Description
Learn how to make delicious and crispy Lumpiang Shanghai, a Filipino favorite spring roll dish filled with a savory pork mixture. Perfect for parties or as an appetizer!
Ingredients
Scale
Filling:
- 1 pound ground pork
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1/4 cup green onions (chopped)
- 3 cloves garlic (minced)
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Wrappers and Frying:
- 20–25 spring roll wrappers (thawed if frozen)
- Water or beaten egg (for sealing)
- Vegetable oil (for frying)
Instructions
- Making the Filling: In a large bowl, combine ground pork, onion, carrots, green onions, garlic, egg, soy sauce, oyster sauce, salt, and pepper. Mix thoroughly.
- Wrapping the Spring Rolls: Place a spring roll wrapper on a clean surface, add filling, fold, and roll tightly. Seal the edge with water or beaten egg. Repeat for all spring rolls.
- Frying: Heat oil in a skillet. Fry the spring rolls in batches for 4–6 minutes until golden brown and crispy. Drain on paper towels.
- Serving: Serve hot with sweet chili sauce, banana ketchup, or vinegar dipping sauce.
Notes
- You can freeze uncooked spring rolls for later frying—do not thaw before frying.
- Ground chicken or beef can be used as a substitute for pork.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
