lumpiang Shanghai

• Prep Time: 30 minutes
• Assembly Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes

Yield: 40–50 spring rolls

Ingredients

For the Filling

• 2 pounds ground pork
• 1 cup finely grated carrots
• 1 cup finely chopped onions
• ½ cup finely chopped green onions
• 5 cloves garlic, minced
• 2 eggs
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil (optional)
• 1 teaspoon sugar

For Wrapping

• 40–50 Lumpia wrappers (spring roll wrappers)
• 1 egg beaten with 1 tablespoon water (for sealing)

For Frying

• Vegetable oil or canola oil, enough for deep frying

Optional Dipping Sauces

• Sweet chili sauce
• Banana ketchup
• Garlic vinegar dipping sauce

Equipment Needed

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Large frying pan or deep fryer
• Tongs
• Baking sheet or tray
• Paper towels
• Wire rack

Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the ground pork, grated carrots, chopped onions, green onions, minced garlic, eggs, soy sauce, oyster sauce, salt, black pepper, sesame oil, and sugar.

Mix thoroughly using clean hands or a sturdy spoon until all ingredients are evenly distributed. Avoid overmixing, as it can make the filling dense.

Step 2: Separate the Wrappers

Carefully separate the Lumpia wrappers one at a time. Keep them covered with a slightly damp towel while working to prevent them from drying out.

Step 3: Fill the Wrappers

Lay one wrapper on a clean work surface with one corner pointing toward you.

Place about 2 tablespoons of the filling near the bottom corner.

Shape the filling into a thin log approximately 4 inches long.

Fold the bottom corner over the filling, tuck it tightly, fold in both sides, and continue rolling until almost sealed.

Brush the top edge with the beaten egg mixture and finish rolling to seal completely.

Repeat until all filling is used.

Step 4: Chill Before Frying

Arrange the prepared Lumpia on a tray in a single layer.

Refrigerate for 20–30 minutes. Chilling helps the wrappers stay sealed during frying and improves their crispiness.

Step 5: Heat the Oil

Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).

Maintaining the correct oil temperature is important for achieving crisp, evenly cooked spring rolls.

Step 6: Fry the Lumpia

Carefully lower several Lumpia into the hot oil without overcrowding the pan.

Fry for 8–10 minutes, turning occasionally, until all sides are golden brown and the pork reaches an internal temperature of 160°F (71°C).

Transfer the cooked Lumpia to a wire rack or paper towel-lined plate to drain excess oil.

Continue frying the remaining batches.

Step 7: Serve

Serve immediately while hot and crispy with your favorite dipping sauce.

Lumpiang Shanghai pairs wonderfully with steamed rice, pancit noodles, or as part of a Filipino feast.

Tips for Perfect Lumpiang Shanghai

• Finely chop vegetables for easier rolling.
• Roll tightly to prevent oil from entering during frying.
• Keep wrappers covered to prevent drying.
• Fry in small batches for even cooking.
• Use fresh oil for the crispiest results.
• Chill before frying for better texture.
• Avoid turning too frequently while frying.
• Drain on a wire rack to maintain crispiness.

Recipe Variations

Chicken Lumpia

Replace ground pork with ground chicken for a lighter version.

Beef Lumpia

Use lean ground beef and season with additional garlic and black pepper.

Mixed Meat

Combine pork and shrimp for extra flavor and a traditional twist.

Vegetable Lumpia

Replace the meat with cabbage, mushrooms, carrots, bean sprouts, and tofu.

Spicy Lumpia

Add finely chopped chili peppers or chili flakes to the filling.

Cheese Lumpia

Place a small strip of cheddar cheese in the center of each roll before wrapping.

Storage

Store leftover cooked Lumpia in an airtight container in the refrigerator for up to 4 days.

Reheat in an oven or air fryer at 375°F (190°C) for 6–8 minutes until crispy.

Avoid microwaving if possible, as it softens the wrapper.

Freezing Instructions

Lumpiang Shanghai freezes exceptionally well.

Arrange uncooked spring rolls in a single layer on a baking sheet and freeze until solid.

Transfer them to freezer bags or airtight containers.

Freeze for up to 3 months.

Cook directly from frozen by adding 2–3 extra minutes to the frying time.

Serving Suggestions

Lumpiang Shanghai is incredibly versatile and can be enjoyed in many ways.

• Serve with sweet chili sauce for a classic appetizer.
• Pair with garlic fried rice for a complete meal.
• Add to party platters with other Filipino favorites.
• Serve alongside Pancit Canton or Pancit Bihon.
• Include in holiday buffets and family celebrations.
• Enjoy as an afternoon snack with banana ketchup.

Frequently Asked Questions

Can I bake Lumpiang Shanghai?

Yes. Bake at 425°F (220°C) for 20–25 minutes, turning halfway through, until golden and fully cooked.

Can I air fry them?

Absolutely. Air fry at 390°F (199°C) for 10–12 minutes, flipping halfway through and lightly spraying with oil.

Why are my Lumpia bursting while frying?

This usually happens if the rolls are wrapped too loosely or the oil is too hot. Roll them tightly and maintain an oil temperature of around 350°F (175°C).

Can I prepare them ahead?

Yes. Assemble the Lumpia up to one day ahead and refrigerate until ready to fry, or freeze for longer storage.

Nutrition Information (Per Serving – Approximately 2 Lumpia)

• Calories: 220
• Protein: 11g
• Carbohydrates: 10g
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 420mg
• Fiber: 1g
• Sugar: 2g
• Potassium: 210mg
• Vitamin A: 25% DV
• Vitamin C: 4% DV
• Calcium: 2% DV
• Iron: 8% DV