These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection. With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion. Lumpiang Shanghai is our very own Filipino version of spring rolls.
Lumpia Shanghai (Filipino egg rolls) Put the ground pork in a large bowl, and add soy sauce, sesame oil, cooking wine, sugar, pepper, half the beaten egg (save the other half for sealing the egg rolls), and ginger juice*. Mix well, and allow to sit for 30 minutes. Note: To get ginger juice, put a few small chunks of ginger in a garlic press and
Spray the pan with oil or grease with butter. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the cooked mixture and place in a flat plate. Set aside. Heat oil in a deep pot or deep fryer. Deep-fry the lumpia for to 12 minutes using medium heat (320F). Once the lumpia turns golden brown, remove from the fryer. Set aside. Make the sweet and sour sauce by combining sugar, ketchup, soy sauce, and vinegar in a pot. gQEg.