Published: by Nora Reyes · This post may contain affiliate links · 7 Comments
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Lumpiang Shanghai are crispy fried spring rolls filled with ground meat and vegetables. Not only are they easy to make, but you can also make them ahead and fry them straight from the freezer.
Jump to:
- What is Lumpiang Shanghai?
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Explore other lumpia varieties
- Other pork recipes you may like
- 📖 Recipe
- 💬 Comments
What is Lumpiang Shanghai?
Lumpiang Shanghai is the most popular variety of lumpia in the Philippines, resembling egg rolls. These are crispy spring rolls filled with a mixture of ground pork and minced vegetables rolled in lumpia wrappers, then deep-fried to golden perfection. They are bite-sized treats, typically served as appetizers or finger foods with a dipping sauce.
Ingredients you'll need
Notes and substitutions
- Vegetables: You can also incorporate water chestnuts, mushrooms,jicama, bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. They are thin, wheat-based wrappers that crisp up beautifully when fried. You can also use frozen spring roll wrappers readily available in Asian supermarkets.
- Dipping sauce: Spicedvinegaris a classic dipping sauce for lumpia. Its tanginess helps cut through the greasiness of the fried rolls, providing a refreshing contrast.Banana ketchup and sweet chili sauceare other options.
How to make this recipe
Step 1: Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a large bowl. Mix until thoroughly combined.
Step 2: Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
Step 3: Fold the bottom of the wrapper over the filling.
Step 4: Carefully fold the sides inward to enclose the filling.
Step 5: Roll it tightly from the bottom corner to the top, forming a neat spring roll.
Step 6: Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
Step 7: Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
Step 8: Deep-fry the lumpia in batches, turning as needed, for about 5 minutes.
PRO TIP: For lumpia that stays crispy long after frying, start by frying them in hot oil at a high temperature, then lower the heat slightly to allow the lumpia to become thoroughly crispy without browning too fast.
Step 9: When they turn golden brown and crispy, remove them from the oil.
PRO TIP: Consider cooking lumpia in an air fryer, a healthier alternative that delivers crispy results without the need for deep-frying.
Step 10: Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce, like ketchup, spiced vinegar, or sweet chili sauce.
Recipe FAQs
Can I make lumpia in advance?
Once you've wrapped your lumpia, it's best to fry them immediately to prevent soggy wrappers.
However, you can make them in advance and freeze them. They freeze exceptionally well for up to 3 months. You can fry them frozen without the need to defrost them.
Why is my lumpia soggy?
There are a few reasons that could lead to soggy lumpia. It could be because the filling is too wet, it needs to be fried longer to achieve crispiness, or the temperature is too low which causes it to absorb more oil during frying resulting in a greasy and soggy texture.
How do you keep lumpia from bursting?
Properly seal the lumpia using a bit of water (with cornstarch) or egg wash to stick the edges together. Do not overfill them or use the right size wrappers to avoid stretching them too much.
Make sure the oil is at the correct temperature before adding the lumpia. If it's too hot, it can cause rapid expansion and potential bursting.
Explore other lumpia varieties
- Lumpiang Sariwa: Also known as fresh lumpia, these are made with a soft, crepe-like wrapper filled with stir-fried vegetables, served with a sweet garlic and peanut sauce.
- Lumpiang Gulay: A vegetarian version, these lumpia are packed with stir-fried vegetables like cabbage, carrots, and bean sprouts.
- Lumpiang Hubad: Translated to "naked lumpia," this dish is essentially Lumpiang Sariwa without the wrapper, served as a salad with a similar sweet and savory sauce.
- Cheese Lumpia: These lumpia are stuffed with melting cheese, creating a gooey, savory filling.
- Dynamite Lumpia: Green chili peppers typically stuffed with a mix of meat and cheese, wrapped in a lumpia wrappers, and deep-fried until golden and crispy.
- Turon: Ribe saba bananas with jackfruit and brown sugar, wrapped in spring roll wrappers and fried until golden brown. Ube Turon is a delicious variation with Ube Halaya.
Other pork recipes you may like
- Lechon Paksiw Recipe
- Humba Recipe
- Dinuguan Recipe
- Pork and Mushroom Stir Fry Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Lumpiang Shanghai
Crispy fried spring rolls filled with ground meat and vegetables served with a dipping sauce.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Asian, Filipino
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 30 rolls
Calories: 153kcal
Author: Nora Rey
Cost: $8-$10
Equipment
Saucepan or wok (for deep-frying)
Ingredients
- 1 pound ground pork or chicken
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 small carrot finely grated or minced (see note)
- 2 scallions finely chopped (see note)
- 1 teaspoon kosher salt use less for table salt
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- 30 lumpia or spring roll wrappers (5" squares) thawed, if frozen (see note)
- Neutral oil for frying
- Dipping sauce, like spiced vinegar or sweet chili sauce for serving (see note)
US Customary - Metric
Instructions
Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a bowl. Mix until thoroughly combined.
Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
Fold the bottom of the wrapper over the filling and fold the sides inward.
Roll it tightly from the bottom to the top, forming a neat spring roll.
Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
Deep-fry them in batches until golden brown, turning as needed, for about 5 minutes.
PRO TIP: For lumpia that stays crispy long after frying, start by frying them in hot oil at a high temperature, then lower the heat slightly to allow the lumpia to become thoroughly crispy without browning too fast.
Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Notes
- Vegetables: You can also incorporate water chestnuts, mushrooms, jicama, bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. They are thin, wheat-based wrappers that crisp up beautifully when fried. You can also use frozen spring roll wrappers readily available in Asian supermarkets.
- Dipping sauce: Spicedvinegaris a classic dipping sauce for lumpia. Its tanginess helps cut through the greasiness of the fried rolls, providing a refreshing contrast.Banana ketchup and sweet chili sauceare other options.
Make-ahead: You can make lumpia in advance and freeze them up to 3 months. Frozen lumpia can be fried directly without the need to defrost them.
Nutrition
Calories: 153kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 12mgSodium: 224mgPotassium: 70mgFiber: 0.4gSugar: 0.2gVitamin A: 290IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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More Filipino & Asian Pork Recipes
- Pineapple-Glazed Ham Recipe
- Tokwa't Baboy Recipe
- Sinigang na Baboy Recipe
- Crispy Pata Recipe
Reader Interactions
Comments
Louvenia
I wanted to thank you for this veryy good read!!
I definitely enjoyed every little bit of it.
I have got you book-marked to look at new things you post…Here is my page; Lloyd
Reply
Elle
I have tried hundreds of recipes for lumpiang shanghai, this is the best one. The search is over, my family love this! So good!Reply
Nora Reyes
Aww that's so nice! Thanks so much!
Reply
Monica
I have tried the spring roll wrappers but not quite right for me. What brand do you recommend to use for the wrappers? Kind of limited here in Ohio.
Reply
Nora Reyes
Hi Monica, I totally get what you mean; finding the right wrapper can make all the difference! I personally like using the ones labeled as 'Lumpia Wrappers' or other Asian brands like Spring Home (TYJ Spring Roll Pastry). They tend to work really well. I've got a photo and a more detailed post about lumpia wrappers that might help you out. Here's the link: https://www.recipesbynora.com/lumpia-wrapper-spring-roll-wrapper/ Hope this helps. 😊
Reply
Sandy
My lumpia always explodes in the oil, how do I prevent this?Reply
Nora Rey
Hey there!😄 To prevent your lumpia from exploding in the oil, try not to overstuff them. Keep the filling compact, and make sure the wrapper is sealed tightly. Also, fry them at the right temperature – too hot can cause bursts. Give it another go, and I'm sure you'll nail it!
Reply
