Lumpiang Shanghai (pork spring rolls)

I’d posted about our favorite pork spring rolls about six years ago, calling the making of them “easy peasy.” I’ve been told a few times quite recently that the post is not helpful at all as it does not contain actual measurements or step-by-step directions. Ooops! This post hopes to remedy that.


  • 1 pound ground pork
  • 2 medium-size carrots, shredded
  • 1 egg
  • 1 bunch of green onions, sliced thinly
  • salt and pepper
  • 1 package spring roll wrapper (super thin)


Mix the pork, carrots, egg, onions thoroughly (if you’re wondering why you’re seeing two yolks in the photo it’s because there were 2 in the 1 egg I cracked). Add salt and pepper. You want to make sure your seasoning is just right before you start wrapping. So take a small ball of the mixture, flatten it and fry it in cooking oil, about 3-5 minutes. Let it cool, then taste. You can adjust the seasoning based on how the test mix comes out.

If you put your spring roll wrappers in the freezer, let them thaw for about 30 minutes. Then cut them diagonally, making 50 triangles. Spread 1 teaspoon of the mixture at the bottom of the wrapper. Fold the ends toward the middle so it looks like an envelope and then roll. You can seal the end with a little bit of water. Deep fry in cooking oil at medium heat for about 10-12 minutes. Remove from pan and drain excess oil with paper towels.

I can usually make about 100 spring rolls with this recipe, but the number actually depends on how “meaty” or thick you want the spring rolls to be. Also, if you want to “stretch” the mixture, you can always add more carrots.

When my mom wants to make the spring rolls extra special, she adds two slivers of julienned water chestnut on top of the meat mixture just before rolling.

Also, you can definitely use this recipe and replace the pork with beef, chicken, even fish.



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