Lumpiang Shanghai Filipino Pork Spring Rolls Recipe for 6–8 Servings

Lumpiang Shanghai is a Filipino pork spring roll that is often served at parties. It uses ground pork, garlic, carrot, and egg, wrapped in lumpia or spring roll wrappers. The rolls are deep fried until golden brown and then served with banana ketchup. This recipe serves 6 to 8 and takes about 1 hour.

This dish is a fried snack or starter made from a simple pork filling. The filling is rolled into thin wrappers and sealed with a little water. The rolls are then deep fried in vegetable oil until cooked through. Banana ketchup is used as the dipping sauce for a sweet and tangy finish.

These ingredients match the classic Lumpiang Shanghai filling used in the source recipe. Measure and prepare them before you start rolling, as the wrappers can dry out if left uncovered for too long. Use clean hands or a spoon when handling the filling to keep the process neat and quick.

• 500 g ground pork
• 1 medium garlic clove (about 5 g), minced
• 1 medium carrot (about 80–100 g), shredded
• 1 egg, beaten
• Water, as needed for sealing (about 2–3 tbsp)
• 1 pack lumpia or spring roll wrappers (about 20–30 wrappers, as per pack)
• Vegetable oil, for deep frying (about 500–750 ml, as needed)
• 1 cup banana ketchup (about 250 ml), to serve

Equipment

Use basic kitchen tools that help you mix, roll, and fry safely. Choose a deep pan so the oil depth is enough to fry the rolls evenly. Keep a plate ready for rolled pieces, and another plate lined with kitchen paper to drain oil after frying.

• Mixing bowl
• Knife and chopping board
• Grater or shredder for carrot
• Spoon or clean hands for mixing
• Clean work surface for rolling
• Deep frying pan or kadai
• Tongs or slotted spoon
• Plate with kitchen paper

Procedure (step by step)

Follow the steps in order and work in small batches. Keep wrappers covered with a clean cloth while you roll, so they do not dry and crack. Seal each roll well with water, or it may open while frying. Fry until the outside is golden brown and the filling is cooked.

1. Combine the ground pork, minced garlic, and shredded carrot in a mixing bowl.
2. Add the beaten egg and mix well until the filling looks even.
3. Lay one wrapper flat on your work surface.
4. Place a small amount of filling on the wrapper, shaped like a short log.
5. Fold two opposite sides over the filling to close the ends.
6. Roll the wrapper length-wise to form a tight roll.
7. Moisten the edge of the wrapper with a little water and press to seal.
8. Repeat with the remaining filling and wrappers.
9. Deep fry the rolls in hot vegetable oil until golden brown all over and cooked through.
10. Serve hot with banana ketchup.

Serving

Serve Lumpiang Shanghai soon after frying for the best texture. Place banana ketchup in a small bowl on the side for dipping. This recipe is sized for 6 to 8 servings, which suits sharing at a gathering. If serving as a snack, plan more pieces per person and fry in batches.

Nutritional values (estimated)

These values are an estimate per serving, assuming 8 servings and moderate oil absorption during deep frying. Numbers can change based on wrapper size, exact pork fat level, and how much oil stays on the rolls. Use them as a guide, not as a medical or diet target.

Storage

Once fried, these rolls are best eaten fresh. If you need to hold them for a short time, keep them on a rack or kitchen paper so they do not turn soggy. Keep banana ketchup covered until serving. For food safety, do not leave cooked rolls at room temperature for long.