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Lumpiang Shanghai (Filipino Egg Rolls)
Ingredients (17)
- For the Dipping Sauce:
- 6 tablespoons light brown sugar (3 ounces; 85g)
- 3 tablespoons (45ml) cane vinegar (see note)
- 1 tablespoon (15g) banana ketchup (see note)
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 2 bird’s eye chiles, stemmed, seeded, and minced
- For the Lumpia Rolls:
- 1 1/4 pounds (565g) ground pork (at least 30% fat)
- 2 small carrots (about 4 ounces; 115g), peeled and finely diced
- 1/2 medium red onion (about 4 ounces; 115g), finely diced
- 7 medium garlic cloves, minced
- 3 tablespoons (45ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (7g) freshly ground black pepper
- Twenty five, 5-inch-square spring roll (lumpia) wrappers (see note)
- 1 large egg, beaten
- 2 cups (475ml) canola oil or other neutral oil for frying
Directions
Learn how to make this recipe at Serious Eats