Lumpiang Shanghai
✓ USDA-verified nutrition data
300 calories
20g protein
18g carbs
18g fat
2g fiber
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
- 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.
- Lay a wrapper diamond-style; spoon 2 tablespoons of filling in a log across the lower third.
- 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.
- Chill the rolls 20 minutes; cold rolls fry crisper.
- Fry in 350°F oil in batches, 5 to 6 minutes, until deep golden and blistered.
- 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.