Lumpia

Lumpiang Shanghai (Filipino Pork Spring Rolls)

Lumpiang shanghai are thin, crisp Filipino spring rolls filled with seasoned ground pork and vegetables, a staple at every Filipino celebration. They are fried until golden and served with sweet chili sauce or banana ketchup for dipping.

Prep

40 min

Cook

20 min

Total

60 min

Serves

4 (makes about 30 rolls)

Difficulty

Medium

Recipe ingredients

• •30 pieces lumpia wrappers (spring roll wrappers), about 20 cm / 8 in square; thaw frozen wrappers in the fridge overnight, keep covered with a damp towel while working
• •500 g (1 lb 2 oz) ground pork, or a 50/50 pork and beef mix
• •2 medium carrots, peeled and finely grated or minced
• •1 medium yellow onion, finely minced
• •4 cloves garlic, minced
• •1 large egg, beaten, as binder
• •2 tbsp soy sauce, or Filipino silver swan soy sauce
• •1 tsp ground black pepper, or to taste
• •1 tsp salt, adjust to taste
• •1 tbsp sesame oil, optional but traditional
• •1 small bunch green onions (scallions), finely sliced, optional
• •1000 ml (4 cups) neutral oil, for deep frying, such as canola or vegetable oil
• •1 bottle sweet chili sauce, or banana ketchup, for serving

Steps

1. 1 In a large bowl, combine the ground pork, minced carrot, onion, garlic, green onions (if using), beaten egg, soy sauce, sesame oil, salt, and black pepper. Mix with your hands until evenly combined.
2. 2 Lay one lumpia wrapper flat on a clean surface in a diamond orientation (one corner pointing toward you). Place about 2 tablespoons (30 g) of filling in a thin log along the lower third of the wrapper.
3. 3 Fold the bottom corner up over the filling, then fold in the left and right sides snugly. Roll upward tightly, keeping the shape even. Moisten the top corner with a little water or beaten egg and press to seal. Repeat with remaining wrappers and filling.
4. 4 Heat the oil in a deep pan or pot to 175°C (350°F). To test without a thermometer, drop in a small piece of wrapper: it should bubble steadily and turn golden in about 30 seconds.
5. 5 Fry the lumpia in batches, without crowding the pan, turning occasionally, until deep golden brown and crisp, 3 to 4 minutes. The pork filling must reach an internal temperature of 74°C (165°F) on an instant-read thermometer inserted into the thickest roll of each batch.
6. 6 Drain on a wire rack or paper towels. Serve hot with sweet chili sauce or banana ketchup.
7. 7 To make ahead: arrange uncooked rolls in a single layer on a tray, freeze until firm, then transfer to a freezer bag. Fry from frozen, adding 1 to 2 minutes to the frying time, until golden and the filling reaches 74°C (165°F).