Lumpiang Shanghai

Name: Lumpiang Shanghai
Yield: 4
Cuisine: Philippines
Ingredients: Minced pork — 500 g (1 lb 2 oz); Carrot, finely grated — 1; Finely chopped onion — 1/4 cup; Garlic, minced — 2 cloves; Egg — 1; Soy sauce — 2 tbsp; Salt — 1 tsp; Pepper — 1/2 tsp; Spring roll wrappers — 25; Oil for deep frying; Sweet chilli sauce, to serve

The Quirky Foodster Team

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Servings

Ingredients

Minced pork — 500 g (1 lb 2 oz)
Carrot, finely grated — 1
Finely chopped onion — 1/4 cup
Garlic, minced — 2 cloves
Egg — 1
Soy sauce — 2 tbsp
Salt — 1 tsp
Pepper — 1/2 tsp
Spring roll wrappers — 25
Oil for deep frying
Sweet chilli sauce, to serve

Method

Combine the minced pork, carrot, onion, garlic, egg, soy sauce, salt and pepper, mixing thoroughly.
Place a spoonful of the mixture along one edge of a spring roll wrapper.
Roll tightly into a thin cylinder, sealing the edge with a little water.
Repeat with the remaining filling and wrappers.
Heat oil to 175°C (350°F) in a deep pan.
Fry the spring rolls in batches for 4–5 minutes until deeply golden and crisp.
Drain on paper towels and serve hot with sweet chilli sauce.

Introduction: Crisp, thin spring rolls filled with seasoned minced pork, a hugely popular Filipino starter found at parties and gatherings.

Cultural Background: Lumpiang Shanghai reflects the Philippines' Chinese culinary influence, its thin, crispy wrapper and savoury pork filling making it an essential dish at Filipino celebrations, always served with a sweet-sour dipping sauce.

Tips: Roll tightly for a compact, evenly cooking spring roll. Fry at a steady temperature so the filling cooks through fully while the wrapper crisps.

Variations: Add finely chopped water chestnuts for extra crunch. Freeze uncooked rolls for a convenient make-ahead party snack.

Storage: Refrigerate cooked lumpia in an airtight container for up to 2 days, or freeze uncooked for longer storage.

Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 6 minutes, to restore crispness.

FAQs:

Q: Why is it called 'Shanghai'?

A: The name reflects the Chinese culinary influence on this dish, though its specific preparation is distinctly Filipino.

Q: Can lumpia be baked instead of fried?

A: Yes, brush lightly with oil and bake at 200°C (400°F) for 20 minutes, turning once, though the texture will be less crisp.