Crispy Pork Lumpia Shanghai
Lumpia Shanghai are bite-sized Filipino spring rolls filled with a savory and juicy mixture of seasoned ground pork and vegetables, then fried to a shatteringly crispy golden shell. They are the ultimate crowd-pleasing party food that disappears from the table in minutes.
Crispy golden Filipino spring rolls stuffed with seasoned ground pork and vegetables.
Nutrition per serving
Ingredients
Filling
Aromatics
Seasoning
Wrapper
Cooking
Instructions
Prepare the Filling
In a large mixing bowl, combine the ground pork, minced carrots, minced garlic, and soy sauce. Mix thoroughly with your hands or a spatula until everything is evenly incorporated. Taste a small pinch of the raw mixture after microwaving it for 10 seconds to check seasoning before rolling.
Roll the Lumpia
Lay a lumpia wrapper on a flat surface at a diagonal. Place about one heaping tablespoon of filling in a thin log shape near the bottom corner. Fold the bottom corner over the filling, tuck in the sides tightly, and roll firmly upward. Seal the top edge with a dab of water to keep it closed.
Fry Until Golden
Heat the neutral oil in a deep pan or wok to 350 degrees Fahrenheit. Fry the lumpia in batches of 6 to 8 pieces for 4 to 5 minutes per batch, turning them occasionally, until they are deep golden brown and completely crispy all over. Do not overcrowd the pan.
Drain and Serve
Transfer the fried lumpia to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy alongside sweet chili sauce or a vinegar-garlic dipping sauce. They can also be served cut in half diagonally for easier eating.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.