page_title: Lumpiang Shanghai
section_title: Description
hierarchical_section_title: Lumpiang Shanghai / Description
caption_attribution_description: English: Pancit and lumpia shanghai
context_page_description: Lumpiang shanghai, is a Filipino deep-fried appetizer consisting of a mixture of giniling wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.
context_section_description: Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine. Lumpiang Shanghai can be defined by its use of giniling (ground pork) as the main stuffing. The ground pork is sautéed with finely chopped carrots, garlic, onions, shallots, and salt and pepper to taste. A small amount of it is then placed on a lumpia wrapper (a thin egg crêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the fried giniling are further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.
  It is commonly served with agre dulce (sweet and sour) dipping sauce (which accentuates its "Chinese-ness"). It can also use other common lumpia dipping sauces like banana ketchup, sweet chili sauce, garlic mayonnaise, or vinegar with labuyo peppers and calamansi.
  Lumpiang Shanghai is one of the most ubiquitous dishes served in Filipino parties, along with variations of pancit (noodles). They are commonly prepared ahead and stored in the refrigerator, and only deep-fried immediately before serving.
caption: Lumpiang Shanghai with pancit Canton, another Filipino dish with a misleading Chinese name
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