Lumpiang Shanghai Recipe (Filipino Spring Rolls)
Fried spring rolls filled with ground meat and vegetables.
Servings 30 rolls
Calories 153kcal
Cost $8-$10
Equipment
- Medium pot or wok
Ingredients
- 1 pound ground pork
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 2 scallions finely chopped
- 1 teaspoon kosher salt (use less for table salt)
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- 25-30 lumpia or spring roll wrappers (5-inch squares)
- Water for sealing
- Neutral oil for frying
For serving (optional)
- Spiced vinegar, banana ketchup, or sweet chili sauce
Instructions
- Combine the ground pork, garlic, onion, carrots, scallions, and seasonings in a bowl. Mix well.
- Place about 1 tablespoon filling on each wrapper.
- Fold the bottom over the filling, fold in the sides, then roll tightly. Seal the edge with water.
- In a pot or wok, heat enough oil to submerge the lumpia over medium-high heat.
- Fry in batches until golden and crispy, about 5 minutes, turning as needed. Start with hot oil, then lower the heat slightly so they crisp up without browning too fast.
- Remove from the oil and drain on a rack or paper towel-lined plate.
- Serve hot with your favorite dipping sauce.
Video
Notes
- Vegetables: You can also add cabbage, water chestnuts, mushrooms, jicama, or bell peppers. Keep everything finely chopped.
- Lumpia wrappers: Thin lumpia wrappers are best, but spring roll wrappers also work.
- Dipping sauce: Serve with spiced vinegar, banana ketchup, sweet chili sauce, or sweet and sour sauce.
Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 224mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg