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
- Mix pork, carrot, onion, green onions, 1 egg, soy sauce, and pepper in a bowl.
Step 2: Roll
- Place 1½ teaspoons filling near one corner of a wrapper.
- Fold corner over filling. Fold in sides. Roll tightly.
- Seal edge with beaten egg (the extra egg).
- Repeat. They should be cigar-thin.
Step 3: Fry
- Heat 1 inch of oil to 350°F (175°C).
- Fry rolls in batches for 3–4 minutes until golden brown and crispy.
- 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.
