Fried spring rolls are always a hit. There is something amazing about biting into a spring roll that’s been freshly fried: crispy and crunchy on the outside with a moist, flavourful filling. Filipino spring rolls are called lumpia, and this particular recipe is called lumpiang shanghai. There are many ways to make the filling, and everyone has their favourite filling recipe. The traditional version has just onion, ground pork and seasoning – but feel free to add whatever you like. This is my favourite filling, and it always gets rave reviews.
- 2 lbs. ground pork
- 1 large onion, finely minced
- 2 eggs
- ½ tablespoon black pepper (or to taste)
- ½ tablespoon salt (or to taste)
- 2 small bundles (or 1/3 of a package) bean thread vermicelli
- ½ cup shredded carrot
- 80-100 square spring roll wrappers (approx. 5 inch large)
- egg white or 1 egg for sealing wrappers
- oil for deep frying
Yield: 80-100 small spring rolls
- Soak the vermicelli in hot water until soft. Drain thoroughly and cut into small pieces using scissors.
- Make the filling by mixing the ground pork, onion, eggs, salt, pepper, vermicelli, and carrot. It is easiest to do this using a kneading motion.
- Wrap the spring rolls (see my video for the technique!). You can use egg white or a whole egg beaten to seal the edges.
- Deep-fry the spring rolls in oil that’s been heated to 350 degrees Fahrenheit. If you don’t have a deep fryer, you can shallow fry the spring rolls in an inch of oil in a deep skillet, turning until all sides are golden brown.
- Dry vertically on paper towels.
- Serve hot with the sauce of your choice: chili vinegar, plum sauce and sweet and sour sauce all work well!