Lumpiang Shanghai

5 from 3 reviews


  • 600g ground pork
  • 1 small carrot, shredded
  • 1/2 cup chopped kinchay
  • 3 cloves garlic, minced
  • 1 onion, chopped finely
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • spring roll wrappers
  • cooking oil for frying
  • sweet chili sauce or banana ketchup for dipping


  1. Combine ground pork, shredded carrots, kinchay, garlic, onion, eggs, salt and pepper in a large bowl and mix well.
  2. Separate lumpia wrappers into individual sheets and lay on a flat working surface.
  3. Spoon 1 heaping tablespoon of meat mixture on the lower end of the wrapper and fold tightly into a roll/log.
  4. Wet the edge of the wrapper with a dab of water to seal.
  5. Repeat with the remaining mixture and lumpia wrappers.
  6. Heat oil in a pan, cook lumpia in batches until golden brown.
  7. Remove from the oil and drain on a wire rack.
  8. Serve immediately with sweet chili sauce and/or banana ketchup.