There are so many different kinds of lumpia in the Philippines. There’s fried lumpia, fresh lumpia and even a dessert version- turon. However, lumpiang shanghai is one of my favorite types of lumpia. It is a Filipino style spring roll that uses ground pork as the main ingredient in the filling. Furthermore, this dish is a popular one to bring to a Filipino party or a salu-salo and every time I bring this dish, it is a big hit!
Ingredients in Lumpiang Shanghai
The type of wrapper I use in my lumpiang shanghai is a package of frozen 6-inch square spring roll pastry that can typically be found in packs of 50 sheets. As for the filling I use the following ingredients:
- Ground pork
- Grated carrots
- Minced shallots
- Garlic powder
- Soy sauce
- Ground black pepper
How to make Lumpiang Shanghai
There are many variations of lumpiang shanghai, but this particular one is very simple and is my favorite. The pork, shallots, carrots and seasonings are combined to make the delicious filling. Then, the wrappers are filled with the meat mixture and is deep fried until the filling is fully cooked. Consequently, the result is a delicious and crunchy spring roll that you will not be able to stop eating. You can serve this dish with a sweet and sour sauce, a sweet chili sauce or even ketchup.
Dipping sauces to use
Lumpiang shanghai can be eaten with different kinds of dipping sauces. It’s a finger food appetizer, which is the best kind of food to dip. However, my personal favorite is to dip it in a sweet chili sauce. I use a bottled variety that you can find at the Asian section of the supermarket. Others may opt to simply use ketchup or even sweet and sour sauce.
Lumpiang Shanghai (Filipino Pork Spring Roll)
- 1 (50 sheets) package of frozen 6-inch square spring roll pastry, thawed and separated
- Vegetable oil for frying
- 1 lb lean ground pork
- 1/3 cup grated carrots
- 3 tablespoons minced shallots
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 egg, slightly beaten
- In a bowl, combine all the filling ingredients; mix thoroughly.
- Wrap a tablespoon of the mixture in each spring roll pastry. For steps on how to wrap spring rolls, click here.
- Deep fry, a few pieces at a time, in hot oil until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
- Serve hot with sweet chili sauce or ketchup as a dipping sauce. Enjoy!