Skip to main content
Main

Lumpia Shanghai

A fried spring roll filled with ground pork, ground beef, onion, carrot, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Lumpia Shanghai

Timeabout 3 or 4 minutes per batch

Ingredients

Directions

Prepare the filling

  1. Combine ground pork, ground beef, onion, and carrot in a large bowl.

  2. Mix thoroughly until ingredients are evenly distributed.

  3. Knead the mixture with your hands if desired.

  4. Gradually blend in soy sauce, black pepper, garlic powder, and salt until evenly distributed.

Wrap the lumpia

  1. Lay a wrapper on a flat surface.

  2. Place about 2 tablespoons of filling in a line down the center of the wrapper.

  3. Fold the bottom and top edges of the wrapper toward the center.

  4. Fold the left and right sides toward the center.

  5. Moisten the last edge of the wrapper to seal.

  6. Repeat with remaining wrappers.

Fry and serve

  1. Heat oil in a deep-fryer or heavy skillet to 375°F (190°C).

  2. Fry 3 or 4 lumpia at a time for about 3 or 4 minutes, turning once.

  3. Remove when lumpia float and wrappers are golden brown.

  4. Cut in half or serve whole with dipping sauce.

Nutrition, whole recipe (rough)

699Calories
56 gProtein
43 gFat
20 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Carrot1 medium (61g)25
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground pork
Provides fat and richness, keeping the filling moist and savory.
Ground beef
Adds savory depth and body to the filling.
Soy sauce
Adds salty, savory flavor and umami to the filling.
Spring roll wrappers
Form a thin, crisp shell that fries to golden brown.
Onion
Adds aromatic sweetness and moisture to the filling.

The step that matters

Frying at 375°F (190°C). Oil that is too cool lets the wrappers soak up grease and turn soggy, while oil that is too hot browns the wrappers before the filling is cooked through. Holding a steady temperature gives crisp wrappers and a fully cooked filling.

Swap the carrot

How well each one fits the dish's main ingredients (pork, beef, onion, sauce, pepper, garlic):

  1. Potatofits better
  2. Tomatofits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against pork, beef, onion, sauce, pepper, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipesPork CakePork Cake107 recipes