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Lumpiang Shanghai (Filipino Spring Rolls)

Filipino · Appetizer

Thin, crispy fried spring rolls filled with seasoned ground pork — the crowd-favorite party food, served with sweet chili sauce.

Prep
30 min
Cook
20 min
Total
50 min
Serves
8

Ingredients

  • 500 g ground pork
  • 1 carrot, finely minced
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • 1 egg
  • 2 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • 1 pack spring roll wrappers
  • Oil for deep frying

Instructions

  1. 1 Mix the pork, carrot, onion, garlic, egg, soy sauce, and pepper until well combined.
  2. 2 Place a thin line of filling on a wrapper, fold the sides in, and roll tightly. Seal the edge with water.
  3. 3 Repeat until all the filling is used. For thin, crispy rolls, keep the filling line slim.
  4. 4 Heat oil to 170°C (340°F). Fry the rolls in batches until golden and cooked through, 4–5 minutes.
  5. 5 Drain on a rack (not paper, which steams them). Cut in half and serve with sweet chili sauce.

Tips

  • Fry one test roll first to check seasoning before rolling the rest.
  • Uncooked rolls freeze well — fry straight from frozen, adding a minute or two.

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