Lumpiang Shanghai
A modern take on a beloved Filipino party classic, this Lumpiang Shanghai recipe brings bold flavour and crispy texture together in every bite.
Packed with juicy pork mince, fresh spring onions, and crunchy carrots, the filling is seasoned with Mama Sita’s iconic Lumpia mix for that unmistakable savoury edge. Wrapped in golden, crackling spring roll pastry and served with a rich, creamy coconut sauce, this version is perfect for sharing — or devouring solo.
Whether you’re serving it up at a celebration or just craving something nostalgic with a little crunch, this dish is guaranteed to hit the spot.
Ingredients:
- 1 brown onion
- 4 spring onion (green tops only)
- 500 gm pork mince
- 2 carrots
- 1 pack MamaSita’s Lumpia Shanghai mix
- 1 pack spring roll wrapper
Method :
Filling
- Clean the salmon and cut it length wise on the desired length of the spring roll.
- Chop and marinate the prawns with lime juice and zest, ricotta, parsley, chives soy sauce, Mama sita’s siling labuyo.
- Season with salt and pepper
Let it rest inside the fridge for 20 minutes.
Sauce
- Sauté all the ingredients in medium heat, add the coconut milk and water when the cherry tomatoes started caramelising.
- Blend it until gets creamy consistency.
- Fold the spring roll wrapper and slice it thinly to achieve a nice and crispy texture when frying.
- Put and flat the spring roll wrappers on one tray or board, Add 2 tbsp of prawns flatten and add the salmon in the middle.
- Roll it carefully and make sure that everything has been covered with the spring roll wrapper.
- Prehear the oil in the pan upto 180 degrees celcius. Using a thong carefully fry the lumpia until it’s golden brown.
- Cut and serve it with the creamy coconut sauce. Enjoy plating the dish!
