Snack · 60 min · filipino

Lumpiang Shanghai

Ground pork does the heavy lifting here, with shrimp rounding it out. A Filipino snack that takes 60 minutes, start to finish. Each serving lands at 300 calories with 20g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground pork
• 1/2 lb Shrimp
• 1 Carrots
• 1/2 cup Water chestnuts
• 4 Green onions
• 2 Eggs
• 2 tbsp Soy sauce
• 25 Lumpia wrappers
• 1/2 cup Sweet chili sauce

Steps

1. Mince the shrimp and mix with the pork, grated carrots, diced water chestnuts, green onions, eggs, and soy sauce until tacky — the mixture should hold together firmly.
2. Lay a wrapper diamond-style; spoon 2 tablespoons of filling in a log across the lower third.
3. Fold the bottom over, fold in the sides, and roll tight, sealing the tip with a dab of egg wash. Air pockets make them burst in the oil.
4. Chill the rolls 20 minutes; cold rolls fry crisper.
5. Fry in 350°F oil in batches, 5 to 6 minutes, until deep golden and blistered.
6. Drain upright on a rack. Serve with sweet chili sauce; the shattering wrapper against the juicy pork is why no Filipino party starts without these.

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