Pork Shrimp Vegetable spring rolls recipe filled with ground pork, minced shrimp and finely chopped vegetables with the best Homemade Sweet Chilli dipping Sauce!
This spring rolls recipe is a Filipino lumpia version also known as “Lumpiang Shanghai” or Shanghai rolls. Typically filled with ground pork, shrimp and finely chopped vegetables. Usually thinner and smaller than the regular spring rolls or egg rolls. The filling is not sauteed or cooked before deep frying compared to the traditional spring rolls. That’s why this is an easy spring roll recipe.
How to make Pork Shrimp Vegetable Spring Rolls
Make the homemade sweet chilli sauce.
This dipping sweet chilli sauce is so easy to make. In a saucepan, add all the sweet chilli sauce ingredients. Bring to a boil, then add the slurry and simmer on low until thickened. Set aside and let it cool.
How to prepare the filling for spring rolls
In a medium-sized bowl, mix the ground pork, oyster sauce, ground black pepper, and finely chopped shrimp. Finely chop all the vegetables and water chestnut. Add the finely chopped vegetables, water chestnut, salt, seasoning granules, bread crumbs, and egg to the pork and shrimp mixture. Mix until well combined.
How to wrap the spring roll filling
On a clean work surface, lay the spring roll wrapper. Brush the edges with the slurry then add about a tablespoon of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly brush the end with slurry before continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
Frying the spring rolls. How to fry for crispy spring rolls.
Heat the vegetable oil to 350°F in a wok or skillet. Use a deep-fry thermometer or use a bamboo skewer to test the oil. Place the bamboo skewer in the middle to the bottom of the wok. The oil is hot enough when it starts bubbling around the bamboo skewer.
Fry the spring rolls 6 at a time, about 6 to 8 minutes. Double fry for the crispier result, about 2 minutes.
Best to serve right away after frying while still hot and crispy. However, it stays crisp for a couple of hours.
To reheat and to crisp up again in a toaster oven, air fryer or oven for about 3 to 5 minutes at 375°F to 400°F.
These spring rolls are best served with stir fry noodles like Pancit, Stir-fry Vermicelli Noodles, and Chow Mein, and also fried rice or congee.
Try these fried rice recipes
Pork Shrimp Vegetable Spring Rolls
Watch How to Make It
Equipment
- Wok
- mini food processor
Ingredients
- 48 pcs spring roll wrapper
- 250 g ground pork
- 150 g shrimp peeled, deveined, and minced
- 125 g carrots finely chopped
- 125 g cabbage finely chopped
- 125 g red onion finely chopped
- 150 g water chestnut drained and finely chopped
- 50 g celery finely chopped
- 2 tbsp oyster sauce
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 egg
- 1 tbsp bread crumbs
optional ingredients
- ¼ cup spinach finely chopped
- ½ tsp seasoning granules
Homemade Sweet Chilli Sauce yield 2 1/2 cups
- ¾ cup water
- ¾ cup granulated sugar
- ½ cup vinegar
- ½ cup tomato ketchup
- 1 tsp red pepper flakes less or more depends on your preferred heat level
- 1 clove garlic grated
- 1 tsp salt or to taste
Slurry for sauce
- 1 tbsp cornstarch
- 2 tbsp water
Slurry for sealing the wrapper
- 2 tbsp cornstarch
- ¼ cup water
Instructions
Make the homemade sweet chili sauce.
- In a saucepan, add all the sweet chili sauce ingredients. Bring to a boil.
- Add the slurry and simmer on low until thickened. Set aside and let it cool.
Prepare the filling
- In a medium-sized bowl. Mixed the ground pork, oyster sauce, ground black pepper, and finely chopped shrimp.
- Finely chop all the vegetables and water chestnut. Add the finely chopped vegetables, water chestnut, salt, seasoning granules, bread crumbs, and egg to the pork and shrimp mixture. Mix until well combined.
Wrap the spring roll filling
- On a clean work surface, lay the spring roll wrapper. Brush the edges with the slurry, then add about a tablespoon of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly brush the end with slurry before continue rolling to seal the egg roll.
- Repeat with the remaining wrappers and filling.
Fry the spring rolls
- Double fry for the crispier result, about 2 minutes.
See, I should have searched for your recipe! I will try this for sure. It was great to see you and Tim
Thank you Wendy😍 It was great to see you too😊💕