Filipino crispy ground pork spring rolls, thin and golden — the addictive party appetizer everyone requests, best served with sweet chili sauce.
Lumpiang Shanghai are Philippines' most beloved appetizer — slim, crispy spring rolls filled with seasoned ground pork, vegetables, and aromatics. They're at every Filipino party, fiesta, birthday, and family gathering. Served with sweet and sour dipping sauce or banana ketchup, they're impossible to stop eating. The name reflects Chinese influence on Filipino cuisine.
Serves 8
Combine ground pork, carrot, onion, garlic, green onions, egg, soy sauce, fish sauce, pepper, salt, sugar, and sesame oil. Mix well — should be sticky.
Microwave 1 tsp filling 30 seconds, taste, adjust seasonings.
Lay damp towel on counter. Have wrappers, filling, and small bowl of egg white ready.
Place wrapper in diamond orientation. Add 1 tbsp filling near corner closest to you. Fold corner over filling. Fold sides in. Roll up tightly. Brush far corner with egg white to seal. Repeat with all wrappers.
Heat 5cm oil in deep pan to 170°C.
Fry lumpia in batches (8-10 at a time), turning occasionally, for 5-7 minutes until deep golden brown and crispy.
Drain on paper towels or wire rack.
Serve hot with sweet chili sauce and banana ketchup. Best eaten immediately.
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Roll tight to prevent oil entering during frying.
Don't overcrowd oil — temperature drops and lumpia get soggy.
Add chopped water chestnuts for crunch.
Use ground chicken or beef.
Add cheese for cheese lumpia (lumpiang keso).
Freeze rolled (uncooked) up to 3 months. Fry from frozen, adding 2 minutes.
Lumpia came from Chinese immigrants centuries ago. Each Southeast Asian country adapted it; Filipino lumpia tend to be smaller and crisper than Indonesian or Vietnamese versions.
Asian markets in frozen section. They're thinner than typical egg roll wrappers — get the thin variety for crispiest result.
The seal wasn't secure or the rolls were packed too tightly with filling. Brush the far corner generously with egg white and press to seal, and avoid overfilling — about a tablespoon per wrapper leaves enough room to roll tightly without splitting.
Yes, though the texture will be drier and less crisp. Brush the rolls with oil and bake at around 200°C for 20-25 minutes, turning halfway, until golden brown on all sides. Deep frying still gives the crunchiest, most authentic result.
Per serving (120g / 4.2 oz) · 8 servings total
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