Crunchy Lumpiang Shanghai (Spring Rolls)

This is one of my 4-year old son’s favorite food! He loves Jollibee Lumpiang Shanghai so much that we literally buy it everyday after school for his lunch. I just had to make a healthier version since he loves it too much he can actually eat it everyday! 😉

What you need for the filling:

• half kilo lean ground pork ( I used Australian 90% ground pork)
• 150 grams shrimp (optional but recommended)
• 2 carrots (finely diced)
• 2 medium white onions (finely minced)
• 1 stalk celery (finely diced)
• half cup minced parsley
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp all purpose seasoning/garlic powder (optional for more flavor)
• 2 tbsp brown sugar
• 1 egg
• 1/3 cup water
• 1 1/2 tbsp all purpose flour

Other Ingredients:

• Lumpia wrapper (I used Bambi Spring Roll Wrapper 35 pcs)
• approx 3 cups of cooking oil (best to deep fry to get the right crispiness!)

How to make lumpia:

1. Put all the filling ingredients in a large bowl and mix very well
2. Get enough amount of lumpia mix about 1 spoon scoop and wrap ( I used egg white as glue for wrapper ends when rolling – this works really well)
3. Heat oil. carefully place the spring rolls before it gets too hot. This way the meat inside gets thoroughly cooked without burning the wrappers
4. Serve with sweet and sour sauce or mayo or ketchup! whichever dip you like 🙂

You can set aside the rest of the uncooked lumpia to keep in the fridge and cook the next day or 2 for baon or appetizer. Here’s what I did to the rest of the lumpia: