Cooking Lucid
Lumpiang Shanghai
Crispy Filipino spring rolls stuffed with seasoned ground pork and vegetables. The ultimate party appetizer — golden, crunchy, and always the first thing to disappear.
Prep 30 min
Cook 20 min
Total 50 min
Serves 8
Ingredients
Step 1 — Make the filling
- 1 lb ground pork
- ½ cup carrots (finely minced)
- ½ cup water chestnuts (finely minced, optional)
- 4 green onions (minced)
- 2 eggs
- 2 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp salt
Step 2 — Roll and fry
- 1 package spring roll wrappers (lumpia wrappers)
- 1 egg (beaten, for sealing)
- Vegetable oil (for deep frying)
Step 3 — Serve
- Sweet chili sauce
- Banana ketchup (optional)
Instructions
- 1
Make the filling
Combine ground pork, carrots, water chestnuts, green onions, eggs, soy sauce, garlic powder, pepper, and salt in a bowl. Mix until well combined.
- 2
Roll the lumpia
Place 1 tablespoon filling near the bottom edge of a wrapper. Roll tightly, folding in the sides, and seal the edge with beaten egg. Repeat until filling is used.
- 3
Fry until golden
Heat 2 inches of oil to 350°F. Fry lumpia in batches 3–4 minutes until deep golden brown and cooked through. Drain on paper towels. Serve hot with sweet chili sauce.
Nutrition per serving: 280 cal · 14g protein · 22g carbs · 16g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
