Description
Lumpiang Shanghai is a classic Filipino appetizer featuring crispy, golden fried spring rolls filled with a flavorful mixture of ground pork, vegetables, and aromatic seasonings. These bite-sized rolls are perfect as a snack or main course and are traditionally served hot with sweet chili sauce or banana ketchup.
Ingredients
Scale
Filling
- 1 pound ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup minced onion
- 1/4 cup green onions, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon sesame oil (optional)
Wrapper and Frying
- 20–25 lumpia wrappers (spring roll wrappers)
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, finely chopped carrots, minced onion, green onions, minced garlic, egg, soy sauce, salt, ground black pepper, and sesame oil if using. Mix thoroughly until all ingredients are well blended and the mixture is evenly combined.
- Wrap the Lumpia: Separate the lumpia wrappers and place one on a clean, flat surface with a corner pointing towards you (diamond shape). Put about one heaping tablespoon of the pork filling near the bottom third of the wrapper. Roll the wrapper tightly once over the filling, then fold in the sides to seal the edges and continue to roll until fully sealed. Dab a bit of water on the edge of the wrapper to securely seal it. Repeat this wrapping process until all filling is used.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or frying pan and heat it over medium heat. The oil should be hot enough to fry but not smoking, approximately 350°F (175°C).
- Fry the Lumpia: Fry lumpia in batches to avoid overcrowding the pan. Carefully place the rolls in the hot oil and fry, turning occasionally, until they become golden brown and crispy on all sides—this should take about 4 to 5 minutes per batch.
- Drain and Serve: Remove the fried lumpia using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot with sweet chili sauce or banana ketchup as dipping sauces for an authentic Filipino experience.
Notes
- To prepare ahead, assemble all lumpia rolls and freeze them uncooked in a single layer on a tray. Once frozen solid, transfer to a freezer bag. Fry frozen lumpia straight from the freezer, adding 1–2 minutes extra to the cooking time.
- You can substitute ground pork with ground chicken or beef according to your preference.
- For a healthier option, consider baking the lumpia at 375°F (190°C) for about 20–25 minutes, turning halfway through, though frying gives the best traditional crispiness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Filipino
