Comments on: Lumpia Shanghai

By: Jocelyn

Jocelyn — Fri, 10 Oct 2025 18:03:27 +0000

Hi, thank you for the recipe! I added minced celery just because I had it😂. I cooked it fresh and the wrapper overcooked before the internal temp reached a safe point. I may have added too much meat to each wrapper. I used corn starch slurry to seal the lumpia. I'm freezing them in hopes that when I deep fry, the wrapper won't burn before the meat is fully cooked.

By: Lalaine Manalo

Lalaine Manalo — Tue, 03 Dec 2024 00:24:03 +0000

In reply to Peter J. I like to use sweet chili sauce or banana ketchup :)

By: Peter J

Peter J — Tue, 26 Nov 2024 03:19:25 +0000

Do you have recommendation for dipping sauce? I plan to make this (also Budbud and Turon) for Thanksgiving dinner

By: Lalaine Manalo

Lalaine Manalo — Sun, 18 Aug 2024 23:55:02 +0000

In reply to Linda. Thanks for your feedback. I love hearing the readers' experiences with my recipes. Drain the lumpia shanghai in the way that works well for you. I just prefer to use a wire rack because the excess oil drains away from the food instead of pooling underneath it if using paper towels. Water to seal the edges is enough if you use new springroll wrappers, even with Menlo brand. The older the wrappers, the less pliable and harder to seal. Of course, you can use beaten eggs or cornstarch slurry to really secure them, but I find using eggs dirties the oil over time, burning the wrapper.

By: Linda

Linda — Sat, 17 Aug 2024 21:45:56 +0000

I love this recipe. However, there are a couple of things I disagree with. You don’t have to drain the lumpia on a rack. Draining them on paper towels is perfectly fine and they don’t get soggy. Trust me! Also, using water to seal the wrappers does not work. Use eggs! I trusted the author of this recipe and used water as I did not have any eggs on hand. Water is useless and does not work on Menlo wrappers, which is the brand I always use. Needless to say, I had to stop production and make a grocery run just for eggs. Eggs act as a paste and really seal the wrappers.

By: Nathalie Shivji

Nathalie Shivji — Sat, 17 Aug 2024 06:36:29 +0000

What size wrapper do you use?

By: Robert Sanchez Cabrera

Robert Sanchez Cabrera — Sun, 31 Dec 2023 07:45:45 +0000

Good cooking

By: Leslie Castillo

Leslie Castillo — Fri, 22 Dec 2023 06:56:20 +0000

This is how I always make it!

By: Lalaine Manalo

Lalaine Manalo — Tue, 31 Oct 2023 02:20:59 +0000

In reply to Janet. You can use singkamas or jicama :)

By: Angela Conley

Angela Conley — Fri, 06 Oct 2023 20:49:10 +0000

In reply to George R.. We were stationed in Sangley point,in 1960 to 1962. In fact my daughter was born there!I loved the loempia'

By: Janet

Janet — Sat, 30 Sep 2023 01:13:29 +0000

What’s the alternative for water chestnuts?

By: Josephine Salas

Josephine Salas — Mon, 21 Aug 2023 14:50:15 +0000

Thank you for the recipe. I love cooking for my 2 kids. Am a single Mom. Mabuhay ang Kawaling Pinoy.