I thought I couldn’t participate in the 20th event of Lasang Pinoy, being out of town, no cooking and all. But with my food photos in a handy external hard drive with me, I managed to find some decent photos I’ve taken months ago using my old digital camera. Voila! Lumpiang shanghai!
So lemme just list down few things about these little rolls of delight…
1. Considered party food in our household; too many ingredients and tedious to prepare.
2. I’ve made more broken rolls than good ones as a kid while assisting the “acting” household chef.
3. One of A’s all-time favorite food.
4. Here in Beijing, the thinnest wrapper I can find are round egg wrappers; they also don’t seal well with water so I carefully lower each roll into the pan making sure the folded edge is in the bottom.
5. Yeah once I’ve tried making homemade wrapper using Karen’s recipe. I’d say it’s a great culinary experience… but I don’t think I will try it again. 
6. My way of wrapping is also kinda different, something I’ve learned from a colleague back in Brunei. I’ve shown it step-by-step here; may not be the best or the proper way but sure works for me. Convenient actually, no more loose or soaked rolls that break apart easily especially when working with extra thin wrappers.
7. Check out the proper way of wrapping ‘em through Celia’s blog.
Ingredients:
½ kilo minced pork
¼ kilo minced shrimps
1/4 cup minced onion
4-5 tbsp minced garlic
¼ cup finely chopped carrot
1 egg
2 tbsp soy sauce
Salt and pepper
Lumpia wrappers (spring roll wrappers)
In a bowl, combine all the ingredients (of course, except the wrapper). Fry 1 tbsp of the mixture to check the taste and adjust the seasoning if necessary.
Spread 2 tbsp of the mixture on a wrapper like you are spreading peanut butter on your bread as shown below. Fold the side nearest to you towards the middle, tuck in the sides then roll firmly away from you. Seal the edge with water.
Heat enough cooking oil and fry few rolls over medium heat until golden brown. Fry about 4-5 pieces at a time. Serve right away to enjoy the crunchy wraps. Dip ‘em in ketchup but best with sweet and sour sauce.
Ingredients for Sweet and Sour Sauce:
1 cup of pineapple juice
¼ cup of ketchup
2 tbsp sugar
¼ cup of vinegar
2 tbsp soy sauce
Salt & pepper
1 tsp cornstarch
3-4 tbsp of minced garlic
½ cup of water
In a saucepan, mix the above ingredients and bring to boil. Simmer until the sauce is thick.
Kaoko over at Kitchen Cow blogs about Lumpiang Shanghai for Lasang Pinoy 20. Visit her site and check it out.
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12 Comments
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sarap wala ako kusina eh wala din internet haha but been so busy with work too all time favourite to
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Aaack! I was going to do lumpiang shanghai too, hahahaha! But then seeing you’re in China, you PWN me, hahaha!
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Hi Sha! Miss you too! Punta din ako uli sa site mo nakakamiss na nga ang blog hopping e
Hi Kaoko! Pwede naman na pareho tayo ng entry! Okey lang yan hehehe…
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Looks delicious! I like your wrapping/rolling method
Aw! Feel bad I missed this LP round 
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Iska, I hope you don’t mind. I cited and linked to your entry on mine, to give my readers a better idea of the different ways to cook Lumpiang Shanghai. Plus, because you know how to make Sweet & Sour sauce and I don’t
let me know if you mind though, I can take that part down.
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@Joey: I hope with the way I wrap my lumpia, it’s gonna help those who have similar problems when using thin wrappers.
@Kaoko: OK lang yun hahahaha! Thanks for the link and I decided to add in your link, too.
Lumpiang shanghai rocks!
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Hi Iska! Thanks for this recipe. Your step-by-step photos will come in very handy for me.
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Hi Iska! Musta? Would have loved to join LP20, but there was just so many things that came up this summer I wasn’t able to sit down and write. I miss writing about food. Try this as an extra step: Seal lumpia with egg wash, dredge it in flour, egg wash or (buttermilk) and panko. Deep fry. Super crunchy!
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Hi BL! Thanks for dropping by
Good my procedure would be useful to you. But I guess you are already good at it! Aba.. Burnt Lumpia eh!
Hello elbimbo! I miss your articles! I was also very busy and now… even busier. Will send you an email very soon.
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THANKS FOR THE LUMPIA TIPS! IM COOKING THEM TONIGHT. I GREW UP WITH MY BEST FRIEND (Filipino) AND WE LOVED COOKING THIS DISH!
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Iska,
Where did you find the wrappers and how do I know that it’s the right one? Ang tagal ko na naghahanap dito sa Beijing pero and nahanap ko lang is ung wrappers from thailand. Ung available sa carrefour.
Dami ko talaga nadidiscover dito sa blogs mo. Thanks!
Iska replied on December 16th, 2008 9:43 pm:
Try that grocery at the basement of Silk Road Market, Yonganli. Dun ako bumibili parati noon. Hope they are still selling lumpia wrappers
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hi ISKA,
glad i’ve found your site,tried your version of lumpia and went on to other recipes as well.just wanna say thank you and keep posting for more….congrats and again thnak you for sharing…..
Iska replied on April 5th, 2009 9:02 pm:
you’re welcome, wam! keep on coming back
2 Trackbacks
[...] Lumpiang Shanghai freezes well! After wrapping, lay the cylinders inside a freezer safe container, placing a sheet of wax paper or cling wrap in between layers. When cooking, fry slowly under low to medium heat to ensure that the insides are cooked. No need to defrost. Like most dishes, there’s no single way to cook it. Check out this version of Lumpiang Shanghai by Iska, also prepared for Lasang Pinoy 20. Aside from the wrapping tips, it also has a recipe for the Sweet & Sour dipping sauce that’s traditionally served with Lumpiang Shanghai. (I didn’t include one since I cheat by using bottled UFC Sweet Chili Sauce, heeheehee.) [...]
[...] Despite her very busy schedule in China, Lasang Pinoy pioneer Iska Montero of Iskandals comes up with every Pinoy’s favorite appetizer, Lumpiang Shanghai. We all have our different recipes for this meat spring roll but Iska has gone one step further and features her own way of wrapping it. You have to check it out. It’s priceless with the step-by-step photographs. [...]