Pork Lumpia Shanghai

By Whisper of Yum
  • Total Time:
    2 hours
  • Servings:
    45-50 lumpia shanghai

Ingredients

  • 2½ pounds ground pork
  • 2 eggs
  • 2 cups carrots, finely chopped
  • 1½ cups celery, finely chopped
  • 1 yellow onion, finely chopped
  • 5 tablespoons garlic, minced
  • 1 teaspoon freshly cracked pepper
  • 2 teaspoons kosher salt, I use Diamond Crystal brand
  • 50 lumpia wrappers
  • 1 egg cracked into a bowl, set aside
  • Oil for frying

Red Chili Sauce

  • ¾ cup red chilis, not spicy
  • 8 cloves garlic, minced
  • ¾ cup cane sugar
  • ¼ teaspoon cayenne pepper
  • ½ cup rice vinegar
  • ¼ cup water
  • ½ teaspoon kosher salt
  • 1 tablespoon tapioca starch (cornstarch works, too) + 2 tablespoons hot water

Instructions

Filling

  1. Add all ingredients to a bowl and mix with your hands (bare hands is better).
  2. Mix thoroughly until the vegetables are well incorporated into the meat.
  3. Place the filling in the refrigerator for 1 hour, to allow flavors to marry.
  4. 30 mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.

Wrapping

  1. Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line. Reserve 1½ inches of space on both ends.
  2. Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
  3. Moisten the edge with raw egg to seal.
  4. Place under a towel to keep the lumpia moist.
  5. Repeat until you finish through the filling!

Cook

  1. Heat a skillet over medium heat, add oil (about 3 inches in depth) and heat the oil until it reaches 350°F (use a kitchen thermometer to get an accurate reading).
  2. Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
  3. Drain on paper towels and serve immediately.

Sweet Chili Sauce

  1. Add all ingredients except tapioca starch and hot water to a small saucepan and bring to a simmer.
  2. Cook for 4 minutes maintaining heat level at a simmer.
  3. Mix tapioca starch and hot water in a small bowl, then slowly add to the sweet chili mixture.
  4. Bring to a boil and cook for 1 minute.
  5. Remove saucepan from heat and adjust seasoning, if necessary.
  6. Serve in a ramekin with lumpia shanghai.
  7. Store leftover sweet chili sauce in a sterile air-tight container. Keep refrigerated. Sauce is good for 1 week.