Lumpiang Shanghai Recipe

This crispy lumpiang Shanghai recipe is packed with seasoned pork and vegetables and is perfect for parties or everyday meals.
Filled with seasoned ground meat and vegetables, then fried until golden brown. They are easy to share, familiar to many families, and always a welcome addition to the table. This recipe fits Filipino Food Month because it highlights the festive side of Filipino cooking and the kind of dish often served during birthdays, holidays, and gatherings.

This lumpiang shanghai recipe is written for a Filipino Food Month series that runs through April, with one dish featured each day. It is meant to be approachable for home cooks while still honoring the familiar flavors that make Filipino food so loved.

Ingredients
1 lb ground pork
1/2 cup carrots, finely minced
1/2 cup onion, finely minced
1/4 cup green onions, chopped
2 cloves garlic, minced
1 egg
1 tbsp soy sauce
1 tsp salt
1/2 tsp ground black pepper
lumpia wrappers
Oil for frying

Instructions
1. In a bowl, combine ground pork, carrots, onion, green onions, garlic, egg, soy sauce, salt, and pepper.
2. Lay one wrapper on a clean surface. Place about 1 tablespoon of filling near one edge.
3. Roll tightly, fold the sides inward, and seal the edge with a little water.
4. Repeat until all the filling is used.
5. Heat oil in a deep pan over medium heat.
6. Fry the lumpia in batches until golden brown and fully cooked.
7. Drain on paper towels and serve with sweet chili sauce or banana ketchup.

Cooking Tips

• Keep the wrappers covered with a damp towel so they do not dry out.


• Test-fry one roll first to adjust seasoning if needed.

Serving Suggestion
Serve lumpiang shanghai with steamed rice or your preferred side dish.