Whether it’s a simple gathering, birthdays, or the holiday season, you can never go wrong with serving Lumpiang Shanghai or the Filipino Spring Rolls. This dish is always the star in any occasion and a must-serve in Filipino gatherings. With its flavorful bite-size and crunchiness matched with sweet and sour sauce, Lumpiang Shanghai is undoubtedly addictive. In addition, it can work as an appetizer and serve any time of the day from breakfast to dinner and can be prepared and stored in the freezer for quick meal cooking.
There are many ready to cook Lumpiang Shanghai available in your nearest supermarket, but of course, it’s cheaper if you cook it fresh from your kitchen.
- Cooking Time: 60 minutes
- Serves: 8-10
- Main Ingredients: Pork
- Cooking Style: Deep Fry
Lumpiang Shanghai Ingredients
- 1-kilogram ground pork or chicken
- ½ cup minced red onion
- ½ cup minced parsley
- 1 cup minced carrot
- ½ cup minced garlic
- 2 tablespoon soy sauce
- 2 teaspoon salt
- 1 1/2 teaspoon ground black pepper
- 2 medium-size egg
- 40 pieces Spring Roll Wrappers
- Cooking oil
- Prepare a large bowl, and put in the ground pork. Add the minced onion, parsley, celery or spring onion, carrot, garlic, egg, and salt and black pepper to season. Mixed everything until evenly distributed. To check the taste of the filling, you can cook a tablespoon to try it and add seasoning if needed. Also, the filling can be made a day earlier by sealing it properly and storing it in the fridge.
- Once the filling is ready, peel the wrappers separately and place the sheets on plates or the working counter.
- Scoop the filling of about 1 to 1 ½ tablespoon and place at the spring roll wrappers. Spread the filling horizontally, close to the edge of the wrapper, but also leave an inch or two space to perfectly seal the wrap. Fold the tip of the wrapper above the filling, fold the sides of the wrapper over, and start rolling tightly until you reach the other end. Another tip before wrapping is to fry the filling half-cooked on a non-stick pan without cooking oil. This will ensure that your filling is evenly cooked.
- After rolling the wrap, use your finger to dab with a bit of water on the other end to seal the Lumpiang Shanghai roll.
- Repeat the process until all the fillings are wrapped in.
- Next, fill your frying pan with at least 2 inches high cooking oil until it’s in medium heat.
- Fry the Lumpiang Shanghai in batches and fry each side for 2-3 minutes before turning over, or until golden brown, crispy, and the filling is perfectly cooked.
- Use a tong or strainer spoon to remove the excess oil from frying. Then, place the Lumpiang Shanghai in a cooling wire rack with a baking sheet or paper towels.
- Serve immediately paired with ketchup or a sweet and sour sauce. Also, you can opt to cut it in three before serving if you make longer wraps.
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