Lumpiang Shanghai, the most popular variety of lumpia, is a crispy fried spring roll filled with ground meat and vegetables. It's a bite-sized treat served as an appetizer or finger food with a dipping sauce. Not only is it easy to make, but you can also make it ahead and fry it straight from the freezer.
You may also like to try Lumpiang Gulay (Fried Vegetable Spring Rolls), Lumpiang Sariwa (Fresh Spring Rolls), Turon with Langka (Banan Spring Rolls), or Ube Turon.
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Ingredients you'll need
Notes and substitutions
- Vegetables: You can also incorporate water chestnuts, mushrooms, jicama (singkamas), bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. They 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 rolls, providing a refreshing contrast. Banana ketchup and sweet chili 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 bowl. Mix until thoroughly combined.
Step 2: 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.
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 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.
Step 9: When they turn golden brown and crispy, remove them from the oil.
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
Once you've wrapped your lumpia, it's best to fry them immediately to prevent soggy wrappers.
However, you can make them in advance and freeze them. They freeze exceptionally well for up to 3 months. You can fry them frozen without the need to defrost them.
There are a few reasons that could lead to soggy lumpia. It could be because the filling is too wet, it needs to be fried longer to achieve crispiness, or the temperature is too low which causes it to absorb more oil during frying resulting in a greasy and soggy texture.
Properly seal the lumpia using a bit of water (with cornstarch) or egg wash to stick the edges together. 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.
Other pork recipes you may like
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📖 Recipe
Lumpiang Shanghai (Fried Spring Rolls)
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 (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 or fish sauce
- 24 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.
- Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Video
Notes
- Vegetables: You can also incorporate water chestnuts, mushrooms, jicama (singkamas), bell peppers, or even rice noodles. Feel free to experiment and personalize it with your favorite vegetables.
- Lumpia wrappers: Use lumpia wrappers if available. They 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 rolls, providing a refreshing contrast. Banana ketchup and sweet chili sauce are other options.
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!