Lumpiang Shanghai (Filipino Spring Rolls)
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
35 pieces
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Calories
48 kcal
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Course
Side Dish, Main Course, Appetizer
Lumpiang Shanghai (Filipino Spring Rolls)
Description
Lumpiang Shanghai combines ground pork with finely diced vegetables like carrot, green bell pepper, onion, and herbs for a balanced filling. The mixture is seasoned with salt and pepper, then rested to develop flavor. This filling is rolled individually in thin wrappers and sealed to keep the contents enclosed during frying.
Deep frying in enough hot oil crisps the wrappers into a beautiful golden exterior while cooking the filling thoroughly inside. The rolls are usually small, allowing a convenient crisp bite with moist, tender pork and vegetables inside. The slurry of flour and water acts as an edible glue to secure each roll tightly.
They are best served hot and crisp with dipping sauces such as sweet chili sauce or banana ketchup that complement the savory and slightly sweet flavor of the filling. These rolls make a popular appetizer or party dish in Filipino cuisine.
Ingredients
- 1 pound ground pork
- 1 medium carrot cut into tiny cubes
- 1 medium green bell pepper cut into small cubes
- 1 medium onion chopped
- 1 talk celery or parsley, chopped (optional)
- ½ cup flour
- 1 egg
- tablespoon salt
- teaspoon black pepper ground
- 35 pieces spring roll wrapper small
- vegetable oil for deep frying
Slurry to glue the wrappers
- 1 tablespoon flour
- ¼ cup water
Instructions
- Combine all ingredients, except the last two, together in a big bowl. Mix well using the hand. Set aside, covered, for at least 30 minutes.
- Separate the wrappers carefully one by one. Cover the separated wrappers in between a clean, damp kitchen or paper towel to prevent them from drying out.
- In a small bowl, mix together 1 tablespoon of flour and ¼ cup water. This will be used to seal the wrapper together.
- To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely.
- Heat oil in a deep fryer or deep pan over medium heat. It should be high enough to cover the spring rolls. Make sure the oil hot before adding the lumpia. Try not to overcrowd the pan so it will cook evenly.
- Deep fry on medium heat for 5-7 minutes or until golden brown.
- Drain oil from the spring rolls by placing them on a plate lined with paper towels.
- Serve while hot and crispy with chili sauce or ketchup as dip.
Notes
- Cover separated wrappers with a damp towel to prevent drying while assembling the rolls.
- The flour-water slurry helps to seal the spring rolls securely before frying to avoid filling leakage.
- Serve freshly fried Lumpiang Shanghai with sweet chili sauce or banana ketchup for authentic flavor pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35pieces
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 17mg | 1% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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