Lumpia Shanghai
Crispy Filipino spring rolls filled with a savory mixture of ground meat, vegetables, and seasonings, perfect for dipping in sweet chili sauce.
Ingredients
- 1 lb ground pork
- 1 carrot, grated
- 1/2 yellow onion, minced
- 4 garlic cloves, minced
- 2 celery stalk, finely diced
- 4 green onions, chopped
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 30 spring roll or lumpia wrappers
- 4 cups vegetable oil (for frying)
- 1/2 cup sweet chili sauce (for dipping)
Instructions
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1
In a large bowl, combine the 1 lb ground pork, 1 grated carrot, 1/2 minced yellow onion, 4 minced garlic cloves, 2 finely diced celery stalk, and 4 chopped green onions.
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2
Add the 2 tbsp soy sauce, 1/2 tsp salt, 1/2 tsp black pepper, and 1 beaten egg to the meat mixture. Mix thoroughly until well combined.
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3
To assemble the lumpia: Place a spring roll or lumpia wrappers on a clean work surface with a corner pointing toward you (diamond shape).
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4
Place about 1 tablespoon of the filling in a line near the corner closest to you, leaving about 1/2 inch from the edge.
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5
Fold the corner over the filling, then fold in the sides and roll tightly away from you, like a small burrito. Seal the final corner with a dab of water or beaten egg.
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6
Repeat with the remaining spring roll or lumpia wrappers and filling. You should make about 30 rolls.
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7
Heat the 4 cups vegetable oil (for frying) in a deep pan or wok to 350°F (175°C).
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8
Fry the lumpia in batches, being careful not to overcrowd, until golden brown and crispy, about 3-4 minutes.
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9
Remove with a slotted spoon and drain on paper towels.
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10
Allow to cool slightly before serving with 1/2 cup sweet chili sauce (for dipping) for dipping.