Fish - Pork Lumpiang Shanghai // Fish Spring Rolls

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, carrots, onions, garlic, green onions, soy sauce, salt, and pepper in a large bowl until well combined.

Place a spring roll 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 with a little water 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 spring rolls in batches, frying until golden brown, about 3-4 minutes per side.

Remove the spring rolls 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