from Philippines
Lumpia Shanghai
Crispy Filipino spring rolls with a garlicky pork filling
a note before you start
Skinny, shatter-crisp, and impossible to stop eating. The party opener.
the market
Grocery
list.
Quantities scale live as you change the servings dial (bottom right).
- 01500 gGround pork
- 021 pcCarrot, finely minced
- 031 pcWhite onion, minced
- 044 clovesGarlic, minced
- 052 tbspSoy sauce
- 061 pcEgg
- 0724 sheetsSpring roll wrappers
- 082 cupsNeutral oil, for frying
now, the cooking
One step at a time.
Step 1 of 4· 5 min
Mix the filling
Combine pork, carrot, onion, garlic, soy, and egg. Mix with your hands — gently, so it stays tender.
Step 2 of 4· 20 min
Wrap tight
Place a thin log of filling near a corner of a wrapper. Roll once, tuck the sides in, roll to the end. Seal with a dab of water. Aim for pencil-thin.
Step 3 of 4· 10 min
Fry hot
Heat oil to 350°F. Fry lumpia in batches for 4 minutes, turning, until deep golden and crackly.
Step 4 of 4· 2 min
Drain & serve
Rest on a rack (not paper towels — they'll steam). Serve with sweet chili or banana ketchup.
chef’s tip
“Freeze uncooked lumpia flat on a tray, then bag them. Fry from frozen — no thawing needed.”