Lumpia Shanghai
Thin, shatteringly crisp fried spring rolls filled with seasoned ground pork and vegetables — descended from Chinese lunpia brought by Fujianese immigrants and thoroughly adopted into Filipino home cooking.
Meat
⚠ Contains: Gluten, Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g ground pork
- 1 carrot, finely minced
- 1/2 cup finely minced onion
- 1/4 cup finely minced celery
- 3 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tsp salt, 1/2 tsp black pepper
- 25-30 lumpia (spring roll) wrappers
- 1 egg, beaten, for sealing
- Oil, for deep-frying
- Sweet chili sauce or banana ketchup, to serve
Steps
- Combine the ground pork, carrot, onion, celery, garlic, egg, soy sauce, salt, and pepper in a bowl and mix well.
- Place a heaping tablespoon of filling diagonally near one corner of a wrapper, leaving space at both ends.
- Fold the corner over the filling, then fold in the sides, and roll tightly, sealing the final edge with a dab of beaten egg.
- Repeat with the remaining wrappers and filling, keeping finished rolls covered so they don't dry out.
- Heat oil to 350°F (175°C). Fry the rolls in batches of 4-5 (don't crowd the pot) for 4-5 minutes, until deeply golden on all sides.
- Drain on paper towels and serve hot with sweet chili sauce or banana ketchup.