Lumpiang Shanghai is the classic Filipino fried lumpia made with seasoned ground meat and vegetables.
Unlike other lumpia versions, these are smaller meat-filled rolls, usually served as appetizers or party food.
They're easy to make ahead and can be fried straight from the freezer.
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Ingredients You'll Need
Notes and Substitutions
- Vegetables: You can also add cabbage, water chestnuts, mushrooms, jicama, or bell peppers. Use what you like, but keep the filling finely chopped so it rolls easily.
- Lumpia wrappers: Use thin lumpia wrappers if you can find them. Frozen spring roll wrappers from Asian stores also work well.
- Dipping sauce: Spiced vinegar is classic, but banana ketchup, sweet chili sauce, or sweet and sour sauce are also good options.
How to Make Lumpiang Shanghai (Step-by-Step)
Step 1: Make the filling
In a large bowl, combine:
- 1 pound ground pork
- 3 garlic cloves (minced)
- 1 small onion (finely chopped)
- 1 small carrot (finely chopped)
- 2 scallions (finely chopped)
- 1 teaspoon kosher salt (use less for table salt)
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Mix until well combined.
Step 2: Roll the lumpia
Place a wrapper in a diamond shape.
Add a little over 1 tablespoon of filling across the lower half, shaping it into a 3-inch log.
Fold the bottom over the filling, then fold in the sides.
Roll tightly toward the top corner, then seal the end with water.
Repeat with the remaining filling and wrappers.
Step 3: Fry the lumpia
In a medium pot or wok, add enough oil to submerge the lumpia.
Set over medium-high heat until the oil reaches 350-375°F.
If you don't have a thermometer, dip a wooden chopstick into the oil.
The oil is ready when small bubbles form around it.
Add the lumpia in batches and fry for about 5 minutes, turning as needed.
Start with hot oil, then lower the heat slightly so the lumpia gets crisp without browning too fast.
Step 4: Drain and serve
When golden brown and crispy, remove the lumpia from the oil.
Place on a rack or paper towel-lined plate.
Serve your lumpiang Shanghai hot with ketchup, spiced vinegar, or sweet chili sauce.
How to Make Ahead and Freeze Lumpiang Shanghai
- Roll the lumpia ahead of time and freeze before frying.
- Arrange in a single layer on a tray so they don't stick together. Freeze until firm, about 1-2 hours.
- Transfer to a freezer bag or airtight container. Freeze for up to 2 months.
- Fry straight from frozen. No need to thaw; just add an extra minute or two.
Recipe FAQs
Lumpiang Shanghai is the classic Filipino fried lumpia with ground meat and vegetables. They're usually served as appetizers or party food.
Lumpiang Shanghai is smaller and usually filled with ground meat. Lumpia can refer to many Filipino spring roll variations, fresh or fried.
Yes. Roll them ahead and freeze until ready to fry.
Yes. No need to thaw - just add an extra minute or two when frying. Lower the heat slightly if they brown too fast before the inside cooks through.
Yes. Spray with oil, then air-fry until golden and crisp. Turn them halfway through.
Make sure the oil is hot before adding the lumpia, and don't overcrowd the pan. If they brown too fast, lower the heat slightly so they have time to crisp up.
More Lumpia Recipes
- Lumpiang sariwa: Fresh lumpia with vegetables, peanuts, and sweet garlic sauce.
- Lumpiang gulay: Fried vegetable lumpia with cabbage, carrots, and bean sprouts.
- Lumpiang hubad: Lumpiang sariwa filling served without the wrapper.
- Cheese lumpia: Fried lumpia filled with melted cheese.
- Dynamite lumpia: Green chilies stuffed with meat and cheese.
- Turon: Sweet banana lumpia with jackfruit and brown sugar.
Pork Recipes You May Like
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📖 Recipe
Lumpiang Shanghai Recipe (Filipino Spring Rolls)
Equipment
- Medium pot or wok
Ingredients
- 1 pound ground pork
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 2 scallions finely chopped
- 1 teaspoon kosher salt (use less for table salt)
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- 25-30 lumpia or spring roll wrappers (5-inch squares)
- Water for sealing
- Neutral oil for frying
For serving (optional)
- Spiced vinegar, banana ketchup, or sweet chili sauce
Instructions
- Combine the ground pork, garlic, onion, carrots, scallions, and seasonings in a bowl. Mix well.
- Place about 1 tablespoon filling on each wrapper.
- Fold the bottom over the filling, fold in the sides, then roll tightly. Seal the edge with water.
- In a pot or wok, heat enough oil to submerge the lumpia over medium-high heat.
- Fry in batches until golden and crispy, about 5 minutes, turning as needed. Start with hot oil, then lower the heat slightly so they crisp up without browning too fast.
- Remove from the oil and drain on a rack or paper towel-lined plate.
- Serve hot with your favorite dipping sauce.
Video
Notes
- Vegetables: You can also add cabbage, water chestnuts, mushrooms, jicama, or bell peppers. Keep everything finely chopped.
- Lumpia wrappers: Thin lumpia wrappers are best, but spring roll wrappers also work.
- Dipping sauce: Serve with spiced vinegar, banana ketchup, sweet chili sauce, or sweet and sour sauce.
Louvenia says
I wanted to thank you for this veryy good read!!
I definitely enjoyed every little bit of it.
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Elle says
I have tried hundreds of recipes for lumpiang shanghai, this is the best one. The search is over, my family love this! So good!
Nora Reyes says
Aww that's so nice! Thanks so much!
Monica says
I have tried the spring roll wrappers but not quite right for me. What brand do you recommend to use for the wrappers? Kind of limited here in Ohio.
Nora Reyes says
Hi Monica, I totally get what you mean; finding the right wrapper can make all the difference! I personally like using the ones labeled as 'Lumpia Wrappers' or other Asian brands like Spring Home (TYJ Spring Roll Pastry). They tend to work really well. I've got a photo and a more detailed post about lumpia wrappers that might help you out. Here's the link: https://www.recipesbynora.com/lumpia-wrapper-spring-roll-wrapper/ Hope this helps. 😊
Sandy says
My lumpia always explodes in the oil, how do I prevent this?
Nora Rey says
Hey there!😄 To prevent your lumpia from exploding in the oil, try not to overstuff them. Keep the filling compact, and make sure the wrapper is sealed tightly. Also, fry them at the right temperature – too hot can cause bursts. Give it another go, and I'm sure you'll nail it!