Description
Lumpiang Shanghai is a popular Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of pork mince, crunchy water chestnuts, and aromatic vegetables. Perfect for parties or family gatherings, these spring rolls are flavorful on their own or paired with your favorite dipping sauce.
Ingredients
Scale
Filling
- 500 grams pork mince
- 225 grams canned water chestnuts, drained and chopped
- 1 medium carrot, grated
- 3 cloves garlic, crushed
- 1 medium white onion, finely chopped
- 3 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon white pepper
- 1 egg, beaten (for filling binder and sealing)
Wrapper
- 1 packet spring roll wrappers (egg roll wrappers)
For Frying
- Vegetable oil, enough for deep frying
Instructions
- Sauté Aromatics: In a large non-stick frying pan, heat a small amount of oil and sauté the finely chopped onions and crushed garlic over medium heat until the onion becomes soft and translucent, releasing their fragrant aroma.
- Cook Pork: Add the pork mince to the pan and cook, stirring occasionally, until the meat is fully browned and cooked through.
- Add Vegetables and Seasonings: Stir in the chopped water chestnuts and grated carrot thoroughly with the pork. Then mix in the dark soy sauce, brown sugar, and white pepper, combining all ingredients evenly to develop a balanced savory and slightly sweet flavor.
- Reduce Moisture: Continue cooking the mixture over medium heat while stirring frequently until all excess liquid has evaporated, ensuring the filling is firm and not watery. Remove the pan from heat and allow the mixture to cool completely to prevent the wrappers from tearing during rolling.
- Roll Lumpia: Place about ¼ cup of cooled filling near one corner of a spring roll wrapper. Roll tightly while folding in the sides to enclose the filling securely. Use a small brush or your finger to apply beaten egg along the final edge of the wrapper to seal the lumpia closed firmly.
- Repeat Rolling: Continue this process with the remaining wrappers and filling until all lumpia are prepared.
- Heat Oil and Fry: Pour vegetable oil into a wok or deep frying pan, filling it enough to submerge the lumpia fully. Heat the oil to 180°C (350°F). Fry the lumpia in batches for several minutes, turning occasionally, until they achieve a crispy, golden brown exterior.
- Drain and Serve: Remove fried lumpia from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve immediately with your preferred dipping sauce, such as sweet chili sauce or vinegar with garlic.
Notes
- Ensure the filling is completely cooled before rolling to prevent spring roll wrappers from becoming soggy or tearing.
- Use a deep-frying thermometer to maintain the oil temperature at 180°C (350°F) for the best crispy results.
- Do not overcrowd the frying pan; fry lumpia in batches to allow even cooking and crispy texture.
- Leftover lumpia can be frozen before frying. Freeze them un-fried on a tray, then store in a freezer bag. Fry directly from frozen, adding a minute or two to cooking time.
- Customize the filling by adding chopped shrimp or adjusting vegetables according to your preference.
