11 Crispy Lumpia Shanghai Version Delights

Get ready to roll into the world of irresistible crunch with our 11 Crispy Lumpia Shanghai Version Delights! Perfect for home cooks looking to spice up their appetizer game, these bite-sized treasures promise a golden, crispy exterior with a savory surprise inside. Whether you’re hosting a party or craving a snack, our roundup will guide you to the perfect pick. Let’s dive in!

Classic Lumpia Shanghai with Pork and Shrimp

Very few dishes bring the comfort and joy of a perfectly rolled and fried lumpia Shanghai. Today, we’re diving into making this classic Filipino spring roll with a pork and shrimp filling that’s crispy on the outside and bursting with flavor inside.

Ingredients

• 1/2 pound ground pork
• 1/2 pound shrimp, peeled, deveined, and finely chopped
• 1/2 cup carrots, julienned
• 1/4 cup green onions, finely sliced
• 2 cloves garlic, minced
• 1 egg
• 1 tbsp soy sauce
• a splash of sesame oil
• a couple of pinches of salt and pepper
• 1 pack lumpia wrappers
• 1 cup vegetable oil for frying

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, carrots, green onions, garlic, egg, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
2. Lay a lumpia wrapper on a clean surface. Place about 2 tablespoons of the filling near the bottom edge of the wrapper, shaping it into a log.
3. Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
4. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Tip: To test if the oil is ready, drop a small piece of wrapper in; if it sizzles immediately, it’s good to go.
5. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.

When you bite into these lumpia, you’ll first notice the satisfying crunch, followed by the savory, umami-rich filling. Serve them with a sweet chili sauce for dipping, or get creative by wrapping them in lettuce leaves for a fresh contrast.

Spicy Lumpia Shanghai with Chili and Garlic

Now, let’s dive into making a dish that’s sure to spice up your meal routine with its bold flavors and satisfying crunch. This Spicy Lumpia Shanghai with Chili and Garlic is a twist on the classic, offering a fiery kick that’s perfectly balanced with aromatic garlic.

Ingredients

• 1 pack of lumpia wrappers (about 20 pieces)
• 1 lb ground pork
• 2 cloves of garlic, minced (because more is always better)
• 1 tbsp chili flakes (adjust if you’re not into too much heat)
• 1 egg, beaten (for that perfect bind)
• A splash of soy sauce (for that umami depth)
• A couple of dashes of salt (to bring all the flavors together)
• 1 cup of oil for frying (vegetable or canola works great)

Instructions

1. In a large bowl, mix the ground pork, minced garlic, chili flakes, beaten egg, soy sauce, and salt until well combined. Tip: Use your hands for mixing to ensure all ingredients are evenly distributed.
2. Lay out a lumpia wrapper on a clean surface. Place about a tablespoon of the pork mixture near one corner of the wrapper, then fold the corner over the filling, fold in the sides, and roll tightly. Tip: Keep the wrappers covered with a damp cloth to prevent them from drying out as you work.
3. Heat the oil in a deep pan over medium heat until it reaches 350°F. Carefully add the lumpia in batches, frying until golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking and crispiness.
4. Remove the lumpia from the oil and drain on paper towels to remove excess oil.

Ready to serve, these Spicy Lumpia Shanghai with Chili and Garlic boast a crispy exterior with a juicy, flavorful interior. The heat from the chili flakes and the punch of garlic make each bite irresistible. Try serving them with a sweet chili sauce for an extra layer of flavor that complements the spiciness beautifully.

Cheesy Lumpia Shanghai with Mozzarella Filling

Fancy a twist on the classic Lumpia Shanghai? Let’s dive into making Cheesy Lumpia Shanghai with Mozzarella Filling, a crispy, cheesy delight that’s sure to impress.

Ingredients

• 1 pack of lumpia wrappers (about 25 pieces)
• 1/2 pound ground pork
• 1/2 cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• A splash of soy sauce
• A couple of dashes of salt and pepper
• 1 cup cooking oil for frying

Instructions

1. In a bowl, mix the ground pork, chopped onion, minced garlic, beaten egg, soy sauce, salt, and pepper until well combined.
2. Lay a lumpia wrapper flat on a clean surface. Place a tablespoon of the pork mixture near one end of the wrapper, then top with a teaspoon of shredded mozzarella.
3. Fold the sides of the wrapper inward, then roll tightly from the end with the filling to the other end, sealing the edge with a bit of water to stick.
4. Heat the cooking oil in a pan over medium heat (350°F) until hot. Tip: Test the oil by dropping a small piece of wrapper in; if it sizzles, it’s ready.
5. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove the lumpia from the oil and drain on paper towels to remove excess oil. Tip: Let them sit for a minute before serving to avoid burning your mouth.

Kick your snack game up a notch with these Cheesy Lumpia Shanghai. The crispy exterior gives way to a gooey, cheesy center, making them irresistible. Serve with a sweet chili sauce for an extra flavor punch or enjoy them straight out of the fryer for the ultimate cheese pull experience.

Vegetarian Lumpia Shanghai with Tofu and Vegetables

Sometimes, the best dishes come from the simplest ingredients, and this Vegetarian Lumpia Shanghai is no exception. Let’s dive into making these crispy, flavorful rolls that are perfect for any occasion.

Ingredients

• 1 block of firm tofu, drained and crumbled
• 2 cups of shredded cabbage
• 1 cup of shredded carrots
• a couple of cloves of garlic, minced
• a splash of soy sauce
• 1 tsp of sugar
• a pinch of salt and pepper
• 1 package of lumpia wrappers
• a small bowl of water for sealing
• enough oil for frying, about 2 cups

Instructions

1. In a large pan over medium heat, sauté the minced garlic until fragrant, about 30 seconds.
2. Add the crumbled tofu, shredded cabbage, and carrots to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly soft.
3. Season the mixture with soy sauce, sugar, salt, and pepper. Stir well to combine and cook for another 2 minutes. Remove from heat and let it cool slightly.
4. Lay out a lumpia wrapper on a clean surface. Place about 2 tablespoons of the filling near one end of the wrapper.
5. Fold the sides of the wrapper over the filling, then roll it up tightly. Seal the edge with a bit of water.
6. Heat the oil in a deep pan to 350°F. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
7. Tip: Make sure the oil is hot enough before frying to prevent the lumpia from becoming greasy.
8. Tip: Don’t overfill the wrappers to avoid bursting during frying.
9. Tip: Let the filling cool before wrapping to make the process easier and prevent the wrappers from tearing.

Absolutely delightful, these Vegetarian Lumpia Shanghai offer a satisfying crunch with every bite, revealing a savory, well-seasoned filling inside. Serve them with a sweet chili sauce for dipping or alongside a fresh salad to balance the richness.

Sweet and Sour Lumpia Shanghai with Pineapple Sauce

Preparing a delightful fusion dish can be as exciting as it is delicious, and today we’re diving into a recipe that combines the crispy texture of Lumpia Shanghai with the tangy sweetness of pineapple sauce. Perfect for beginners, this guide will walk you through each step to ensure your dish turns out perfectly.

Ingredients

• 1 pack of lumpia wrappers
• 1 lb ground pork
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped onions
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple juice
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• A splash of vegetable oil for frying

Instructions

1. In a large bowl, mix together the ground pork, carrots, onions, garlic, egg, soy sauce, salt, and black pepper until well combined.
2. Place a lumpia wrapper on a flat surface, spoon about 2 tablespoons of the pork mixture onto the wrapper, and roll tightly, sealing the edge with a bit of water.
3. Heat the vegetable oil in a pan over medium heat (350°F) and fry the lumpia until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. For the pineapple sauce, combine pineapple juice, vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer.
5. Stir in the cornstarch mixture and continue to simmer until the sauce thickens, about 2-3 minutes. Tip: Stir constantly to prevent lumps.
6. Serve the crispy lumpia with the warm pineapple sauce on the side for dipping. Tip: Garnish with chopped green onions for an extra pop of color and flavor.

Ready to enjoy, these Sweet and Sour Lumpia Shanghai offer a perfect balance of crispy and tender textures, with the pineapple sauce adding a refreshing tang. Try serving them as an appetizer at your next gathering or as a unique main dish paired with steamed rice for a complete meal.

Lumpia Shanghai with Ground Beef and Carrots

Gather around, because today we’re diving into the art of making Lumpia Shanghai with Ground Beef and Carrots, a crispy, flavorful roll that’s perfect for any occasion. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 pound of ground beef
• 1 cup of finely chopped carrots
• 2 cloves of garlic, minced
• 1 small onion, finely diced
• a splash of soy sauce
• a couple of dashes of ground black pepper
• 1 egg, beaten
• a pack of lumpia wrappers
• enough oil for frying

Instructions

1. In a large bowl, mix the ground beef, chopped carrots, minced garlic, and diced onion until well combined.
2. Add a splash of soy sauce and a couple of dashes of ground black pepper to the mixture, then mix again. Tip: The soy sauce not only adds flavor but also helps to bind the ingredients together.
3. Stir in the beaten egg to the mixture, ensuring everything is evenly coated. This will help the filling stick together when rolling.
4. Lay out a lumpia wrapper on a clean surface. Place about a tablespoon of the filling near one corner of the wrapper, then fold the corner over the filling, fold in the sides, and roll tightly. Tip: Keep the wrappers covered with a damp cloth to prevent them from drying out while you work.
5. Heat oil in a deep pan to 350°F. Carefully add the lumpia in batches, frying until golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking and crispiness.
6. Remove the lumpia from the oil and drain on paper towels to remove excess oil.

These Lumpia Shanghai rolls come out incredibly crispy on the outside with a savory, slightly sweet filling that’s packed with flavor. Serve them with a side of sweet chili sauce for dipping, or get creative by adding them to a fresh salad for a crunchy topping.

Crispy Lumpia Shanghai with Water Chestnuts for Extra Crunch

Sometimes, the best dishes come from combining simple ingredients with a bit of creativity. Today, we’re making a crispy, crunchy version of Lumpia Shanghai that’s sure to impress, thanks to the addition of water chestnuts for that extra bite.

Ingredients

• 1 pack of lumpia wrappers (about 25 pieces)
• 1 lb ground pork
• 1/2 cup finely chopped water chestnuts
• 1/4 cup finely chopped carrots
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• A splash of vegetable oil for frying

Instructions

1. In a large bowl, mix together the ground pork, water chestnuts, carrots, garlic, egg, soy sauce, salt, and black pepper until well combined.
2. Lay out a lumpia wrapper on a clean surface. Place about a tablespoon of the filling near one corner of the wrapper, then fold the corner over the filling.
3. Fold the sides of the wrapper towards the center, then roll it up tightly to enclose the filling. Seal the edge with a bit of water.
4. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Carefully add the lumpia in batches, frying until golden brown and crispy, about 3-4 minutes per side.
5. Remove the lumpia from the oil and drain on paper towels to remove excess oil.
6. Serve hot with your favorite dipping sauce. For an extra crunch, let them sit for a minute after frying to crisp up even more.

Now, these lumpia are not just about the crunch; the water chestnuts add a subtle sweetness that balances the savory filling perfectly. Try serving them with a spicy vinegar dip to cut through the richness.

Lumpia Shanghai with Chicken and Mushrooms

Whipping up a batch of Lumpia Shanghai with Chicken and Mushrooms is easier than you think, especially when you follow these straightforward steps. This dish combines the savory flavors of chicken and mushrooms wrapped in a crispy lumpia wrapper, perfect for any occasion.

Ingredients

• 1 pound of ground chicken
• 1 cup of finely chopped mushrooms
• 2 cloves of garlic, minced
• 1 small onion, finely diced
• 1 egg, beaten
• 1 tablespoon of soy sauce
• a splash of sesame oil
• a couple of pinches of salt
• 1 pack of lumpia wrappers
• 1 cup of vegetable oil for frying

Instructions

1. In a large bowl, mix together the ground chicken, chopped mushrooms, minced garlic, diced onion, beaten egg, soy sauce, sesame oil, and salt until well combined.
2. Lay out a lumpia wrapper on a clean surface. Place about a tablespoon of the chicken and mushroom mixture near one corner of the wrapper.
3. Fold the corner over the filling, then fold in the sides, and roll tightly to form a cylinder. Seal the edge with a bit of water.
4. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Carefully add the lumpia in batches, frying until golden brown and crispy, about 3-4 minutes per side.
5. Remove the lumpia from the oil and drain on paper towels to remove excess oil.

Unwrap the joy of biting into these crispy, flavorful rolls, where the juicy chicken and earthy mushrooms create a perfect harmony. Serve them with a sweet chili sauce for an extra kick or alongside a fresh salad to balance the richness.

Lumpia Shanghai with Sweet Potato and Bean Sprouts

Always looking for a way to spice up your appetizer game? Let me introduce you to a twist on the classic Lumpia Shanghai, packed with the earthy sweetness of sweet potato and the crisp freshness of bean sprouts. Perfect for beginners, this recipe walks you through each step to ensure your lumpia are crispy, flavorful, and utterly irresistible.

Ingredients

• 1 cup of ground pork
• 1 medium sweet potato, finely grated
• 1 cup of bean sprouts, chopped
• 2 cloves of garlic, minced
• 1 tbsp of soy sauce
• A splash of sesame oil
• A couple of spring onions, finely sliced
• 1 pack of lumpia wrappers
• 1 egg, beaten (for sealing)
• Enough oil for deep frying (about 2 cups)

Instructions

1. In a large bowl, mix the ground pork, grated sweet potato, chopped bean sprouts, minced garlic, soy sauce, sesame oil, and spring onions until well combined. Tip: For extra flavor, let the mixture sit in the fridge for 30 minutes before wrapping.
2. Lay a lumpia wrapper on a clean surface, place a tablespoon of the filling near one corner, and roll tightly, folding in the sides as you go. Seal the edge with a bit of beaten egg. Tip: Don’t overfill to prevent the wrapper from tearing.
3. Heat the oil in a deep pan to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Tip: Keep the oil temperature steady to ensure even cooking.
4. Drain the lumpia on paper towels to remove excess oil.

Serve these golden delights hot, with a side of sweet chili sauce for dipping. The combination of crispy wrapper, savory pork, and the slight crunch of bean sprouts makes every bite a delightful experience. Perfect for sharing, but be warned—they might disappear faster than you expect!

Lumpia Shanghai with Crab Meat and Cream Cheese

Preparing Lumpia Shanghai with Crab Meat and Cream Cheese is a delightful way to bring a twist to your appetizer game, combining the crunch of lumpia with the creamy, savory filling that’s sure to impress.

Ingredients

• 1 pack of lumpia wrappers (about 25 pieces)
• 1 cup of crab meat, finely shredded
• 1/2 cup of cream cheese, softened
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 tbsp of soy sauce
• A splash of sesame oil
• A couple of dashes of ground black pepper
• 1 egg, beaten (for sealing the wrappers)
• 2 cups of vegetable oil (for frying)

Instructions

1. In a mixing bowl, combine the crab meat, cream cheese, onion, garlic, soy sauce, sesame oil, and black pepper. Mix until well incorporated.
2. Lay a lumpia wrapper flat on a clean surface. Place about a tablespoon of the filling near one corner of the wrapper, leaving a small space at the edges.
3. Fold the corner over the filling, then fold in the sides, and roll tightly towards the opposite corner. Seal the edge with a bit of beaten egg.
4. Heat the vegetable oil in a deep pan over medium heat until it reaches 350°F. Tip: To test if the oil is ready, drop a small piece of wrapper into the oil; if it sizzles immediately, it’s good to go.
5. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Remove the lumpia with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute before serving to avoid burning your mouth.

Mouthwatering and crispy on the outside with a creamy, flavorful filling, these lumpia are perfect served with a sweet chili sauce for dipping. For a festive touch, arrange them on a platter with lime wedges and fresh cilantro.

Lumpia Shanghai with Duck and Hoisin Sauce

Zesty and packed with flavor, this Lumpia Shanghai with Duck and Hoisin Sauce is a twist on the classic Filipino spring roll that’s sure to impress. Perfect for beginners, this recipe breaks down each step to ensure your lumpia are crispy, flavorful, and utterly delicious.

Ingredients

• 1 cup of shredded duck meat
• a splash of soy sauce
• a couple of cloves of garlic, minced
• 1 tbsp of hoisin sauce
• a handful of green onions, finely chopped
• 1 pack of lumpia wrappers
• a small bowl of water for sealing
• enough oil for deep frying, about 2 cups

Instructions

1. In a mixing bowl, combine the shredded duck meat, soy sauce, minced garlic, hoisin sauce, and green onions. Mix well until all ingredients are evenly distributed.
2. Lay a lumpia wrapper flat on a clean surface. Place about a tablespoon of the duck mixture near the bottom edge of the wrapper.
3. Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Use a small amount of water to seal the edge. Tip: Don’t overfill the wrappers to prevent breaking during frying.
4. Heat the oil in a deep fryer or large pan to 350°F. Carefully add the lumpia in batches, frying until golden brown, about 3-4 minutes. Tip: Maintain the oil temperature to ensure even cooking.
5. Remove the lumpia with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute before serving to avoid burning your mouth.

Serve these crispy lumpia with extra hoisin sauce for dipping. The combination of tender duck and savory hoisin wrapped in a crunchy shell makes for an irresistible appetizer or snack. Try pairing them with a light salad for a complete meal.

Conclusion

These 11 Crispy Lumpia Shanghai Version Delights offer a delicious journey through flavors that are sure to impress. Tantalizingly crispy and packed with savory fillings, each recipe is a testament to the versatility and joy of cooking at home. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!