Dish · filipino
Lumpiang Shanghai
Thin, tightly rolled spring rolls filled with seasoned ground pork, carrot, and onion, fried until the wrapper crackles, usually cut in half and eaten with a sweet dip.
Where it comes from
Despite the name, the dish isn't from Shanghai; it developed among Chinese immigrant communities in the Philippines, who adapted their spring roll to local tastes and a thinner, more delicate wrapper.
What cooks argue about
Cooks argue over the roll's diameter: thin and cigar-like for maximum crisp surface, or thicker for more filling per bite, which fries less evenly and risks a soggy center.
Versions
Nobody has published a lumpiang shanghai here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
carrot
onion
egg