Filipino Pork Spring Rolls (Lumpiang Shanghai)
Lumpiang Shanghai Say it: loom-PYANG shahng-HIGH
Lumpiang Shanghai are the thin, crisp pork spring rolls found at nearly every Filipino party, fiesta, and family gathering, and they are just as popular as an afternoon merienda. The filling is a savory mix of ground pork, garlic, onion, and carrot, rolled tightly in a thin wrapper and fried until shatteringly crisp. Each bite is juicy inside and golden outside, especially when dipped in sweet chili sauce or banana ketchup. They are made in large batches because they disappear fast.
Filipino Pork Spring Rolls (Lumpiang Shanghai)
Lumpiang Shanghai
Pronounced loom-PYANG shahng-HIGH
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
For wrapping and frying
Method
In a large bowl, combine the ground pork, onion, garlic, carrot, egg, soy sauce, salt, and black pepper. Mix with your hands until the filling is sticky and evenly blended, about 1 to 2 minutes.
Lay one lumpia wrapper on a clean dry surface and keep the remaining wrappers covered with a clean towel. Place about 1 scant tablespoon (15 g) of filling near one edge and shape it into a 3-inch (7.5 cm) log.
Fold the near edge over the filling, tuck in the two sides, and roll tightly away from you. Brush the far edge with a little water and press to seal. Repeat with the remaining wrappers and filling, keeping the finished rolls under a towel.
Pour the oil into a deep heavy pan to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Fry the rolls in batches of 4 to 6, without crowding, for 3 to 5 minutes, turning often, until deep golden brown and crisp.
Drain the rolls on a wire rack or paper towels. Cut one open to check that the pork is cooked through, or check that the center reaches 160°F (71°C). Serve warm with dipping sauce.
Regional variants
Some cooks add finely minced shrimp or chopped water chestnuts to the filling for extra sweetness and crunch; others add a little sugar or a dash of sesame oil.
Cook's notes
- Keep the wrappers covered as you work; exposed edges dry out and crack, making the rolls harder to seal.
- Do not overfill the rolls, or the wrappers may burst during frying and the centers will take longer to cook.
- Fry at a steady medium-high heat; if the oil is too hot, the wrappers brown before the pork filling is cooked through.
Serve with
Sweet chili sauce, banana ketchup, or a vinegar-garlic dip.
Make ahead and storage
Freeze unbaked rolls on a tray until firm, then bag for up to 1 month and fry from frozen. Cooked rolls keep 3 days refrigerated and reheat at 375°F (190°C) until crisp.
