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No. 0353 Filipino Free recipe

Filipino Pork Lumpia Shanghai

Slim, pencil-thin rolls packed with seasoned pork, carrot and onion fry up blistered and shatteringly crisp. Lumpia Shanghai shows up at every Filipino party for a reason, since a platter vanishes in minutes. Make a big batch, freeze some raw and fry them straight from the freezer whenever the craving hits.

4.4 from 1,416 cooks

Platter piled with thin golden fried lumpia rolls on a floral patterned serving dish
Photo: Anthony Rahayel on Pexels
Prep
45 min
Cook
20 min
Total
1 hr 5 min
Serves
8
Level
Medium
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Method 5 steps

  1. Mix the pork, carrot, onion, garlic, egg, soy sauce and pepper until evenly combined.

  2. Lay a wrapper half on the counter, pipe or spoon a thin line of filling along the long edge, about 1/2 inch thick.

  3. Roll tightly away from you, folding in nothing at the ends, and seal the last edge with a dab of water.

  4. Heat the oil to 350 F in a heavy pot. Fry the lumpia 8 at a time for 4 to 5 minutes, turning, until deep golden and blistered.

  5. Drain upright in a colander lined with paper towels so they stay crisp, then pile onto a platter and serve with sweet chili sauce.

Tap a step to mark it done.

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