Lumpiang Shanghai (Filipino Egg Rolls)

Serves: 25 Save

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


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