Lumpia Shanghai
Crispy Filipino spring rolls filled with seasoned pork, vegetables, and garlic. Served with sweet and tangy vinegar dipping sauce for an irresistible appetizer.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 lb ground pork
- 2 cups cabbage, finely shredded
- ½ cup carrots, julienned
- 4 cloves garlic cloves, minced
- 2 tbsp soy sauce
- ½ tbsp sesame oil
- ¼ tsp salt
- ¼ tsp black pepper
- 20 wrappers lumpia wrappers
- 2 tbsp water
- 3 cups vegetable oil for frying
- ½ cup white vinegar
- ¼ cup soy sauce
- 1 clove garlic clove, minced
- 2 tbsp brown sugar
- ¼ cup water
Instructions
- 1
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 2
Add ground pork and cook, breaking it apart with a spoon, until no longer pink (about 5-7 minutes). Drain excess fat if needed.
- 3
Stir in cabbage and carrots. Cook for 3-4 minutes until vegetables soften slightly. Add soy sauce, sesame oil, salt, and black pepper. Mix well and let cool to room temperature.
- 4
Combine vinegar, soy sauce, minced garlic, brown sugar, and water in a small bowl. Stir until sugar dissolves. Set aside.
- 5
Place one lumpia wrapper on a work surface in a diamond shape. Spoon 2 tbsp filling near the center-bottom edge.
- 6
Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner and seal with water paste (2 tbsp water mixed with 1 tsp cornstarch).
- 7
Repeat with remaining wrappers and filling until all lumpia are assembled.
- 8
Heat 3 cups vegetable oil in a deep heavy-bottomed pot or wok to 350°F (175°C) using a deep-fry thermometer.
- 9
Carefully lower 4-5 lumpia into hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 10
Repeat with remaining lumpia in batches. Serve hot with dipping sauce.
Tools you’ll need
- large skillet
- spoon
- small bowl
- work surface
- deep heavy-bottomed pot or wok
- deep-fry thermometer
- slotted spoon
- paper towels
- measuring spoons
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