Traditional Filipino Lumpia Shanghai
Crispy deep-fried spring rolls filled with a savory mixture of ground pork, minced vegetables, and aromatic seasonings.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Ground pork
- 1/2 cup Carrots, finely minced
- 1/2 cup Yellow onion, finely minced
- 4 cloves Garlic, minced
- 1/4 cup Green onions, thinly sliced
- 1 large Egg, beaten
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 30 sheets Lumpia wrappers (spring roll pastry)
- 2 cups Vegetable oil for frying
- 2 tablespoons Water or egg white for sealing
Instructions
- 1
In a large mixing bowl, combine the ground pork, carrots, onion, garlic, and green onions.
- 2
Add the beaten egg, soy sauce, salt, and black pepper to the meat mixture and mix thoroughly until well combined.
- 3
Lay a lumpia wrapper flat on a clean surface and place about 1 to 2 tablespoons of the filling near the bottom edge.
- 4
Roll the wrapper tightly halfway, fold in the left and right sides, and continue rolling to the top.
- 5
Seal the top edge of the wrapper with a small dab of water or egg white to ensure it stays closed during frying.
- 6
Repeat the process until all the filling and wrappers are used; you may cut long rolls into smaller pieces if desired.
- 7
Heat the vegetable oil in a deep pan over medium heat until it reaches approximately 350 degrees Fahrenheit.
- 8
Fry the lumpia in batches for 3 to 5 minutes or until they turn golden brown and crispy, then drain on paper towels.
Nutrition per Serving
210
Calories
12g
Protein
15g
Carbs
11g
Fat
1g
Fiber
1g
Sugar
480mg
Sodium
Ratings & Reviews
No ratings yet
