Lumpia Shanghai is a Filipino dish with Chinese origins; it can be thought of as a Filipino egg roll! I had to test the recipe before I made it in front of my class, so I made them for dinner for my parents and I this past weekend.

These are meant to be shaped like egg rolls, which I did for a few of them, but it was so time consuming that I made the rest like wontons. I had to get my parents to help me because there were so many to wrap! It is important to have everything prepped and ready to go before you begin deep frying, because it’s a very fast process.

I don’t have an actual deep fryer at home, so I had to use the old school technique which uses oil in a pot over the stove. It was my first time deep frying anything, and I was quite nervous. I got my dad to help me, but it was his first time too, and he was also really nervous. If you thought frying bacon made a mess of your stove, do not use this method. There was oil splattered absolutely everywhere, including on our bodies. Some of the lumpia were not wrapped tightly enough, so the filling burst out of the wonton wrapper, released moisture, and caused the oil to splatter.

The final product:

These were so delicious! I also made the dipping sauce to go with them, which was fabulous as well. The filling was so flavourful, and complemented the dip nicely. The wontons were perfectly crisp, and added the perfect crunch to the lumpia. I give these a 10//10, and if I ever invest in a deep fryer I would definitely make them again!

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