Lumpia shanghai
Lumpia shanghai, from above
Non vegPhilippines

Lumpia shanghai

Pencil thin, shatteringly crisp pork rolls with sweet chilli dip. Count them? You won't.

60 minTime
15 gProtein each
mildSpice
Party rolls2 chapters · 1 min read

Make it your way

Grandma's wayPork and vegetable, fried thin.
The original
380kcalsame
15 gproteinsame
1 gfibresame
60minutessame

Lumpia shanghai.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Spring roll sheets15 sheets, halved
Porkminced
Carrot1, finely grated
Onion1, minced
Garlic4 cloves, minced
Egg1
Soy sauce1 tbsp
Black pepper½ tsp
Salt½ tsp
Spring onion (green onion, scallion)2, chopped
Cooking oil (vegetable oil)absorbed from frying
Red chilli saucesweet chilli sauce, to dip

Method

4 steps
  1. 1Mix pork, carrot, onion, garlic, spring onion, egg, soy, pepper and salt.
  2. 2Spread a thin line of filling along a wrapper edge, roll tightly, and seal with water. Cut into lengths.
  3. 3Fry in medium hot oil until golden and the filling is cooked through.
  4. 4Drain upright and serve with sweet chilli sauce.
Serve it like this

Stand the rolls upright in a glass or pile them on a platter with sweet chilli sauce in the centre.

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Make it a meal

What goes with Lumpia shanghai: a bread or rice, a side, something to drink and something sweet.

With a main Pancit bihon40 min
With a main Chicken adobo60 min
On the side Kinilaw25 min
On the side Laing60 min
To drink Buko juice10 min
To drink Sago't gulaman45 min
Something sweet Leche flan75 min
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