Lumpiang Shanghai
Skinny, shatteringly crisp pork rolls that disappear from the platter faster than physics should allow. Roll them thin - fat lumpia is a rookie tell.
- Total time
- 19 min
- Serves
- 3
- Effort
- Medium
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Mix the pork, carrot, onion, garlic, egg, soy sauce and pepper thoroughly with your hands until it holds together.
Lay a wrapper as a diamond, spoon a thin finger of filling across the lower third, fold the sides in and roll tightly, sealing the tip with a dab of water.
Heat the oil to 175C in a deep pan, testing with a thermometer or a scrap of wrapper that should sizzle steadily.
Fry in batches of 5 or 6 for 5 to 6 minutes, turning once, until deep golden and crisp; cut one open to check the pork is fully cooked through with no pink at all.
Drain on a wire rack and serve hot with sweet chilli sauce, cutting them in half on the diagonal if you want them to look like the party version.
Read all that and thought “absolutely not”?
Completely fair. Lumpiang Shanghai is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.