Pork Spring Rolls (Lumpiang Shanghai)

Pork Spring Rolls (Lumpiang Shanghai)

Course Appetizer
Cuisine Chinese, Filipino, Fusion
Keyword fried spring rolls
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author CASA Veneracion


  • 500 grams ground pork with a good amount of fat
  • 1 large onion chopped
  • 3 to 4 cloves garlic chopped
  • 1 medium carrot chopped or grated
  • salt
  • freshly ground pepper
  • 1 egg beaten (for sealing the spring rolls)
  • 20 spring roll wrappers separated
  • cooking oil for deep frying


  • Mix all the ingredients, except the wrappers, to make the filling. To determine if the seasoning is just right, take a small amount of the filling, form into a small patty or ball and fry. Taste and make the necessary adjustments, if needed.
  • If the filling tastes right, make the spring rolls. For a step-by-step guide on making spring rolls, click here.
  • Heat two to three cups of cooking oil in a wok or frying pan until it emits fine wisps of smoke. The exact amount depends on the size of your pan but, as a guide, the oil should be at least two inches deep.
  • Fry the spring rolls, a few at a time to avoid overcrowding and temperature drop, rolling them in the hot oil until golden brown. Scoop out and drain. Placing them vertically on a strainer is a good trick to force excess oil to drip out.
  • Cut the fried spring rolls in halves or thirds. Serve at once with sweet-sour sauce or sweet-chili sauce.