Lumpiang Shanghai

Lumpiang Shanghai is a Filipino finger food that is never absent in a Filipino party. In the Philippines where you have an abundance of househelp, you just tell them you want lumpiang shanghai and you’ll have it. Here in Madrid, no one else is going to make you lumpiang shanghai except yourself.

Actually, we had a Leni gathering in Retiro last Sunday and one of the kababayans brought lumpiang shanghai. Like I said, no Filipino party is complete without lumpiang shanghai. It’s the perfect finger food. Easy to get with your fingers and finished in three bites.

Do not even attempt to make lumpiang shanghai if you don’t have the time. I actually find making siomai easier than lumpiang shanghai. It took me around 40 minutes to wrap 50 lumpiang shanghais, excluding the time it took to prepare the ingredients and to cook it. It’s labor intensive and it’s labor of love.

To prepare the shredded onions and carrots, do yourself a favor and get a food processor. You’ll be done in 1 minute. It’s better than grating it by hand (and that’s how we do it in the Philippines).

If you’re lazy like me, use a stand mixer with a dough hook to mix all the ingredients.

To wrap lumpiang shanghai, just place the mixture on the wrapper, fold from the bottom, fold from the sides, and roll.

To cook lumpiang shanghai, you can deep fry it, but I don’t like wasting oil like that. So I put just enough olive oil in the pan (around 1/2 inch deep) and fry it in both sides.

If you miss Filipino food, give this lumpiang shanghai a try. Just make it on a Saturday when you’re not doing anything!

Lumpiang Shanghai

A favorite Filipino finger food recipe that's never absent in a Filipino party

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Servings 10

Equipment

• 1 Stand mixer

Ingredients

  

• 2 lbs ground pork
• 1 pc medium onion grated
• 2 pcs medium carrots grated
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 pc egg
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 50 pcs lumpiang shanghai wrappers
• olive oil

Instructions

 

• Process the carrots and onion in the food processor.
• Put all the ingredients in a mixing bowl (ground pork, onion, carrots, salt, ground pepper, egg, oyster sauce, sesame oil) and mix using a stand mixer with dough hook.
• Place one scoop of the lumpiang shanghai mixture on the wrapper.
• Fold the bottom of the wrapper upwards. Fold the sides to envelope the lumpiang shanghai mixture. Then roll up. Seal with water.
• Put olive oil in a pan up to 1/2 inch deep.
• Heat the pan using medium heat to ensure the lumpiang shanghai will cook evenly.
• Fry the lumpiang shanghai, around 4 minutes each side.
• Serve with Thai Sweet Chili Sauce or ketchup.

To bake

• Bake in wire rack on pan for 30 minutes at 350 degrees Fahrenheit. It will not produce a deep golden color, but it will be crispy.

To freeze

• Arrange the lumpiang shanghai in a flat freezer-safe container, not touching each other. Put in the freezer.
• Once frozen, place the lumpiang shanghai in a ziploc bag.
• Defrost and bake or fry according to instructions.