Lumpiang Shanghai (Filipino Pork Spring Rolls)
A version of lumpia that Filipinos love to share at a party.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Combine the pork, garlic, and carrot in a mixing bowl.
- 02
Add the egg, and mix well to combine.
- 03
Lay one wrapper flat on your work surface. Place a small amount of the filling mixture on it, shaped like a log.
- 04
Fold two opposite sides of the wrapper over the filling to enclose the two ends of the filling. Then, use the rest of the of wrapper to roll everything up length-wise.
- 05
Moisten the edge of the wrapper and press it against the roll to seal and prevent it from unwrapping.
- 06
Repeat the filling and rolling steps with the remaining filling and wrappers.
- 07
Deep fry the rolls in the oil until golden brown all over and cooked through.
- 08
Serve with the banana ketchup.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to Judgefloro; view original image record .
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