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
Scale
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
