Filipino Lumpia Shanghai with Garlic Soy Dipping Sauce

Allergens

Contains gluten, soy, and pork. May contain traces of fish, dairy, and nuts.

Ingredients

• 16 pieces egg roll wrappers
• 200g ground pork
• 50g finely chopped cabbage
• 20g finely chopped carrots
• 30g finely chopped onions
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1/4 tso ground cinnamon
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp water
• Cooking oil for frying

Instructions

1. In a large bowl, combine ground pork, cabbage, carrots, onions, garlic, salt, black pepper, nutmeg, cinnamon, fish sauce, soy sauce, oyster sauce, and water. Mix well until all ingredients are evenly distributed.
2. Lay out egg roll wrappers on a clean surface. Place approximately 1 tablespoon of the filling mixture in the center of each wrapper.
3. Fold the bottom corner of the wrapper over the filling to create a small package. Roll up from the bottom to enclose the filling completely. Seal the edges by moistening them with water. Repeat until all wrappers are used.
4. In a deep frying pan, heat about 2 inches of cooking oil to 350°F (175°C). Fry the lumpia in batches for 4 5 minutes or until golden brown and crispy, turning occasionally. Remove from oil and let drain on paper towels.
5. Prepare the homemade garlic soy dipping sauce by whisking together soy sauce, minced garlic, a pinch of sugar, and vinegar in a small bowl. Adjust seasonings to taste.
6. Serve your Filipino Lumpia Shanghai warm with the homemade garlic soy dipping sauce on the side. Enjoy!

Chef’s Insight

The key to a perfect Filipino Lumpia Shanghai is the balance of flavors and textures. Ensure that all ingredients are finely chopped for uniform distribution and even cooking.

Notes

For an extra touch of sophistication, serve the lumpia on a bed of lettuce or over steamed jasmine rice.