Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls)
Lumpiang Shanghai is the spring roll that shows up at every Filipino celebration - birthdays, fiestas, and holiday gatherings alike. Ground pork is mixed with finely diced carrots, onions, and scallions, seasoned with soy sauce and black pepper, then rolled tightly in thin wrappers and fried until the exterior turns golden and audibly crisp. The rolls are cut into finger-length pieces and served with a sweet chili or vinegar dipping sauce. What makes them addictive is the contrast between the shattering shell and the well-seasoned meat inside, which stays juicy even as the outside crisps. They hold up remarkably well at room temperature, which is why trays of them disappear within minutes at any gathering.
Adjust Servings
Instructions
- 1
Finely mince carrot, onion, and scallion.
- 2
Mix ground pork with vegetables, soy sauce, and pepper for filling.
- 3
Place filling on wrapper, roll tightly, and seal edge with water.
- 4
Fry first at 160°C to cook through, then briefly at 180°C for crispness.
- 5
Drain and cut each roll in half before serving.
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