Lumpia Shanghai
These are the meatier Filipino spring rolls known as Lumpia Shanghai. They feature a seasoned filling of ground pork and beef with onion and carrot, wrapped and fried until crisp. Ideal for serving as a party appetiser or a main course, they are best enjoyed hot with your chosen dipping sauce. The recipe yields 20 pieces and takes about 80 minutes to prepare and cook.
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 carrot, grated
- 0.25 cup soy sauce
- 2 tablespoons salt
- 1.5 tablespoons garlic powder
- 2.5 teaspoons black pepper
- 1 (16 ounce) package spring roll wrappers
- 0.25 cup water, or as needed
- 1.5 quarts oil for frying
Method
- In a large bowl, use your hands to thoroughly mix the ground pork, ground beef, chopped onion, and grated carrot. Slowly add the soy sauce, 2 tablespoons salt, 1.5 tablespoons garlic powder, and 2.5 teaspoons black pepper, blending until fully combined.
- For each roll, position a spring roll wrapper with one corner facing you. Spoon roughly 2 tablespoons of the filling into a thumb-width line across the middle. Dab water along the wrapper's edges. Fold the bottom corner up over the filling, then fold the left and right sides inward. Roll it up tightly to enclose the filling completely.
- Pour oil into a deep fryer or heavy skillet and heat it to 375 degrees F (190 degrees C).
- Fry the lumpia in batches, turning them once, until they are golden brown, which will take 3 to 4 minutes. Transfer them to drain on a plate lined with paper towels. You can slice them in half or serve them whole with a dipping sauce.
Nutrition (per serving)
Calories262 kcal
Fat18 g
Sugars1 g
Protein10 g
Sodium1037 mg
Recipe details
CategoryMain course
Cuisinefilipino
AuthorMINKCHAN
