Lumpiang Shanghai (Classic Pork Spring Rolls)
Traditional dish · Filipino
Crispy, savory fried spring rolls filled with seasoned ground pork and vegetables. A beloved Filipino party staple.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Ground pork1 lb
- Spring roll wrappers50 sheets
- Carrots, finely diced1/2 cup
- Green onions, finely chopped1/4 cup
- Garlic, minced2 cloves
- Soy sauce2 tbsp
- Egg, beaten1
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil, for frying3 cups
Steps
- 1
In a bowl, combine ground pork, diced carrots, chopped green onions, minced garlic, soy sauce, beaten egg, salt, and pepper. Mix well until thoroughly combined.
- 2
Lay a spring roll wrapper flat. Place about 1-2 tablespoons of the pork mixture at one end. Fold the wrapper over the filling, tuck in the sides, and roll tightly to form a cylinder. Seal the edge with a little water.
- 3
Repeat with the remaining filling and wrappers.
- 4
Heat vegetable oil in a deep pan or wok over medium-high heat. Carefully add the lumpia, ensuring not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and crispy.
- 5
Remove the lumpia from the oil and drain on paper towels. Serve hot with your favorite dipping sauce.
