Crispy Filipino pork spring rolls wrapped in lettuce with fresh herbs and a sweet-tangy dipping sauce, a quick lunch reinterpretation.
Lumpiang Shanghai are the Philippines' beloved thin, crispy fried spring rolls, filled with a mixture of ground pork, carrot and onion, and despite the name, they're a distinctly Filipino creation rather than an import from Shanghai. This lunch format wraps the fried rolls in crisp lettuce leaves along with fresh herbs and cucumber, turning the usual party appetizer into a lighter, fresher meal that balances the rolls' richness. Dipped in the traditional sweet and sour sauce, this format keeps all the craveable crunch and savory pork filling of the original while making it feel more like a complete lunch than a small appetizer.
Serves 4
Mix ground pork, grated carrot, onion, garlic, egg, soy sauce, salt and pepper until well combined.
Place a spoonful of filling near one edge of each spring roll wrapper, then roll tightly, folding in the sides, and seal with a bit of water.
Roll the spring rolls tightly and evenly — a loose roll causes uneven frying and can burst open in the hot oil.
Fry the rolls in batches in hot oil (350F/175C) for 5-6 minutes, turning, until deeply golden and crisp; drain.
Slice each fried roll in half or into thirds.
Place a piece of fried lumpia on a lettuce leaf along with fresh herbs and cucumber.
Wrap and dip in sweet chile sauce.
Roll the spring rolls tightly and evenly, since a loose roll cooks unevenly and can burst open during frying.
Fry in small batches so the oil temperature stays consistent, ensuring every roll gets properly crisp.
Use fresh, crisp lettuce leaves like butter lettuce or romaine hearts, which hold their shape well when wrapped around the filling.
A version with shrimp mixed into the pork filling adds extra flavor and texture.
Serving the fried rolls whole with the dipping sauce, without the lettuce wrap, is the more traditional party appetizer format.
Adding pickled carrots (like in a banh mi) instead of fresh gives a different, tangier flavor profile.
Uncooked, wrapped lumpia freeze exceptionally well; fry directly from frozen, adding a couple of extra minutes. Fried lumpia keep 2 days refrigerated and reheat well in an oven.
Lumpiang Shanghai, despite the name referencing the Chinese city, is a distinctly Filipino creation, reflecting the strong Chinese-Filipino culinary influence found throughout the country while having evolved into its own beloved national favorite.
Yes, freeze the uncooked, wrapped rolls on a tray until solid, then transfer to a bag; fry directly from frozen without thawing.
Egg roll wrappers work as a substitute, though they're typically a bit thicker than traditional lumpia wrappers.
They were likely rolled too loosely, or overfilled — roll tightly and don't overstuff each wrapper.
Per serving (280g / 9.9 oz) · 4 servings total
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