Lumpia Shanghai - Fried Filipino Spring Rolls
Crispy, golden-brown and bursting with flavor, the fried Filipino spring roll, also known as lumpia shanghai doesn't really need an introduction. This recipes makes about fifty rolls, so if you want to make less, cut the ingredients amount exactly by half.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Lumpia Filling
- 1 lb ground pork
- 1 lb ground beef
- 2 medium carrots
- 2 medium bell peppers red or green
- 1 medium onion white or yellow
- 2 eggs medium
- ½ cup green onions chopped
- 6 garlic cloves
- 5 cm ginger peeled
- 2 tablespoon oyster sauce
- 4 tablespoon soy sauce
- 4 tsp chicken bouillon powder
- 2 teaspoon sugar
- ½ teaspoon table salt
Other Ingredients
- 1 package spring roll wrappers 50 count
- neutral oil for frying
Instructions
Make Meat Filling
- Chop carrots, bell peppers, onion, and ginger to fit in processor. Add the chopped carrots, bell peppers, onion, garlic cloves, and ginger to a food processor. Pulse until all ingredients are finely minced together. It will look bright orange.
- Add the minced vegetables to a large bowl along with the ground pork, ground beef, eggs, soy sauce, oyster sauce, sugar, salt, and chicken bouillon powder.
- Using your hands, mix all of the ingredients until well combined. Tip: Take some of the meat filling and lightly fry until well-cooked. Taste test the cooked meat to adjust the ingredients to your preference.
Roll the Lumpia
- In a small bowl, add the 2 tablespoons of cornstarch and 2 tablespoons of water. Mix until no longer clumpy, set it aside.Tip: Fill a piping bag with a tip cut to ½ - 1 inch hole. Set aside.Take a piece of spring roll wrapper and lay it on a flat surface with one of the corners facing you. Add some filling horizontally about two inches above the corner facing you.
- Fold up the corner facing you over the filling and roll it up halfway. Then fold in the sides and continue rolling.
- Keep rolling until you get to the last corner with about 1 - 2 inch overhang left and line its edges with cornstarch slurry. Roll to seal the last corner.For a more specific follow-along, go the section of the article on how to roll lumpia.
- Repeat the lumpia rolling steps for all other pieces until you run out of the meat filling.
Fry the Lumpia
- Add some oil to a heavy-bottomed pot or pan about 1-2 inches deep. Heat the oil to 375°F (190°C). Add a few lumpia to fry one side, until lightly golden brown (about 4 mins) then turn over to cook the other side for about 3 mins. Tip: Cook only 4 or five pieces at a time if you are using a 10-inch diameter pan or pot. Avoid overcrowding the lumpia or it will not get crispy.
- Drain the cooked lumpia shanghai by standing it vertically in a container lined with paper towel. Let it cool for five minutes and serve while still warm.
Nutrition
Calories: 59kcalCarbohydrates: 1gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 168mgPotassium: 85mgFiber: 0.3gSugar: 1gVitamin A: 567IUVitamin C: 7mgCalcium: 7mgIron: 0.4mg