Lumpiang Shanghai
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The Tale of Lumpiang Shanghai
These fried spring rolls reflect the Philippines' significant Chinese immigrant influence, particularly from Fujian, built on centuries of trade between China and the archipelago. Despite referencing Shanghai in the name, the dish as made in the Philippines is a distinctly Filipino-Chinese creation not found in that form in Shanghai itself.
Ingredients
Scale:· 6 servings
- 1 lb ground pork
- 1/2 cup finely minced carrot
- 1/4 cup minced onion
- 3 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 30 spring roll wrappers
- oil, for frying
Instructions
- 1Mix ground pork, carrot, onion, garlic, egg, soy sauce, salt, and pepper in a bowl until well combined.
- 2Lay a wrapper on a flat surface and place a tablespoon of filling near one edge.
- 3Roll tightly into a thin cylinder, sealing the edge with a little water; repeat with remaining filling.
- 4Heat about 2 inches of oil in a pan to 325°F (165°C).
- 5Fry rolls in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes.
- 6Drain on paper towels.
- 7Slice rolls in half diagonally and serve with sweet chili sauce or spiced vinegar.
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