Lumpiang Shanghai are crispy fried spring rolls filled with ground meat and vegetables. Not only are they easy to make, but you can also make them ahead and fry them straight from the freezer.
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What is Lumpiang Shanghai?
Lumpiang Shanghai is the most popular variety of lumpia in the Philippines, similar to egg rolls. These are crispy spring rolls filled with a mixture of ground pork and minced vegetables, then deep-fried to golden perfection. They are bite-sized treats, typically served as appetizers or finger foods with a dipping sauce.
Ingredients you'll need
Notes and substitutions
- Vegetables: Besides the usual veggies, you can also add water chestnuts, mushrooms, jicama, bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. These are thin, wheat-based wrappers that crisp up beautifully when fried. You can also use frozen spring roll wrappers readily available in Asian supermarkets.
- Dipping sauce: Spiced vinegar is a classic dipping sauce for lumpia. Its tanginess helps cut through the greasiness of the fried spring rolls and provides a refreshing contrast. Banana ketchup, sweet chili sauce, and sweet and sour sauce are other options.
How to make this recipe
Step 1: Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a large bowl. Mix until thoroughly combined.
Step 2: Set a wrapper in a diamond shape on your work surface. Spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
Step 3: Fold the bottom of the wrapper over the filling.
Step 4: Carefully fold the sides inward to enclose the filling.
Step 5: Roll it tightly from the bottom corner to the top, forming a neat spring roll.
Step 6: Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
Step 7: Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
Step 8: Deep-fry the lumpia in batches, turning as needed, for about 5 minutes.
PRO TIP: For lumpia that stays crispy long after frying, start by frying them in hot oil at a high temperature, then lower the heat slightly to allow the lumpia to become thoroughly crispy without browning too fast.
Step 9: When they turn golden brown and crispy, remove them from the oil.
PRO TIP: Consider cooking lumpia in an air fryer, a healthier alternative that delivers crispy results without the need for deep-frying.
Step 10: Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce, like ketchup, spiced vinegar, or sweet chili sauce.
Recipe FAQs
Yes, you can make them in advance. They freeze exceptionally well for up to 3 months. You can fry them frozen without the need to defrost them.
Soggy lumpia can be caused by a few factors. It might have too much moisture in the filling, needing more frying time to get crispy, or the oil temperature could be too low, causing the lumpia to soak up more oil and become greasy and soggy.
Make sure to seal the lumpia properly by using a small amount of water mixed with cornstarch or an egg wash to stick the edges together securely. Do not overfill them or use the right size wrappers to avoid stretching them too much. Make sure the oil is at the correct temperature before adding the lumpia. If it's too hot, it can cause rapid expansion and potential bursting.
More lumpia varieties
- Lumpiang Sariwa: These are fresh lumpia filled with stir-fried vegetables and proteins, served with a sweet garlic and peanut sauce.
- Lumpiang Gulay: These are vegetarian lumpia with stir-fried vegetables like cabbage, carrots, and bean sprouts.
- Lumpiang Hubad: Translated to "naked lumpia," this dish is essentially Lumpiang Sariwa without the wrapper, served as a salad.
- Cheese Lumpia: These lumpia are stuffed with melty, gooey cheese.
- Dynamite Lumpia: These are fried lumpia with green chili peppers typically stuffed with a mix of meat and cheese.
- Turon: Fried lumpia with saba bananas, jackfruit, and brown sugar. Ube Turon is a variation with Ube Halaya.
Other pork recipes you may like
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📖 Recipe
Lumpiang Shanghai
Equipment
- Saucepan or wok (for deep-frying)
Ingredients
- 1 pound ground pork or chicken
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 small carrot finely grated or minced (see note)
- 2 scallions finely chopped (see note)
- 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
- 30 lumpia or spring roll wrappers (5" squares) thawed, if frozen (see note)
- Neutral oil for frying
- Dipping sauce, like spiced vinegar or sweet chili sauce for serving (see note)
Instructions
- Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a bowl. Mix until thoroughly combined.
- Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
- Fold the bottom of the wrapper over the filling and fold the sides inward.
- Roll it tightly from the bottom to the top, forming a neat spring roll.
- Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
- Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
- Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
- To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
- Deep-fry them in batches until golden brown, turning as needed, for about 5 minutes.PRO TIP: For lumpia that stays crispy long after frying, start by frying them in hot oil at a high temperature, then lower the heat slightly to allow the lumpia to become thoroughly crispy without browning too fast.
- Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Notes
- Vegetables: Besides the usual veggies, you can also add water chestnuts, mushrooms, jicama, bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. These are thin, wheat-based wrappers that crisp up beautifully when fried. You can also use frozen spring roll wrappers readily available in Asian supermarkets.
- Dipping sauce: Spiced vinegar is a classic dipping sauce for lumpia. Its tanginess helps cut through the greasiness of the fried spring rolls and provides a refreshing contrast. Banana ketchup, sweet chili sauce, and sweet and sour sauce are other options.
Louvenia
I wanted to thank you for this veryy good read!!
I definitely enjoyed every little bit of it.
I have got you book-marked to look at new things you post…
Here is my page; Lloyd
Elle
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
Aww that's so nice! Thanks so much!
Monica
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
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
My lumpia always explodes in the oil, how do I prevent this?
Nora Rey
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!