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filipino lumpia shanghai spring rolls

Lumpia Spring Rolls

These lumpia will be the hit of any party! Bring a tray or two and watch as they disappear like magic!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 25 pieces
Course: Appetizer
Cuisine: Filipino
Ingredients Equipment Method

Ingredients
  

Filling
  • 1 pound ground prk
  • 1 medium red onion diced, or yellow onion
  • 1 medium carrot grated
  • 2 cloves garlic
  • 1 teaspoon ginger grated
  • 2 tablespoons cilantro finely chopped, plus more to garnish
  • 1/4 cup green onions minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce or tamari
Miscellaneous
  • 1 package lumpia wrappers 25 pieces
  • 1 egg beaten
  • 1 1/2 cups canola oil for frying
  • sweet chili sauce for serving

Equipment

  • cutting board
  • knife
  • mixing bowl
  • spoon
  • box grater
  • silicone brush
  • large heavy bottomed pot
  • spider or tongs
  • cooling rack
  • paper towels

Method
 

  1. Mix the lumpia filling ingredients together. Mix in a circular motion until mixture is well combined and slightly sticky.
  2. Take one spring roll wrapper, and lay it out in a diamond shape. Two inches up from the bottom corner, spoon filling in a horizontal line, about 2 tablespoons.
  3. Fold the bottom corner up, over the filling, and roll it up once. Fold the side corners to the middle, to create an envelope shape, then roll up toward the top corner. When you're 1-2 inches away from the top, brush beaten egg onto the corner then roll up to seal the end.
  4. Heat your oil to 300F. Frying 5-6 lumpia at a time, fry on each side for 4 minutes or until golden brown. Once done, remove from oil and place on a cooling rack.
  5. Sprinkle with cilantro and serve with sweet chili sauce.
  6. Enjoy!