Lumpiang Shanghai

Method

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1. Mix the pork with the carrot, water chestnuts, onion, garlic, spring onions, soy sauce, salt, pepper and egg.

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2. Fry a teaspoon of the mixture to taste it, and correct the seasoning.

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3. Lay a wrapper as a diamond and put a thin line of filling across the lower third — about a tablespoon, no more.

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4. Fold the bottom corner up, fold both sides in tightly, and roll into a pencil-thin cylinder.

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5. Seal the last corner with the flour paste.

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6. Repeat with the rest, keeping the finished rolls covered.

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7. Heat the oil to 175C.

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8. Fry in batches of six for 5 minutes, turning, until deep gold and cooked through.

   Mark done Start 5 min timer

9. Drain on a rack, not on paper.

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10. Cut each in half on the diagonal and serve with sweet chilli sauce.

    Mark done

Chef’s Tips

• Pencil-thin. A fat lumpia is raw inside.
• Flour paste to seal, never egg.
• Freeze before frying if you are making a lot.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sweet chilli sauce
• Banana ketchup
• Cold beer

Storage & Reheating

Freeze unfried for 3 months and fry from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.