Crab and Pork Lumpia

45 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

Lumpia Shanghai are crispy pork-filled spring roll-esque ‘Marienda’ or snack foods that are a staple in the Philippines. The name hints at the fact they are derived from Chinese influence, but unlike the Chinese egg or spring roll, they tend to be much thinner in size and crispier in texture thanks to the focus on minimal filling and multiple layers of wrap. No Filipinx family celebration is complete without the presence of these, and they are usually the first thing to go. This recipe takes a pretty standard ground pork filling and adds in sweet crab to heighten an already near-perfect snacking experience. Freshly picked is always preferred but canned crab meat, and yes, even imitation crab would be suitable substitutions. This is a no-frills dish and typically served with either banana ketchup or a sweet chili dipping sauce which is my personal favourite.

Ingredients

Crab and Pork Lumpia

1 1/2 pounds ground pork
1 small yellow onion, finely diced
1 small carrot, grated on the largest hole of a box grater
1 celery rib, finely diced
3 cloves garlic, minced
1 large egg
1 tablespoon fish sauce
1/2 teaspoon granulated sugar
1/2 teaspoon ground black pepper
200 grams cooked and picked crab meat
2 packs (20-30 pieces) spring roll wrappers, 8”x 8” in size
6-8 cups neutral frying oil
Sweet chilli or spring roll sauce, for dipping

Directions

Crab and Pork Lumpia

7 Steps

Step 1

In a large bowl, combine the ground pork, diced onion, grated carrot, diced celery, minced garlic, egg, fish sauce, granulated sugar, ground black pepper and mix until even.
Step 2

If using canned crab meat, be sure to drain the crab meat well.
Step 3

Set up the rolling station by first separating all of the spring roll wrappers from one another and keeping covered under a damp towel. Fill a small bowl with about 1/3 cup water to use as the “glue.”
Step 4

Before starting to roll, fill a large Dutch oven or heavy bottomed pot with enough neutral frying oil so that it comes up about 3 inches in height on the side of the pot. Begin heating to a temperature of 350°F.
Step 5

To roll the spring rolls: place a wrapper on your work surface in a diamond orientation so that one point is directly pointing at you. Scoop approximately 2 tablespoons of the ground pork mixture and place about 1/3 up from the bottom of the point in the centre. Using your fingers work the mixture into a thin log about 5 inches in length, then place approximately 10 grams or 1 tablespoon worth of the picked crab meat over the pork. To roll, very carefully fold over the point that was directed at you and apply gentle and even pressure, roll over a few times. Fold in the sides so that the entire width of the remaining area to be wrapped does not exceed 5 inches. Dab your fingers into the water and lightly wet the remaining wrap still exposed, continue to roll until the lumpia is formed. Place onto a plate, seam side facing down and cover with a towel until ready to fry. Repeat the process until there is no ground pork mixture and crab meat remaining.
Step 6

Gently drop the rolled lumpias into the oil, about 8-10 pieces at a time and fry for 6-8 minutes until the exterior is crisp and golden brown. Transfer to a wire rack to cool and fry up the remaining.
Step 7

Serve with either sweet chilli or spring roll sauce.