Lumpiang Shanghai
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
My father used to bribe me with lumpiang shanghai to get me to the dentist. When I was seven, he had retainers placed on my upper teeth and I just hated it. Eating was difficult. Food was tasteless. He brought me to the dentist every Saturday to have the retainers adjusted. I always gave him a hard time. And I always gave the dentist and his assistant an even harder time. So, my father would bribe me…
“We’ll go to Chinatown afterwards and have lumpiang shanghai, sweet and sour pork and chicken with green peas…”
Of course, my brother enjoyed it more since food wasn’t too exciting for someone with wires inside the mouth. Urgh! But, for some reason, the promise of Chinatown almost always worked.
Lumpia is a spring roll. In the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce.
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[...] after a each visit with the dentist. The thought of steaming hot hototay and the crisp wrapper of lumpiang shanghai with its dunking sweet and sour sauce would always win. And my brother who didn’t need [...]
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Hi Sassy, I am one of your readers here sa food blog mo. I have a request lang on how to make a lumpia wrapper. If you have some idea please e-mail me I want to try to make it my own. I really love reading all your entries here. It really helps me a lot coz I’m not a pro when it comes to cooking. I’ve learned a lot from here. More power and more recipes please, hehehe. Happy New Year to you and ur family.
Hi Leah, I’ll repost the lumpia wrapper recipe within the day. Ununa ko lang kasi yung recipes.
hi, connie! thank you for putting up this website…your recipes are easy to understand and follow, and the outcome is really good! my question about this recipe: i’m not familiar with the “sibuyas na mura”…i live in the UK. what substitute can i use? (by the way…i hope i don’t sound naive…but this isn’t spring onions, by any chance?). thanks once again for making the lives of young filipino wives much easier!
Hi Arlene, maybe some chives?
hi!! i am just learning to cook and i was just wondering if yong fresh lumpia na wrapper, pwede din ba yon for shanghai roll na wrapper pero fried lang sya?
Christine, yes, the kind you can buy from the supermarkets or from the vegetable section of wet markets.
Your lumpiang shanghai just look yummilicious. I have to learn how to wrap it. Again, my thanks.
Hi Connie,
so..okay lang na chives ang ilagay ko for this, instead of spring onions? ang lalaki at ang tataba kasi ng dahon ng spring onions dito eh. mas cute yung chives! he he he
pero okay lang ba na iyon ang ilagay ko??
he he he…
Salamat ng marami and as always, more and more blessings!!!
cheers!
//jean
jean, mas matigas ang chives. you can always chop the spring onions.
Hi, Ms. Connie,
I have tried this recipe and masarap sya. I just have one problem though, hindi ko mapalutong ung wrapper, soggy ang outcome ng shanghai rolls ko. Saan kaya ako nagkamali? matubig kaya ung aking filling dahil sa water that i added to my dark soy sauce (naubusan kasi ako ng light soy sauce at that time).
Hope you can shed some light to my predicament coz i am planning to make this recipe again.
thank you so much!
oohhh, use minimal liquid. in fact, if you can find soy paste, that will be preferable over soy sauce. otherwise, go with salt.
hello Ma’am Connie,
Gusto ko sanang matoto sa pagluto ng lumpiang shanghai…found this site and can you help me to learn how to cook lumpiang shanghai, im not a good cook…can i ask a recepe of you lumpiang shanghai….
thanks…God Bless!
the recipe is on page 2, jeanette. i can’t click the link for you.
I LOVE YOU MS. Connie!!!!
I owe you my success in starting my mini-catering business here in Kuwait! What started as a hobby became an adventure and now a business-venture with close friends! I can’t express how much i thank you for everything
I’ve read some post here that lots of thankful overseas bloggers are sending you something. I really would like to do so but i dont know your mail address
Here in Kuwait—spices that are difficult and expensive to find in the Philippines are abundant & affordable as well. Take for instant—Original Safron from Iran is a staple spice in my kitchen. I wish i could have the opportunity to send you some for i know you would come up with more unique dishes that in return “WE” would enjoy experimenting
MORE POWER and GOD BLESS to your site and your family!
sam, it’s okay. you don’t have to send anything. your success in your mini-catering business is more heart-warming than you can ever imagine. you don’t know how much this means to me especially at this point. thank you for sharing.
How hot should the fire be when frying lumpiang shanghai? If the lumpia wrapper turns golden brown and crispy already, does that mean that the meat inside is already cooked? I’m always afraid that meat is not cooked thoroughly, like in the case of fried chicken legs.
I just want to thank you for this recipe, Ms Connie. I made lumpiang shanghai for the first time in my life last weekend, and it was a huge hit with my husband’s family. Now, they’ve asked me to cook more filipino food for them. They got the impression, I guess, that I’m a good cook when in truth, it was all because of your recipe. Thanks and more power!
Hi,
Thank for the website. I just want to know kung paano mapapalutong ang lumpia shanghai….I have been cooking it for several times but I’ m not getting the perfect crisp.
Thanking you,
Edith
Dear folks,
I visit Pinoycook regularly and read that quite a few asked how to get the shanghai crispy, so here it is.
Do not put the fried shanghai on a plate with paper towel (bec. the lumpia will absorb the oil), instead, put the lumpis on a cooling rack and let the oil drain (this is how Chinese do it). Also, do not cover the fried lumpia; otherwise it’ll limp. Hope this helps.
.. hi ms. connie, nagluluto ako now ng lumpiang shanghai but hnd ko tlga xa mabalot ng tama.. parang ang taba nya, is it sobra ung filing sa loob or xado manipis ung pambalot? nlagyan ko xa ng scrambled egg coz un ang nkita ko sa ibang syt..
san kya ako nagkamali?? tnx!
Hi,
I was just cooking lumpia today but I had always used tomato ketchup for the sauce. And since naubos na tapos walang mabilhan dito, I decided to surf for the sweet and sour recipe. Thus here I am! Thanks for the recipe!
BTW, re wrapping the lumpia, make sure the roll is tight. The reason why it becomes soggy is that a lot of oil goes to the space inside. Try it.
hi ms connie!i’m a big fan of your blog!i’ve tried some of your recipes and it was a hit with my kids and husband!!!love you….
i’m having a hard time looking for light soy sauce…can you please tell me where do you get yours?the name of the store or grocery where you buy would be a big help…thanks!
Ineng, Kikkoman is a light soy sauce. It’s available in most supermarkets.
Have been searching, but can’t seem to find it: have you even posted the lumpia WRAPPER recipe you mentioned two years ago (”I’ll repost the lumpia wrapper recipe within the day.”)? If not, could you please post it soon?
Thanks!
Thanks for the reminder, Rob. Been dying to make lumpiang ubod, as it turns out.
Ms. Connie, pansin ko lang po.. sa procedure mo sa paggawa ng sweet & sour sauce, mejo ibang recipe ata yung nailagay mo…
Ahhh kasi sweet and sour sauce yun para sa sweet and sour pork. Will correct that.
Hello again! you are my kitchen savior!!!! my mother is not online all the time because of the time difference between philippines and kuwait(5 hours), and whenever i don’t know what to cook, and my mom is not online, i always turn to your website! and the results are always POSITIVE! take care! keep posting more delicious and easy to understand recipes!
I tried this actually last thursday, i just forgot to post a comment immediately but i must say it really rocks, hehe. Although it’s kind of impossible to find lean pork here in uae, still yummy pa rin kinalabasan. may distict flavor yung ginger eh, which my cousins who ate it couldn’t point out why it tasted different (or likely better) from the usual lumpiang shanghai.
thanks so much!!