Lumpiang Shanghai: Crispy Filipino Pork Spring Rolls
Lumpiang Shanghai are thin, crunchy, finger-sized spring rolls filled with seasoned ground pork, carrot and onion, fried until golden and dipped in sweet chili sauce. They are the first dish to disappear at any party.
About Lumpiang Shanghai
Lumpiang Shanghai is the small, meaty spring roll of the Filipino party table. The name points to Chinese origins, but the filling of seasoned ground pork, carrot and onion is thoroughly Filipino, and so is the habit of making hundreds of them before a celebration.
Rolling takes time, which is why families do it together the afternoon before Christmas. The reward is a platter of crisp, narrow rolls with a juicy filling, served with sweet chili sauce or banana ketchup. The recipe on this site for Lumpia is the general version; this one is the small, pork-filled Shanghai style.
Ingredient notes
- Ground pork: use a regular mix with some fat for juicy rolls.
- Carrot and onion: finely minced so the filling stays tight.
- Garlic and green onion: for aroma.
- Egg: binds the filling.
- Lumpia wrappers: the thin, paper-like wrappers sold frozen. Thaw them before using.
- Sweet chili sauce: the classic dip.
Tips for the best Lumpiang Shanghai
- Mince the vegetables fine. Large pieces tear the wrapper.
- Roll thin and tight. Thin rolls cook through before the wrapper burns.
- Seal with egg or water. A well-sealed edge will not open in the oil.
- Fry in moderate oil. Too hot and the wrapper browns before the pork cooks.
What to serve with Lumpiang Shanghai
Stack on a platter with sweet chili sauce or banana ketchup. Lumpiang Shanghai goes with Pancit Palabok, Filipino Spaghetti and Filipino Fried Rice.
Variations and substitutions
- With shrimp: add finely chopped shrimp to the pork.
- With water chestnut: add chopped water chestnut for crunch.
- Air fryer: brush the rolls lightly with oil and air fry at 200 degrees C for 10 minutes.
- Beef: use ground beef in place of pork.
Storing and reheating
Freeze uncooked rolls on a tray, then bag them for up to 3 months. Fry from frozen, a little lower and longer. Cooked rolls keep for 2 days in the refrigerator and crisp again in an oven.
Frequently asked questions
Why did my lumpia burst?
The oil was too hot, or the roll was not sealed. Seal the edge with egg and fry at medium heat.
How do I keep them crisp?
Drain on a rack, not on paper, and serve soon after frying.
Can I make these ahead?
Yes. Roll them, freeze them, and fry on the day.
