Lumpiang Shanghai is a Filipino party favorite: savory ground pork and vegetables wrapped in thin pastry and fried until crisp, then served with a dipping sauce. These bite-size rolls are easy to pass around, and this flexible family-style recipe makes enough for a gathering without requiring special equipment.

Ingredients

1 1/2 lb ground pork (680 g), preferably not extra-lean
1 cup finely grated carrot (110 g), about 1 medium carrot
1 cup finely minced yellow onion (150 g), about 1 small onion
3 garlic cloves, finely minced (about 9 g)
1/2 cup finely sliced scallions (50 g), green and white parts
2 tbsp soy sauce (30 ml)
1 tsp fish sauce (5 ml), optional; add a savory, salty note
1/2 tsp ground black pepper (1 g)
1 large egg (about 50 g), lightly beaten
50 thin lumpia or spring-roll wrappers, about 8 in (20 cm) square, thawed if frozen
2 tbsp all-purpose flour (16 g) mixed with 2 tbsp water (30 ml), for sealing
About 6 cups neutral high-heat oil (1.4 L), such as canola or peanut oil; use enough for a 2-in (5-cm) depth in the pot
1 cup sweet chili sauce (240 ml), for serving, or another preferred dipping sauce

Instructions

Prepare the filling. Grate the carrot finely and mince the onion and garlic so the filling cooks evenly and fits neatly inside the wrappers. In a large bowl, combine the pork, carrot, onion, garlic, scallions, soy sauce, fish sauce if using, pepper, and beaten egg. Mix with clean hands or a sturdy spoon just until everything is evenly distributed. Avoid compressing or repeatedly kneading the mixture, which can make the filling dense. If you want to check the seasoning, cook a teaspoon of the mixture in a small skillet, then taste it; do not taste the raw pork mixture.
Set up to roll. Place a wrapper on a clean work surface with one corner facing you, keeping the remaining wrappers covered with a barely damp towel so they do not dry out. Put the flour-and-water paste, filling bowl, and a parchment-lined tray within reach. Use roughly 1 tablespoon of filling for each wrapper. A small amount is easier to roll tightly and is less likely to split during frying.
Roll the lumpia. Shape a portion of filling into a narrow line across the wrapper, about 2 in (5 cm) above the corner nearest you. Fold that corner over the filling, tuck it snugly, and roll once. Fold the left and right sides inward, then continue rolling toward the far corner. Brush a little flour paste along the final edge and press to seal. Set each roll seam-side down on the tray. Repeat with the rest of the filling and wrappers. The finished rolls are usually about 4 to 5 in (10 to 13 cm) long. Keep them covered while you finish rolling.
Heat the oil. Pour the oil into a heavy pot or Dutch oven, leaving ample space at the top, and heat it to 350°F (175°C) over medium to medium-high heat. Use a thermometer to monitor the oil; it should not smoke. Set a wire rack over a rimmed sheet pan for draining. If you do not have a rack, use a plate lined with paper towels, though a rack helps keep the bottoms crisp.
Fry in batches. Lower 8 to 10 rolls gently into the oil, placing them away from you to reduce splashing. Fry for about 5 to 6 minutes, turning occasionally, until the wrappers are evenly golden and crisp. Do not crowd the pot: too many rolls at once can lower the oil temperature and lead to greasy, uneven results. Let the oil return to 350°F (175°C) between batches. Drain the rolls on the rack. Check the center of a roll from the first batch with a food thermometer; ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If needed, cook the next batch a little longer and check again.
Serve while crisp. Let the cooked rolls drain for a minute or two, then arrange them on a platter with sweet chili sauce. For the best texture, serve them soon after frying. If you need to hold a batch briefly while finishing the rest, keep the rolls in a single layer on a rack in a 200°F (95°C) oven; do not cover them, because trapped steam softens the wrappers.

Tips

Keep the filling finely cut and evenly mixed. Large pieces of onion or carrot can puncture thin wrappers or make rolling awkward. Grating the carrot and mincing the aromatics finely helps the filling hold together, while mixing only until combined keeps the pork from becoming tough.

Protect the wrappers from drying out. Thin lumpia wrappers may crack if left exposed while you work. Thaw frozen wrappers in the refrigerator according to the package directions, separate them gently, and cover the stack with a clean, barely damp towel. If one wrapper tears, use it inside another wrapper rather than trying to stretch it over a large amount of filling.

Watch the oil, not just the clock. A steady 350°F (175°C) is more useful than a fixed frying time because pot size and batch size affect cooking. If the wrappers brown very quickly, lower the heat and check the pork inside; if they remain pale and oily, let the oil recover before adding the next batch. Never leave hot oil unattended, and keep water away from the pot.

Choose wrappers, not rice paper. Look for thin wheat-based lumpia or spring-roll pastry, often sold frozen in Asian grocery stores. Rice-paper sheets are not a direct substitute for this deep-fried method: they handle differently and can turn chewy or stick together. If the only option is a thicker spring-roll wrapper, use it, but expect a sturdier, less delicate crunch.

Serving Suggestions

Serve lumpiang Shanghai hot or warm on a large platter, with the dipping sauce in a bowl at the center so guests can help themselves. Sweet chili sauce is a common, convenient pairing; Filipino banana ketchup is another familiar option and has a sweeter, fruitier flavor. A vinegar dip with minced garlic, a little chopped chili, and a pinch of salt gives a sharper contrast. Keep dips in separate bowls so guests can choose.

For a shared meal, pair the rolls with steamed rice, pancit, a simple cucumber salad, or fresh vegetables. If the lumpia are part of a buffet, arrange them in loose rows rather than stacking them high; less trapped steam means they stay crisp longer. Put out a first platter and replenish it as needed instead of leaving every roll on the table for hours. Label sauces and keep them alongside the platter so the rolls are easy to serve as a snack or as one dish among several.

Variations

Chicken or turkey: Replace the pork with the same amount of ground chicken or turkey. The flavor will be milder, and the filling may be leaner; a little extra scallion or a teaspoon of neutral oil mixed in can help it feel less dry. Because this version contains poultry, check the center of a roll with a food thermometer and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry.

More vegetables: Replace up to 1/2 lb (225 g) of the pork with finely chopped mushrooms or shredded cabbage. Sauté watery vegetables first, then cool them completely before mixing them into the filling; excess moisture can make the wrappers soggy or prone to splitting. The result is less meat-forward, so taste a cooked sample and adjust the soy sauce or pepper if needed.

Make the filling without fish sauce: Fish sauce is optional and not essential to rolling or cooking. Leave it out for a simpler flavor, or add 1 extra teaspoon of soy sauce (5 ml) if you want a little more saltiness. Different households season lumpiang Shanghai in their own ways, so adjust the aromatics and dipping sauce to suit the rest of the meal rather than treating one variation as the only correct version.

Shorter rolls: For a cocktail-party platter, cut the wrappers in half if their shape allows, use a scant teaspoon of filling, and roll them into smaller pieces. They fry faster, so watch the first batch closely and check that the filling reaches its applicable safe temperature. Smaller pieces are convenient to pick up, but take more time to assemble.

Storage and Reheating

Refrigerate cooked leftovers within 2 hours of frying. Store them in a covered container for 3 to 4 days. The wrappers soften in the refrigerator, so reheat the rolls in a single layer on a rack or baking sheet at 375°F (190°C) for about 8 to 12 minutes, turning once if needed. They are ready when hot throughout and a food thermometer shows 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. An air fryer at 350°F (175°C) can also crisp them in about 4 to 7 minutes; check early because appliances vary. Microwaving heats them but leaves the wrapper soft.

For longer storage, freeze cooked rolls in a single layer until firm, then transfer them to a freezer-safe container and use within about 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven, allowing extra time and checking the center reaches 165°F (74°C). Uncooked rolls can also be frozen on a parchment-lined tray before packing, with parchment between layers. Thaw them overnight in the refrigerator and fry the same day; do not thaw them on the counter. Discard rolls left at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make lumpiang Shanghai ahead of time?

Yes. The most convenient option is to roll the lumpia, freeze them in a single layer until firm, and then pack them with parchment between layers. Thaw overnight in the refrigerator and fry the same day. You can also make the filling a day ahead and keep it covered in the refrigerator, then roll and cook it promptly. Do not leave raw pork filling at room temperature while assembling.

Why did my lumpia split or open while frying?

Common causes are overfilling, a wrapper that dried out, or an edge that was not sealed. Use about 1 tablespoon of filling, keep unused wrappers covered, and make sure the final corner is secured with the flour paste. Also lower the rolls into the oil gently and avoid turning them roughly before the wrapper has begun to firm up.

Can I bake lumpiang Shanghai instead of frying it?

You can bake them, but the wrappers will not have quite the same delicate, evenly crisp texture as deep-fried lumpia. Arrange the rolls seam-side down on a lightly oiled baking sheet, brush or spray the tops with oil, and bake at 425°F (220°C), turning once, until golden and the ground pork filling reaches 160°F (71°C). Timing varies with wrapper thickness, so use a food thermometer rather than relying on color alone.

What can I use instead of ground pork?

Ground chicken or turkey works, as does a mix of ground pork and finely chopped mushrooms. For poultry, the filling must reach 165°F (74°C); for a pork mixture, it must reach 160°F (71°C). Avoid using very wet vegetable substitutes unless you cook off their moisture first, since a watery filling can soften wrappers and make the rolls harder to seal.

How do I keep a platter crisp while guests are eating?

Drain the rolls on a rack, serve them in a single layer, and bring out smaller platters in waves. If you need to keep cooked rolls warm for a short time, use a 200°F (95°C) oven with the rolls uncovered on a rack. A covered dish or a deep pile traps steam and softens the wrapper, so avoid both when crispness matters.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Filipino Food to Share: Lumpiang Shanghai for a Crowd