Lumpiang Shanghai (Filipino Spring Rolls)

About this recipe

Lumpiang Shanghai are the crunchy spring rolls at every Filipino party. A seasoned pork mince filling with carrot, onion and garlic is rolled tightly in thin wrappers and fried until golden. Make a big batch: they freeze well uncooked.

Method

1. 1

   Step 1

   Mix the pork, carrot, onion, garlic, spring onion, egg, soy sauce and pepper in a bowl until well combined.

2. 2

   Step 2

   Place a wrapper on the bench with a corner facing you. Spread a thin line of filling (about 1 tablespoon) near the bottom.

3. 3

   Step 3

   Fold the bottom corner over, fold in the sides and roll up tightly. Seal the edge with a little water. Repeat.

4. 4

   Step 4

   Heat the oil in a deep pan to 170°C. Fry the rolls in batches for 4–5 minutes until golden and cooked through.

   5 min170°C

5. 5

   Step 5

   Drain on paper towel, cut in half and serve with sweet chilli sauce.