Lumpiang Shanghai ~ Filipino Spring Roll Recipe
 
Prep time
Cook time
Total time
 
A Filipino favourite! Savoury, crispy, tasty meat-filled spring rolls that are an instant hit at every party, gathering, or event!
Author:
Recipe type: Appetizer
Cuisine: Filipino
Serves: 40
Ingredients
  • 1 large carrot, peeled and chopped finely
  • 1 small onion, chopped finely
  • 5 cloves garlic, peeled and chopped finely
  • ¼ c green onions, sliced thinly
  • 1 lb ground pork
  • ½ c raisins
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • ½ tsp cracked black pepper
  • 1 egg to bind (optional)
  • 1 pkg small sized spring roll wrappers (40 wrappers in package)
  • Vegetable oil to fry with
Instructions
  1. Peel onion and garlic and finely chop both. Peel and chop carrot, and chop finely as well. You may also grate the carrot if you do not wish to chop. Slice green onion thinly. In a medium bowl, add ground pork. Add soy sauce, oyster sauce, and black pepper. Add above vegetables. If you want to add an egg to bind the mixture, you may. I don't add the egg, and the mixture stays together nicely. Add raisins.
  2. Mix all ingredients well. Set aside.
  3. Open package or spring roll wrappers and separate the wrappers carefully. You do not want to tear the wrappers, as you do not want filling to escape when frying.
  4. To keep wrappers from drying out, place a damp cloth or paper towel over the wrappers. Take one wrapper and place it in front of you so that it looks like a diamond on your work surface. Place a spoonful of filling at the bottom corner, leaving a little bit of space at the bottom.
  5. Take the bottom corner and pull it over the filling, and begin rolling tightly. Take both sides of the wrapper and bring it to the center. Roll again. Leave a bit of space at the top and dip your fingers in a shallow dish of water, run tips of fingers along the edges of wrapper so the water acts as a glue or binding. Complete wrapping your spring role.
  6. Repeat these steps with the remainder of the wrappers and meat and vegetable mixture.
  7. Heat enough oil in your wok to deep fry your spring rolls. When heated, slide six spring rolls into hot oil. Make sure not to overcrowd the wok so that your spring rolls do not stick to each other.
  8. Cook until golden brown. It should take about 4 minutes for freshly wrapped spring rolls and 6 minutes if frozen.
  9. Once cooked, remove from wok and place on paper towel-lined plate to remove excess oil. Serve hot with dipping sauce and enjoy!
Notes
The classic Filipino favourite may differ from household to household, and family to family. My mom does not use raisins because my dad does not like raisins with his meat. She also includes chopped water chestnuts and chopped fresh parsley.
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2017/01/lumpiang-shanghai.html