Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
These slim, finger-length Filipino pork spring rolls turn up at birthday parties, holiday tables, and town fiestas.
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They fry twice, first in lower heat and then in hotter oil, and that second round keeps them crisp long after they cool. Whole trays can be fried before a party and stacked up to wait.
Ingredients
Instructions
- 1
Finely mince 60g carrot, 60g onion, and 30g scallion, keeping them as dry as possible.
Large pieces push against the thin wrapper, make rolling bulky, and can split the rolls during frying.
- 2
Combine 350g ground pork with the minced vegetables, 1 tbsp soy sauce, and 0.5 tsp pepper.
Mix just until the filling looks evenly seasoned and slightly sticky, without kneading it so long that it turns dense.
- 3
Place one wrapper as a diamond and spread 1 tbsp filling near the lower corner into a finger-length line.
Fold in the sides, press out trapped air, roll tightly, and seal the tip with water.
- 4
Heat 600ml frying oil over medium heat to 160C, then add the rolls with space between them.
Fry for 4 to 5 minutes, turning occasionally, until pale golden and cooked through inside.
- 5
Lift the rolls out and let them rest for 2 to 3 minutes while raising the oil to 180C.
Fry again for 30 to 40 seconds, just until deeper golden and dry-crisp on the surface.
- 6
Drain the rolls on paper towels or a rack without stacking.
Cut the thickest roll in half, check that no raw pink remains in the pork filling, and serve hot.
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