Shanghai Rolls

Shanghai rolls or lumpiang shanghai is an ultimate party favorite. Be it an adult or children’s party, shanghai rolls will always be present. To cook this wonderful delight, follow these simple steps.



1. In large bowl and with the use of your hand, combine all the ingredients except the wrapper, evenly. Mix them together until all the color is well balanced. Set aside.

2. Start separating the wrappers one by one now. Flatten each piece and scoop 1 tbsp of your lumpia mixture. Lay it horizontally on the wrapper and slowly roll until the middle and then fold the end sides to keep the mixture in place. Continue rolling to the end and seal it with a little water. Repeat this procedure until you finish all your lumpia mixture.

3. Fry and serve with rice or plainly eat with ketchup dip.

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One Response to Shanghai Rolls

  1. Jack Aquino

    Hi Ira! I’am Jack Aquino.

    Have you tasted Lumpiang Shanghai (spring rolls) not from Shanghai? Try this hot, sweet and sour lumpiang Shanghai. I have tried this with my daughters and they like it So here goes…

    Lumpiang Shanghai (with a twist)


    ¾ kilogram ground pork
    ¼ kilogram back fat; diced ¼”
    1 medium onion; chopped finely
    4 cloves garlic; chopped finely
    1 medium carrot; diced finely
    1 stalk of celery; diced finely
    ½ cup peanuts; ground finely
    1 teaspoon powdered black pepper
    4 tablespoons soy sauce
    some green peppers (siling haba)
    1 egg; beaten
    some spring roll wrappers; separated and keep moist
    6 tablespoons water and 6 tablespoons of cornstarch; dissolved
    some cooking oil


    Peel and halve the onion. Remove the roots and the stems. Chop the onion finely.
    Peel the garlic cloves and minced them finely.
    Cut the roots and the head of the carrot. Skin the it. Dice it very finely.
    Pound or grind the peanuts. A handy osterizer will help.
    Mix thoroughly the ground pork, onion, garlic, carrot, celery, peanuts, pepper, soy sauce and egg.
    Separate the wrappers. It helps to moisten the wrappers (fine sprayer will be handy). Cover the wrappers with moist cloth and keep in the refrigerator.
    Cut one side along the vein of the siling haba. Leave the stems. Discard the seeds. Wash it and dry.
    Roll a tablespoon or the ground pork mixture. Open a slit along the length of siling baha from the stem to the tip end, resembling a tube with a handle. Insert the mixture inside the siling haba (looks like a lollypop). Cut a wrapper about the length of the siling haba. Wrap it around the spring roll with the pork mixture. Use dissolved cornstarch and water to seal the spring roll. Do these steps for all the rolls. If you run out of siling haba, make regular spring rolls with the siling haba. Heap them in a cling wrapper until you are ready to fry.
    Heat the wok or deep frying pan with about 2 inches of cooking oil.
    Fry the rolls at medium temperature.
    When the rolls turn golden brown, drain and hang them dry.

    Making sweet and sour sauce:

    ⅓ cup vinegar (depending on the vinegar’s acidity)
    6 tablespoons sugar
    4 tablespoons ketchup
    1 tablespoon soy sauce
    2 tablespoons cornstarch
    1/2 teaspoon chili pepper flakes
    2 cups water

    Sauce-making Procedures:

    Mix vinegar, sugar, ketchup, soy sauce, pepper flakes and water.
    Bring to a boil in a pansauce.
    Mix cornstarch and water.
    Add into the saucepan and stir constantly until thickens.
    Adjust the cornstarch and water mixture to your desire stirring constantly.
    Turn off the heat.
    Serve with the lumpia rolls.

    Preparation time: 90 minutes; Cooking time: 30 to 40 minutes


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