Filipino Egg Rolls (Lumpiang Shanghai)

Filipino egg rolls, commonly known as lumpiang Shanghai, are slim, crisp wrappers filled with seasoned ground pork, vegetables, and egg. They are a popular party and snack food, served hot with a sweet-and-sour dipping sauce; recipes vary by household, and some versions use chicken or omit vegetables.

Ingredients

1 lb (450 g) ground pork
1 cup (100 g) finely grated or minced carrot
1/2 cup (75 g) finely minced yellow onion
2 cloves garlic, finely minced (about 2 tsp / 6 g)
1 large egg (about 50 g), beaten
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) fish sauce, optional; use another teaspoon of soy sauce if omitting
1/2 tsp (1 g) fine salt
1/4 tsp (0.5 g) ground black pepper
20 to 24 lumpia or spring-roll wrappers, thawed if frozen (about 8 oz / 225 g)
2 tbsp (30 ml) water, for sealing wrappers
4 cups (950 ml) neutral high-heat oil, or enough for 1 1/2 to 2 inches (4 to 5 cm) in a deep pan
Sweet chili sauce or Filipino-style sweet-and-sour sauce, for serving

Instructions

Prepare the filling. In a large bowl, combine the ground pork, carrot, onion, garlic, beaten egg, soy sauce, fish sauce if using, salt, and pepper. Mix just until evenly combined; avoid compacting the mixture. Keep the filling refrigerated if you are not rolling immediately.
Set up the wrappers. Separate the wrappers carefully and keep the stack covered with a clean, barely damp kitchen towel so the edges do not dry out. Place one wrapper on a clean surface in a diamond position, with one corner facing you. Keep raw pork and any utensils that touch it separate from finished rolls and ready-to-eat foods.
Fill and roll. Spoon about 1 tablespoon (15 g) filling in a narrow line across the wrapper, about 2 inches (5 cm) above the corner nearest you. Fold that corner over the filling, tuck it snugly, then fold in the two side corners. Roll away from you into a tight, even cylinder. Dab the final corner with water and press to seal. Repeat with the remaining filling and wrappers. Do not overfill: a thin roll cooks more evenly and is less likely to split.
Heat the oil. Pour oil into a heavy pot or deep skillet, leaving plenty of room at the top. Heat to 350°F (175°C), checking with a thermometer. If you do not have a deep-fry thermometer, a small piece of wrapper should sizzle steadily when dipped in, without browning instantly. Keep a lid nearby for emergencies, but never pour water on an oil fire.
Fry in batches. Carefully lower in a few rolls at a time, leaving space between them. Fry for about 4 to 6 minutes, turning as needed, until evenly golden and crisp. Avoid crowding, which lowers the oil temperature and can make the wrappers greasy. Let the oil return to temperature between batches.
Check for doneness and drain. Because the filling contains ground pork, check a roll from the first batch by inserting a food thermometer through the end into the center of the filling. USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. If it has not reached that temperature, fry the remaining rolls a little longer and recheck. Transfer cooked rolls to a wire rack set over a tray, or to paper towels, and let excess oil drain briefly. Serve hot.

Tips

Choose the right wrapper. Lumpia wrappers are thin and crisp when fried, but may be sold frozen in Asian grocery stores. Spring-roll wrappers are a practical substitute; thicker wrappers can take longer to crisp and may produce a chewier shell. Thaw frozen wrappers in the refrigerator and separate them only when pliable.
Keep the filling manageable. Finely mince the vegetables so they distribute evenly and do not poke through the wrapper. If the mixture seems wet, drain excess liquid from the vegetables before combining; do not add breadcrumbs unless you are intentionally changing the texture.
Control the oil temperature. Fry in small batches and use a thermometer when possible. Oil that is too cool gives greasy rolls; oil that is too hot can brown the wrapper before the pork cooks through.
Make rolling easier. Roll snugly, but do not stretch or tear the wrapper. Keep unused wrappers covered, and place finished uncooked rolls seam-side down while you work.

Serving Suggestions

Serve lumpiang Shanghai as an appetizer, party snack, or part of a Filipino-style meal, with sweet chili sauce or sweet-and-sour sauce for dipping. They pair well with steamed rice, pancit, fresh cucumber, or a crisp green salad. For a simple dipping sauce, combine 1/4 cup (60 ml) vinegar with 1 tablespoon (15 ml) soy sauce, a teaspoon of sugar, and sliced chili or minced garlic to taste; serve it on the side.

Variations

For a lighter-tasting filling, replace the pork with ground chicken or turkey, keeping the same seasonings; cook poultry rolls to 165°F (74°C), checked with a thermometer. For a seafood variation, finely chopped shrimp can replace some or all of the pork, but cook the filling to 145°F (63°C). A vegetarian version can use crumbled firm tofu, finely chopped mushrooms, and extra carrot; cook until hot and the vegetables are tender, recognizing that the texture will be softer and less meaty. You can also add finely chopped green beans or celery, but keep additions small and well-drained so the wrappers stay crisp.

Storage and Reheating

For food safety, refrigerate cooked rolls within 2 hours of frying. Store in a covered container for 3 to 4 days. To freeze uncooked rolls, arrange them in a single layer until firm, then transfer to a freezer-safe container; cook from frozen over slightly lower heat, allowing extra time and confirming the center reaches the appropriate safe temperature. Do not thaw raw pork rolls on the counter.

Reheat cooked rolls in an oven or air fryer at 350°F (175°C) until crisp and heated throughout; check that leftovers reach 165°F (74°C). Timing depends on size and whether they are chilled or frozen, so use a food thermometer rather than relying only on color. Microwaving is possible but softens the wrappers. Discard rolls left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Are Filipino egg rolls the same as lumpiang Shanghai?
They are commonly called lumpiang Shanghai, a Filipino-style fried spring roll usually filled with ground meat and vegetables. Recipes differ in filling, size, and seasoning, so the name does not require one fixed recipe.

Can I make the rolls ahead?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before frying. For longer storage, freeze the uncooked rolls in a single layer, then pack them airtight. Fry frozen rolls without thawing, in small batches, and confirm the filling reaches its safe temperature.

Why are my rolls greasy or soggy?
The oil may be too cool, the pan may be crowded, or the rolls may have been covered while hot. Maintain the oil near 350°F (175°C), fry in batches, and drain on a rack so steam can escape.

Can I bake or air-fry them instead?
Yes, though the wrappers may be less evenly crisp than deep-fried rolls. Brush or spray the rolls lightly with oil, arrange them with space between them, and cook at 400°F (200°C), turning once, until browned and the filling reaches its safe minimum temperature. Exact timing varies by appliance and roll size.

How do I keep lumpia from unrolling?
Use a small dab of water to seal the final wrapper corner, then place each roll seam-side down while the next one is prepared. Avoid overfilling, since a bulging roll is harder to seal and more likely to split during frying.

Can I use fish sauce?
Yes. A small amount adds savory depth, but it is optional. If you leave it out, add an extra teaspoon of soy sauce, or simply season to taste; check the filling before rolling only if you cook a small sample first, since raw ground pork should not be tasted.

More recipes to cook

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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