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Crisp Filipino lumpia filled with pork and vegetables beside sweet chili sauce.

Filipino Lumpia Shanghai

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Crisp Filipino spring rolls filled with seasoned pork, cabbage, carrots, green beans, and garlic.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 20 lumpia
Course: Main Course
Cuisine: Filipino
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Filling
  • 1 lb ground pork
  • 2 cups shredded cabbage finely chopped
  • 1 cup carrots finely diced
  • 1/2 cup green beans finely diced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper
Wrappers and Sauce
  • 20 spring roll wrappers thawed
  • 2 cups neutral frying oil or enough for frying
  • 1/2 cup sweet chili sauce to serve

Equipment

  • Large mixing bowl
  • Deep skillet
  • Tongs
  • Wire rack

Method
 

Mix and Roll:
  1. Combine the pork, cabbage, carrots, green beans, garlic, soy sauce, sesame oil, and pepper.
  2. Place a small line of filling near one edge of each wrapper. Fold in the sides, roll tightly, and seal with water.
Fry:
  1. Heat the oil to 350 F. Fry the lumpia in batches until crisp and golden, turning as needed.
  2. Drain on a wire rack or paper towels and let the oil return to temperature between batches.
Serve:
  1. Cut the lumpia on the diagonal if desired and serve hot with sweet chili sauce.

Nutrition

Calories: 135kcalCarbohydrates: 8gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 20mgSodium: 230mgFiber: 1gSugar: 2g

Notes

  • Do not overfill the wrappers; a narrow roll fries more evenly.
  • A mixture of pork and shrimp is a delicious variation.