Lumpia Shanghai
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
Converted for display; the recipe amounts stay equivalent.
- 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 (16.5 cm) 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
- 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
Store leftover cooked lumpia in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 350°F (175°C) until crispy and heated through.
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