---
title: Lumpiang Shanghai (Crispy Pork Spring Rolls)
servings: 8
prep time: 40 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/lumpiang-shanghai
---

Gather @ground pork{500%g} and @spring roll wrapper{30}.

Mix the pork, @carrot{1}, @onion{1}, @garlic{4%clove}, @egg{1} and @soy sauce{1%tbsp} into a smooth paste.

Lay out the wrappers and spoon a thin finger of filling near one edge of each.

Roll tightly into thin cigars, sealing the final edge with a dab of water.

Heat the @sunflower oil{500%ml} in a deep skillet to 170°C. ~{5%minutes}

Fry in batches until deep gold, 4–5 minutes per batch, without crowding the pan. ~{5%minutes}

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