Lumpiang Shanghai: Crispy Filipino Pork Spring Rolls
Recipe Guy
Party food | Freezer batch | Filipino appetizer
A narrow roll makes all the difference in lumpiang Shanghai: enough pork for a juicy center, with plenty of crisp wrapper around it. Carrot, onion, and garlic season the filling, while a sharp or sweet dipping sauce changes the character of each bite.
Why make it: this version is built for home cooks who want clean flavor, crisp wrappers, and clear make-ahead instructions.
Fresh From the Oven
These photos show the crisp wrapper, party-platter shape, and golden fried finish that make lumpia a celebration staple.
About This Recipe
These spring rolls use ground pork bound with egg and finely cut vegetables. Keeping the carrot grated and the onion minced makes the filling easier to spread in a thin, even line. Soy sauce and either fish sauce or oyster sauce provide the main seasoning.
Wrapping takes more attention than mixing. Aim for small, consistent cylinders rather than generous ones; the center and wrapper need to finish cooking together. With forty wrappers to fill, arranging the filling, water, and covered tray within reach makes the work much smoother.
Why You Will Love It
- Party-ready: the small rolls are easy to pick up, dip, and share.
- Freezer-friendly: uncooked lumpia can be frozen in batches for later.
- Season before wrapping: a small test patty lets you fix the filling before committing.
- Crisp and savory: thin wrappers and a narrow filling make each piece crunchy.
Ingredient Notes
For the wrappers
Use thin spring roll wrappers, not thick refrigerated egg roll wrappers, for the crispest texture.
For seasoning
Ground pork with some fat makes juicier lumpia. Very lean pork can taste dry after frying. A little fish sauce gives depth, while oyster sauce makes the filling rounder and slightly sweeter.
Cooking Notes
- Cook the teaspoon of filling before wrapping the batch. This is the useful moment to check the combined saltiness of the soy sauce, fish sauce, and measured salt.
- Let the oil return to 350 F between batches. Add rolls with space around them, then drain in a single layer so trapped steam does not soften the wrappers.
Lumpiang Shanghai Recipe
Crispy Filipino pork spring rolls written for party trays, freezer batches, and a U.S. home kitchen.
Shopping List
- ground pork
- carrot
- onion
- garlic
- green onions
- egg
- soy sauce
- fish sauce or oyster sauce
- kosher salt
- black pepper
- spring roll wrappers
- neutral frying oil
- dipping sauce
Ingredients
Pork Filling
- 1 1/2 pounds ground pork
- 1 small carrot, finely grated
- 1/2 small onion, finely minced
- 4 garlic cloves, grated or minced
- 3 green onions, thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce or oyster sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Wrapping And Frying
- 40 thin spring roll wrappers, thawed if frozen
- Water, for sealing
- Neutral oil, for frying
For Serving
- Sweet chili sauce, banana ketchup, or spiced vinegar, for serving
Instructions
- Mix the pork, carrot, onion, garlic, green onions, egg, soy sauce, fish sauce, salt, and pepper until evenly combined.
- Fry a teaspoon of filling in a small skillet. Taste and adjust salt, pepper, or fish sauce before wrapping.
- Place one wrapper on the counter with a corner facing you. Spread about 1 tablespoon filling in a thin line near the lower third.
- Roll tightly around the filling, fold in the sides, and continue rolling into a narrow cylinder. Seal the edge with water.
- Repeat with the remaining wrappers and filling. Keep finished rolls covered so they do not dry out.
- Heat 1 1/2 inches of oil to 350°F in a heavy pot.
- Fry in batches until deep golden and cooked through, 4 to 6 minutes per batch.
- Drain on a rack or paper towels. Serve hot with dipping sauce.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Lumpiang Shanghai
- Keep the filling narrow: thin rolls cook evenly and stay crisp.
- Do not overfill: too much filling can split the wrapper.
- Use a thermometer: steady oil temperature keeps the wrapper golden while the filling cooks.
- Freeze in a single layer: then transfer to freezer bags and fry from frozen at 325°F to 335°F.
How To Serve And Store
Serve immediately for the best crunch with sweet chili sauce, banana ketchup, spiced vinegar, or a soy-vinegar dip. Refrigerate leftovers for up to 3 days and reheat in an oven or air fryer.
Common Questions
Can I bake these?
Yes, but they will not be as blistered and crisp as fried lumpia. Brush with oil and bake at 425°F until browned and cooked through.
Can I use chicken or turkey?
Yes. Add 1 tablespoon oil to the filling if the meat is very lean.
What sauce goes with lumpia?
Sweet chili sauce, banana ketchup, spiced vinegar, or a simple soy-vinegar dip all work.
Can I freeze lumpia before frying?
Yes. Freeze the rolled lumpia in a single layer, then transfer to freezer bags and fry from frozen at a slightly lower temperature.
How can I tell whether the pork inside lumpia is cooked?
Check the center of a representative roll with a thin food thermometer; ground pork should reach 160 F. Golden wrappers alone do not establish doneness, especially when rolls are thicker than the others.
Why do my wrappers split while rolling?
Too much filling or a dry wrapper makes tearing more likely. Keep unused wrappers covered, spread the filling into a narrow line, and tuck firmly without stretching the wrapper over a bulky mound.
Did you grow up with a favorite lumpia dipping sauce or party-tray trick? Share it in the comments so other cooks can compare notes.
Recipe inspiration and technique reference: Panlasang Pinoy lumpia, Kawaling Pinoy lumpia Shanghai, and Yummy.ph easy lumpiang Shanghai.
