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Crispy Pork Lumpia Shanghai Rolls

These crispy pork lumpia Shanghai rolls are a delicious comfort food, featuring a savory filling and golden crisp exterior, perfect for parties or family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Appetizer, Party Food, Snack
Cuisine: Filipino
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2.5 lb ground pork Use pork that is not too lean for better flavor and moisture.
  • 1 cube pork bouillon, crushed Can be substituted with chicken or vegetable bouillon.
  • 50 pieces lumpia wrappers Spring roll wrappers can be used.
  • 3/4 cup minced carrot Freshly minced for better texture.
  • 2 pieces onions, minced Onions add flavor to the filling.
  • 2 large eggs These help bind the filling.
  • 1/4 cup minced fresh parsley Can be replaced with cilantro or green onions.
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp toasted sesame oil Substitute with neutral oil plus extra garlic powder if necessary.
  • 1 tsp garlic powder
  • 1 small bowl water or 1 beaten egg Used for sealing the wrappers.
  • 2 cups cooking oil For frying.
  • to taste sweet and sour or sweet chili sauce For serving.

Method
 

Preparation
  1. In a large bowl, combine the ground pork, minced carrot, minced onion, and parsley.
  2. Add the eggs, black pepper, salt, sesame oil, and garlic powder. Mix everything until the filling is well blended.
  3. Crush the pork bouillon cube over the mixture and mix again so the flavor spreads through the filling.
  4. Place about 1 to 1 1/2 tablespoons of filling near one corner of a wrapper. Fold the corner over the filling, fold in the sides, and roll it up tightly. Seal the end with water or beaten egg. Repeat until all filling is used, keeping unused wrappers covered with a damp towel.
Cooking
  1. Pour the cooking oil into a deep pot or wide skillet and heat it over low to medium heat until it reaches about 350°F.
  2. Fry the rolls in batches, turning them occasionally for about 4 to 5 minutes per batch, or until golden brown and cooked through to 160°F inside.
  3. Drain them on a paper-towel-lined plate.
Serving
  1. Serve the crispy pork lumpia Shanghai rolls hot with sweet and sour sauce or sweet chili sauce.
  2. Store cooked lumpia in the refrigerator for up to 3 days in an airtight container.
  3. Freeze uncooked rolls for up to 2 months, then reheat in a skillet for best texture.

Notes

Avoid overfilling the wrappers to prevent splitting while frying. Ensure the oil temperature is around 350°F for even cooking.