Lumpiang Shanghai – Filipino Fried Spring Rolls

Ingredients

For the Filling

• 500 g ground pork
• 1 medium onion, finely minced
• 4–5 cloves garlic, minced
• 1 medium carrot, grated or finely minced
• 2 tbsp green onions, finely chopped
• 1 egg
• 2 tbsp soy sauce
• 1/2 tsp ground black pepper
• 1/2 tsp salt (adjust to taste)
• Optional: 1 tbsp oyster sauce

For Wrapping & Frying

• 20–25 lumpia wrappers
• Small bowl of water (for sealing)
• Cooking oil (for deep-frying)

For Serving

• UFC Sweet Chili Sauce

Instructions

1. Make the Filling

1. In a bowl, combine ground pork, onion, garlic, carrot, green onions, egg, soy sauce, pepper, and salt.
2. Mix well until fully combined.
3. Let the mixture rest for 10–15 minutes.

2. Wrap the Lumpia

1. Separate lumpia wrappers carefully.
2. Place 1–2 tablespoons of filling near one corner of a wrapper and shape it into a long, thin log.
3. Roll tightly toward the opposite corner.
4. Wet the edge with water to seal.
5. Repeat until all filling is used.

3. Fry

1. Heat oil in a deep pan over medium heat.
2. Fry the lumpia in batches until golden brown and crispy, about 5–7 minutes.
3. Drain on paper towels.

4. Serve

Serve hot and crispy with UFC Sweet Chili Sauce on the side for dipping.