Lumpiang Shanghai Recipe | Your Ate Cat Kitchen

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, and wonton wrappers can be more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

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

Mix ground pork, carrot, garlic, white onion, onion leaves, soy sauce, fish sauce, sesame oil, pepper powder, brown sugar, seasoning granules, and cornstarch in a large bowl until well combined.

Place a lumpia wrapper on a clean surface with a corner facing you.

Spoon a portion of the filling onto the wrapper, shaping it into a log.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

Beat an egg to create an egg wash.

Brush the edges of the wrapper with the egg wash to help seal it.

Repeat the process with remaining wrappers and filling until all are rolled.

Heat oil in a deep pan over medium heat until it reaches 350°F (175°C).

Carefully add the lumpia in batches, frying until golden brown, about 3-4 minutes per side.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens