Lumpia Shanghai (Filipino Spring Rolls) Recipe
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.
- 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
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
- 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.
- Prepare wrappers: Lay lumpia wrappers on a plate and cover with a damp towel to prevent drying out.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve: Present the fried lumpia with the dipping sauce as an appetizer or snack.
- 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
