Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Filling
Wrap
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Fill · About 12 min
- Mix 500 g minced pork, 150 g carrots, grated, 100 g onion, minced, 1 egg, 20 ml soy sauce, ½ tsp pepper. Place a narrow line on each wrapper from 24 small spring roll wrappers, 30 ml water, fold sides, roll and seal with water.
Heat · About 12 min
- Heat 900 ml neutral oil to 170°C / 340°F in a deep pan less than half full.
Check: The food must be hot through at 170°C / 340°F.
Fry · About 7 min
- Fry rolls in batches 5–7 minutes until golden and filling reaches 71°C / 160°F. Drain on a rack.
Check: Look for this result: golden and filling reaches 71°C / 160°F.
Tips
- Keep rolls slim so the meat cooks before wrappers darken.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use minced chicken and check 74°C / 165°F.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Lumpiang Shanghai one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Lumpiang Shanghai?
Keep rolls slim so the meat cooks before wrappers darken.
What can I substitute in Lumpiang Shanghai?
Use minced chicken and check 74°C / 165°F.
Can I prepare Lumpiang Shanghai ahead?
Prepare the measured ingredients for Lumpiang Shanghai one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
