Lumpiang Shanghai, also called lumpia Shanghai, or lumpia for short, is a version of Filipino spring rolls with a moist meaty filling of ground pork, garlic, onions, carrots, and soy sauce, and an extra fried outer layer. Instructions. In a bowl, soak shiitake mushrooms in warm water for about 30 minutes or until softened. Remove from water and squeeze excess liquid. Finely chop and set aside. In a pot over medium heat, combine fish, soy sauce, and enough water to cover fish. Bring to a boil, removing any scum that floats on top. In a large skillet, heat 2 tablespoons of oil. Once warm, add in the onions and garlic and cook until softened and fragrant, about 2 minutes. Add the root vegetables. Into the same skillet, add the chayote, sweet potato, and carrot and cook until they just begin to soften, about 2 minutes. This homemade Filipino Beef Lumpia or beef Shanghai recipe is crunchy and delicious in every bite. It is made with ground beef, minced vegetables, and aromatics with seasonings and wrapped with an egg roll, or a spring roll then pan-fried to achieve the perfect crispiness and cooked to a golden brown. Perfect to bring to gatherings and special Instructions. Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic and onions until aromatic, about 1 minute. Add the carrots, green beans and cabbage and stir-fry for about 3 minutes. Add the bean sprouts and jicama and pour in the soy sauce and oyster sauce. Add the dried shrimps and cook for 1 minute. Put-in the fried tofu then stir. Add the fish sauce and ground black pepper. Put-in the mung bean sprouts and cook for 2 minutes. Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool. Wrap the cooked vegetable in spring roll (lumpia) wrapper. Cook for 3-4 minutes in medium low heat. Remove from heat and allow to cool. 3. Add the shredded fish, water chestnut and green onions. Mix well. Season with salt and ground pepper and set aside. 4. Scoop a tablespoon full into the lumpia wrapper, roll and seal wrapper using the cornstarch paste. 5. In a large bowl, combine ground pork, garlic, onion, carrots, egg, oyster sauce, and sugar. Season with salt and pepper to taste. Mix until well incorporated. To assemble, put about 1 to 2 tablespoons filling near the lower part of the wrapper. Fold the wrapper over and roll the wrapper thin, sealing the edges with egg. To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat mixture on the center and form it into a log shape. Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards the center and roll it half way to from a log shape. Ingredients Chicken Mixture. 1 lb ground chicken (you may also use ground pork, beef, or mixed) ¼ cup baby carrots, finely grated; 2 tbsp minced garlic; 2 tbsp white onion, finely chopped; ¼ cup spring onions, finely chopped + some for garnish; 2 tbsp water chestnuts, finely minced; 1 tbsp extra virgin olive oil; 1 tbsp toyo or light soy QGjj.