Lumpiang Shanghai
Filipino crispy ground pork spring rolls, thin and golden — the addictive party appetizer everyone requests, best served with sweet chili sauce.
About This Recipe
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.
Ingredients
Serves 8
- 30 sheetsspring roll wrappers (lumpia wrappers), 8-inch
- 500 gground pork
- 1 smallcarrot, finely grated
- 1 smallonion, finely diced
- 4 clovesgarlic, minced
- 2green onions, finely chopped
- 1egg
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tspground black pepper
- 1 tspsalt
- 2 tspsugar
- 1 tspsesame oil
- 1egg white (for sealing)
- neutral oil for frying
- 1/2 cupsweet chili sauce
- 2 tbspbanana ketchup
Instructions
- 1
Make filling
Combine ground pork, carrot, onion, garlic, green onions, egg, soy sauce, fish sauce, pepper, salt, sugar, and sesame oil. Mix well — should be sticky.
- 2
Test seasoning
Microwave 1 tsp filling 30 seconds, taste, adjust seasonings.
- 3
Set up rolling station
Lay damp towel on counter. Have wrappers, filling, and small bowl of egg white ready.
- 4
Wrap lumpia
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.
- 5
Heat oil
Heat 5cm oil in deep pan to 170°C.
- 6
Fry
Fry lumpia in batches (8-10 at a time), turning occasionally, for 5-7 minutes until deep golden brown and crispy.
- 7
Drain
Drain on paper towels or wire rack.
- 8
Serve
Serve hot with sweet chili sauce and banana ketchup. Best eaten immediately.
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Pro Tips
- →
Roll tight to prevent oil entering during frying.
- →
Don't overcrowd oil — temperature drops and lumpia get soggy.
Variations
- •
Add chopped water chestnuts for crunch.
- •
Use ground chicken or beef.
- •
Add cheese for cheese lumpia (lumpiang keso).
Storage
Freeze rolled (uncooked) up to 3 months. Fry from frozen, adding 2 minutes.
History & Origin
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.
Frequently Asked Questions
Where do I find lumpia wrappers?
Asian markets in frozen section. They're thinner than typical egg roll wrappers — get the thin variety for crispiest result.
Why did my lumpia burst open while frying?
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.
Can I bake lumpiang Shanghai instead of frying?
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.
Nutrition Facts
Per serving (120g / 4.2 oz) · 8 servings total
Time Summary
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