Filipino
Lumpiang Shanghai
These Filipino spring rolls are filled with seasoned ground pork, vegetables, and a little egg, then fried until crisp and golden. Serve them hot with sweet chili sauce or banana ketchup for the familiar party-style bite.
Ingredients
- Ground pork250g
- Carrot, finely grated1/3 cup
- Yellow onion, finely minced1/4 cup
- Garlic, minced2 cloves
- Green onion, finely sliced1 stalk
- Egg, beaten1/2 large egg
- Soy sauce1 teaspoon
- Oyster sauce1 teaspoon
- Fine salt1/2 teaspoon
- Ground black pepper1/4 teaspoon
- Lumpia wrappers, thawed and separated12 pieces
- Water2 tablespoons
- All-purpose flour1 teaspoon
- Neutral oil, for deep-frying2 cups
- Sweet chili sauce or banana ketchup, for serving1/4 cup
Method
- In a bowl, combine the ground pork, carrot, onion, garlic, green onion, beaten egg, soy sauce, oyster sauce, salt, and black pepper until evenly mixed and slightly sticky.
- Mix the water and flour in a small bowl to make a paste for sealing the wrappers.
- Place one lumpia wrapper on a clean surface with a corner facing you, keeping the remaining wrappers covered with a damp towel.
- Spoon about 1 heaping tablespoon of filling in a thin line near the lower corner of the wrapper.
- Fold the bottom corner over the filling, roll tightly once, fold in the two side corners, then continue rolling into a slim spring roll.
- Seal the edge with a little flour paste, then repeat with the remaining filling and wrappers.
- Heat the oil in a deep pan to 175°C or until a small piece of wrapper sizzles steadily when added.
- Fry the lumpia in batches for 4 to 5 minutes, turning occasionally, until deep golden brown and the pork is cooked through.
- Transfer to a rack or paper towel-lined plate and let them drain for 2 minutes.
- Serve hot with sweet chili sauce or banana ketchup on the side.
Common questions
Can I substitute the ground pork in Lumpiang Shanghai with another protein?
Yes. Ground chicken or turkey works well, though it will be leaner, so the filling can seem drier. Add a little more egg or a teaspoon of oil if needed. Ground beef is possible but gives a stronger flavor.
How long does it take to make and fry Lumpiang Shanghai?
Plan for about 30 to 40 minutes to mix, wrap, and seal, plus 15 to 20 minutes for frying in batches. If you’re new to wrapping, allow extra time. Keeping wrappers covered helps prevent tearing.
What are the most common mistakes when making Lumpiang Shanghai?
Overfilling the wrapper, rolling too loosely, and not sealing the edge well are the biggest issues. Also avoid oil that’s too cool, which makes them greasy, or too hot, which browns the outside before the filling cooks through.
How should I store leftover Lumpiang Shanghai?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer so the wrapper stays crisp. Uncooked assembled lumpia can be frozen in a single layer, then bagged.
What should I serve with Lumpiang Shanghai?
Serve it hot with banana ketchup, sweet chili sauce, or a simple vinegar dip with garlic and pepper. It’s great as an appetizer, party food, or with steamed rice and a fresh vegetable side for a fuller meal.