Vegetable Lumpia Shanghai Recipe is delicious and crunchy spring rolls (Lumpia) that are the perfect appetizers for parties. The star ingredient is the potato! It adds a nice texture and takes it to the next level.
Looking for more recipes from the Philippines? Try my Easy Cabbage Stir Fry or my Binakol (soup recipe).
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How to keep lumpia crispy?
- Remove excess oil: Once fried, lay the lumpia on a paper towel to blot away any extra oil.
- Cool down: Before serving, give the lumpia a few minutes to cool. This helps prevent the filling from making the wrapper soggy by avoiding steam buildup.
- Avoid covering: Leaving the lumpia uncovered helps maintain their crispiness. Covering them up could trap moisture and make them lose their crunch.
- Reheat in the oven: Opt for the oven when reheating instead of the microwave. Microwaving can introduce moisture and make the lumpia less crispy.
What are the differences between Vegetable Lumpia, Lumpiang Shanghai, Eggrolls & Spring Roll?
- A vegetable lumpia is a denser type of Filipino spring roll filled with different kinds of vegetables. Filipinos usually make the vegetable lumpia filling with chayote, or water chestnuts, carrots, onions, and garlic. Some also add raisins for a sweeter flavor in every bite.
- Lumpiang Shanghai is more likely to be similar to the vegetable lumpia but made with ground meat like beef, pork, or chicken. Some even use fish like tuna for pescetarian lumpia lovers.
- Eggrolls are also a wrapped, delicious dish but the wrapper is slightly different. It is made of wheat and eggs, thus making it harder and thicker. The filling is usually ground meat with spices.
- Spring rolls are the generic name for all wanton-wrapped dishes. While the egg roll wrapper is thicker, spring rolls have thinner, translucent wrappers that are made with flour and seasoned with a bit of salt.
Top Tips
- To prevent the lumpia or wanton wrapper from breaking when wrapping the cooked vegetables, use two pieces of wrapper for each lumpia.
- Do not overcook the vegetables in the process of sautéing. The vegetables will still be cooked when you fry the wrapped vegetable lumpiang shanghai.
Variations
- Protein Addition: Incorporate cooked tofu, tempeh, or seitan for added protein and texture.
- Different Vegetables: Experiment with a variety of vegetables such as shredded cabbage, bell peppers, bean sprouts, or water chestnuts for different flavors and textures.
- Nutty Twist: Incorporate chopped nuts such as peanuts or cashews for added crunch and nutty flavor.
- Sweet and Savory: Mix in some finely chopped pineapple or mango for a hint of sweetness, balancing the savory flavors.
Substitutions
- Use any neutral tasting oil for frying.
- Potatoes: Any kind works, but I like using brown russets
- Wrapper: Instead of traditional lumpia wrappers, you can use rice paper wrappers for a gluten-free option or phyllo dough for a flakier texture.
- Vegetables: Experiment with different vegetables such as jicama, mushrooms, bamboo shoots, or spinach to vary the flavors and textures.
- Seasonings: Use different seasonings and sauces to flavor the filling, such as vegetarian oyster sauce, vegan fish sauce, or soy sauce, to add depth of flavor.
- Cooking Method: Instead of frying, you can try baking or air-frying the lumpia for a healthier alternative with less oil.
Storage
- Refrigeration: Place the cooled lumpia in an airtight container or zip-top plastic bag. Arrange them in a single layer to prevent sticking together. (It will get soggy, so it's best to eat it fresh)
- Freezing: If you want to store them for a longer period, you can freeze the uncooked lumpia. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag, placing parchment paper between layers to prevent sticking. Frozen lumpia can last for up to 2-3 months (sometimes even longer, but beware of it being freezer burned).
Ingredients
- coconut oil or vegetable oil
- red shallot
- garlic cloves
- sweet potato
- yukon gold potato
- carrot
- chayote
- mung bean sprouts
- soy sauce
- salt
- pepper
- lumpia or spring roll wrapper
- vegetable oil for frying
Instructions
Heat a nonstick pan or wok over medium heat and add oil. Add the shallots, and garlic and saute for 1 minute or until it becomes translucent:
Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes:
Add the carrots, chayote, mung beans and mix them just enough to get the vegetables well incorporated:
Add the soy sauce, salt, pepper, and stir-fry for about 3-5 minutes:
Adjust seasoning by adding more salt to taste:
Assembling Lumpiang Shanghai
On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper:
Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper:
Using your finger, brush the edges with a little water then seal completely. It must be tightly secured:
Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone:
Frying the Lumpiang Shanghai:
Preheat a deep pan on med heat and add 1 cup of oil. Add lumpia, but do not overfill the pan:
Deep fry lumpia until it turns a golden color:
Remove from frying and allow the oil to drain by placing the Lumpiang Shanghai on a plate covered with a paper towel. Best served with sweet chili sauce or the authentic spicy vinegar sauce. Enjoy immediately!
Frequently Asked Questions
Here are more delicious Filipino Food Recipes:
Vegetable Lumpiang Shanghai Recipe
Ingredients
- 2 tablespoon vegetable oil
- 1 small red shallot minced
- 3-4 cloves garlic minced
- 1 small sweet potato cubed
- 1 medium yukon potato cubed
- 1 medium carrot cubed
- 1 small chayote cubed
- 1 cup mung bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon salt
- pinch pepper
- 25 lumpia/spring roll wrapper
- 1 cup vegetable oil for frying
Instructions
- Heat a nonstick pan or wok over medium heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent.
- Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes.
- Add carrot, chayote, mung bean sprouts, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste.
To make the Lumpiang:
- On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper.
- Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper.
- Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
- Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone.
- Frying the Lumpiang
- Pre heat a deep pan on med heat and add the 1 cup of oil.
- Add lumpia, but do not overfill and deep fry lumpia until it turns a golden color.
- Remove from frying and allow the oil to drain by placing the lumpiang on a plate coverd with a paper towl.
- Best served with sweet chili sauce or the authentic a spicy vinegar sauce. Enjoy immediately!
When I tell non-Filipinos I'm Filipino, they always ask me if I can make Filipino Egg Rolls. Is this true for you too?
Anyways, growing up, I always assisted my grandma whenever she made vegetable lumpiang shanghai. Back then, I called it lumpia because I didn't know the difference. As a kid, it was a tedious process because I had to make the lumpia look uniform, and if I didn't, I would have to do it again.
As an adult, I try to make uniformed lumpia whenever I make it, but if it doesn't look nice or it's falling apart after I fry it, I keep it for myself. 🙂
I also love biting into fresh-made lumpia after dipping and soaking it in spicy vinegar dip, which is so unhealthy but oh so good. Also, keep in mind that lumpia is best served fresh and warm off the pan with a side of chili sauce, banana ketchup, or spicy vinegar dip.
Leida Mcgafferty says
It was difficult for me to believe at first that I can read such a lengthy article. Your style captured my attention. Like always, you provided amazing information. Great Article Neil. This article is excellent. Even though I read it only a few times and I did not make an opinion. But, I think this article merited a mention.
Ellah H says
This recipe was so unique because of the potatoes! It was a huge hit!
Lainey says
You're right. The potato is such a unique and delicious addition to this dish. Thanks for making this recipe, Ellah. I appreciate it!