Lumpiang Shanghai
Lumpiang shanghai are thin, crisp-fried spring rolls packed with seasoned ground pork — a party table staple in the Philippines, usually served with a side of sweet chili or banana ketchup for dipping.
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Instructions
- In a large bowl, mix the ground pork, carrots, green onions, onion, garlic, egg, soy sauce, salt, and pepper until well combined.
- Lay a wrapper flat, place about 2 tablespoons of filling near one edge, and roll tightly into a thin cigar shape, sealing the end with water.
- Repeat with the remaining wrappers and filling. Rolls can be frozen for later frying at this point.
- Heat about 2 inches of oil to 350°F (175°C). Fry the lumpia in batches, turning occasionally, until golden and crisp, 3-4 minutes.
- Drain on a wire rack. Slice in half diagonally and serve hot with sweet chili sauce or banana ketchup.
Cook's Tip
Roll them tight and thin — the thinner the roll, the crispier it fries. Keep wrappers covered with a damp cloth while you work so they don't dry out.