Lumpia Shanghai is a popular Filipino appetizer made with ground pork, vegetables, and spices, wrapped in a thin spring roll wrapper and deep-fried to perfection. This recipe will guide you through the process of making these crispy, flavorful rolls that are perfect for parties or as a finger food. The combination of savory filling and crispy exterior makes Lumpia Shanghai a crowd favorite. Serve it with a sweet and sour dipping sauce for an authentic Filipino culinary experience.
Ingredients
- 1 lb ground pork
- 1 cup carrots, finely grated
- 1 cup cabbage, finely chopped
- 1/2 cup green onions, finely chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 40 pieces spring roll wrapper
- 1 cup cooking oil (for frying)
Directions
- In a large bowl, combine the ground pork, carrots, cabbage, green onions, garlic, onion, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Place a spring roll wrapper on a flat surface. Scoop about 1 tablespoon of the pork mixture onto the center of the wrapper.
- Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly. Use a little water to seal the edges of the wrapper.
- Repeat the process with the remaining wrappers and filling.
- In a deep pan or wok, heat the cooking oil over medium-high heat. To check if the oil is hot enough, drop a small piece of wrapper in the oil. If it sizzles and turns golden brown quickly, the oil is ready.
- Carefully place the Lumpia Shanghai into the hot oil, seam side down. Make sure not to overcrowd the pan.
- Fry the Lumpia Shanghai for about 3-5 minutes or until they turn golden brown and crispy. Flip them occasionally to ensure even cooking.
- Remove the cooked Lumpia Shanghai from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Serve the Lumpia Shanghai hot with a sweet and sour dipping sauce.
