Appetizer: Philippines – Lumpiang Shanghai (Shanghai-Style Spring Rolls)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 6 min

Total 50 min

Ingredients

1 lb (450 g) ground pork (or 50 / 50 pork-beef mix)
1 small yellow onion, finely chopped (about 3 / 4 cup / 180 ml)
3 cloves garlic, minced
1 medium carrot, finely grated or minced (about 1 / 2 cup / 120 ml)
1 / 3 cup (80 ml) finely chopped water chestnuts or jicama (optional)
2 scallions, thinly sliced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) oyster sauce (optional)
1 tsp kosher salt
1 / 2 tsp ground black pepper
1 / 2 tsp sugar
1 large egg, lightly beaten
30–40 lumpia wrappers (spring roll wrappers), about 6–7 inches square
1 egg beaten with 1 tbsp (15 ml) water (egg wash)
Vegetable oil, for deep frying (about 2–3 cups / 480–720 ml)
For vinegar dipping sauce (sawsawan):
1 / 2 cup (120 ml) cane vinegar or white vinegar
1 tbsp (15 ml) soy sauce
1-2 cloves garlic, minced
1 small chile (bird's eye or serrano), thinly sliced (optional)
1 tsp sugar (optional) or to taste
Alternative sweet chili or sweet-and-sour sauce, for serving (optional)

Instructions

Prepare workspace and wrappers: Lay out lumpia wrappers stacked under a lightly damp towel to keep them from drying. Line a baking sheet with paper towels for finished rolls.
Make the filling: In a large bowl combine ground pork, chopped onion, minced garlic, grated carrot, chopped water chestnuts (if using), scallions, soy sauce, oyster sauce (if using), salt, pepper, sugar, and the lightly beaten egg. Mix thoroughly until evenly combined but do not overwork — use your hands or a spoon.
Test seasoning: Fry a small teaspoon of the mixture in a skillet until cooked through and taste; adjust salt or soy sauce as needed.
Assemble lumpia: Place one wrapper on a clean surface in diamond orientation (point facing you). Spoon about 1 to 1 1/2 tablespoons of filling near the bottom third of the wrapper, forming a log about 3 inches long. Do not overfill.
Roll and seal: Fold the bottom corner up over the filling, fold the two side corners in snugly, then finish rolling away from you. Brush the top corner's edge with the egg wash and press to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on the prepared baking sheet.
Heat oil: In a deep skillet or pot, heat 1 1/2 to 2 inches of vegetable oil to 350–375°F (175–190°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without burning.
Fry in batches: Fry lumpia in small batches (6–8 at a time depending on pan size) seam-side down first for 2–4 minutes, turning occasionally so they brown evenly. Total fry time is about 4–6 minutes per batch until deep golden and crisp. Keep the oil temperature steady; if it drops, the rolls will absorb oil and become greasy.
Drain: Remove lumpia with a slotted spoon and drain on the paper towel-lined sheet or a wire rack. Serve warm.
Make the vinegar dipping sauce (sawsawan): In a small bowl combine vinegar, soy sauce, minced garlic, sliced chile (if using) and sugar to taste. Stir until sugar dissolves. Adjust sweet/sour/salty balance to preference. Alternatively serve with sweet chili sauce or sweet-and-sour sauce.
Baking option (lower-fat): Preheat oven to 400°F (200°C). Place lumpia seam-side down on a baking sheet lined with parchment, brush or spray lightly with oil, and bake 15–20 minutes, turning halfway, until golden and crisp. Texture will be slightly different than fried.
Freezing and make-ahead: To freeze raw lumpia, place assembled rolls on a tray lined with parchment and freeze until solid (1–2 hours), then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to frying time, or bake from frozen at 400°F (200°C) for 20–25 minutes.
Serving suggestions: Serve hot with vinegar dipping sauce and/or sweet chili sauce. Lumpia Shanghai is commonly served as an appetizer, finger food, or with steamed rice as part of a meal.