Lumpia Shanghai is the beloved Filipino fried spring roll, filled with a savory mixture of ground pork, vegetables, and seasonings, then rolled tight and fried until impossibly crisp. These bite-sized rolls are a staple at every Filipino celebration, from birthdays to Christmas, and for good reason: the contrast between the shatteringly crisp wrapper and the juicy, flavorful filling is irresistible. This recipe is designed to deliver that perfect crunch with a foolproof filling that stays moist and delicious.
Ingredients
- 1 lb (450 g) ground pork
- 1/2 cup (75 g) finely chopped onion
- 3 cloves garlic, minced
- 1/2 cup (50 g) finely grated carrot
- 1/4 cup (25 g) finely chopped green onions
- 1 large egg, beaten
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) salt
- 1 package (about 50 pieces) lumpia wrappers (8 inches / 20 cm square)
- 1 egg white, beaten (for sealing)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrot, green onions, beaten egg, soy sauce, fish sauce (if using), pepper, and salt. Mix with your hands or a spoon until everything is well incorporated. Do not overmix, as this can make the meat tough.
- Wrap the lumpia: Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Spoon about 1 to 2 tablespoons of filling onto the bottom third of the wrapper, shaping it into a log about 4 inches (10 cm) long. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll the wrapper upward, away from you, until you have a tight cylinder. Brush the top corner with a little beaten egg white and press to seal. Repeat with the remaining wrappers and filling.
- Chill (optional but recommended): Place the rolled lumpia on a baking sheet in a single layer. Refrigerate for 15-20 minutes to help them hold their shape during frying.
- Heat the oil: In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle immediately and float.
- Fry the lumpia: Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the filling must reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat; check with a food thermometer if you are unsure.
- Drain and serve: Remove the fried lumpia with a slotted spoon and drain on a wire rack or paper towels. Serve hot with sweet chili sauce or your favorite dipping sauce.
Tips
- Keep wrappers moist: Cover unused lumpia wrappers with a damp cloth while you work to prevent them from drying out and cracking.
- Don’t overfill: Overfilling makes it hard to roll and can cause the lumpia to burst during frying. Use about 1-2 tablespoons of filling per wrapper.
- Seal properly: Use egg white as glue to seal the edges; this prevents the filling from leaking and the wrapper from unraveling.
- Double-fry for extra crispness: For an even crunchier texture, fry the lumpia once at 325°F (165°C) for 3 minutes, let them cool, then fry again at 375°F (190°C) for 2 minutes until golden and crispy.
Serving Suggestions
Serve lumpia Shanghai as an appetizer, party snack, or as part of a Filipino meal with garlic rice and a vinegar dipping sauce. For a classic dip, combine equal parts vinegar and soy sauce with minced garlic and a pinch of chili flakes. Sweet chili sauce is also a popular and delicious accompaniment.
Variations
- Chicken or Beef: Substitute ground chicken, turkey, or beef for the pork. Adjust cooking time to ensure the meat reaches its safe minimum internal temperature (160°F / 71°C for ground meats).
- Vegetarian: Replace the meat with finely chopped mushrooms, extra carrots, cabbage, and tofu. Sauté the vegetables briefly to remove excess moisture before wrapping.
- Seafood: Use finely chopped shrimp or flaked cooked fish, but be aware that seafood cooks faster and can become rubbery if overcooked.
- Add water chestnuts: For extra crunch, add 1/2 cup (75 g) of finely chopped water chestnuts to the filling.
Storage and Reheating
Store leftover cooked lumpia in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet and warm in a preheated 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. For longer storage, freeze uncooked lumpia in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry frozen lumpia directly from the freezer, adding a couple of extra minutes to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy. They will be less oily but also less crunchy than fried.
What are lumpia wrappers? Lumpia wrappers are thin, spring roll-style wrappers made from flour and water. They are available in Asian grocery stores, often in the freezer section. If you can’t find them, you can use spring roll wrappers or egg roll wrappers, but note that egg roll wrappers are thicker and will result in a chewier texture.
Why are my lumpia not crispy? There are a few common reasons: the oil wasn’t hot enough, the lumpia were overcrowded in the pan, or the filling was too wet. Make sure the oil is at 350°F (175°C) and fry in small batches. Also, drain on a wire rack instead of paper towels to keep them crispy.
Can I make lumpia ahead of time? Absolutely. You can assemble the lumpia and keep them in the refrigerator for up to 24 hours before frying. They also freeze beautifully; freeze uncooked rolls on a baking sheet, then transfer to a zip-top bag for up to 3 months.
What is the best dipping sauce? The most common is a simple mix of soy sauce, vinegar, garlic, and chili. Sweet chili sauce is also very popular. Some people enjoy a banana ketchup dip for a sweeter, uniquely Filipino flavor.
How do I know when the lumpia is cooked through? The wrapper should be deep golden brown and crispy. If you’re unsure about the filling, insert an instant-read thermometer into the center of a lumpia; the filling should read 160°F (71°C) for ground pork or other ground meats.
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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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