Lumpiang Shanghai Recipe (Filipino Fried Spring Rolls)

Lumpiang Shanghai is the ultimate Filipino party food and crowd favorite. Made with savory ground pork, finely diced carrots, onions, garlic, and seasonings wrapped tightly in thin spring roll wrappers and deep-fried to golden perfection, these crispy pork spring rolls are served at every Pinoy birthday party, holiday feast, and special gathering.

What is Lumpiang Shanghai?

Derived from Chinese spring roll traditions adapted through centuries of trade in the Philippines, Lumpiang Shanghai is a small, finger-sized savory spring roll. Unlike larger vegetable lumpia (Lumpiang Togue or Fresh Lumpia), Lumpiang Shanghai focuses on a dense, flavorful meat filling. The rolls are wrapped tightly into thin logs, sliced into bite-sized pieces, and fried until shattered-crisp on the outside and juicy on the inside.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 10 servings

Course: Party Dish, Side Dish

Cuisine: Filipino

Calories: 280

Ingredients Equipment Method Notes

Ingredients

1 kg ground pork (preferably 80/20 lean-to-fat ratio)

1 large carrot, finely grated or minced

1 medium red onion, finely minced

6 cloves garlic, finely minced

1/2 cup green onions (scallions), finely chopped

1 large egg, beaten

2 tbsp soy sauce

1 tbsp sesame oil (optional, for aroma)

1 tsp salt

1/2 tsp ground black pepper

1 pack (about 40-50 sheets) thin spring roll / lumpia wrappers

1 tbsp cornstarch dissolved in 2 tbsp water (for sealing wrappers)

3 cups cooking oil (for deep-frying)

Sweet and sour sauce or banana ketchup (for serving)

Equipment

1 Deep Frying Pan or Dutch Oven Provides the depth needed to submerge the lumpia rolls in hot oil for crisp frying.
1 Kitchen Shears or Sharp Chef's Knife For trimming wrappers and cutting long rolls into uniform bite-sized pieces.
1 Fine Grater / Food Processor For quickly mincing carrots, onions, and garlic into a fine texture.
1 Wire Cooling Rack with Baking Sheet Elevates fried lumpia so excess oil drips off, keeping the skin crisp.

Method

Step-by-Step Instructions:

In a large mixing bowl, combine the ground pork, finely grated carrot, minced onion, garlic, green onions, egg, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
Lay a single lumpia wrapper flat on a clean cutting board or plate in a diamond orientation.
Spoon about 1 to 2 tablespoons of the pork mixture along the bottom corner of the wrapper, shaping it into a thin, uniform horizontal log (leave about 1 inch of space on the sides).
Roll the bottom corner tightly up and over the filling. Fold the left and right sides inward toward the center.
Continue rolling tightly upward until only a small top triangle remains. Brush the top edge with the cornstarch slurry and press firmly to seal the roll completely. Repeat with the remaining mixture and wrappers.
Using kitchen shears or a sharp knife, cut each long roll into 2 or 3 smaller bite-sized pieces if desired.
Heat cooking oil in a deep frying pan or Dutch oven over medium heat (around 175°C / 350°F).
Deep-fry the rolls in batches for 5 to 7 minutes, turning occasionally, until the wrappers turn light golden brown and the interior pork is fully cooked.
Lift with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Serve piping hot with sweet and sour sauce or sweet banana ketchup!

Notes

🌿 Health & Nutritional Benefits of Lumpiang Shanghai

While enjoyed as an indulgent finger food or celebration appetizer, Lumpiang Shanghai provides key protein and essential nutrients when enjoyed in balanced portions:

High-Quality Muscle Protein: Ground pork delivers complete protein containing all nine essential amino acids needed for muscle maintenance, tissue repair, and satiety.
Rich in B-Vitamins & Selenium: Pork is naturally high in Thiamine (Vitamin B1), Niacin (Vitamin B3), Vitamin B12, and selenium, supporting metabolic energy production and thyroid function.
Beta-Carotene & Fiber Boost (Carrots & Aromatics): Finely grated carrots supply Beta-Carotene (Vitamin A) for eye and skin health, while onions, garlic, and scallions deliver natural antioxidants and flavonoids.
Satiety & Portion Control: Bite-sized portioning makes it easy to enjoy as a savory accompaniment alongside fresh vegetable sides or light broths.

Key Ingredients & Cooking Tips

Finely Mince the Vegetables: Make sure your carrots, onions, and garlic are minced or grated very finely! Large vegetable chunks can puncture the delicate wrappers during rolling and trap moisture inside.
Roll Tightly to Exclude Air: Wrap the lumpia rolls tightly so there are no air pockets inside. Trapped air causes the wrappers to expand and burst in hot oil, leading to oily filling.
Control Oil Temperature: Maintain oil at medium heat (around 175°C / 350°F). If the oil is too hot, the wrapper will burn before the raw pork inside cooks through; if too cold, the wrappers will absorb excess oil.
Freezing Secret: Lumpiang Shanghai freezes exceptionally well! Arrange un-fried rolls in a single layer on a baking sheet to freeze, then transfer to a ziplock bag. Deep-fry directly from frozen—no thawing needed!

📊 Complete Nutritional Profile

Here is the breakdown per serving (4 small rolls):

Calories: 280 kcal
Total Fat: 18 g
Saturated Fat: 5.5 g
Sodium: 420 mg
Total Carbohydrates: 16 g
Dietary Fiber: 1.5 g
Sugars: 1.5 g
Protein: 14 g
Potassium: 260 mg
Vitamin A: 35% DV

❓ Frequently Asked Questions (FAQs)

What type of wrapper is best for Lumpiang Shanghai?

Look for thin, translucent Filipino or Vietnamese-style Lumpia Wrappers (often sold frozen as spring roll wrappers or simaron). Avoid thick, bubbly American-style egg roll wrappers, which yield a doughy texture rather than a crisp shell.

Can I cook Lumpiang Shanghai in an Air Fryer?

Yes! Brush or spray the rolls lightly with cooking oil and arrange them in a single layer in your air fryer basket. Air-fry at 190°C (375°F) for 12 to 15 minutes, flipping halfway through, until golden and crispy.

How long do cooked leftovers last?

Cooked Lumpiang Shanghai can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in a warm toaster oven, air fryer, or skillet for 3 to 5 minutes to restore crispiness (avoid microwaving, as it makes the wrapper soggy).