang Shanghai the real, classic Filipino way—crispy outside, juicy inside.

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🥟 Lumpiang Shanghai (Step-by-Step, Home Style)

🛒 Ingredients

Filling

• 500g ground pork (or pork + shrimp mix)

• 1 medium carrot, finely minced

• 1 small onion, finely minced

• 3 cloves garlic, minced

• 1 egg

• 2 tbsp soy sauce

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp sesame oil (optional but chef-level flavor 😉)

• 2 tbsp breadcrumbs or cornstarch (for binding)

Wrapper & Frying

• Lumpia wrappers (spring roll wrappers)

• Water or beaten egg (for sealing)

• Cooking oil (for deep frying)

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👩‍🍳 Step-by-Step Cooking Process

Step 1: Prepare the Filling

In a large bowl, combine:

• Ground pork

• Carrot, onion, garlic

• Egg

• Soy sauce, salt, pepper

• Sesame oil

• Breadcrumbs or cornstarch

Mix by hand until well combined (don’t overmix—keep it juicy).

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Step 2: Taste Test (Important!)

Fry a small spoonful of the mixture.
Taste and adjust seasoning if needed.

👉 Pro chefs never skip this step.

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Step 3: Wrap the Lumpia

1. Lay wrapper flat like a diamond.

2. Add 1 tablespoon filling near the bottom.

3. Roll once, fold sides inward, then roll tightly.

4. Seal edge with water or egg.

Repeat until done.

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Step 4: Fry to Golden Perfection

1. Heat oil on medium heat.

2. Fry lumpia in batches—don’t overcrowd.

3. Turn occasionally until golden brown.

4. Remove and drain on paper towel.

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Step 5: Serve

Serve hot with:

• Sweet chili sauce

• Banana ketchup

• Vinegar + garlic + chili (classic 💥)

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🔥 Chef Tips (Next Level)

• Freeze uncooked lumpia for future use

• Use low heat first, then medium to avoid burnt wrappers

• Keep rolls tight for extra crunch