Filipino · Appetizer · SAMPLE RECIPE
Lumpiang Shanghai · crisp pork spring rolls
Slim, crisp Filipino spring rolls filled with seasoned pork, carrot, and scallion. A party-table favorite that is just as welcome at a small family dinner.
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A NOTE FROM THE KITCHEN
Thin rolls help the filling cook evenly.
The base batch makes about 24 small rolls, or four per appetizer serving. Use thin wheat lumpia or spring-roll wrappers, not rice paper. Keep the pork filling narrow and the oil at a moderate temperature so the middle cooks before the outside gets too dark.
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Lumpiang Shanghai · crisp pork spring rolls
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BEHIND THE DISH · Filipino cooking
Lumpiang Shanghai · crisp pork spring rollsBeyond the plate.
Small crisp rolls turn a little seasoned filling into a platter people reach for.
ORIGINS & EVOLUTION
A Filipino lumpia preparation.
Lumpiang Shanghai is the small, fried, meat-filled member of a much broader lumpia family. Other Filipino lumpia may be larger, vegetable-filled, or served fresh.
CULTURAL CONTEXT
Made to share.
These rolls fit easily into a party spread, but they can also accompany rice at a regular meal. Sweet dipping sauces and banana ketchup are familiar companions.
AT THE TABLE
A narrow filling, a crisp wrapper.
Our pork mixture includes carrot and scallion. Slim rolls and a moderate frying temperature allow the filling to cook thoroughly while the thin wrapper turns golden.
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