How to Make Lumpia Shanghai | Lutong Bahay | Pinoy Recipe | MsKitty

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free and lighter.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be pricier.

Prepare the filling by mixing ground pork, finely chopped carrots, green onions, minced garlic, and diced onion in a bowl.

Add soy sauce, pepper, salt, and sugar to the mixture and combine well.

Place a spring roll wrapper on a clean surface, with a corner facing you.

Spoon a portion of the filling onto the wrapper, about 1-2 inches from the bottom corner.

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

Whisk an egg in a small bowl and use it to seal the edges of the wrapper.

Repeat the process until all filling is used.

Heat cooking oil in a deep skillet over medium-high heat until shimmering.

Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes.

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

Serve hot with sweet and sour sauce or vinegar for dipping.

Cooking Techniques

Spice Level:

Allergens