Photo by Joseph De Leo, Food Styling by Lillian Chou
In the Philippines, we have two kinds of spring rolls or, as we call them, lumpia—fresh and fried. The fresh version has an almost crepe-like wrapper. While those are delicious, it’s the fried version, Lumpia Shanghai, that always puts a smile on my face. My parents say that’s been true since I was a toddler. I can’t wait to introduce my son to these delicious snacks as well, and given that they’re a staple at every Filipino party, holiday, and birthday, I don’t think that will take long. This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.
Recipe notes
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Prep a big batch of these fried spring rolls and stash them in your freezer to fry whenever the craving strikes.
