Lumpia Shanghai
These crispy Filipino egg rolls, or Lumpiang Shanghai, are filled with a flavorful mix of ground pork, vegetables, and spices. Perfectly golden and crunchy on the outside, they make a delicious appetizer or snack that’s sure to be a crowd-pleaser.
Ingredients
50 lumpia wrappers
3 cups cooking oil
Filling:
1 ½ lbs ground pork
2 onions, minced
2 carrots, minced
1 ½ tsp garlic powder
½ tsp ground black pepper
½ cup chopped parsley
1 ½ tsp salt
1 tbsp sesame oil
2 eggs, beaten
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Instructions
In a large bowl, combine ground pork, onions, carrots, garlic powder, black pepper, parsley, salt, sesame oil, and eggs. Mix well until evenly incorporated.
Take about 1 to 1 ½ tablespoons of filling and place it on a lumpia wrapper. Spread the filling evenly, then fold the sides inward and roll from the bottom. Brush beaten egg on the top edge to seal the roll. Repeat until all filling is used.
Heat oil in a deep pot over medium heat. Fry the lumpia in batches until golden brown and they float to the surface, about 4–5 minutes.
Remove from oil and drain on a wire rack or paper towels to remove excess oil. Serve hot and enjoy!
- Pro Tip
For extra crispy lumpia, make sure the oil temperature stays steady around 350°F (175°C) while frying. Also, don’t overcrowd the pot to keep the temperature consistent and achieve a perfect golden crunch!
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