What Is Lumpiang Shanghai Cups?
A lumpiang Shanghai is a delicious fried spring roll or lumpia that is stuffed with a meaty filling. It’s common to find these finger food at parties since these are not only well-loved but also easy to serve and, well, seriously delicious.
These lumpiang Shanghai cups take the best of what you love about the lumpia (that filling and the crunchy wrapper) and serving it another way: in cup form.
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How to Serve Lumpiang Shanghai Cups
These lumpiang Shanghai cups are ideal as appetizers for any party you may hold or will bring as potluck fare. Here are ways to serve this dish:
Pair it with sweet chili sauce: You may want to skimp and just serve these with your usual banana catsup but we say, serve these with sweet chili sauce instead.
Serve with vinegar: Since you’re serving this for a fancy party, fill a little spray bottle with vinegar and spritz each cup before serving so your diners have a unique experience. You can even fill eye droppers with vinegar so each guest can drop in as much (or as little) vinegar they like.
How To Cook Lumpiang Shanghai Cups
The presentation of this dish is a unique way of doing lumpiang Shanghai so you need to exert a little more effort in making these as well. The recipe starts with making the topping. These noodles need to get crisp and this is done by frying them. These are deep-fried but are also spiced up so these aren’t tasteless bits.
For the cups, you’ll need to cut lumpia wrappers to size and bake them slightly before filling.
The filling is a delicious and juicy combo of ground pork and dried shrimp or hibe. The mixture is mixed and spooned into each cup. These need to be baked so the meat filling is cooked through and the lumpia cups are crispy at the edges.
Once the filling is cooked through, these are topped with the crispy noodles and ready to serve.
Tips To Make Easy Lumpiang Shanghai Cups
1 Top with crushed crackers.
If you’re short on time, you can skip making the crispy noodles. Instead, crush some crackers and top each with a little crunchy bits. You can also use potato chips or even corn chips, too.
2 Use bread instead of lumpia wrappers.
Another way to make these easier on you is by using bread instead of making the cups. You can toast squares (or cut out circles in slices) of bread and toast these to give your lumpiang Shanghai filling a base.
3 Add chorizo.
You can never have too much of a good thing, and for this filling, a touch of chorizo would be an excellent burst of flavor in the cups, too. Chop up Chinese sausage or chorizo de Bilbao to stir into the pork mix.
Lumpiang Shanghai Cups Storage Tips
1 The lumpiang Shanghai cups store well in the refrigerator.
These are essentially lumpia rolls in cup form so these actually store well in the refrigerator. Just remember that these are still a kind of fried food so keeping these dry is key to keeping any leftovers for days.
When ready to reheat, just pop these back in the oven so the edges become crispy again.
2 You can also freeze these lumpiang Shanghai cups.
Lumpia is commonly frozen after being made and these cups are no different. Just freeze these flat then toss them in a container or resealable bag for the freezer.
Lumpiang Shanghai Cups Recipe
For the Crispy Topping:
- 8- ounce pack vermicelli noodles
- Oil for frying
- 2 tablespoons fish sauce
- 2 tablespoons water
- 4 tablespoons sugar
- ¼ teaspoon cayenne powder
For the Cups:
- 15 pieces small square spring roll wrappers
- 2 tablespoons cooking oil
For the Filling:
- ¼ cup dried shrimp hibe, soaked in 1/2 cup water (optional)
- 300 grams lean ground pork
- 1 medium red onion finely chopped
- 1 small carrot finely chopped
- 1 stalk celery finely chopped
- ¼ cup water
- 1 tablespoon oyster sauce
- 1 ½ teaspoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Make the crispy noodles: Preheat the oil in a large frying pan or wok for frying over Medium heat.
- Cut the vermicelli noodles along its folds and separate them. Drop a small noodle into the oil, and if it puffs and floats right up, the oil is ready. Fry the noodles in batches, depending on the size of your pan.
- Turn the heat up to High.
- In a large mixing bowl, mix fish sauce, water, sugar, and cayenne. Toss the fried noodles in the fish sauce mixture, make sure everything is coated. Fry the noodles until lightly brown. Set aside.
- Preheat oven to 350 degrees F or 180 degrees C.
- Make the Cups: Peel the spring roll wrappers apart, and brush each piece with oil, making sure the entire surface is coated. Stack the wrappers on a chopping board, and cut into four smaller squares. Get two small sheets and align the corners of one to the center edge of the second. Place these sheets into 1 muffin tin cup and press down in the center to create the cups. Repeat with remaining wrappers. Bake for 6 minutes or until lightly browned. Set aside.
- Make the Filling: Drain the dried shrimp, but leave about 1 tablespoon of soaking liquid.Combine all the ingredients for the filling (hibe, onion, carrot, celery, oyster sauce, water, sesame oil, salt, and pepper), and mix for 5 minutes or until the mixture comes together.
- To assemble: Place 1 Tablespoon of filling into each cup, and top with the fried noodles. Bake in the oven for 15 minutes or until the filling is cooked (juices run clear) and the edges of the cups are golden brown.