Description
Lumpiang Shanghai is a popular Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of ground pork, vegetables, and aromatic seasonings. These bite-sized rolls make a perfect party snack or appetizer served hot with sweet chili sauce or banana ketchup.
Ingredients
Scale
Filling
- 1 pound ground pork
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, grated
- 2 green onions, finely sliced
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Wrapper and Frying
- 25–30 lumpia wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the filling: In a large bowl, thoroughly combine the ground pork, finely chopped onion, minced garlic, grated carrot, sliced green onions, egg, soy sauce, oyster sauce, salt, and ground black pepper until well incorporated.
- Wrap the lumpia: Place one lumpia wrapper on a flat surface with a corner pointing toward you. Spoon about 1 tablespoon of the filling mixture along the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to the top. Seal the edge with a dab of water to secure the roll. Repeat this process with all the wrappers and filling.
- Heat the oil: In a deep pan, pour about 2 inches of vegetable oil and heat it over medium heat until hot enough for frying (around 350°F/175°C).
- Fry the lumpia: Carefully fry the lumpia in batches for 5 to 7 minutes until they turn golden brown and are cooked through, turning occasionally for even cooking.
- Drain and serve: Remove the lumpia from the oil and drain on paper towels to remove excess oil. Serve hot with sweet chili sauce or banana ketchup for dipping.
Notes
- For extra crispiness, freeze the wrapped lumpia for 15–30 minutes before frying.
- Ground pork can be substituted with ground chicken or beef based on preference.
- Uncooked lumpia rolls can be frozen and fried directly from frozen when needed.
