Description
Lumpiang Shanghai is a classic Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of ground pork, grated carrot, and aromatic seasonings. This crowd-pleasing finger food is perfect for parties or gatherings and is traditionally served with sweet chili sauce or banana ketchup for a flavorful dipping experience.
Ingredients
Scale
Filling
- 1 pound ground pork
- 1 small carrot, finely grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, finely chopped
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Wrapping & Frying
- 25–30 spring roll wrappers
- Water or beaten egg (for sealing)
- Oil (for frying)
- Sweet chili sauce or banana ketchup (for serving)
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, grated carrot, chopped onion, minced garlic, chopped green onions, egg, soy sauce, oyster sauce, salt, and ground black pepper. Mix thoroughly until all ingredients are fully incorporated.
- Wrap the lumpia: Lay one spring roll wrapper on a clean, flat surface with a corner pointing towards you. Place about 1 tablespoon of the filling in a thin line along the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly and roll up into a log shape. Seal the edge with a dab of water or beaten egg to keep it closed. Repeat with remaining wrappers and filling.
- Heat the oil: In a deep pan or skillet, add enough oil to reach about 2 inches in depth and heat it over medium heat until hot, but not smoking.
- Fry the lumpia: Fry the rolls in batches, gently lowering them into the hot oil. Turn occasionally to ensure an even golden brown color on all sides. Fry for approximately 4 to 6 minutes or until the lumpia are crisp and cooked through.
- Drain and serve: Remove the lumpia from the oil and drain on paper towels to remove excess oil. Serve hot alongside sweet chili sauce or banana ketchup for dipping.
Notes
- You can freeze uncooked lumpia in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for later use. Do not thaw before frying; fry them directly from frozen, adding a few extra minutes to cooking time.
- For best results, do not overfill the wrappers to avoid bursting during frying.
- Use fresh spring roll wrappers to ensure crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
