These Lumpiang Shanghai or Filipino spring rolls are delicious and authentic! This spring roll recipe is crispy-crackly outside with juicy pork, onion, and carrot filling. You’ve never really had a Spring Roll until you’ve tried homemade ones!
Whether its birthdays, fiestas or any occasion, these spring rolls are always present in any Filipino gathering. Usually served with dipping sauces like sweet and sour or ketchup. But for me, I love this dipped in vinegar with chili.
This recipe is easy as it could get, it’s basic enough to modify to your liking. The filling is typically made of meat (usually ground pork/mince) with finely chopped or shredded vegetables, plus seasoning.
What about the lumpia wrapper?
The good news is if you’re living in the Philippines, there is an abundance of markets and groceries where you can buy it. In the U.S. or Europe, Asian stores sell lumpia wrappers. The thin wrapper works best for this recipe and guarantees crispiness when fried.
How to make Lumpiang Shanghai
The filling for the lumpia is pretty straight forward. Just mix together ground pork, shredded carrots, minced onion and season with salt and pepper and garlic powder.
For wrapping, do not be intimidated, it’s much easier than wrapping gyoza or dumplings. Place 1 1/2 tablespoon of the filling in the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward.
By now, it will look like an envelope. Now roll until the filling is secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Place in a plate with the sealed corner facing down to keep it in place. Repeat until you finish all of the fillings.
When you’re done wrapping, Heat some oil in a deep pan, just enough that half of the spring roll will sink. When the oil starts to get hot put some rolls and after 5 minutes turn to cook the other side. Do this step until you finish all the rolls.
You might also like
The secret ingredient is always LOVE
Tips for Lumpiang Shanghai
- Don’t worry if your spring rolls come out a bit bent or curved. What matters most is that the flavor is spot on.
- For the sauce, you can dip it in sweet and sour, ketchup, or vinegar with pepper and chili.
- The size of the wrapper to use depends on you. I used the 8.5” square wrapper (215mmx215mm) for this recipe.
- ½ kilo ground pork
- 1 medium onion minced
- 1 medium carrots shredded
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tbsp salt
- 1 egg
- ½ cup cooking oil for frying
- store both wrapper
- ¼ cup water for sealing wrapper
Preparing the filling.
- In a bowl, add ground pork, onion, carrot, salt, pepper, powdered garlic then mix until well incorporated. You can do this by hand or by a stand mixer.
- Then add the egg and mix again. Let sit for at least ½ hour to marinate.
Wrapping the spring rolls.
- Prepare ¼ cup of water for sealing wrapper.
- Carefully peel off one spring roll wrapper, keep the others covered under a damp kitchen towel.
- Place the wrapper in a diamond position. Place 1 – 1½ of filling in the center. Fold corner pointing towards you up halfway, fold sides in, then finish rolling. Use water to seal.
Cooking spring rolls
- Heat ½ cup oil (add more if needed) in a pan over medium heat. When the oil starts heating up, fry the rolls for 5 minutes or until golden then turn to cook the other side.
- Transfer to paper towels to drain. Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce or Ketchup! Bon Appetit!