Filipino recipe
How to make Lumpiang shanghai
All over the Philippines, from Chinese spring rolls
Thin, crisp fried spring rolls filled with seasoned minced pork, carrot and onion, served with a sweet chilli sauce. They are made by the dozen for parties and family gatherings.
Ingredients
- 500 g minced pork
- 1 carrot and 1 small onion, very finely chopped
- 3 cloves garlic, finely chopped
- 2 spring onions, finely chopped
- 1 egg
- 1 tablespoon soy sauce, 1 teaspoon salt and half a teaspoon ground black pepper
- About 25 spring roll wrappers
- Oil for deep frying
- Sweet chilli sauce, to serve
Method
- Mix the pork, carrot, onion, garlic, spring onions, egg, soy sauce, salt and pepper in a bowl.
- Lay a wrapper flat, put a thin line of filling (about 1 tablespoon) along the edge nearest you, and roll it up tightly, folding in the sides. Seal the end with a dab of water.
- Cut long rolls in half if you like. Keep the finished rolls under a clean damp cloth.
- Heat the oil to about 170 °C and fry the rolls in batches for 5 to 6 minutes, turning, until deep golden and the pork inside is fully cooked.
- Drain on kitchen paper and serve hot with sweet chilli sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
Lumpia is the Filipino and Indonesian word for spring rolls, and it comes from the Hokkien Chinese word lunpia.
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