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Crispy Lumpia Shanghai Pork Spring Rolls Recipe Easy Homemade from Scratch

crispy lumpia shanghai pork spring rolls - featured image
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A simple and comforting classic Filipino appetizer featuring crispy, golden spring rolls filled with savory, juicy ground pork and fresh vegetables. Perfect for parties or a quick homemade snack.

Ingredients

Scale
  • 1 lb (450 g) lean ground pork
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 medium carrot, finely grated
  • 2 stalks green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • About 30 spring roll wrappers (thin, rectangular)
  • Vegetable oil for frying (enough to submerge lumpia)
  • Optional: water or beaten egg for sealing wrappers

Instructions

  1. Prepare the filling (10 minutes): In a mixing bowl, combine ground pork, minced garlic, chopped onion, grated carrot, and sliced green onions. Add soy sauce, salt, and black pepper. Mix thoroughly until well combined and moist but not watery.
  2. Prepare your rolling station (5 minutes): Lay out spring roll wrappers on a clean surface. Have a small bowl of water or beaten egg ready for sealing. Arrange the filling bowl nearby for easy access.
  3. Roll the lumpia (20-25 minutes): Place one wrapper with the longer edge facing you. Spoon about 1.5 tablespoons (roughly 20 g) of filling near the bottom third of the wrapper. Roll tightly once, fold the left and right edges inward snugly, then continue rolling until fully sealed. Use water or beaten egg to seal the edge. Repeat with remaining wrappers and filling.
  4. Heat the oil for frying (5 minutes): Pour vegetable oil into a large skillet or deep pan to a depth of about 1.5 inches (4 cm). Heat over medium-high heat until oil reaches approximately 350°F (175°C) or a small piece of wrapper sizzles immediately when dropped in.
  5. Fry the lumpia (10-15 minutes): Carefully place lumpia in batches into hot oil without overcrowding. Fry, turning occasionally, until all sides are golden and crispy, about 4-5 minutes per batch. Remove with tongs or slotted spoon and drain on paper towels or wire rack.
  6. Serve and enjoy: Let cool slightly before serving with your favorite dipping sauce. Best served warm and fresh.

Notes

Use beaten egg for sealing wrappers for better hold and faster drying. Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt lumpia. Avoid overfilling wrappers to prevent bursting during frying. If wrappers crack, spritz with water and cover with a damp cloth to keep pliable. Lumpia can be frozen before frying; fry from frozen adding a few extra minutes to cooking time. For a lighter option, bake at 400°F (200°C) for 20-25 minutes, turning halfway.

Nutrition

Keywords: lumpia, lumpia shanghai, pork spring rolls, crispy spring rolls, Filipino appetizer, homemade lumpia, easy lumpia recipe

Find it online: https://evabake.com/crispy-lumpia-shanghai-pork-spring-rolls-recipe-easy-homemade-from-scratch/