Here’s a classic Lumpia (Filipino Spring Rolls) recipe – crispy on the outside, savory and juicy inside. This version is for Lumpiang Shanghai, the most popular type, typically filled with ground pork and vegetables.
🥢 LUMPIA SHANGHAI (Filipino Fried Spring Rolls)
🔹 Ingredients:
For the filling:
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1 lb (450g) ground pork (or chicken)
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1 small carrot, finely grated or minced
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½ cup finely chopped onion
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¼ cup green onions, chopped
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2–3 cloves garlic, minced
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1 egg
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2 tbsp soy sauce
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1 tbsp oyster sauce (optional)
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½ tsp ground black pepper
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½ tsp salt (adjust to taste)
Other:
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Lumpia wrappers (spring roll wrappers – around 25-30 pieces)
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1 egg white or water (for sealing)
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Oil for deep frying
📝 Instructions:
1. Make the Filling:
In a large bowl, combine ground pork, carrot, onion, green onions, garlic, egg, soy sauce, oyster sauce (if using), salt, and pepper. Mix thoroughly until fully combined.
2. Wrap the Lumpia:
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Separate the lumpia wrappers carefully.
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Lay one wrapper flat (point facing you like a diamond).
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Spoon about 1 tablespoon of filling near the bottom of the wrapper and shape it into a thin log.
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Fold the bottom over the filling, then fold in the sides, and roll tightly.
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Seal the edge with a dab of egg white or water.
3. Fry the Lumpia:
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Heat oil in a deep frying pan over medium heat.
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Fry lumpia in batches until golden brown and crispy (about 4–6 minutes), turning occasionally.
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Drain on paper towels.
4. Serve:
Serve hot with sweet chili sauce, banana ketchup, or vinegar with garlic and chili for dipping.
