Appetizer: Philippines – Lumpia Shanghai (Crispy Pork Spring Rolls)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 4 min

Total 50 min

Ingredients

1 lb (450 g) ground pork
1 cup (100 g) carrot, finely grated or very finely diced
1 / 2 cup (75 g) yellow onion, finely minced
3 cloves garlic, minced
2 stalks green onions (scallions), thinly sliced
1 large egg, lightly beaten
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) oyster sauce (optional)
1 / 2 tsp salt
1 / 2 tsp ground black pepper
1 / 2 tsp sugar
1 tbsp (8 g) cornstarch
1 / 3 cup (50 g) water chestnuts, finely chopped (optional)
30–40 lumpia wrappers or small square spring roll wrappers
3–4 cups (700–1000 ml) oil for frying (vegetable, canola, or peanut)
1 tsp (3 g) cornstarch + 2 tsp (10 ml) water mixed into a slurry for sealing
For serving (optional): sweet chili sauce, banana ketchup, or spiced cane vinegar
Spiced cane vinegar (optional): 1 / 2 cup (120 ml) cane vinegar or white vinegar, 1 clove garlic crushed, 1 small chili chopped or pinch of chili flakes, 1 tsp (4 g) sugar, pinch of salt

Instructions

Prepare ingredients: finely grate or dice carrot, mince onion and garlic, slice green onions, and chop water chestnuts if using. Beat the egg. Separate wrappers and keep them covered with a damp towel to prevent drying.
Make the filling: In a large bowl combine ground pork, grated carrot, minced onion, garlic, green onions, beaten egg, soy sauce, oyster sauce (if using), salt, pepper, sugar, cornstarch, and water chestnuts. Mix thoroughly until the mixture is cohesive and slightly sticky.
Taste and adjust: To check seasoning, fry a small teaspoon-sized patty in a skillet until cooked through and taste. Adjust salt, soy sauce, or sugar as needed.
Assemble the lumpia: Place one wrapper on a clean surface with a corner pointing toward you (diamond orientation). Put about 1 to 1 1/2 tablespoons of filling near the corner closest to you in a thin line (use less for smaller rolls, more for larger). Fold the corner over the filling, fold the two side corners inward, and continue rolling tightly toward the opposite corner to form a neat cigar shape.
Seal each roll by brushing the final corner with the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and pressing to close. Place finished rolls on a tray lined with parchment. Keep covered with a damp towel while you work.
Heat the oil: In a deep skillet, Dutch oven, or deep fryer, heat enough oil for shallow-to-deep frying to about 350°F (175–180°C). If you don't have a thermometer, test with a small piece of wrapper—the oil should sizzle and brown the piece in about 30–45 seconds.
Fry in batches: Carefully add a few lumpia to the hot oil without overcrowding. Fry, turning occasionally, until evenly golden brown and crisp, about 2–4 minutes depending on size and oil temperature. Adjust heat as needed to avoid burning.
Drain: Remove cooked lumpia with a slotted spoon and drain on a rack or paper towels. Keep warm in a low oven (200°F / 95°C) if making large batches.
Make the spiced cane vinegar (optional): Combine vinegar, crushed garlic, chopped chili or chili flakes, sugar, and a pinch of salt. Stir until sugar dissolves. Adjust heat and sweetness to taste.
Serve: Serve hot with your choice of dipping sauce—sweet chili sauce, banana ketchup, or the spiced cane vinegar. Lumpia are best eaten fresh and hot for maximum crispness.
Make-ahead and storage: To refrigerate uncooked lumpia, place them in a single layer on a tray, cover tightly, and refrigerate up to 24 hours. To freeze, flash-freeze the tray until solid then transfer to a freezer bag for up to 3 months. Fry from frozen (add ~1–2 minutes to frying time) or bake/air-fry until heated through and crisp.
Reheating: Re-crisp leftover fried lumpia in a 350°F (175°C) oven or air fryer for 5–8 minutes instead of microwaving, which makes them soggy.