Filipino · medium
Lumpia Shanghai
Crispy Filipino spring rolls filled with seasoned pork, carrots, and water chestnuts. Perfect party appetizer or main.
- 45 min
- Total
- 6
- Serves
- $16.00
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Dairy-free
Parent noteKids love these crispy rolls! Make them finger-sized for little hands. Great for lunchboxes too.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Pork1 lb
- Lumpia Wrappers24 wrappers
- Carrots2 medium
- Water Chestnuts8 oz
- Scallions4 stalks
- Garlic Cloves4 cloves
- Soy Sauce2 tbsp
- Egg1 large
- Vegetable Oil2 cups
Method
- 01
Mix ground pork with minced carrots, water chestnuts, scallions, garlic, soy sauce, sesame oil, and egg. Season with salt and pepper.
- 02
Place a heaping tablespoon of filling along the edge of each lumpia wrapper. Roll tightly, tucking in the ends, and seal with a dab of water.
- 03
Heat vegetable oil in a deep pan to 350°F. Fry lumpia in batches for 4-5 minutes until golden and crispy.
- 04
Drain on paper towels. Serve with sweet chili sauce or banana ketchup for dipping.
- 340
- Calories
- 20g
- Protein
- 28g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
