February 15, 2016


Lumpiang Shanghai

My mom has always been the chief cook in our home. I remember when I was growing up, she would cook my favorites and I would be by her side in great anticipation, enjoying even the aromatic scent that swirls all-over the kitchen.

As I whip up my own creations, mostly inspired by the cooking shows I have produced and those that I have watched when I was a kid, I would not dabble into my mom’s own recipes. But over the recent years when I get to cook more and more dishes for her to savor, I have requested her to hand me her own recipes. In a heartbeat, she would enumerate the procedure!

So allow me to share with you one of our favorites, it’s another easy recipe – Lumpiang Shanghai (Pork Spring Rolls). I added a few tweaks but the main ingredients are what I have been accustomed to, as prepared by my mom.

Lumpiang Shanghai
Lumpiang Shanghai, an easy recipe
I did not tag this as a Pinoy Food Recipe, although Lumpiang Shanghai has been a part of many Filipino dining celebrations or Sunday meals for numerous generations. It is no secret to history buffs that Chinese traditions have been widely accepted and practiced while Chinese cuisine were devoured through the multitudes of Chinese restaurants that abound the archipelago and mostly in Metro Manila.

Lumpiang Shanghai
Ingredients for Lumpiang Shanghai

½ KG. Lean Ground Pork

1 Medium White Onions, minced

1 Bulb Garlic, minced

2 Medium Carrots, grated

1 Large Singkamas (Jicama), grated

1T Unsalted Peanuts, pounded or chopped

3T to 5T Premium Oyster Sauce

A Few Drops of Worcestershire Sauce

Salt and Ground Black Pepper, to taste

Chili Powder (optional)

Coconut oil for Frying

1 Large Pack of Spring Rolls Wrapper

Eggwhites or Water to seal the wrapper


My mom loves Lumpiang Shanghai with a bit of crunch so Singkamas and Peanuts are always included in her recipe. I added the Oyster sauce and Worcestershire sauce to make this more flavorful while the chili powder for a little heat.

Lumpiang Shanghai
Fry Lumpiang Shanghai until golden brown in color
1)  Combine the 1st ten (10) ingredients : ground pork, onions, garlic, carrots, singkamas, peanuts, Oyster sauce, Worcestershire sauce, salt and pepper. Add the chili powder if you wish. Allow this mixture to set for about 30 minutes or more.

2)    Lay 1 separated Spring Rolls Wrapper in a platter and place the pork mixture at the upper center. Fold the sides, bringing to the center and roll. Seal the edge with water or better yet, use eggwhites.

3)    Do this to as many Spring Rolls you want, finish the entire batch or refrigerate some for later use.

4)    Fry the Spring Rolls, with the sealed edge first, until golden brown in color.
Lumpiang Shanghai
Easy Recipe - Lumpiang Shanghai
Enjoy this easy recipe – Lumpiang Shanghai, good as a snack, appetizer or even as your main meal. Hot white rice, please!


In most Chinese restaurants, Lumpiang Shanghai is served with a sweet and sour sauce. In most Pinoy homes, including ours, my mom pops open a ketchup bottle – I grew up loving a sweet and spicy blend of ketchup which we use even in fried chicken (yes, no gravy!).
If you love deliriously delicious food as much as I do, then follow me at Instagram as I share my love for easy to cook dishes, sinful desserts, healthy eats and regional & international cuisines via @eattoyourheartscontent.

Monday Madness

This easy recipe has been part of my Monday Madness here at Eat To Your Heart’s Content.

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Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and wanderlust at heart.

Pie Rivera captured all photos in this site, unless otherwise stated.

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1 comment

  1. Oh my goodness, I need to make these, and I love how smooth they are. My spring rolls end up all bubbly (but still tasty). Thanks for sharing the recipe and the memories!!