Lumpia Shanghai (Filipino Spring Rolls) Recipe

Introduction

Lumpia Shanghai is a classic Filipino appetizer featuring crispy, golden spring rolls filled with a savory pork mixture. Perfect for parties or family dinners, these bite-sized rolls are paired with a tangy-spicy dipping sauce that adds just the right kick.

Ingredients

• 1 1/2 lbs ground pork
• 3/4 cup carrot, minced (about 1 carrot)
• 3/4 cup onion, minced (about 1/2 red onion)
• 1/2 cup Chinese celery, minced (about 3 stalks)
• 6 cloves garlic, minced
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon sugar
• 2 packs lumpia wrappers (50 pieces total) or spring roll wrappers
• 1 egg, beaten, for egg wash
• Oil for frying
• 1 tablespoon ketchup
• 1 1/2 tablespoons hot sauce (such as Sriracha)
• 1 teaspoon rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon chili flakes
• 1/2 teaspoon cornstarch
• 1/4 cup water

Instructions

1. Step 1: In a large bowl, combine the ground pork, minced carrot, onion, Chinese celery, garlic, egg, soy sauce, salt, black pepper, and sugar. Mix using a spatula in a circular motion until the mixture becomes elastic and well combined, which may take a few minutes.
2. Step 2: Lay lumpia wrappers on a plate and cover with a damp towel to keep them from drying out. Take one wrapper with the pointed edge facing up. Spoon about one heaping tablespoon of filling onto the corner closest to you and shape it into a 4 to 5 inch strip.
3. Step 3: Fold the bottom corner over the filling, then fold both side corners inward. Roll the wrapper tightly around the filling, pressing out any air bubbles. Before sealing completely, brush the top corner with beaten egg and finish wrapping. Set aside and repeat with remaining filling and wrappers.
4. Step 4: Heat oil in a medium deep pan to about 350°F (176°C), filling the pan about 1 inch deep. Fry lumpia in batches without crowding, turning occasionally, until golden brown on all sides, about 4 minutes. Drain on a wire rack or paper towels.
5. Step 5: Prepare the dipping sauce by combining ketchup, hot sauce, rice vinegar, sugar, chili flakes, cornstarch, and water in a small pot. Bring to a gentle boil over medium heat, stirring constantly until thickened enough to coat the back of a spoon. Transfer to a serving dish.
6. Step 6: Serve lumpia hot with the dipping sauce on the side.

Tips & Variations

• To prevent wrappers from drying out, always keep them covered with a damp cloth while assembling.
• For a lighter option, try baking lumpia at 400°F (200°C) for 20–25 minutes, flipping halfway through.
• Substitute ground pork with ground chicken or beef for a different flavor.
• Add finely chopped water chestnuts for extra crunch in the filling.

Storage

Uncooked lumpia can be stored in a large Ziplock bag with air squeezed out and frozen for up to 3 months. Cook directly from frozen, allowing a slightly longer frying time. Cooked lumpia can be refrigerated for 2-3 days; reheat in a 400°F (200°C) oven until warmed through to restore crispiness, though they may be slightly chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lumpia ahead of time?

Yes, you can prepare and wrap the lumpia ahead of time and freeze them uncooked. This makes for an easy and convenient meal or party snack later.

What can I use instead of lumpia wrappers?

If lumpia wrappers are unavailable, spring roll wrappers are a great substitute and will yield similarly crispy results.

Lumpia Shanghai (Filipino Spring Rolls) Recipe

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4.6 from 104 reviews

Lumpia Shanghai is a classic Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of ground pork, minced vegetables, and seasonings. Served with a tangy and slightly spicy dipping sauce, this recipe is perfect as a party finger food or a delicious snack.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings (approximately 50 lumpia rolls) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Filling

• 1 1/2 lbs ground pork
• 3/4 cup carrot, minced (about 1 carrot)
• 3/4 cup onion, minced (about 1/2 red onion)
• 1/2 cup Chinese celery, minced (about 3 stalks)
• 6 cloves garlic, minced
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon sugar

Wrapper and Coating

• 2 packs lumpia wrappers (50 pieces total) or spring roll wrappers
• 1 egg, beaten (for egg wash)
• Oil for frying

Dipping Sauce

• 1 tablespoon ketchup
• 1 1/2 tablespoons hot sauce (such as Sriracha)
• 1 teaspoon rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon chili flakes
• 1/2 teaspoon cornstarch
• 1/4 cup water

Instructions

1. Make the filling: Combine ground pork, minced carrot, onion, Chinese celery, garlic, egg, soy sauce, salt, black pepper, and sugar in a large bowl. Mix in a circular motion using a spatula until the mixture comes together and becomes elastic, usually taking several minutes.
2. Prepare wrappers: Lay lumpia wrappers on a plate and cover with a damp towel to prevent drying out.
3. Assemble lumpia: Take one wrapper and place it with the pointed edge facing you. Place a heaping tablespoon of filling a few inches from the corner nearest you, shaping it into a 4 to 5-inch strip. Fold the bottom corner over the filling, then fold in the two side corners and roll tightly toward the top corner. Dab the folded edge with beaten egg wash to seal. Set aside and repeat with remaining filling and wrappers.
4. Optional storage: Store uncooked lumpia in a large zipper bag with air squeezed out for up to 3 months in the freezer. Frozen lumpia can be cooked directly without thawing, though cooking time will be longer.
5. Heat oil: Pour oil into a medium deep pan or pot about 1 inch deep. Heat over medium-high until oil reaches 350°F (176°C).
6. Fry lumpia: Gently lower a few lumpia into the hot oil without crowding. Fry and occasionally flip with tongs until all sides are golden brown, about 4 minutes total. Remove and place on a wire rack or paper towels to drain and cool.
7. Make the dipping sauce: Combine ketchup, hot sauce, rice vinegar, sugar, chili flakes, cornstarch, and water in a small pot. Bring to a gentle boil over medium heat, stirring constantly until the sauce thickens enough to coat the back of a spoon. Pour into a serving dish.
8. Serve: Present the fried lumpia with the dipping sauce as an appetizer or snack.
9. Reheating leftover lumpia: Warm cooked lumpia in a 400°F (200°C) oven until heated through. Leftovers may become slightly chewy but remain crispy.

Notes

• To prevent wrappers from drying out, always cover with a damp towel while working.
• Do not overcrowd the pan during frying to maintain the oil temperature and ensure crispy lumpia.
• The filling mixture should have an elastic texture; take your time mixing for best results.
• Frozen lumpia can be cooked directly from frozen but require a longer frying time.
• Use a thermometer to maintain oil temperature around 350°F for optimal crispiness.

Keywords: Lumpia Shanghai, Filipino spring rolls, pork spring rolls, lumpia recipe, fried spring rolls, Filipino appetizer