Lumpiang Shanghai (Filipino Spring Rolls)

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  • 1 kg / 2 pounds ground pork
  • 8 garlic cloves, finely chopped
  • 2 small Onions, minced
  • 1 big or 2 medium size Carrots, finely chopped
  • 5-6 tablespoons Soy sauce or to taste
  • 1 Jicama (Singkamas) or a small tub of Water Chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
  • Salt and Pepper, to taste
  • Oil for frying (enough to cover the rolls)
  • 2 packs of paper thin Spring Roll wrappers (can be found in Asian stores), thawed” style=”margin-left: 1em; margin-right: 1em;”>Lumpiang Shanghai (Filipino Spring Rolls)


  1. Heat a little oil in a frying pan on medium heat. Saute the garlic just until aromatic (less than a minute). 
  2. Brown the ground pork in the pan and season with a little salt and pepper (just to give the meat a little flavor so go easy with the salt). Stir the meat to prevent clumping.
  3. When the meat has changed its color add the onions. 
  4. Cook for another 3-4 minutes or until the chopped onions have softened. 
  5. Add the carrots and season with the soy sauce. Stir to mix. Lower the heat and simmer for about half an hour (to allow the meat to absorb the seasonings)
  6. ……………
  7. Get full recipe source:” target=”_blank” rel=”noopener noreferrer”>click here

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