Lumpia Shanghai (Filipino Spring Rolls)
User Reviews
5
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Prep Time
45 mins
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Cook Time
10 mins
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Servings
12 servings (50 lumpia)
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Calories
95 kcal
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Course
Appetizer
Lumpia Shanghai (Filipino Spring Rolls)
Description
Lumpia Shanghai starts with a filling of ground pork blended with minced carrot, onion, Chinese celery, garlic, an egg, soy sauce, salt, pepper, and sugar. The mixture is stirred thoroughly to develop a cohesive, slightly elastic texture. The filling is then placed near the corner of the lumpia wrapper, folded over, and rolled tightly with the sides tucked in and sealed with a beaten egg wash to prevent openings during frying.
These spring rolls are usually deep-fried in oil to create a crisp, golden wrapper encasing a juicy and flavorful pork-based filling. The cooking method produces a contrast of crunchiness and tenderness. A sweet and sour dipping sauce with ketchup, sriracha or another hot sauce, rice vinegar, sugar, chili flakes, cornstarch, and water complements the savory rolls with sweetness, acidity, and heat.
The recipe includes tips on using pork with higher fat content for juiciness and clarifies an air fryer alternative, instructing to spray oil on wrappers and cook at 390°F until crisp, flipping midway. Storing lumpia prior to cooking involves covering wrappers with a damp towel to prevent drying.
Ingredients
Filling
- 1 1/2 lbs ground pork (*Footnote 1)
- 3/4 cup carrot , minced (about 1 carrot)
- 3/4 cup onion , minced (about 1/2 red onion)
- 1/2 cup Chinese celery , minced (about 3 stalks)
- 6 cloves garlic , minced
- 1 egg
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
Wrapping
- 2 packs lumpia wrapper or spring roll wrappers, total 50 pieces
- 1 egg , beaten, for egg wash
- cooking oil for frying
Sweet and Sour Sauce
- 1 tablespoon ketchup
- 1 1/2 tablespoons hot sauce I like to use Sriracha, of your choice
- 1 teaspoon rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon chili flakes
- 1/2 teaspoon cornstarch
- 1/4 cup water
Instructions
Make the filling
- Combine the filling ingredients in a big bowl. Use a spatula to mix it in a circular motion, until everything comes together and the pork feels elastic. It might take a few minutes to get this consistency.
Assemble
- Place the lumpia wrappers on a plate and cover with a damp towel to prevent from drying out.
- Take a wrapper and lay it in front of you with the pointed edge facing up. (*Footnote 2) Take a heaping tablespoon of filling and place it a few inches from the corner closest to you. Shape the filling into a 4 to 5" (10 to 12 cm) strip. Fold the bottom corner over the filling, then fold the two side corners. Roll the filling parcel up so the folded edges are tucked in. Gently use your finger to press out any air bubbles and make sure the filling is sealed in tightly. Continue rolling up the filling until just before it is completely sealed. Dab the upper corner with a small amount of egg wash with your finger, then fold the filling over to finish wrapping the lumpia. Set aside. Repeat with the remaining filling and wrappers.
Storage
- Once you wrap the lumpia, you can store them uncooked in a large Ziplock bag with as much air squeezed out as possible, for up to 3 months in the freezer.
- To cook the frozen lumpia, cook them according to the instructions below without thawing. The cooking time will take slightly longer.
Cook (*Footnote 3)
- Add the oil to a medium deep pan or pot so that it comes about 1" (2.5cm) up. Heat over medium-high heat until it reaches 350°F (176°C).
- Gently lower a few lumpia into the pan so they do not crowd the pan. Cook, flipping with a pair of tongs occasionally, until all sides turn golden brown, about 4 minutes total. Once the lumpia are cooked, transfer to a big plate or a tray topped with a wire rack to cool.
- Combine all the sauce ingredients in a small pot. Bring to a gentle boil over medium heat. Stir constantly, until the sauce is thickened enough to coat the back of a spoon. Pour into a serving dish.
- Serve the lumpia with the dipping sauce as an appetizer.
- You can store the cooked lumpia as well and warm them up in a 400°F (200°C) oven until warmed through. The leftovers will be slightly chewy but still crispy.
Notes
- Use ground pork with about 30% fat content for a juicier and tender filling.
- If cooking in an air fryer, oil both sides of wrappers before wrapping and air fry at 390°F (198°C), 10 minutes initially, then 8 minutes per side.
- Keep lumpia wrappers covered with a damp towel during assembly to prevent them from drying out and cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (50 lumpia)
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 95kcal | 5% |
| Carbohydrates | 14.2g | 5% |
| Protein | 4.8g | 10% |
| Fat | 1.7g | 3% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 13mg | 4% |
| Sodium | 270mg | 11% |
| Potassium | 73mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1.2g | 2% |
| Calcium | 14mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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