Lumpia Shanghai

December 8, 2009

More than 300 years ago Filipinos have been gathering food or anything that nature had to offer them. Trade or importing from other countries such as spices and food plants from Malaysians, Indonesians, Arabians, Indians, and Chinese helped the Filipinos create many different types of dishes instead always using the ingredient. Filipino food is a mixture of Eastern and Western Culture. Chinese influenced Filipino food such as noodles, which Filipinos use to make different types of pancit. Also, Chinese influence famous Filipino dishes as lumpia, kikiam, siopao, and siomai. Spanish influences on Filipino food such as rice-meat dishes and desserts, which Filipinos use to make puchero, tortas, and brazo de mercedes. American also had an influence on Filipino dishes such as burger, salads, and pie. With American/ Italian spaghetti Filipinos created their own Filipino spaghetti, which is sweet.

Lumpia is a Philippine appetizer/entrée and it is a Chinese influence. Lumpia was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in the Philippines and Indonesia. Since I was little my mom would always make lumpia for our family parties. I would watch my mom make it and I would ask her if I could help but she told me when I’m older. One day when my mom left the kitchen I placed the meat onto the wrapped and rolled it. My mom came into the kitchen and saw me making it she was impressed. She asked me if I wanted to help her.


1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying


Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.


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