Jollibee Lumpiang Shanghai Recipe: Fried spring rolls, or as we Filipinos like to call it, “lumpiang shanghai”, is a staple on the Filipino dining table—for good reason. It’s packed with flavor, it’s easy to tea, and it’s really hard to screw up in cooking. It’s also a big crowd-pleaser at parties. Place a platter of these bad boys, count to ten, and you’re sure to be left with an empty plate and a bunch of happy guests. Everyone has their take on it. From mushrooms, tuna, to the classic ground pork-beef mixture, lumpiang shanghai is a versatile finger-food that beginners like myself ought to try making. One of the lumpiang shanghai recipes that are familiar to the Filipino palate, are those varieties served in Jollibee. For this recipe, I’ll be cooking a mix that we’ve all grown up with which hopefully, comes close to a real Jollibee lumpiang shanghai recipe. Before we get going on the recipe, there are a few things worth to note: 1.) this dish is fun to make with loved ones, so take the opportunity to bond; and 2.) wrapping lumpiang shanghai requires a little bit of a learning curve (it’s as delicate as rolling sushi!). Jollibee Lumpiang Shanghai Recipe A post shared by Geoff Ledesma (@geoffreview) on Mar 4, 2018 at 3:44am PST Jollibee Lumpiang Shanghai (Spring Rolls) Recipe: Ingredients 1 kg ground pork 2 eggs 1 cup carrots, finely chopped 1 cup red onions, finely chopped ½ cup spring onions, finely chopped ½ cup parsley, minced 2 tsps. garlic powder 2 tsps. salt ½ tsp. ground black pepper 40-50 spring roll wrappers How to Make Jollibee Lumpiang Shanghai (Spring Rolls): Instructions In a bowl, mix all the ingredients, including the ground pork, carrots, red onions, spring onions, parsley, garlic powder, salt, and ground black pepper, to make the mixture. Bind the ingredients by mixing in one beaten egg. Wrap the pork mixture using the spring roll wrappers. To wrap, take a small amount of your pork mixture and line it horizontally across the wrapper. Roll through the middle, then fold either sides of the wrapper, then roll through the end. Seal the lumpiang shanghai by dipping your finger to an egg wash and applying it like an adhesive. To make the egg wash, simply beat one egg in a small bowl. Heat the deep fryer. Fry the lumpiang shanghai for about 8-10 minutes. Remove the lumpiang shanghai from the deep fryer and transfer. Let the excess oil drip using a strainer or a paper towel. Serve with sweet and sour sauce.