• Making Lumpiang Shanghai is straightforward. You’ll blend flavorful ingredients into a filling, wrap them up in delicate spring roll wrappers, and fry them to crispy perfection. Ready? Let’s go step by step.

Step 1: Prepare the Filling

• Start by mixing the ground pork, minced garlic, diced carrots, chopped onions, soy sauce, black pepper, sea salt, and sesame oil in a bowl. Combine them well with a spatula or your hands; the goal is a cohesive mixture.

Step 2: Wrap the Lumpiang Shanghai

• Take a spring roll wrapper and lay it out in a diamond shape. Add about a tablespoon of the filling near the bottom edge. Roll the wrapper tightly, tucking in the sides as you go. Use the beaten egg to seal the edge of the wrapper, ensuring it doesn’t open during frying.

Step 3: Heat the Oil

• In a large frying pan, heat your neutral cooking oil over medium-high heat. You’ll know it’s ready when it starts to shimmer or when you drop a small piece of filling into the oil and it sizzles.

Step 4: Fry the Rolls

• Carefully place a few wrapped rolls into the hot oil, avoiding overcrowding. Fry them until they turn golden brown on all sides, usually about 3-4 minutes. Use a slotted spoon to remove them and let them drain on paper towels.

Step 5: Enjoy and Serve

• Once drained, they’re ready to enjoy! Serve these crispy delights with dipping sauces like sweet chili or vinegar-based sauces.