Filipino Lumpiang Shanghai recipe - ingredients, nutrition and when to eat it
Filipino lumpiang Shanghai is made by rolling ground pork and vegetables in thin wrappers and frying them into bite-sized pieces.
Filipino lumpiang Shanghai is made by rolling ground pork and vegetables in thin wrappers and frying them into bite-sized pieces. The wrappers turn crisp while the filling stays juicy, and they pair well with a sweet-and-sour chili sauce for a simple lunch or dinner.
World cuisine · 35 minutes to cook
Tips: If you add too much filling, the wrapper may burst as you roll it. Spread the filling thinly and roll it tightly.
Tips: If the oil is not hot enough, the wrappers can absorb too much oil, so check that a small piece of wrapper rises immediately when added.
Tips: Adding too many at once will lower the oil temperature. Fry them in batches, leaving plenty of room in the pan.
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Ingredients (1 serving)
- Ground pork — 120 g
- Spring roll wrappers — 5 sheet
- Carrot — 0.3 pc
- Onion — 0.2 pc
- Garlic — 1 clove
- Egg — 0.3 pc
- Soy sauce — 1 tsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 300 ml
- Chili sauce — 1 Tbsp