AppetizerSnackSide Dish

Lumpia Shanghai

Name: Lumpia Shanghai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 450 g ground pork lean; 0.5 cup carrot finely minced; 0.5 cup yellow onion finely minced; 2 clove garlic minced; 2 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp black pepper freshly ground; 0.25 tsp salt; 1 pcs egg beaten; 25 pcs lumpia wrapper 25-30 count, 6.5 inch square; 4 cup cooking oil for deep frying

These crispy Filipino spring rolls are filled with a savory mixture of ground pork and finely diced vegetables, then deep-fried to golden perfection. They are a popular appetizer, perfect for sharing at any gathering.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 901 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gground pork, lean
0.5 cupcarrot, finely minced
0.5 cupyellow onion, finely minced
2 clovegarlic, minced
2 tbspsoy sauce
1 tspsesame oil
0.5 tspblack pepper, freshly ground
0.25 tspsalt
1 pcsegg, beaten
25 pcslumpia wrapper, 25-30 count, 6.5 inch square
4 cupcooking oil, for deep frying

Equipment

tongs · deep-fry thermometer · deep pot · paper towels · wok · large bowl · wire rack · cutting board · knife

The method

Step by step

1
In a large bowl, combine the ground pork, carrot, yellow onion, garlic, soy sauce, sesame oil, black pepper, and salt.
About 5 min
Cook’s note: Ensure all ingredients are very finely minced for a smooth filling.
2
Add the beaten egg to the mixture and mix thoroughly until all ingredients are well combined.
About 2 min
Cook’s note: The egg acts as a binder, helping the filling hold its shape.
3
Prepare your workstation by laying out a lumpia wrapper on a clean, dry surface with one corner pointing towards you.
Cook’s note: Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
4
Place about a tablespoon of the meat mixture near the corner closest to you, forming a log shape.
Cook’s note: Do not overfill the wrapper to prevent bursting during frying.
5
Fold the bottom corner of the wrapper over the filling, then fold in the side corners to create a tight envelope.
6
Roll the wrapper tightly upwards towards the remaining corner, sealing the edge with a dab of water to secure it.
About 15 min
Cook’s note: A tight roll ensures a crispy lumpia that won't unravel.
7
Repeat the process with the remaining mixture and wrappers.
8
In a deep pot or wok, heat the cooking oil over medium-high heat to 350°F (175°C).
About 5 min
Cook’s note: Use a deep-fry thermometer to maintain the correct oil temperature for best results.
9
Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pot.
Cook’s note: Frying in batches helps maintain oil temperature and ensures even cooking.
10
Fry the lumpia for 3-5 minutes, turning occasionally, until golden brown and cooked through.
About 5 min
Cook’s note: The internal temperature of the pork should reach 160°F (71°C).
11
Remove the cooked lumpia from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Cook’s note: Serve immediately with a dipping sauce like sweet chili sauce or vinegar dipping sauce.

Per serving

Nutrition

48%Score

Calories: 900.6kcal
Protein: 30g
Carbs: 67.3g
Fat: 56.2g
Fibre: 3.6g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked lumpia in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 350°F (175°C) until crispy and heated through.