How to Make PORK LUMPIA SHANGHAI | SHANGHAI ROLLS

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken can be more economical.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade wrappers

Rice paper is gluten-free, and homemade wrappers can save costs.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Prepare the ingredients by mincing the garlic and dicing the onion and carrots into small pieces.

Mix the minced garlic, diced onion, and diced carrots with the ground pork in a mixing bowl.

Partially mix the ingredients to ensure even distribution of the garlic, onion, and carrots.

Add 20 grams of salt, 5 grams of black pepper powder, and 1 sachet of ginisa mix to the mixture.

If available, add half a teaspoon of sesame seeds powder for flavor; avoid using sesame oil as it may alter the taste.

Add 2 tablespoons of corn flour and 2 eggs to the mixture to act as a binder.

Mix everything thoroughly to ensure the filling is well combined.

Separate the spring roll wrappers carefully to avoid tearing them.

Place a moderate amount of filling (about 40 grams) onto the bottom of a wrapper, and roll it up tightly, sealing the edges as you go.

To seal, leave a small portion of the wrapper at the end, apply a paste made of flour and water, and press to seal.

Repeat the process until all filling is used up, and prepare the lumpia for frying.

Heat cooking oil in a frying pan over moderate heat until it is hot enough for frying.

Test the oil by placing a small piece of lumpia in it; if it bubbles, the oil is ready.

Carefully add the lumpia to the hot oil, ensuring not to overcrowd the pan.

Fry the lumpia for about 5 minutes or until they are golden brown, adjusting the heat to moderate to avoid burning the wrappers.

Before removing the lumpia, increase the heat for about 15 seconds to allow excess oil to drain off.

Remove the lumpia from the oil and drain on paper towels to absorb excess oil.

Serve hot with banana ketchup, sweet chili sauce, or vinegar with chili, onion, and garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens