Lumpiang Shanghai (Fried Spring Rolls)
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The Tale of Lumpiang Shanghai (Fried Spring Rolls)
Story updated
Lumpia descends from Chinese spring rolls brought by immigrant traders, and Filipino cooks developed their own versions, including lumpiang Shanghai, thin, crispy rolls of seasoned ground meat despite the name's loose connection to the Chinese city. It has become one of the most common party foods in Filipino households, fried and served with a sweet sauce.
Ingredients
Scale:· 6 servings
- 1 lb ground pork
- 1/2 cup minced carrot
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1/4 cup breadcrumbs
- 30 lumpia wrappers
- Oil, for deep-frying
- Sweet chili sauce, for dipping
Instructions
- 1Mix ground pork with carrot, onion, garlic, egg, soy sauce, and breadcrumbs until well combined.
- 2Place a spoonful of filling along the edge of a lumpia wrapper.
- 3Roll tightly, folding in the sides, and seal the edge with a little water.
- 4Repeat with the remaining wrappers and filling.
- 5Heat oil in a deep pan to 350°F.
- 6Fry the lumpia in batches until golden brown and crisp, about 4-5 minutes, turning occasionally.
- 7Drain on paper towels and serve hot with sweet chili sauce.
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