Description
Lumpiang Shanghai, or Filipino spring rolls, are crispy, golden rolls filled with seasoned ground meat and vegetables. They’re a party favorite and family staple, perfect for dipping in sweet chili sauce or vinegar.
Ingredients
- 1 lb ground chicken or beef
- 1 medium carrot, finely chopped or grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 egg
- Salt and pepper to taste
- 30–35 lumpia wrappers (spring roll wrappers)
- Water or beaten egg (for sealing)
- Oil for deep frying
Instructions
- In a large bowl, combine ground meat, carrots, onion, garlic, green onions, soy sauce, egg, salt, and pepper. Mix until well combined.
- Lay a lumpia wrapper on a flat surface. Place 1 tbsp of filling near one edge, roll tightly, and seal the end with water or beaten egg.
- Repeat until all filling is used.
- Heat oil in a pan over medium heat. Fry lumpia in batches until golden brown and crispy, about 3–4 minutes per batch.
- Drain on paper towels. Serve hot with sweet chili sauce or spiced vinegar.
Notes
- Add water chestnuts for crunch or substitute shrimp for a seafood version.
- Use tofu and vegetables for a vegetarian variation.
- Freeze uncooked lumpia for up to 2 months—fry straight from frozen.
- For baking, brush with oil and bake at 400°F (200°C) until golden and crisp.
- Keep wrappers covered with a damp towel while rolling to prevent drying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
