Lumpiang Shanghai (Filipino Spring Rolls)
Lumpiang Shanghai are narrow Filipino pork spring rolls fried until crisp, with a juicy seasoned filling inside.
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40 mintotal
Prep 25 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; the rolling takes longer than the frying, so finish shaping all rolls before heating the oil.
Method
Mix pork mince, carrot, onion, garlic, half the beaten egg, soy sauce, ground black pepper, and salt in a bowl.
Place a small amount of filling near one edge of each spring roll wrapper and shape it into a thin log.
Roll tightly, fold in the sides, and seal the edge with a little water.
Heat oil in a pan over medium heat and fry the rolls in batches for 4 to 5 minutes, turning until evenly golden.
4–5 min
Drain on a rack or paper towel and let them rest for 2 minutes before serving.
2 min
How to tell it's done
The outside should be crisp and golden, while the pork filling should be fully cooked and juicy.
Getting it right
Tip
Keep the rolls narrow and tightly sealed so they fry evenly and stay crisp.
What to serve it with
Serve hot with sweet chilli sauce or banana ketchup-style dipping sauce.
Common mistakes
- The rolls burst or absorb too much oil.
- Use a thin line of filling, seal the edge well, and fry at steady medium heat in uncrowded batches.
Substitutions
- Pork Mince → Ground Chicken — Ground chicken works for a lighter version, but the flavor will be less rich.
Storing and reheating
Refrigerate cooked lumpia for up to 3 days and re-crisp in an oven or air fryer. Freeze uncooked sealed rolls for up to 1 month and fry from frozen over moderate heat.
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