Lumpia Shanghai

Lumpia Shanghai is a Filipino fried spring roll usually filled with ground pork, vegetables, aromatics, and seasonings, then wrapped tightly and fried until crisp. It is one of the most popular Filipino party foods because it is crunchy, savory, easy to serve, and perfect with sweet chili sauce, banana ketchup, or a vinegar dipping sauce.

Some versions are pork-heavy, some add shrimp or extra vegetables, some are rolled very thin and crisp, and some are simplified for faster home cooking. This page shows four ways to make lumpia Shanghai depending on your kitchen and cooking style: a quick weeknight version, a more traditional Filipino version, a best-possible version with deeper flavor and texture, and a limited-equipment version for basic tools.

Quick & Easy

Quick & Easy Lumpia Shanghai

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Appetizers

Cuisine: Filipino

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 250 g ground pork
• 50 g carrot
• 20 g green onions
• 2 garlic cloves
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp chicken bouillon powder or MSG
• 1/2 tsp ground black pepper
• 1 large egg
• 20 spring roll wrappers
• 240 ml cooking oil
• 1 tsp toasted sesame oil optional
• 30 g water chestnuts finely chopped optional

Equipment

• Medium Mixing Bowl
• Box grater
• Knife
• Cutting board
• Large frying pan
• Paper towel-lined plate
• Small bowl of water
• Tongs
• Fork

Method

 

1. Grate the carrot with a box grater.
2. Chop the green onions.
3. Finely chop or crush the garlic cloves.
4. Gently separate the spring roll wrappers so they are ready to use.
5. Add the ground pork, grated carrot, green onions, garlic, oyster sauce, soy sauce, chicken bouillon powder or MSG, black pepper, and egg to a medium mixing bowl.
6. Add the toasted sesame oil and water chestnuts if using.
7. Mix vigorously with a fork or clean hands until the filling becomes sticky and fully combined.
8. Lay one spring roll wrapper flat on your board like a diamond.
9. Place about 1 tbsp of filling near the bottom point of the wrapper.
10. Shape the filling into a thin horizontal log.
11. Fold the bottom point over the filling.
12. Fold the left and right points toward the center.
13. Roll tightly toward the top point.
14. Dip your finger in water and wet the top point of the wrapper.
15. Press the wrapper closed to seal.
16. Repeat until all wrappers and filling are used.
17. Place a large frying pan over medium heat and add the cooking oil.
18. Heat the oil for 3–4 minutes.
19. Test the oil by dropping in a small torn piece of wrapper. If it bubbles immediately, the oil is ready.
20. Carefully place the lumpia in the hot oil without overcrowding the pan.
21. Fry for 5–6 minutes, turning occasionally with tongs, until golden brown and crisp on all sides.
22. Transfer the cooked lumpia to a paper towel-lined plate.
23. Serve hot with sweet chili sauce, banana ketchup, or vinegar dipping sauce.

Notes

Use ground pork with some fat for juicier lumpia. Very lean pork can make the filling dry.

Chicken bouillon powder or MSG adds quick savory depth and makes the filling taste richer.

Toasted sesame oil is optional. It adds a roasted aroma but is not required.

Water chestnuts are optional. They add crunch to the filling but can be skipped for faster prep.

Do not overfill the wrappers. A thin filling log fries faster and gives a crispier lumpia.

Best

Best Lumpia Shanghai

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Appetizers

Cuisine: Filipino

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 250 g ground pork
• 100 g raw shrimp peeled and deveined
• 60 g carrot
• 60 g water chestnuts
• 20 g scallions
• 3 garlic cloves
• 30 g shallot
• 1 large egg
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp chicken bouillon powder
• 1 tsp white sugar
• 1/2 tsp black pepper
• 20 spring roll wrappers
• 475 ml neutral frying oil
• 60 ml sweet chili sauce for serving

Equipment

• Cutting board
• Sharp knife
• Large mixing bowl
• Small bowl
• Fork or whisk
• Large frying pan or heavy-bottomed pot
• Tongs or slotted spoon
• Wire cooling rack or paper towel-lined plate
• Measuring cups and spoons

Method

 

1. Finely mince the carrot, water chestnuts, garlic, and shallot into very small pieces.
2. Thinly chop the scallions.
3. Finely chop the raw shrimp until it looks almost like a paste.
4. Crack the egg into a small bowl and beat it well with a fork or whisk.
5. In a large mixing bowl, add the ground pork, chopped shrimp, minced carrot, water chestnuts, garlic, shallot, scallions, soy sauce, oyster sauce, sesame oil, chicken bouillon powder, sugar, black pepper, and cornstarch.
6. Add half of the beaten egg to the filling. Save the remaining beaten egg for sealing the wrappers.
7. Mix the filling vigorously in one circular direction for about 2 minutes until it becomes sticky and paste-like.
8. Cover the bowl and refrigerate the filling for 30 minutes.
9. Separate the spring roll wrappers.
10. Place one wrapper flat on a board in a diamond shape, with one point facing you.
11. Place 1 heaping tbsp of filling slightly below the center of the wrapper.
12. Shape the filling into a thin horizontal log.
13. Fold the bottom point tightly over the filling.
14. Fold the left and right points into the center.
15. Roll upward tightly to remove air bubbles.
16. Brush a little of the reserved beaten egg onto the top point.
17. Finish rolling and press to seal.
18. Repeat until all wrappers and filling are used.
19. Pour the frying oil into a large frying pan or heavy-bottomed pot. The oil should be about 2.5–5 cm deep.
20. Heat the oil over medium heat for about 5 minutes.
21. Test the oil with a small piece of wrapper. If it bubbles immediately and floats, the oil is ready.
22. Carefully add 4–5 lumpia to the hot oil. Do not overcrowd the pan.
23. Fry for 5–6 minutes, turning occasionally, until deep golden brown and crisp.
24. Transfer the fried lumpia to a wire cooling rack or paper towel-lined plate.
25. Let cool for 5 minutes.
26. Serve immediately with sweet chili sauce.

Notes

Shrimp adds sweetness and bounce to the filling.

Water chestnuts add crunch and keep the filling from feeling too dense.

Mixing the filling in one direction helps bind the meat proteins and gives the filling a juicier, bouncier texture.

A wire cooling rack keeps the bottoms crispier than paper towels because steam can escape.

Do not overcrowd the pan. Crowding drops the oil temperature and can make lumpia greasy.

Traditional

Traditional Lumpia Shanghai

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Appetizers

Cuisine: Filipino

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 250 g ground pork
• 50 g carrot
• 40 g red onion
• 3 garlic cloves
• 10 g green onions
• 1 large egg
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 12 lumpia wrappers
• 480 ml neutral cooking oil
• 2 tbsp water for sealing
• 1/4 tsp MSG optional

Equipment

• Cutting board
• Sharp knife
• Medium Mixing Bowl
• Spoon or fork
• Large plate
• Frying pan or normal pot
• Tongs
• Paper towels
• Plate

Method

 

1. Peel the carrot, red onion, and garlic.
2. Mince the carrot, red onion, and garlic into very small pieces about the size of a grain of rice.
3. Thinly slice the green onions.
4. Carefully separate the lumpia wrappers one by one.
5. Cover the wrappers with a damp paper towel so they do not dry out and crack.
6. Add the ground pork, carrot, red onion, garlic, green onions, egg, soy sauce, salt, black pepper, and MSG if using to a medium mixing bowl.
7. Mix very well with a spoon, fork, or clean hands until the filling becomes sticky and uniform.
8. Place one wrapper flat on a large plate or board in a diamond shape, with one corner pointing toward you.
9. Scoop about 1 tbsp of filling onto the bottom half of the wrapper.
10. Shape the filling into a thin horizontal log.
11. Fold the bottom corner tightly over the filling.
12. Fold the left and right corners inward like an envelope.
13. Roll tightly upward toward the top corner.
14. Dip your finger in water and wet the top corner.
15. Finish rolling and press the wet corner down to seal.
16. Repeat until all the filling is used.
17. Pour the oil into a frying pan or pot.
18. Heat the oil over medium heat for 3–5 minutes.
19. Test the oil by dipping the end of a wooden spoon or chopstick into it. If tiny bubbles gently fizz around the wood, the oil is ready.
20. Carefully place 4–5 lumpia into the hot oil. Do not overcrowd the pan.
21. Fry for 5–7 minutes, turning occasionally with tongs, until golden brown and crisp.
22. Transfer the cooked lumpia to a paper towel-lined plate.
23. Let cool slightly before serving.
24. Serve with sweet chili sauce, banana ketchup, or vinegar dipping sauce.

Notes

Use regular ground pork, not extra lean pork. A little fat keeps the filling juicy.

Thin lumpia wrappers are important. Do not use thick Chinese egg roll wrappers if you want classic Filipino lumpia Shanghai texture.

MSG is optional. It adds a classic savory party-food flavor, but the lumpia will still taste good without it.

Keep unused wrappers covered with a damp paper towel so they do not dry out or crack.

Do not overfill the wrappers. A thin filling log cooks faster and gives a crispier result.

Limited Equipment

Limited Equipment Lumpia Shanghai

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Appetizers

Cuisine: Filipino

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 500 g ground pork
• 100 g carrot
• 70 g onion
• 4 garlic cloves
• 1 large egg
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 25 lumpia wrappers
• 480 ml cooking oil
• 45 ml water for sealing
• 20 g green onions optional
• 1/2 tsp chicken bouillon powder or MSG optional

Equipment

• Large mixing bowl
• Cutting board
• Knife
• Box grater
• Frying pan
• Tongs or slotted spoon
• Paper towel-lined plate
• Small bowl

Method

 

1. Peel the carrot.
2. Grate the carrot using the small holes of a box grater.
3. Peel and finely chop the onion and garlic.
4. If using green onions, chop them into very small pieces.
5. Gently separate the lumpia wrappers.
6. Cover the wrappers with a slightly damp paper towel so they do not dry out and crack.
7. Add the water to a small bowl. This will be used to seal the wrappers.
8. Add the ground pork, grated carrot, onion, garlic, egg, soy sauce, oyster sauce, salt, black pepper, and any optional ingredients to a large mixing bowl.
9. Mix with clean hands or a spoon until everything is evenly combined and forms a uniform filling.
10. Lay one wrapper flat on a cutting board or table in a diamond shape, with one point facing you.
11. Spoon about 1 1/2 tbsp of filling in a thin horizontal line across the lower middle of the wrapper.
12. Fold the bottom point up and tightly over the filling.
13. Fold the left and right points inward like an envelope.
14. Roll tightly toward the top point.
15. Dip your finger in the water and wet the top point.
16. Finish rolling and press to seal.
17. Repeat until all filling or wrappers are used.
18. Place a frying pan over medium heat and add the cooking oil.
19. Heat the oil for 3–5 minutes.
20. Test the oil with the end of a wooden spoon or a small piece of wrapper. If it bubbles steadily, the oil is ready.
21. Carefully place 5–6 lumpia into the pan. Do not overcrowd the pan.
22. Fry for 5–7 minutes, turning occasionally, until crispy and golden brown all over.
23. Transfer the cooked lumpia to a paper towel-lined plate.
24. Repeat with the remaining lumpia.
25. Serve immediately while hot and crispy.

Notes

Use ground pork with some fat. Extra-lean pork can make the filling dry.

Green onions are optional. They add a little freshness and color, but the regular onion already provides the main aromatic flavor.

Chicken bouillon powder or MSG is optional. It adds extra savory depth, but the soy sauce and oyster sauce already provide strong flavor.

Keep the wrappers covered with a damp paper towel while rolling so they do not dry out.

Do not overfill the wrappers. Too much filling can stop the meat from cooking through and can make the lumpia burst while frying.