Lumpiang Shanghai

What you will need:

  • Spring roll wrappers
  • Vegetable oil for frying


  • For the filling:
  • ½kg ground pork
  • a medium carrot – shreded
  • 1 medium onion -minced
  • ½ cup flour
  • Kinchay for the very Filipino distinct taste
  • 1 egg
  • Salt and ground pepper


  • Combine all ingredients for the filling a big bowl.
  • Mix well using your hand or a big spoon. Set aside for at least 30 minutes to let the flavors blend.
  • Meanwhile, separate the wrappers carefully one by one. Cover them in damp kitchen or paper towel to prevent them from drying out.
  • In a small bowl, mix together 1 tablespoon of flour and ¼ cup water.
  • Use this to seal the wrapper together.
  • To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely.
  • Heat oil in a deep fryer or deep pan over medium heat. Deep fry on medium heat for 5-7 minutes or until golden brown.
  • Ready to eat!! even when it’s hot and do the huahuahuahuahua 🤣

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