Shanghai-Style Meat Spring Rolls are a popular snack in the bustling streets of Shanghai, where the rich flavors of savory meat and crispy wrappers come together in the perfect bite. The story of these delicious rolls begins with a mixture of seasoned pork, vegetables, and spices, wrapped tightly in thin rice paper and then fried to golden perfection. In Shanghai, food isn’t just about eating—it’s about the experience, and Shanghai-Style Meat Spring Rolls are no exception. Every crunch and bite brings a bit of the city’s vibrant culture straight to your taste buds.
Ingredients and Prep
Making Shanghai-Style Meat Spring Rolls requires fresh ingredients. You’ll need ground pork, shredded cabbage, carrots, garlic, ginger, and soy sauce for the filling. The key to getting them just right is to balance the flavors—savory from the pork and a little sweetness from the carrots. Once everything is mixed, you can start wrapping the filling in rice paper. The delicate yet sturdy wrappers hold the savory filling, ready for the frying pan. It’s like folding up a little piece of Shanghai into your own kitchen.
Frying for Crunch
Once the Shanghai-Style Meat Spring Rolls are rolled up, it’s time for the fun part—frying! Heating oil in a pan, you gently place each spring roll in, letting them cook until they turn golden brown and crispy. The sizzle is music to the ears, and the smell fills the air. As they fry, the outer layer gets perfectly crispy while the inside remains tender and juicy. It’s a satisfying process, and each spring roll turns out as crisp as you imagined, with the perfect bite.
Serving the Rolls
When your Shanghai-Style Meat Spring Rolls are done, it’s time to serve them hot. Pair them with a simple dipping sauce made from soy sauce, vinegar, and a touch of chili for a balanced, savory flavor. These rolls make a great appetizer, a snack, or even a light meal. As you take your first bite, it’s easy to see why these spring rolls are such a beloved treat in Shanghai, bringing together tradition and flavor in one crispy package.
Table of Contents
Chef’s Notes- Shanghai-Style Meat Spring Rolls
- Oil Temperature: Use a thermometer to ensure the oil is at the ideal 375°F (190°C) for frying. This guarantees a crispy, golden texture and avoids sogginess.
- Avoid Overcrowding the Pan: Fry the lumpia in small batches to maintain the oil temperature and ensure they cook evenly without sticking together.
- Wrapping Tip: When rolling the spring rolls, make sure the wrapper is tightly sealed. A little extra water on the edges can help seal the roll properly to prevent the filling from spilling out.
- Substitutions: Don’t hesitate to customize the filling to suit dietary preferences (e.g., using ground chicken, turkey, or plant-based meat). These alternatives will still deliver delicious results.
- Prep in Advance: You can assemble the spring rolls ahead of time and store them in the fridge or freeze them. This makes the recipe perfect for meal prep or party gatherings.
- Frying Alternatives: If you want a healthier option, try baking the spring rolls at 400°F for 15-20 minutes, flipping halfway through, until golden and crispy.
Shanghai-Style Meat Spring Rolls
4
servings30
minutes20
minutes250
kcal50
minutesExperience the authentic flavors of Filipino cuisine with these irresistible Shanghai-Style Meat Spring Rolls! Perfectly crispy on the outside and bursting with savory pork and beef filling, these finger-friendly delights are a must-try for any food enthusiast. Whether you’re hosting a party or looking for a tasty snack, this easy and customizable recipe will impress your guests and satisfy your cravings. Serve them with sweet and sour sauce, soy sauce with lemon, or banana ketchup for an unforgettable appetizer. Get ready to elevate your cooking game and delight your taste buds with this beloved Filipino favorite!
Ingredients
- Meat Filling
1/4 pound ground pork
1/4 pound ground beef
1/2 medium onion finely chopped
1 small carrot grated
- Seasonings
1 tablespoon soy sauce
1 teaspoon soy sauce
2 teaspoons salt
2 teaspoons garlic powder
1.5 teaspoons black pepper
- Wrappers and Assembly
10 approximately spring roll wrappers
1 tablespoon water
1 teaspoon water
- Preparing the Lumpia
1.25 cups oil for frying
- Alternative Ingredients:
Ground pork can be substituted with ground chicken or turkey for a leaner option.
Ground beef can be replaced with additional ground pork or plant-based meat alternatives for vegetarian/vegan diets.
Soy sauce can be substituted with gluten-free tamari for a gluten-free version.
Spring roll wrappers can be replaced with rice paper wrappers for a lighter texture.
Salt can be reduced or replaced with low-sodium seasoning for a lower-sodium option.
Carrot can be substituted with finely shredded cabbage or zucchini for added vegetables.
Directions
- Preparing the Filling – In a large mixing bowl, combine the ground pork and ground beef with the finely chopped onion and grated carrot. Use your hands to thoroughly mix the ingredients, ensuring an even distribution of flavors. This should take about 5 minutes.
- Seasoning the Mixture – Gradually add the soy sauce, salt, garlic powder, and black pepper to the meat mixture. Stir well until all seasonings are fully incorporated, enhancing the savory profile. Allow this to meld for approximately 2 minutes.
- Assembling the Lumpia – Lay a spring roll wrapper flat on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling along the center of the wrapper, keeping the line no thicker than your thumb. Moisten the edges with water to help seal.
- Rolling the Lumpia – Fold the bottom edge of the wrapper tightly over the filling, then fold in the left and right sides towards the center. Roll the wrapper firmly to seal the edges and form the spring roll, ensuring there are no gaps where the filling could escape. This step takes about 2 minutes per roll.
- Frying the Lumpia – Heat 1 1/4 cups of oil in a deep skillet or fryer to 375°F (190°C). Carefully place the assembled lumpia into the hot oil in batches, frying until they turn golden brown, which usually takes 3 to 4 minutes. Turn them once for even cooking. Once done, transfer to a paper towel-lined plate to drain excess oil. Be cautious when handling hot oil and never overcrowd the pan for optimal crispiness.
- Serving the Lumpia – After draining, you can choose to cut each lumpia in half for easier handling or serve them whole. They pair wonderfully with dipping sauces such as sweet and sour sauce, soy sauce with lemon, or banana ketchup. For an extra touch, garnish with fresh herbs.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
Nutrition Facts
- Calories: 250kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 3g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Shanghai-Style Meat Spring Rolls
Can I make these spring rolls in advance?
Yes! You can prepare and assemble the spring rolls a day ahead. Store them in the fridge until ready to fry, or freeze them for longer storage. If frozen, fry them directly from frozen, adding a few extra minutes to the cook time.
What can I use instead of spring roll wrappers?
If you can’t find spring roll wrappers, you can substitute with rice paper wrappers. These will give a lighter, slightly chewy texture, though the crispiness from frying might differ.
How do I prevent the filling from leaking out while frying?
Make sure the spring roll wrapper is sealed tightly by moistening the edges with water before rolling. Additionally, avoid overfilling the wrappers to prevent any gaps that could let the filling escape.
Can I make these spring rolls without frying them?
Yes, you can bake these spring rolls for a healthier option. Preheat your oven to 400°F and bake for about 15-20 minutes, flipping halfway through, until golden brown and crispy.
What’s the best dipping sauce for these spring rolls?
These spring rolls are traditionally served with sweet and sour sauce, soy sauce with lemon, or banana ketchup. You can also get creative and offer spicy chili sauce or a vinegar-based dip for more flavor variety!
