Philippines · Philippines
Lumpia Shanghai (Filipino Spring Rolls)
Crisp, thin-wrapped spring rolls with a pork and vegetable filling, fried golden.
Lumpia are the Filipino party food that has to be finished in one sitting, which is why the wrapper is stretched thin enough to stay crisp and the filling is cooked before it goes in. There is a split between pork versions and the vegetarian ones, and both are rolled and fried the same afternoon. They are eaten standing, before the main course is even served.
Ingredients
- ground pork400 g
- carrot, finely grated100 g
- cabbage, finely shredded150 g
- yellow onion, minced80 g
- garlic cloves, minced15 g
- fresh ginger, grated8 g
- soy sauce20 ml
- oyster sauce10 ml
- fine salt4 g
- black pepper2 g
- lumpia wrappers (or spring roll wrappers)24 pieces
- vegetable oil, for frying500 ml
Directions
- 1
Sauté onion, garlic and ginger in 1 tbsp oil 3 minutes; add pork and brown 6 minutes; stir in carrot, cabbage, soy sauce, oyster sauce, salt and pepper; cook 5 minutes; cool.
filling is cooked through and dry enough to wrap - 2
Place 2 tbsp filling on a wrapper; roll tightly and seal with water.
- 3
Fry in 170°C oil for 6 minutes until golden and crisp, turning once.
wrappers are deep golden and crisp - 4
Drain on paper towels 2 minutes.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content