Restaurant-quality pork spring roll, with mix of carrots, red onions, spring onions, and variety of spices, then wrapped with lumpia wrapper, and deep fried to perfect crispiness. —Mr. Hugh's Kitchen
red bell pepper
red onions minced
green onions finely chopped
Knorr Liquid Seasoning
Chinese Five Spice powder
1 1/2 tablespoons
black pepper powder
Water to secure lumpia wrapper
In This Recipe
Prepare lumpiang shanghai filling. This will be much easier if you have a food processor. Just add everything except the lumpia wrapper and cooking oil, and pulse the food processor until you get the consistency that you like. If you don’t have a food processor, just grate, chop, mince and mix everything manually. Mix it all for 5 minutes, until all ingredients are blended well.
Wrap with lumpiang wrapper. Put a tablespoon of lumpiang shanghai filling into the bottom middle part of the wrapper, and spread it across the wrapper leaving at least 2 inches of the bottom sides of the wrapper. Bring the bottom end of the wrapper over the filling. Fold the sides towards the filling. Roll the filling until you reach the other end of the wrapper. Brush the end of the wrapper with water using your fingers, and secure the lumpia. Repeat this until you finish wrapping all the filling. After filling all wrappers, you can cut each lumpia into two or three equal parts. Don’t worry, your filling is secured. Pun intended. Haha! You can freeze some of the uncooked lumpia for easy frying and consumption later on.
Fry the lumpiang shanghai. In a frying pan under medium low heat, add enough oil to deep fry the lumpiang shanghai. Let it heat up for 3 minutes before frying the lumpia. Fry in batches, and make sure you don’t overcrowd the pan. The oil should be bubbling around each lumpia, which means that the heat in the pan is maintained. Cook until golden brown. Drip and shake off excess oil before transferring to a plate.
Serve! This is best consumed when fresh from the pan. Pair it with Sweet and Chili sauce, or a vinegar dip.