Lumpiang Shanghai (Little Crunchy Packets of Joy)

Small size. Big crunch. Huge flavor.

Lumpiang Shanghai are the crispy, golden, pork-filled spring rolls that disappear faster than you can fry them. Make a batch. Hide some for yourself.

Ingredients

Makes 25–30 rolls.

• 25–30 small spring roll wrappers (lumpia wrappers)
• ½ lb (225g) ground pork
• ¼ cup (25g) finely chopped carrot
• ¼ cup (30g) finely chopped onion
• 2 green onions, minced
• 1 egg (for filling + separate for sealing)
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• Oil for frying

Step-by-Step Instructions

Step 1: Make Filling

1. Mix pork, carrot, onion, green onions, 1 egg, soy sauce, and pepper in a bowl.

Step 2: Roll

1. Place 1½ teaspoons filling near one corner of a wrapper.
2. Fold corner over filling. Fold in sides. Roll tightly.
3. Seal edge with beaten egg (the extra egg).
4. Repeat. They should be cigar-thin.

Step 3: Fry

1. Heat 1 inch of oil to 350°F (175°C).
2. Fry rolls in batches for 3–4 minutes until golden brown and crispy.
3. Drain on paper towels.

Summary

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Yield: 25–30 rolls

Difficulty: Medium (rolling takes patience)

Storage Notes

• Fridge (uncooked): Keep rolled lumpia in a single layer, covered, for up to 1 day.
• Freezer (uncooked): Freeze on a tray, then transfer to a bag. Fry from frozen—add 1–2 minutes.
• Leftovers (cooked): Reheat in air fryer at 350°F for 3–4 minutes or oven at 375°F for 8 minutes.

Pro tip: Serve with sweet chili sauce or vinegar with garlic. Don’t skip the dip.