Lumpia
Ingredients
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- 1 tablespoon cornstarch
- 2 tablespoons water
- 3/4 cup yellow onion – finely chopped (~1 medium yellow onion)
- 3 cloves garlic – minced
- 1/2 cup carrot – finely minced (~1 medium carrot)
- 1/4 cup scallion – finely sliced (~1.5 n/a green onions)
- 8 ounces shrimp, raw, peeled and deveined – finely chopped
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 large egg – lightly beaten
- 40 wrappers lumpia
- 4 cups vegetable oil – for deep-frying
- banana ketchup – for serving
Instructions
1. In a small bowl, whisk the cornstarch and water into a smooth paste; set aside for sealing the rolls.
2. In a large bowl, combine the ground pork, chopped shrimp, onion, garlic, carrot, scallions, soy sauce, salt, black pepper, sugar, and the lightly beaten egg. Mix with a spoon or clean hands until the mixture turns slightly tacky, 1–2 minutes. Let stand 10 minutes to hydrate.
3. Separate the lumpia wrappers and cover them with a barely damp towel to prevent drying.
4. Lay one wrapper on your work surface with a corner facing you. Place about 1 tablespoon of filling 1 inch from the bottom corner and shape it into a thin log.
5. Fold the bottom corner over the filling, roll once, fold in the sides snugly, then brush the top edge with a little cornstarch paste and roll to seal. Repeat with remaining wrappers and filling, keeping both the unfilled wrappers and rolled lumpia covered.
6. Heat the vegetable oil in a deep, heavy pot to 350–360°F (175–182°C), with about 2 inches of oil depth.
7. Fry the lumpia in batches of 8–10, turning occasionally, until deeply golden brown and crisp, 3–5 minutes per batch. Let the oil return to 350°F between batches. Doneness cue: the bubbling will lessen and a test piece cut open shows no pink in the center.
8. Drain on a wire rack or paper towels for 2 minutes.
9. Serve hot with banana ketchup.
Lumpia are Filipino spring rolls prized for their shatteringly crisp wrappers and savory, juicy filling. In the popular Shanghai style, the rolls are slender and tightly wrapped, usually filled with a finely minced mixture of pork, shrimp, aromatics, and a touch of seasoning. They fry quickly to a deep golden color and are often served with banana ketchup or a sweet-and-sour style dip, making them a staple at celebrations and a beloved everyday snack.
Historically, lumpia trace back to Chinese spring rolls introduced by Hokkien traders and migrants, then adapted across the Philippine archipelago. The term "Shanghai" reflects Chinese influence more than a precise place of origin, and over time the dish became thoroughly localized in Filipino home cooking and party fare. Regional and household variations flourished, from fresh, unfried lumpia to heartier vegetable versions, but the slim, pork-forward fried rolls remain the version most associated with festive Filipino gatherings.