Lumpia Shanghai
Thin, crispy fried rolls filled with seasoned ground pork. Party food served with sweet chili sauce.
Serves 8
Prep 45 min
Cook 20 min
Ingredients
- 1 lb ground pork
- 1 carrot, finely grated
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 2 green onions, minced
- 1 egg
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 30 lumpia wrappers or spring roll wrappers
- 3 cups oil for frying
- Sweet chili sauce, to serve
Steps
Step 1. Mix the pork, carrot, onion, garlic, green onions, egg, soy sauce, salt, and pepper.
Step 2. Place 1 tablespoon of filling on a wrapper, roll tightly into a thin cigar, and seal the edge with a dab of water. Repeat.
Step 3. Heat the oil to 350°F. Fry the rolls in batches for 4 to 5 minutes, turning, until golden and cooked through (160°F in the center).
Step 4. Drain on a rack. Serve hot with sweet chili sauce.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.