Lumpia Shanghai

Name: Lumpia Shanghai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
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)

Crispy Filipino spring rolls filled with a savory mixture of ground meat, vegetables, and seasonings, perfect for dipping in sweet chili sauce.

45 minMediumServes 6340 cal/serving

FilipinoAppetizerStovetopStandardDairy-Free

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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

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.
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.
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).
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.
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.
6

Repeat with the remaining spring roll or lumpia wrappers and filling. You should make about 30 rolls.
7

Heat the 4 cups vegetable oil (for frying) in a deep pan or wok to 350°F (175°C).
8

Fry the lumpia in batches, being careful not to overcrowd, until golden brown and crispy, about 3-4 minutes.
9

Remove with a slotted spoon and drain on paper towels.
10

Allow to cool slightly before serving with 1/2 cup sweet chili sauce (for dipping) for dipping.

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Questions

What is Lumpia Shanghai?

Crispy Filipino spring rolls filled with a savory mixture of ground meat, vegetables, and seasonings, perfect for dipping in sweet chili sauce. This reference files it under Filipino appetizer: made on the stovetop, rated medium and about 45 minutes start to finish.

How hot should the oil be for Lumpia Shanghai?

For Lumpia Shanghai, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Lumpia Shanghai is done?

Go by the cues in the method rather than the clock. Step 8: cook until golden brown and crispy.

Can I skip the searing in Lumpia Shanghai?

Step 8 reads: "Fry the lumpia in batches, being careful not to overcrowd, until golden brown and crispy, about 3-4 minutes." You can, but you give up flavor. The browning in step 8 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use ground chicken or turkey instead of ground pork in Lumpia Shanghai?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Lumpia Shanghai uses 1 lb ground pork.

Does Lumpia Shanghai contain soy?

Yes: 2 tbsp soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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