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Lumpiang Shanghai Recipe
Lumpiang Shanghai Recipe
Lumpiang Shanghai Recipe
by Chefs Classics

No Pinoy fiesta is complete without this crispy fried goodness. This week, we will learn how to cook Lumpiang Shanghai.

kusina ingredients 

  • 500 grms ground lean pork or any meat you prefer
  • 1 medium-sized carrots, shredded
  • 1 medium-sized white onion, finely chopped
  • 1 tsp of flour (optional)
  • 1 tsp of salt
  • 2 eggs
  • 50 pcs of spring roll wrapper
  • 3 to 6 cups of cooking oil
  • Salt to taste

kusina instructions
1. Combine all of the ground meat, carrots, salt, pepper, eggs, flour and white onion. Mix well.

2. Separate wrappers into individual sheets and lay wrapper in a square on a flat working surface.

3. Spoon about 1 tbsp of meat mixture and wrap using the lumpia wrapper. Gently tap each side with water to enclose the lumpia forming a log that is approximately 2 inches long.

4. Heat Chef's Classics Lavender Frypan and add in cooking oil. Make sure oil is hot enough but not smoking. Deep fry lumpia in batches to medium heat only.

5. Remove from the frypan and let the excess oil drip.



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