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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

1 lb (450 g) ground pork
1 / 2 cup (60 g) finely grated carrot
1 / 2 cup (80 g) finely diced onion
3 cloves garlic, minced
1 / 4 cup (30 g) finely chopped water chestnuts or jicama (optional, for crunch)
2 green onions, thinly sliced
1 large egg
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) soy sauce
1 tbsp (18 ml) oyster sauce (optional)
1 tsp (4 g) sugar
1 / 2 tsp (3 g) salt, adjust to taste
1 / 2 tsp ground black pepper
30–40 lumpia wrappers or spring roll wrappers, thawed if frozen
1 / 4 cup (30 g) all-purpose flour + 1 / 4 cup (60 ml) water (flour slurry to seal wrappers)
Vegetable oil for deep-frying, about 2–3 cups (480–720 ml), enough for 1–2" (2–5 cm) depth
For sweet-and-sour dipping sauce (or substitute sweet chili sauce):
1 / 2 cup (120 ml) cane vinegar or white vinegar
1 / 3 cup (67 g) granulated sugar
1 / 4 cup (60 ml) water
1 clove garlic, minced
1 small red chili, thinly sliced (optional)
1 tsp (8 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry) or 1 tsp (8 g) cornstarch

Instructions

Yield and time: Makes about 30–40 small rolls. Prep 25–30 minutes, cook 10–15 minutes.
Prepare the filling: In a large bowl combine ground pork, grated carrot, diced onion, minced garlic, water chestnuts (if using), green onions, egg, cornstarch, soy sauce, oyster sauce (if using), sugar, salt, and pepper. Mix thoroughly until evenly combined — use your hands or a spoon and mix briefly to keep mixture tender. Taste a small amount (cook a teaspoon in a skillet) and adjust seasoning if needed.
Prepare wrappers and slurry: Lay out lumpia wrappers on a clean work surface and keep a damp cloth over unused wrappers so they don't dry out. In a small bowl whisk together the all-purpose flour and water to make a paste for sealing edges.
Assemble the rolls: Place one wrapper with a corner pointing toward you (diamond shape). Spoon about 1 to 1 1/2 tablespoons of filling near the corner closest to you (adjust amount for desired size). Fold that corner up over the filling, then fold the left and right corners toward the center to encase the filling. Continue rolling away from you until about 1 inch of wrapper remains; brush the inner edge with the flour slurry and finish rolling to seal. Repeat with remaining filling and wrappers. For a neater seal, ensure the edges are pressed firmly and use minimal slurry.
Chill briefly (optional): For best shape and fewer bursts during frying, place assembled rolls on a tray and chill in refrigerator for 15–30 minutes. This firms the filling and tightens the wrappers.
Heat oil: In a heavy-bottomed skillet, wok, or deep pot, pour oil to reach about 1–2 inches (2–5 cm) deep. Heat over medium-high until oil reaches about 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without smoking.
Fry in batches: Fry lumpia in small batches (6–8 at a time depending on pan size) so they don't stick together or lower the oil temperature too much. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch. Adjust heat to maintain steady frying temperature.
Drain and serve: Remove cooked lumpia with a slotted spoon and drain on a wire rack or paper towels for a minute. Serve hot with sweet-and-sour dipping sauce or sweet chili sauce.
Make the dipping sauce: In a small saucepan combine vinegar, sugar, water, minced garlic, and sliced chili (if using). Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1 minute until slightly thickened. Remove from heat and cool slightly before serving. Alternatively, serve with ready-made sweet chili sauce.
Storage and reheating: Cool completely, then refrigerate cooked lumpia in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or air-fryer at 350°F until crisp. Do not microwave if you want to retain crispiness.
Tips: Do not overfill wrappers to prevent bursting. Keep unused wrappers covered with a damp towel. If you prefer, substitute half pork with ground chicken or add minced shrimp. For a lighter version, brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden.