Guam-Style Lumpia Shanghai
Thin, crisp fried spring rolls filled with seasoned ground pork and vegetables, a party staple across Guam thanks to the island's strong Filipino community ties.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Frying pan
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10
- carbs
- 14
- protein
- 8
- calories
- 180
Instructions
- 1
Mix ground pork, carrot, onion, garlic, and soy sauce in a bowl until combined.
- 2
Place a spoonful of filling near one edge of a lumpia wrapper.
- 3
Roll it tightly, fold in the sides, and seal the edge with a little water.
- 4
Repeat with the remaining wrappers and filling.
- 5
Heat oil in a skillet to 350°F.
- 6
Fry lumpia in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes.
- 7
Drain on paper towels and serve with dipping sauce.
Chef's tips
Roll them tightly and seal the edges with water or beaten egg so they do not open while frying.
Storage
Refrigerate cooked lumpia up to 3 days, or freeze uncooked rolls up to 2 months.
Reheating
Reheat in an oven or air fryer at 375°F until crisp again.
Common mistakes to avoid
- •Adding too much filling, which makes the rolls hard to seal
- •Frying at too low a temperature, which leaves the rolls greasy
Serving suggestions
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