Lumpiang Shanghai

Method

1. 1

   Mix pork, carrot, onion, garlic, egg and soy into a paste.

2. 2

   Roll thin fingers of filling in wrappers, sealing the edge with water.

   💡 Thin as a cigar — thick lumpia steam instead of crackling.

3. 3

   Fry at 170°C until deep gold, 4–5 minutes.

4. 4

   Serve hot with a sweet-chili or vinegar-garlic dip.