Lumpiang shanghai
filipinoFried spring rolls filled with pork, originating from the Philippines.
Main ingredients
Recipe
Ingredients
- 8 Chinese spring roll wrapper(s)
- 500 g ground pork
- 1 carrot(s)
- 1 red onion(s)
- 3 clove(s) garlic
- 2 egg(s)
- 1 egg yolk(s)
- 3 tbsp wheat flour
- 2 tbsp oyster sauce
- salt
- pepper
- frying oil
Instructions
Preparing the ingredients:
- 1Grate the carrot.
- 2Dice the red onion.
- 3Finely mince the garlic.
Preparing the filling:
- 4In a large bowl, mix the ground pork, carrot, red onion, garlic, eggs, flour, oyster sauce, salt, and pepper.
Assembling and cooking the lumpiang:
- 5Beat the egg yolk in a bowl.
- 6Place 80 grams of filling in a corner of the wrapper.
- 7Fold the corner over to cover the filling and roll the wrapper over itself around the filling.
- 8Then fold in the two sides and continue rolling the wrapper to form a roll.
- 9Put a little egg yolk on the opposite corner to seal the roll.
- 10Repeat until all the filling is used up.
- 11Fry the lumpiang in oil at 160°C for about 5 minutes.
- 12Remove the lumpiang and place them on paper towels to remove excess oil.
- 13Serve immediately with sweet and sour sauce.
About this dish
Lumpiang shanghai are fried spring rolls originating from the Philippines, inspired by Chinese cuisine. These delicious rolls are traditionally filled with a mixture of ground pork, carrots, onions, garlic, and seasonings, sometimes supplemented with shrimp or other vegetables. Wrapped in lumpia wrappers, they are rolled and fried until achieving a crispy, golden texture. Often served with a sweet and sour sauce, lumpiang shanghai are a staple dish at festivities, birthdays, and family gatherings in the Philippines. Their popularity extends well beyond the Philippine archipelago, making them a favorite in Filipino restaurants around the world. Lumpiang shanghai are appreciated for their perfect combination of crispy exterior and juicy, flavorful filling inside.
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