🌯 Lumpiang Shanghai

Side Dish · Main ingredient: Ground Pork · ⏱ 10 min · Serves 5 · ~₱250 · Best for: Dinner, Lunch, Snack

Ingredients

• 500 g 500g ground pork
• 0.5 cup 1/2 cup minced carrots
• 0.5 cup 1/2 cup minced onion
• 0.25 cup 1/4 cup minced water chestnuts (optional)
• 3 clove 3 cloves garlic, minced
• 2 tbsp 2 tbsp chopped spring onions
• 1 pc 1 egg
• 2 tbsp 2 tbsp soy sauce
• 3 pinch 1 tsp salt
• 0.5 tsp 1/2 tsp ground black pepper
• 30 pc 30 pieces lumpia (spring roll) wrappers
• 1 pc 1 egg white or water, for sealing
• 2.5 cup 2-3 cups cooking oil, for deep-frying

Instructions

1. In a large bowl, combine ground pork, carrots, onion, water chestnuts, garlic, spring onions, egg, soy sauce, salt, and pepper; mix thoroughly until well blended.
2. Lay a lumpia wrapper on a flat surface in a diamond orientation and place about 2 tbsp of filling near the bottom edge, shaping it into a thin log.
3. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner, sealing the edge with a dab of egg white or water.
4. Repeat with the remaining wrappers and filling; place finished rolls seam-side down on a tray and refrigerate for at least 20 minutes to firm up.
5. Heat oil in a deep pan or wok to 350°F (175°C).
6. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch.
7. Drain on paper towels to remove excess oil.
8. Slice each roll diagonally in half and serve hot with a sweet chili sauce or banana ketchup for dipping.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.