Lumpia Shanghai
Lumpia Shanghai
Ingredients
For the Lumpia Filling
- 2 pounds ground pork
- 1/2 cup spring onions, chopped
- 1/2 cup carrot, finely diced or grated
- 4 cloves garlic, minced
- 1/2 cup onion, finely diced
- 1 egg, large
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Assembly and Frying
- 60 lumpia wrappers, standard size spring roll wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, combine the ground pork, chopped spring onion, finely diced carrot, minced garlic, finely diced onion, egg, soy sauce, sesame oil, salt, and black pepper.
⏱️ 10 min
- 2
Use your hands to thoroughly mix all the ingredients together until well combined and the mixture is uniform. Do not overmix.
⏱️ 5 min
- 3
Prepare your rolling station: lay out a single lumpia wrapper on a clean, dry surface. Have a small bowl of water ready for sealing.
⏱️ 2 min
- 4
Take approximately 1 teaspoon of the mixed meat filling and place it near one corner of the lumpia wrapper, forming a thin log shape.
⏱️ 10 min
- 5
Roll the wrapper tightly from the filling end, ensuring there are no air pockets. For Lumpia Shanghai, there is no need to fold in the ends of the wrapper.
⏱️ 10 min
- 6
Dip a finger in water and moisten the very end of the wrapper to seal it securely. Repeat the rolling process for all remaining filling and wrappers.
⏱️ 5 min
- 7
Once rolled, cut each lumpia into smaller pieces, approximately 3-4 cm (about 1 1/2 inches) long. Cutting them small ensures even cooking and a crispy texture.
⏱️ 3 min
- 8
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C). The oil should be hot enough to sizzle when a small piece of wrapper is dropped in.
⏱️ 5 min•🌡️ 350
- 9
Carefully place a batch of the prepared lumpia pieces into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy on all sides, turning occasionally. This usually takes about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 350
- 10
Once cooked, remove the lumpia from the oil using a slotted spoon or tongs and transfer them to a wire rack set over a baking sheet to drain excess oil. Do not drain on paper towels, as this can lead to soggy bottoms.
⏱️ 5 min
- 11
Serve the crispy Lumpia Shanghai immediately with sweet chili sauce for dipping. Enjoy while hot!
Kitchen Tools
Nutrition Facts (per serving)
Lumpia Shanghai
For the Lumpia Filling
- 2 pounds ground pork
- 1/2 cup spring onions, chopped
- 1/2 cup carrot, finely diced or grated
- 4 cloves garlic, minced
- 1/2 cup onion, finely diced
- 1 egg, large
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Assembly and Frying
- 60 lumpia wrappers, standard size spring roll wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1 cup sweet chili sauce, for dipping
Instructions
- 1
In a large mixing bowl, combine the ground pork, chopped spring onion, finely diced carrot, minced garlic, finely diced onion, egg, soy sauce, sesame oil, salt, and black pepper.
⏱️ 10 min - 2
Use your hands to thoroughly mix all the ingredients together until well combined and the mixture is uniform. Do not overmix.
⏱️ 5 min - 3
Prepare your rolling station: lay out a single lumpia wrapper on a clean, dry surface. Have a small bowl of water ready for sealing.
⏱️ 2 min - 4
Take approximately 1 teaspoon of the mixed meat filling and place it near one corner of the lumpia wrapper, forming a thin log shape.
⏱️ 10 min - 5
Roll the wrapper tightly from the filling end, ensuring there are no air pockets. For Lumpia Shanghai, there is no need to fold in the ends of the wrapper.
⏱️ 10 min - 6
Dip a finger in water and moisten the very end of the wrapper to seal it securely. Repeat the rolling process for all remaining filling and wrappers.
⏱️ 5 min - 7
Once rolled, cut each lumpia into smaller pieces, approximately 3-4 cm (about 1 1/2 inches) long. Cutting them small ensures even cooking and a crispy texture.
⏱️ 3 min - 8
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C). The oil should be hot enough to sizzle when a small piece of wrapper is dropped in.
⏱️ 5 min•🌡️ 350 - 9
Carefully place a batch of the prepared lumpia pieces into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy on all sides, turning occasionally. This usually takes about 3-5 minutes per batch.
⏱️ 15 min•🌡️ 350 - 10
Once cooked, remove the lumpia from the oil using a slotted spoon or tongs and transfer them to a wire rack set over a baking sheet to drain excess oil. Do not drain on paper towels, as this can lead to soggy bottoms.
⏱️ 5 min - 11
Serve the crispy Lumpia Shanghai immediately with sweet chili sauce for dipping. Enjoy while hot!