Lumpiang Shanghai (Filipino Fried Spring Rolls)
In short: Thin, crisp fried rolls stuffed with seasoned ground pork, carrot and spring onion, served with sweet chili sauce at parties and holidays. It takes about 1 h 15 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 25 min
- Total
- 1 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Lumpiang Shanghai are the slim, crisp rolls that disappear first at Filipino parties, from birthdays to Christmas Eve dinners. Seasoned ground pork with carrot, onion and spring onion is rolled into thin wrappers and fried until golden. The pieces are small and meant to be eaten with the fingers, dipped in sweet chili sauce or banana ketchup. Rolled tightly and thin, they stay crisp for hours, and they freeze well before frying.
Instructions
- Mix the pork, carrot, onion, garlic, spring onions, egg, soy sauce, salt and pepper in a bowl. Knead for 1 minute until sticky. Fry a small spoonful in a pan to taste it, and adjust the seasoning.
- Keep the wrappers under a damp towel so they do not dry out. Lay a half wrapper with a short edge facing you and set 1 tablespoon of filling in a thin line near that edge, leaving 1 cm (1/2 in) at each side.
- Roll up tightly, folding in the sides after the first turn, and brush the far edge with egg white to seal. Keep the finished rolls under a damp towel.
- Heat the oil to 170°C (340°F) in a wok or deep pot. Fry 8 to 10 rolls at a time for 4 to 5 minutes, turning, until deep golden and cooked through (71°C / 160°F).
- Drain on a rack. Serve hot with sweet chili sauce or banana ketchup.
Tips
- Roll the filling thin, about the width of a finger. Thick rolls need longer in the oil, and the wrappers can burn before the pork cooks.
- Freeze unfried rolls on a tray, then in a bag. Fry them from frozen at 160°C (320°F) for 6 to 7 minutes. Finely chopped water chestnuts add a nice crunch to the filling.
Questions and answers
Why are lumpiang Shanghai so thin?
Thin rolls cook fast and turn crisp all the way through. They are made for dipping and eaten by the dozen.
Can I bake or air-fry lumpiang Shanghai?
Yes. Brush the rolls with oil and air-fry at 190°C (375°F) for 10 to 12 minutes, turning once. The wrappers will be less bubbly but still crisp.
What sauce goes with lumpiang Shanghai?
Sweet chili sauce is the classic choice. Banana ketchup and vinegar with garlic are also common.
How long does it take to make Lumpiang Shanghai (Filipino Fried Spring Rolls)?
About 1 h 15 min in total: 50 min of preparation and 25 min of cooking.
How many calories are in Lumpiang Shanghai (Filipino Fried Spring Rolls)?
About 300 kcal per serving, with 14 g of protein, 22 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 22 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
