Imagine biting into a golden, shatteringly crisp roll, steaming with savory pork and vibrant veggies—this is the magic of Lumpiang Shanghai Crispy Filipino Spring Roll. Loved at every Filipino gathering, these addictive spring rolls are all about contrast: a crackling wrapper wrapped around a juicy filling that bursts with flavor. Whether you’re feeding a crowd or just want a fun, hands-on snack, Lumpiang Shanghai Crispy Filipino Spring Roll is guaranteed to disappear faster than you can fry them up!
Ingredients You’ll Need
Each ingredient in Lumpiang Shanghai Crispy Filipino Spring Roll serves a purpose, bringing out the best flavors and textures. The beauty of this dish is in its simplicity—nothing fancy, just good food that comes together perfectly in every bite.
- Ground pork: The classic base for a juicy, flavorful filling that stays moist inside the crispy wrapper.
- Finely chopped carrots: Add color, a subtle sweetness, and a gentle crunch to balance the richness of the pork.
- Finely chopped onion: For savory depth and a natural aroma that infuses the whole mixture.
- Green onions, finely sliced: Bring a fresh, slightly sharp flavor and little pops of green to each roll.
- Garlic cloves, minced: Essential for that unmistakable Filipino savoriness and a touch of warmth.
- Soy sauce: Deepens the umami and seasons the filling perfectly—just a splash goes a long way.
- Oyster sauce: Adds a subtle sweetness and extra dimension you’ll taste in every bite.
- Salt: Balances all the flavors and enhances the natural taste of the ingredients.
- Black pepper: Just enough to add gentle heat and round out the flavor profile.
- Large egg: Binds everything together so the filling stays neat inside the wrapper.
- Lumpia or spring roll wrappers: The secret to that signature crisp—thin, delicate, and made for frying.
- Water or egg wash (for sealing): Ensures the rolls stay tightly wrapped and don’t open in the oil.
- Oil for frying: Use a neutral oil for the crispiest, cleanest-tasting results.
How to Make Lumpiang Shanghai Crispy Filipino Spring Roll
Step 1: Make the Filling
Start by gathering all your filling ingredients into a large bowl. Add the ground pork, carrots, onions, green onions, garlic, soy sauce, oyster sauce, salt, black pepper, and the egg. Use a spoon or your clean hands to mix until everything is well combined—don’t be afraid to really get in there! The goal is an even distribution so every bite of your Lumpiang Shanghai Crispy Filipino Spring Roll is packed with flavor and color. Once mixed, set aside while you prep your wrappers.
Step 2: Prepare and Fill the Wrappers
Carefully separate your lumpia or spring roll wrappers and keep them under a lightly damp towel to prevent them from drying out. On a clean work surface, lay out one wrapper with a corner pointing toward you (so it forms a diamond shape). Spoon about a tablespoon of filling near the bottom corner, shape it into a thin log, and get ready to roll: fold the bottom corner over the filling, tuck in the sides, and roll tightly upward. Dab the top corner with water or egg wash to seal. Continue until you’ve used all the filling—rolling is half the fun, so don’t rush it!
Step 3: Fry Until Golden and Crispy
In a deep pan, heat about one and a half inches of oil over medium heat. To check if it’s ready, drop a small piece of wrapper in—if it sizzles right away, you’re good to go. Fry your Lumpiang Shanghai Crispy Filipino Spring Roll in batches, turning occasionally with tongs, for about 3 to 5 minutes each. You want them beautifully golden and crackling crisp. Drain on paper towels to keep them extra crunchy.
Step 4: Serve and Enjoy
Once all your rolls are perfectly cooked, it’s time for the best part: eating! Serve them piping hot with your favorite dipping sauces—sweet chili sauce, banana ketchup, or spiced vinegar are all classic choices that highlight the delicious filling. Don’t be surprised if they vanish in minutes; Lumpiang Shanghai Crispy Filipino Spring Roll has that effect!
How to Serve Lumpiang Shanghai Crispy Filipino Spring Roll
Garnishes
To make your platter pop, garnish your Lumpiang Shanghai Crispy Filipino Spring Roll with a sprinkle of sliced green onions or fresh cilantro. A scattering of sesame seeds adds a touch of crunch and visual flair. For an extra festive vibe, nestle the rolls on a bed of crisp lettuce leaves or arrange thinly sliced chilies around the plate for a hint of heat and color.
Side Dishes
Pair these crispy delights with classic Filipino sides like pancit (stir-fried noodles), garlic fried rice, or a simple cucumber salad to cut through the richness. They’re also fantastic as party appetizers alongside skewered barbecue, grilled meats, or even a refreshing mango salsa for a tropical twist.
Creative Ways to Present
Turn your Lumpiang Shanghai Crispy Filipino Spring Roll into a showstopping centerpiece by serving them upright in glasses or jars, perfect for dipping and mingling. For family-style gatherings, pile them high on a platter with colorful dipping sauces in the center. Mini versions are adorable for bite-sized parties, or try wrapping them in parchment for easy grab-and-go snacks.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, let your Lumpiang Shanghai Crispy Filipino Spring Roll cool completely, then store them in an airtight container lined with paper towels. This helps keep them from getting soggy in the fridge, where they’ll stay fresh for up to three days.
Freezing
One of the best things about this recipe is how well it freezes. Arrange uncooked rolls in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag. They’ll keep for up to two months. When you’re ready to enjoy, fry straight from frozen—just add a minute or two to the cook time for that same irresistible crunch.
Reheating
To revive that signature crisp, reheat your Lumpiang Shanghai Crispy Filipino Spring Roll in a 375°F oven for 8–10 minutes, or until hot and crunchy. Avoid microwaving if possible, as it softens the wrapper. An air fryer is also a fantastic option for quick, mess-free reheating.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! While traditional Lumpiang Shanghai Crispy Filipino Spring Roll uses pork for its juicy texture, ground chicken or beef are excellent alternatives. Keep an eye on cooking times, as chicken can dry out more quickly, and consider adding a splash of oil to the filling for extra moisture.
What dipping sauce goes best with Lumpiang Shanghai?
Sweet chili sauce is a fan favorite for its balance of tangy and sweet, but banana ketchup and spiced vinegar are just as delicious and authentic. Don’t be afraid to try all three—the contrasting flavors make every bite exciting.
Why are my spring rolls not crispy?
The key to crispiness is hot oil and not overcrowding the pan. Fry in batches, and make sure your oil is at the right temperature (about 350°F). Also, let the cooked rolls drain on paper towels so excess oil doesn’t make them soggy.
Can I assemble the rolls ahead of time?
Yes, you can assemble Lumpiang Shanghai Crispy Filipino Spring Roll a day in advance and store them tightly covered in the fridge. For longer storage, freeze them before frying so you can have fresh, crispy rolls anytime a craving hits.
Are these gluten-free?
Traditional lumpia wrappers often contain wheat, so they’re not gluten-free. However, you can find gluten-free spring roll wrappers at some specialty stores, and be sure to use gluten-free soy and oyster sauces for a safe, delicious alternative.
Final Thoughts
If you’re looking for a crowd-pleasing, mouthwatering appetizer, Lumpiang Shanghai Crispy Filipino Spring Roll is your ticket to instant smiles. Give this recipe a try—roll, fry, and share the joy. You might just find yourself making batch after batch, because honestly, one plate is never enough!
Print
Lumpiang Shanghai Crispy Filipino Spring Roll Recipe
- Total Time: 50 minutes
- Yield: 20–25 spring rolls 1x
- Diet: Non-Vegetarian
Description
Lumpiang Shanghai is a classic Filipino appetizer featuring crispy, golden-brown spring rolls filled with a savory mixture of ground pork, finely chopped vegetables, and aromatic seasonings. Perfect as a party snack or side dish, these spring rolls are deep-fried to perfection and traditionally served hot with sweet chili sauce, banana ketchup, or spiced vinegar for dipping.
Ingredients
Filling
- 1 lb ground pork
- ½ cup finely chopped carrots
- ½ cup finely chopped onion
- ¼ cup green onions, finely sliced
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
Wrappers & Sealing
- 20–25 lumpia or spring roll wrappers
- Water or egg wash (for sealing)
For Frying
- Oil for frying (about 1 ½ inches deep)
Instructions
- Prepare the filling: In a large bowl, combine ground pork, finely chopped carrots, onion, green onions, minced garlic, soy sauce, oyster sauce, salt, black pepper, and the egg. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform.
- Roll the lumpia: Separate the lumpia wrappers, covering them with a damp cloth to prevent drying. Lay one wrapper on a clean surface with one corner facing you in a diamond shape. Spoon about 1 tablespoon of the filling near the corner closest to you and shape it into a thin log. Fold the bottom corner over the filling, then fold in both sides snugly and roll tightly towards the top corner. Seal the edge firmly with a dab of water or egg wash. Repeat this process until all filling is used.
- Heat the oil: Pour enough oil (about 1 ½ inches deep) into a deep pan and heat it over medium heat until shimmering and hot enough for frying.
- Fry the lumpia: Fry the lumpia in batches, turning occasionally, for 3 to 5 minutes or until they turn golden brown and crispy on all sides. To avoid overcrowding, fry only a few at a time.
- Drain excess oil: Use a slotted spoon to remove lumpia from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve: Serve lumpiang shanghai hot with dipping sauces such as sweet chili sauce, banana ketchup, or spiced vinegar for an authentic Filipino experience.
Notes
- You can freeze the rolled lumpia before frying; no need to thaw—just fry straight from frozen, adding 1–2 minutes to the cook time.
- Ensure the oil is hot enough to avoid greasy lumpia but not so hot that they burn quickly.
- Cover lumpia wrappers with a damp cloth at all times to prevent drying out and tearing.
- Adjust seasoning to taste, especially if using low-sodium sauces.
- Serve immediately for the best crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 spring roll
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
