Lumpiang Shanghai Recipe

About 25–30 rolls · About 50 minutes

Ingredients

• 1 lb ground pork
• 1 small carrot, finely minced
• 1 small onion, finely minced
• 2 garlic cloves, minced
• 1 egg
• 1 tbsp soy sauce
• ½ tsp ground black pepper
• 25–30 small lumpia wrappers
• Water or flour-water paste for sealing
• Oil for frying
• Sweet chili sauce, for serving

Method

1. Mix pork, carrot, onion, garlic, egg, soy sauce, and pepper until evenly combined.
2. Place about 1 tbsp filling near the edge of each wrapper. Fold in the sides, roll tightly, and seal the edge.
3. Heat about 2 inches of oil over medium heat. Fry in small batches, turning as needed, until golden and the pork filling is fully cooked.
4. Drain on a rack and serve with sweet chili sauce. Keep uncooked rolls refrigerated until ready to fry.

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