Lumpiang Shanghai Recipe

Fold the edge of the wrapper over the filling, then fold in the sides, and roll it up tightly into a log. Continue this process until you've used all the filling.

Heat vegetable oil in a deep pan or pot over medium-high heat. Once hot, carefully add the lumpia in batches, making sure not to overcrowd the pan. Fry for about 3-5 minutes, turning occasionally, until they are golden brown and crisp on all sides. Drain on a wire rack set over paper towels before serving.