Every country in Asia has their own version of spring rolls. Brought to the region from early Chinese traders, these hand foods are wrapped in wheat or rice flour wrappers and hold all kinds of fillings. In Vietnam, fresh rice wrappers are filled with shrimp and vegetables. In the Philippines, Filipino Lumpia Shanghai are small cigar-shaped rolls that are filled with meat, seafood, and cabbage, then pan-fried until crisp.

Filipino Fried Spring Rolls- Lumpia Shanghai

Lumpia Shanghai are crispy fried spring rolls rolled into small cigar size tubes and filled with vegetables, pork, and shrimp. They're fried crispy and eaten by hand. The special dipping sauce is a great pairing. Guests will not be able to stop eating these delicious apps.

5 from 1 vote

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Course: Appetizer, Hand Food

Cuisine: Philippines, Southeast Asian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: spring rolls

Author: My Hungry Traveler

Equipment

Small bowl
Large bowl
Large heavy-bottomed skillet, deep fryer, or wok
Cooling rack

Ingredients

1 lb Ground pork
½ lb Shrimp, peeled and minced
¼ cup Chinese celery (Sub: leaf celery), minced
1 small Carrot, peeled, grated and juice squeezed out
½ cup Scallion, minced
2 clove Garlic, grated
1 large Egg
50 count Spring roll wrappers, defrosted
1½ inches Cooking oil in skillet

Lumpia Seasoning

1 tbsp Soy sauce
2 tsp Shaoxing wine
1 tsp Salt
1½ tsp Oyster sauce (Sub: Worcestershire sauce)
½ tsp Sugar
½ tsp Black pepper

US Customary – Metric

Instructions

Combine all the seasoning ingredients in a small bowl, stirring until sugar is dissolved.
In a large bowl, combine all the ingredients. Pour in seasoning and mix everything thoroughly by hand. Heat a tbsp of oil in skillet over medium-high heat. When hot, fry a small piece of filling. Taste for seasoning and make any adjustments to the bowl of filling.
Coerce family or friends to give you a hand rolling the lumpias. Place 1 heaping tbsp filling in the center of a wrapper. Gently but tightly wrap then seal with water. Repeat 49 more times.
Over medium-high heat, heat oil until hot. Fry 1 lumpia to test temperature. If it browns too quickly, lower heat to medium. Let oil get hotter if doesn't sizzle at first. Fry the spring rolls in batches being careful not to overcrowd. Turn occasionally until their brown and crispy on all sides.
Transfer to a cooling rack to keep them crispy. Repeat until all are done. Serve with Sweet Chili Sauce.