📝 About This Recipe
Lumpiang Shanghai is the undisputed crown jewel of Filipino celebrations, a legacy of Chinese culinary influence transformed into a beloved national treasure. These slender, golden-brown spring rolls are packed with a savory, seasoned meat filling that offers a satisfying crunch in every bite. Perfectly balanced between salty and sweet when dipped in traditional sauce, they are the ultimate 'pulutan' (bar snack) and a nostalgic staple of every Filipino gathering.
🥗 Ingredients
Meat Filling
- 2 lbs Ground Pork (80/20 lean-to-fat ratio for juiciness)
- 1 cup Carrots (very finely minced)
- 1 medium Yellow Onion (finely minced)
- 5 cloves Garlic (minced)
- 1/2 cup Green Onions (finely chopped)
- 1 large Egg (beaten, used as a binder)
- 2 tablespoons Soy Sauce (premium light soy sauce)
- 1 teaspoon Sesame Oil (for aroma)
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
Wrapping and Frying
- 50-60 pieces Spring Roll Wrappers (thin crepes, thawed if frozen)
- 3 cups Vegetable Oil (for deep frying)
- 2 tablespoons Water or Cornstarch Slurry (to seal the edges)
Sweet and Sour Dipping Sauce
- 1/2 cup Banana Ketchup (traditional Filipino style)
- 1/4 cup Cane Vinegar (or white vinegar)
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Cornstarch (dissolved in 1 tbsp water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced carrots, onions, garlic, and green onions. Ensure the vegetables are minced very finely so the rolls remain tight.
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2
Add the beaten egg, soy sauce, sesame oil, salt, and black pepper to the meat mixture. Mix thoroughly using your hands or a spatula until the ingredients are evenly distributed and the mixture becomes slightly tacky.
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3
Carefully peel apart the spring roll wrappers. Keep them under a damp paper towel to prevent them from drying out and becoming brittle.
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4
Lay one wrapper on a flat surface in a diamond shape. Place about 1.5 to 2 tablespoons of the meat filling near the bottom corner closest to you.
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5
Shape the filling into a thin log about 4-5 inches long. Fold the bottom corner over the meat, then fold in the left and right sides tightly.
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6
Roll the wrapper upward tightly toward the top corner. Dab a small amount of water or cornstarch slurry on the top edge to seal it shut.
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7
Optional: Using kitchen shears, cut the long rolls in half if you prefer the shorter, bite-sized traditional party style.
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8
In a small saucepan over medium heat, combine the banana ketchup, vinegar, and brown sugar. Stir until the sugar dissolves. Add the cornstarch slurry and simmer until thickened. Set aside to cool.
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9
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
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10
Carefully slide 6-8 rolls into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy rolls.
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11
Fry the rolls for 4-6 minutes, turning occasionally, until they are a deep golden brown and the meat inside is fully cooked.
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12
Use a slotted spoon to remove the rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
Allow the rolls to rest for 2-3 minutes before serving to ensure maximum crunch. Serve hot with the prepared sweet and sour sauce.
💡 Chef's Tips
For the crispier rolls, ensure your filling isn't too wet; squeeze excess moisture out of the onions and carrots before mixing. To test the seasoning of the raw meat, fry a small teaspoon-sized patty of the filling and taste it before wrapping the whole batch. Keep the rolls tight! Loose wrapping allows oil to seep inside, making the lumpia soggy instead of crunchy. You can freeze these! Arrange uncooked rolls in a single layer on a tray to freeze, then transfer to a freezer bag. Fry directly from frozen (add 2 minutes to cook time). Use 'Simit' or 'TYJ' brand wrappers if available, as they are thinner and crispier than thick egg roll skins.
🍽️ Serving Suggestions
Serve as a 'pulutan' alongside ice-cold San Miguel beer or a crisp lager. Pair with a side of Pancit Bihon (rice noodles) for a complete Filipino 'merienda' or party plate. Offer a variety of dips: besides sweet and sour, try spicy vinegar with crushed garlic and bird's eye chilies. Serve with steamed white jasmine rice for a simple, comforting meal. Garnish the serving platter with fresh cilantro and sliced red chilies for a pop of color.