Lumpiang Shanghai
Craving Lumpiang Shanghai? Discover my ultimate recipe for these crispy, savory Filipino spring rolls filled with seasoned pork and veggies.
Ingredients
- 1 piece Carrots large (finely chopped)
- 2 pieces Celery (finely chopped)
- 6 cloves Garlic (minced)
- 2 pieces Onions large (finely chopped)
- 500 grams Ground Pork
- 1 piece Egg
- 3 tbsp Oyster Sauce
- 1/2 teaspoon Black Pepper (ground)
- 1/2 teaspoon Salt
- 32 pcs Lumpia Wrappers / Spring Roll Wrappers
- 500 ml Cooking Oil (for frying)
Instructions
If you have a food processor, dump all the vegetables (carrots, celery, onion and garlic) in the food processor, if none:
- Start by finely chopping or grating 1 large carrot.
- Chop 2 pieces of celery into small pieces.
- Mince 6 cloves garlic.
- Finely chop 2 pieces of onions.
- In a large bowl, combine 1 kg of ground pork with the chopped vegetables.
- Add 1 beaten eggs to the mixture.
- Stir in 3 tablespoons of oyster sauce for flavor.
- Season the mixture with salt and pepper to taste.
- Mix all the ingredients thoroughly until well combined.
- Place a tablespoon of the filling near one corner of the lumpia wrapper. Roll tightly halfway, fold the sides in, and continue rolling. Seal the edge with a dab of water with cornstarch mixture or a beaten egg to prevent it from opening during frying.
- Heat the oil to 350°F (175°C). If the oil is too hot, the lumpia will brown too quickly on the outside while the inside remains undercooked. If it's not hot enough, the lumpia will absorb too much oil and become greasy.
- Fry the lumpia in batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking.
- After frying, place the lumpia on a paper towel-lined plate or a wire rack to drain excess oil. This keeps them crispy.
- Serve Lumpiang Shanghai with your favorite dipping sauce, such as sweet chili sauce, vinegar with garlic, or ketchup.
Video
Notes
- Lumpiang Shanghai can be made ahead of time and frozen. Lay them out on a baking sheet to freeze individually before transferring them to a freezer bag. You can fry them directly from frozen; just add a few extra minutes to the frying time.
- You can customize the filling with different proteins like shrimp, fish, or tofu for a vegetarian option.
- If you’re new to wrapping lumpia, you might want to practice with a few wraps to get the hang of it. It’s important that the filling is well-distributed and the wrappers are sealed properly.