Crispy, juicy Filipino spring rolls made with seasoned ground pork and finely chopped vegetables—perfect as a party appetizer or ulam with rice.
Cooking Tips:
• Freezing helps prevent the shanghai from bursting while frying.
• Fry over medium heat to cook the filling evenly without burning the wrapper.
• Do not overcrowd the pan when frying.
Ingredients Tips:
• Finely chopped vegetables ensure smooth texture and even cooking.
• Breadcrumbs help keep the shanghai juicy.
• Cheese is optional but adds richness and extra flavor.
Pork Shanghai
Crispy,juicy Filipino spring rolls made with seasoned ground pork and finely choppedvegetables—perfect as a party appetizer or ulam with rice.
Ingredients
Vegetable Mix (Food Processor):
- 1 medium carrot
- 1 large bell pepper
- 1 cup cabbage
- 5 pcs green onion
- ½ cup celery
- 1 head garlic
Meat Mixture:
- ½ kg ground pork
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp oyster sauce
- 1 cup breadcrumbs
- 2 eggs
- 1 tbsp sesame oil
- 1 tbsp liquid seasoning
- ½ cup shredded cheese
- 1 tbsp sugar
For Wrapping and Frying:
- 40-50 pcs Lumpia wrappers
- Cooking oil for deep frying
Instructions
Prepare the Filling:
- Finely chop all vegetables using a food processor.
- Transfer to a large bowl and add ground pork.
- Season with salt, pepper, oyster sauce, sesame oil, liquid seasoning, sugar, and shredded cheese.
- Add breadcrumbs and eggs, then mix until well combined.
Wrap the Shanghai:
- Lay a lumpia wrapper flat and place about 1 tablespoon of filling near one edge.
- Roll tightly and seal the edge with water.
- Repeat until all filling is used.
Freeze:
- Arrange the wrapped shanghai in a tray.
- Freeze for at least 30 minutes to 1 hour for firmer rolls and better frying results.
Fry:
- Heat enough oil in a deep pan over medium heat.
- Fry shanghai in batches until golden brown and crispy.
- Drain on paper towels.
Serve:
- Serve hot with sweet chili sauce, ketchup, or vinegar dipping sauce.
