Lumpiang Shanghai
This is my crispy Filipino lumpiang Shanghai with pork, carrot, garlic and oyster sauce, served hot with Chinkiang vinegar for dipping.
Ingredients
Directions
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- Step 1: In a large bowl, thoroughly mix together the pork mince, grated carrot, diced onion, grated garlic, eggs, flour, oyster sauce, and a pinch of salt and white pepper according to taste.
- Step 2: Take a spring roll wrapper and place approximately 70-80g (2.5-2.8 oz) of the pork mixture at one end, positioned diagonally. Fold the sides towards the centre over the filling, then roll tightly. Use a small amount of flour-water slurry to seal the edges.
- Step 3: Heat the peanut oil in a deep fryer or a large, deep pan to a temperature of 175-180°C (347-356°F). Fry the spring rolls for 8-10 minutes, or until golden brown.
- Step 4: Serve hot with Chinkiang Vinegar as a dipping sauce.
Video
Chef’s Tips
Recipe notes
Make sure you do the vinegar based dipping sauce, it really makes the dish.
About this recipe
The Lumpiang Shanghai is the Filipino version of a spring roll which has a crispy pastry on the outside and is usually filled with ground pork, carrots, onions, garlic, and oyster sauce, served with a vinegar based dipping sauce. I first tried them in the Philippines and absolutely loved them. Here's how you can make them at home.
Keywords: Lumpiang Shanghai, Snack, Filipino, Pork, Spring Rolls, Fried, Carrot, Vegetables, lumpiang Shanghai recipe, Filipino spring rolls, pork lumpia, crispy fried lumpia, Filipino party food, pork and carrot spring rolls, how to make lumpia
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