Lumpiang Shanghai – Filipino Spring Rolls
Thin, crisp rolls with minced pork and vegetables – the first empty platter at any Filipino party.
- 50 min
- 779 kcal / serving
- medium
- Protein
- 28.3 g
- Fat
- 52.5 g
- Carbs
- 46.5 g
Contains: gluten, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 12 spring roll wrappers
- 250 g minced pork
- 1 carrot
- 1 onion
- 3 garlic cloves
- 1 tbsp soy sauce
- 2 tbsp chopped spring onion
- 1 tbsp flour
- 1 tbsp water
- Oil for deep-frying
- Salt
- Pepper
Method
- Finely grate the carrot, finely dice the onion and garlic.
- Combine thoroughly with the mince, soy sauce, spring onion, salt and pepper.
- Mix the flour with 1 tbsp water into a paste.
- Place 1 tbsp of filling as a thin strip on each wrapper, fold in the sides and roll up tightly – rolled thin they crisp better than packed thick. Seal the edge with the paste.
- Heat the oil to 170 °C and fry the rolls in batches for 4 to 5 minutes until golden.
- Drain on kitchen paper and serve hot with sweet and sour sauce.
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