Go Back
a beautiful platter of crispy pork lumpiang shanghai with a bowl of sweet chili sauce in the middle

Pork Lumpiang Shanghai

Crispy pork lumpiang shanghai na gawa sa pork giniling, veggies, at seasonings. Binalot at i-prinito until golden and crunchy. Perfect with vinegar-toyo dip or sweet chili sauce!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Appetizer, Main Course
Ingredients Method

Ingredients
  

  • 1 kg ground pork (pork giniling)
  • 1 medium carrot
  • 2 medium onion
  • 1 head garlic
  • 2 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1 pc pork bouillon cube
  • 1 tsp salt (or to taste)
  • 2-3 tbsp finely chopped celery (optional)
  • 2 large eggs
  • ¼ cup flour (or instant oatmeal, or breadcrumbs)
  • 1 pack lumpia wrappers (or approximately 80–100 pieces)
  • cooking oil for deep frying

Method
 

  1. Hiwain ng pino ang carrots, onion, garlic, at celery.
    Minced mo lang using knife or kung may chopper ka, mas minam dahil mapapabilis ka.
  2. Paghaluhaluin lahat ng ingredients.
    Ihalo ang minced carrots, onion, garlic, at celery sa giniling. Timplahan ng soy sauce, ground black pepper, salt, at pork bouillon cube (if you want pwede mo syang i-grate, pero para bawas hugasin, durug-during mo na lang – kaya mo yan!). Ilagay na din ang beaten eggs at flour (or instant oatmeal, or breadcrumbs). Haluing mabuti hanggang evenly distributed na ang ingredients all over sa pork giniling.
  3. Quickly give it a taste.
    Sa pan, magprito ka ng maliit na portion. Say about half a teaspoon ng mixture, bilugin mo lang, and then flatten it sa pan na may konting-konting oil. Parang mini-patty. Give it a few seconds, hanggang maiba ang kulay, flip, cook for a few seconds more, and then hanguin. Tikman!
    See if kailangang i-adjust ang alat, pwede kang magdagdag ng salt if needed. Kung nakukulangan ka sa ground black pepper, this is your chance to add more.
  4. Balutin sa lumpia wrapper.
    Kapag napaghiwahiwalay mo na ang lumpia wrapper, maghanda na ng isang platito na may tubig para pang seal sa lumpia rolls.
    Sa bawat wrapper, maglagay ng about a tablespoon (or more – depende sa laki ng warpper mo) ng pork lumpiang shanghai mixture. Then i-shape mo syang pahaba, almost from end to end ng wrapper. Take the opposite end, start rolling. Half-way or a little pass half-way, tuck-in mo yung magkabilang gilid, and then finish rolling it. Sealed mo yung end with just a tiny smidge of water. (Wag naman basang-basa anak at lalong hindi didikit yan.)
  5. Deep fry and then serve.
    Now you can start deep frying. Fry it for more or less 5 minutes or until golden brown. Drain on a rack or malaking metal strainer. I prefer cutting them in half bago pa prituhin, but in case buo mo sya prinito, then cut them in half and then serve with your preferred dipping sauce. Pwedeng vinegar-toyo dip, sweet and sour sauce, garlic mayo dip, toyo-mansi, or ketchup.