Lumpiang Shanghai

Name: Lumpiang Shanghai
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 500 g ground pork; 100 g carrot (finely grated); 50 g onion (finely chopped); 3 cloves garlic (minced); 2 tbsp spring onion (chopped); 1 piece egg; 2 tbsp soy sauce; 1 tsp salt; 0.5 tsp ground black pepper; 24 piece spring roll wrappers (lumpia wrapper); 500 ml vegetable oil (for deep-frying); 4 tbsp sugar (for the dipping sauce); 3 tbsp vinegar (for the dipping sauce); 2 tbsp tomato ketchup (for the dipping sauce); 100 ml water (for the dipping sauce); 1 tsp cornstarch (mixed with a little water, for the dipping sauce)

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A Cooksy cook

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Thin, cigar-shaped spring rolls of seasoned ground pork rolled tight in wrappers and deep-fried until crackling. A party and fiesta staple across the Philippines, always served with a sweet-and-sour dipping sauce.

Servings6 SERVINGS

Ingredients

0 of 16 gathered · scaled for 6

ground pork500gcarrot · finely grated100gonion · finely chopped50ggarlic · minced3spring onion · chopped2tbspegg1soy sauce2tbspsalt1tspground black pepper½tspspring roll wrappers (lumpia wrapper)24vegetable oil · for deep-frying500mlsugar · for the dipping sauce4tbspvinegar · for the dipping sauce3tbsptomato ketchup · for the dipping sauce2tbspwater · for the dipping sauce100mlcornstarch · mixed with a little water, for the dipping sauce1tsp

Method

Mix the filling

Mix the ground pork, carrot, onion, garlic, spring onion, egg, soy sauce, salt and pepper into a well-combined filling.

Roll the lumpia

Spoon a line of filling near the edge of each wrapper and roll it up tightly into a thin cigar shape, sealing the edge with a dab of water.

Roll them tight — a loose roll lets oil seep in and turns soggy instead of crisp.

Rest before frying

Lay the rolled lumpia on a tray and rest in the fridge for fifteen minutes so the seal firms up.

15 min

Make the dipping sauce

Simmer the sugar, vinegar, ketchup and water for three minutes, then stir in the cornstarch slurry until glossy and slightly thickened.

3 min

Deep-fry in batches

Deep-fry the lumpia in batches for five minutes each until golden brown and crisp all over.

5 min

Drain and serve

Drain on paper towels, halve diagonally if you like, and serve hot with the dipping sauce.

street-foodsnackfestivepork

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Lumpiang Shanghai

6 steps · 3 timers · 6 servings