Lumpiang ShanghaiCrispy Pork Spring Rolls

Name: Lumpiang Shanghai (Crispy Pork Spring Rolls)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Philippines
Ingredients: 500 g Ground Pork; 120 g Carrot (finely chopped); 100 g Onion (finely chopped); 15 g Garlic (finely chopped); 30 ml Soy Sauce; 1 pcs Egg (beaten); 60 g Breadcrumbs; 5 g Salt; 2 g Black Pepper; 20 pcs Lumpia Wrapper; 30 ml Water; 700 ml Vegetable Oil

Lumpiang Shanghai are thin Filipino spring rolls filled with seasoned ground pork and vegetables. Fry them in batches until crisp and until the pork filling reaches a safe temperature.

Prep

45m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1344kcal

Calories

20g

Protein

127g

Fat

32g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Filling

500g
Ground Pork
120g
Carrot (finely chopped)
100g
Onion (finely chopped)
15g
Garlic (finely chopped)
30ml
Soy Sauce
1pcs
Egg (beaten)
60g
Breadcrumbs
5g
Salt
2g
Black Pepper

Wrapping

20pcs
Lumpia Wrapper
30ml
Water

Frying

700ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Combine the ground pork, carrot, onion, garlic, soy sauce, egg, breadcrumbs, salt, and black pepper in a bowl and mix until evenly combined.
02
Place a small line of filling near one edge of a lumpia wrapper. Roll tightly into a thin log and brush the edge with the water to seal. Repeat with the remaining wrappers and filling.
03
Heat the vegetable oil to 180°C (350°F) in a deep pan.
04
Fry the rolls in batches until deeply golden and crisp and the ground pork filling reaches 71°C (160°F), turning as needed for even color.
05
Drain the rolls well before serving.

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