🥟 Lumpia Shanghai

Name: Lumpia Shanghai
Total time: 60 min
Yield: 6
Cuisine: Philippines · nationwide
Ingredients: 500 g minced pork; 1 carrot, finely grated; 1 onion, finely chopped; 4 garlic cloves, minced; 2 tbsp chopped spring onion; 1 tsp salt and ½ tsp black pepper; 25 spring roll wrappers; Oil for deep-frying; Sweet chilli sauce or spiced vinegar to serve

Origin: Philippines · nationwide

315kcal

per serving · 150 g

210kcal

per 100 g

15 gProtein10 g / 100 g

18 gFat12 g / 100 g

24 gCarbs16 g / 100 g

Lumpia Shanghai are thin, cigar-shaped Filipino spring rolls filled with seasoned minced pork, carrot, onion and garlic, wrapped in paper-thin wrappers and deep-fried until crackling crisp. They are bite-sized, juicy inside and usually dipped in sweet chilli sauce or spiced vinegar. No Filipino party or celebration is complete without a big platter of them.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: spring roll wrapper

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

porkcarrotoniongarlicspring roll wrapper

Recipe

6 servings60 min

Ingredients

500 g minced pork
1 carrot, finely grated
1 onion, finely chopped
4 garlic cloves, minced
2 tbsp chopped spring onion
1 tsp salt and ½ tsp black pepper
25 spring roll wrappers
Oil for deep-frying
Sweet chilli sauce or spiced vinegar to serve

Method

Mix the pork, carrot, onion, garlic, spring onion, salt and pepper well.
Lay a wrapper on a board, spread a thin line of filling along one edge and roll tightly, folding in the sides.
Seal the edge with a little water and cut long rolls into halves or thirds if you like.
Deep-fry at 170 °C for 4–5 minutes until golden and cooked through; drain on a rack.
Serve hot with the dipping sauce.

How to make it lighter

Bake or air-fry the rolls brushed with a little oil instead of deep-frying.
Use lean minced pork and add more grated vegetables to the filling.
Choose spiced vinegar as the dip rather than sugary chilli sauce.

History

Lumpia came to the Philippines with Chinese, largely Hokkien, traders and settlers, and the name comes from the Hokkien word for spring roll. The slim, fried pork version known as lumpia Shanghai became the most popular, and today it is a fixture of Filipino family gatherings and fiestas at home and abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →