Filipino Lumpia Shanghai
Crisp Filipino spring rolls filled with seasoned pork, cabbage, carrots, green beans, and garlic.
Equipment
- Large mixing bowl
- Deep skillet
- Tongs
- Wire rack
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
Instructions
Mix and Roll:
- Combine the pork, cabbage, carrots, green beans, garlic, soy sauce, sesame oil, and pepper.
- Place a small line of filling near one edge of each wrapper. Fold in the sides, roll tightly, and seal with water.
Fry:
- Heat the oil to 350 F. Fry the lumpia in batches until crisp and golden, turning as needed.
- Drain on a wire rack or paper towels and let the oil return to temperature between batches.
Serve:
- Cut the lumpia on the diagonal if desired and serve hot with sweet chili sauce.
Notes
- Do not overfill the wrappers; a narrow roll fries more evenly.
- A mixture of pork and shrimp is a delicious variation.
Nutrition
Calories: 135kcalCarbohydrates: 8gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 20mgSodium: 230mgFiber: 1gSugar: 2g