Lumpia Shanghai
Bite-sized deep-fried spring rolls filled with minced pork.
Contains common allergens
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Instructions
- 1
Make the Filling: In a large mixing bowl, combine the ground pork, minced carrots, minced onion, green onions, garlic powder, salt, black pepper, and the egg. Use your hands to mix thoroughly until the mixture is cohesive and slightly sticky.
- 2
Assemble the Rolls: Lay a spring roll wrapper flat on a clean surface in a diamond shape. Place about 1.5 tablespoons of the pork mixture in a thin log near the bottom corner.
- 3
Wrap: Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll it upward tightly into a thin cylinder. Moisten the top edge with a dab of water to seal the roll. Repeat until all filling is used.
- 4
Fry: Heat the cooking oil in a deep skillet or wok over medium heat to 350°F (175°C). Carefully drop the lumpia into the oil in batches, avoiding overcrowding.
- 5
Cook to Golden: Deep fry for 5-7 minutes, turning occasionally, until the wrappers are golden brown, blistered, and crispy, and the internal pork is fully cooked. Drain on paper towels and serve hot with sweet chili sauce.
Plan it in Listahan
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