Lumpia Shanghai
Get ready to savor the irresistible crunch and savory flavors of Lumpia Shanghai, a classic Filipino spring roll that’s perfect as an appetizer or party snack. These bite-sized delights are stuffed with a flavorful mix of ground pork, finely grated carrot, aromatic garlic, onions, green onions, and a touch of oyster and soy sauces for added depth. Wrapped in delicate lumpia wrappers, the rolls are fried to crispy perfection, delivering a golden crust that contrasts beautifully with the juicy filling. Easy to make and ideal for sharing, this recipe yields up to 50 pieces, making it the ultimate crowd-pleaser. Pair these crispy spring rolls with sweet chili sauce for an authentic Southeast Asian experience that’s guaranteed to impress. Keywords: Lumpia Shanghai recipe, Filipino spring rolls, crispy pork lumpia, appetizer, party snack.
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 medium carrot, finely grated
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 stalks green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 pieces lumpia wrappers (spring roll wrappers)
- 2 tablespoons water
- 500 ml vegetable oil, for frying
Instructions
In a large mixing bowl, combine ground pork, grated carrot, chopped onion, minced garlic, and chopped green onions.
Add soy sauce, oyster sauce, and a large egg to the mixture. Season with salt and black pepper, then thoroughly mix until all ingredients are well combined.
Separate the lumpia wrappers carefully to avoid tearing them. Lay one wrapper on a flat surface with one corner pointing towards you.
Spoon about 1 to 1.5 tablespoons of the meat filling onto the bottom third of the wrapper, shaping it into a thin log.
Fold the bottom corner over the filling slightly and roll snugly but not too tightly to avoid tearing, until you reach the center.
Fold over the sides towards the center and continue to roll the lumpia to form a tight cylinder.
Dab a small amount of water along the edge to seal the wrapper.
Repeat the rolling process for the remaining filling and wrappers.
In a deep frying pan or wok, heat the vegetable oil over medium heat until it reaches about 180°C (350°F).
Carefully place several lumpia in the hot oil, making sure not to overcrowd the pan.
Fry the lumpia for about 2 to 3 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to remove the fried lumpia and place them on a paper towel-lined plate to drain excess oil.
Serve the Lumpia Shanghai hot with sweet chili sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.2 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
