Among the Filipino foods that are served during birthdays, gatherings, and holidays, there’s nothing more addicting than the tasty, crispy Lumpiang Shanghai. Nope, neither the iconic lechon nor the childhood-favorite fried chicken can beat the allure of the humble pork spring rolls in a buffet popularity contest. Lechon may be the king, but Lumpiang Shanghai is the star.
Why do we love Lumpiang Shanghai so much?
It’s not exactly the easiest dish to prepare, mind you. The mixing part is not that difficult, but it takes a certain level of skill (and courage) to roll and wrap the meat mixture with a lumpia wrapper and to keep them from breaking and unrolling.
But the tedious task does not end there; you also have to carefully heat up a panful of oil, which you will use to deep-fry these glorious rolls while dancing the cha-cha to avoid the scorching hot oil from splattering all over you.
You see, every Lumpiang Shanghai piece was made with love. It may not be as popular as Vietnamese or Chinese spring rolls among the international audience, but for the Filipino palate, it is pure joy.
Lumpiang Shanghai can be served as a main course, a side dish, an appetizer, or as a pulutan (beer food). Learn how to make them by following these steps: