Lumpia Shanghai (Filipino Spring Rolls)
Crispy fried spring rolls packed with seasoned ground pork, rolled thin for a crunchy bite.
Dietary
Dairy free, Nut free
Allergens
Eggs, Soy, Wheat, Red meat
These Filipino spring rolls wrap a savory mixture of ground pork, garlic, and carrots in thin wrappers, then fry up golden and crackling. A party staple throughout the Philippines, they're rolled narrow for maximum crispy surface and served with a sweet-tangy dipping sauce. Great for potlucks, holidays, or make-ahead freezer snacks.
Ingredients
- 1 pound ground pork
- 1/2 pound ground beef
- 1 cup carrot, finely minced
- 1/2 cup onion, finely minced
- 1/4 cup green onion, thinly sliced
- 4 cloves garlic, minced
- 1 egg
- 1/4 cup water chestnuts, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup breadcrumbs
- 36 lumpia wrappers, thawed if frozen
- 4 cups vegetable oil, for frying
- 1 cup sweet chili dipping sauce
Method
-
In a large bowl, combine the ground pork, ground beef, minced carrot, onion, green onion, garlic, egg, water chestnuts, soy sauce, salt, pepper, and breadcrumbs. Mix with your hands until evenly combined.
-
Lay one lumpia wrapper flat on a clean surface in a diamond orientation. Place about 2 tablespoons of filling in a line near the bottom corner.
-
Roll the wrapper tightly around the filling into a thin cylinder, dabbing a bit of water on the top corner to seal. Set aside seam-side down and repeat with remaining wrappers and filling.
-
Heat the vegetable oil in a large deep skillet or wok to 325°F.
-
Fry the lumpia in batches of 6 to 8, turning occasionally, until golden brown and crisp, 6 to 8 minutes per batch.
-
Transfer fried lumpia to a wire rack or paper towel-lined plate to drain excess oil.
-
Let cool slightly, then slice larger rolls in half on a diagonal if desired. Serve hot with sweet chili dipping sauce.
Related recipes
Rate this recipe
Report this comment
Lumpia Shanghai (Filipino Spring Rolls)
These Filipino spring rolls wrap a savory mixture of ground pork, garlic, and carrots in thin wrappers, then fry up golden and crackling. A party staple throughout the Philippines, they're rolled narrow for maximum crispy surface and served with a sweet-tangy dipping sauce. Great for potlucks, holidays, or make-ahead freezer snacks.
1 hr 30 min 36 rolls 285 cal
Ingredients
- 1 pound ground pork
- 1/2 pound ground beef
- 1 cup carrot, finely minced
- 1/2 cup onion, finely minced
- 1/4 cup green onion, thinly sliced
- 4 cloves garlic, minced
- 1 egg
- 1/4 cup water chestnuts, finely chopped
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup breadcrumbs
- 36 lumpia wrappers, thawed if frozen
- 4 cups vegetable oil, for frying
- 1 cup sweet chili dipping sauce
Method
- 1
In a large bowl, combine the ground pork, ground beef, minced carrot, onion, green onion, garlic, egg, water chestnuts, soy sauce, salt, pepper, and breadcrumbs. Mix with your hands until evenly combined.
- 2
Lay one lumpia wrapper flat on a clean surface in a diamond orientation. Place about 2 tablespoons of filling in a line near the bottom corner.
- 3
Roll the wrapper tightly around the filling into a thin cylinder, dabbing a bit of water on the top corner to seal. Set aside seam-side down and repeat with remaining wrappers and filling.
- 4
Heat the vegetable oil in a large deep skillet or wok to 325°F.
- 5
Fry the lumpia in batches of 6 to 8, turning occasionally, until golden brown and crisp, 6 to 8 minutes per batch.
- 6
Transfer fried lumpia to a wire rack or paper towel-lined plate to drain excess oil.
- 7
Let cool slightly, then slice larger rolls in half on a diagonal if desired. Serve hot with sweet chili dipping sauce.
Comments
Log in to comment.