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Crispy Lumpiang Shanghai Recipe
Whether it’s a simple gathering, a birthday, or the holiday season, you can never go wrong serving Lumpiang Shanghai, or Filipino Spring Rolls. This dish is always the star in any occasion and a must-serve in Filipino gatherings. With its flavorful bite-size pieces and crunch, paired with sweet and sour sauce, Lumpiang Shanghai is undoubtedly addictive. It also works as an appetizer and can be served any time of day, from breakfast to dinner, and it can be prepared and stored in the freezer for quick meals.
Lumpiang Shanghai Recipe photo via Pixabay
Many ready-to-cook Lumpiang Shanghai are available at your nearest supermarket, but of course, it’s cheaper to cook them fresh at home.
- Cooking Time: 60 minutes
- Serves: 8-10
- Main Ingredients: Pork
- Cooking Style: Deep Fry
Lumpiang Shanghai Ingredients
- 1 kilogram ground pork or chicken
- ½ cup minced red onion
- ½ cup minced parsley
- 1 cup minced carrot
- ½ cup minced garlic
- 2 tablespoons soy sauce
- 2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 2 medium-size egg
- 40 pieces Spring Roll Wrappers
- Cooking oil
Cooking Instructions
- Prepare a large bowl and put in the ground pork. Add the minced onion, parsley, celery or spring onion, carrot, garlic, egg, and salt and black pepper to season. Mix everything until evenly distributed. To check the taste, cook a tablespoon to taste and add seasoning if needed. You can also make the filling a day early by sealing it properly and storing it in the fridge.
- Once the filling is ready, peel the wrappers and place the sheets on plates or a work surface.
- Scoop about 1 to 1 ½ tablespoons of filling and place it on the spring roll wrappers. Spread the filling horizontally near the edge of the wrapper, leaving an inch or two to seal the wrap. Fold the wrapper tip over the filling, fold in the sides, and roll tightly until you reach the other end. Another tip before wrapping: fry the filling half-cooked in a non-stick pan without oil. This ensures the filling is evenly cooked.
- After rolling the wrap, use your finger to dab a bit of water on the other end to seal the Lumpiang Shanghai roll.
- Repeat the process until all the fillings are wrapped.
- Next, fill your frying pan with at least 2 inches of cooking oil and heat it over medium heat.
- Fry the Lumpiang Shanghai in batches, frying each side for 2-3 minutes, or until golden brown, crispy, and the filling is fully cooked.
- Use tongs or a strainer spoon to remove excess oil. Then, place the Lumpiang Shanghai on a wire rack over a baking sheet or on paper towels to cool.
- Serve immediately paired with ketchup or a sweet and sour sauce. You can also cut it into three before serving if you make longer wraps.
Frequently Asked Questions
1. What is Lumpiang Shanghai?
Lumpiang Shanghai is a popular Filipino spring roll made with a savory mixture of ground pork, carrots, onions, garlic, and seasonings wrapped in thin lumpia wrappers. The rolls are deep-fried until crisp and golden brown. People commonly serve them with sweet chili sauce, banana ketchup, or a vinegar dipping sauce. Lumpiang Shanghai is a staple at Filipino celebrations, family gatherings, birthdays, fiestas, and everyday meals.
2. What ingredients do I need to make Lumpiang Shanghai?
Basic ingredients include ground pork, lumpia wrappers, carrots, onions, garlic, salt, pepper, and a seasoning like soy sauce. Some recipes also add eggs to help bind the filling. You can customize the mixture with green onions, celery, water chestnuts, or finely chopped bell peppers. For a traditional Filipino-style version, keep the filling finely chopped so you can roll small, compact lumpia that become crisp when fried.
3. What type of meat is best for Lumpiang Shanghai?
Ground pork works best because its fat helps keep the filling moist and flavorful. A mixture with moderate fat content usually produces better results than very lean pork. You can also use ground chicken, beef, turkey, or a combination of meats. If you use lean meat, add enough vegetables and avoid overcooking the rolls, as the filling can dry out.
4. How do you keep Lumpiang Shanghai crispy?
Use fresh lumpia wrappers and avoid overfilling the rolls. Roll them tightly so the filling stays compact and the wrapper cooks evenly. Make sure your cooking oil reaches the proper frying temperature before adding the lumpia. Fry in batches and avoid overcrowding the pan because too many rolls can lower the oil temperature. Drain the cooked lumpia on a wire rack or paper towels to remove excess oil and keep them crisp.
5. Can I prepare Lumpiang Shanghai ahead of time?
Yes. You can prepare and roll Lumpiang Shanghai several hours before cooking. Arrange the uncooked rolls in a single layer and cover them well to prevent the wrappers from drying out. For longer storage, freeze the uncooked lumpia on a tray first, then transfer them to an airtight container or freezer bag. You can fry them directly from frozen, though they may take a little longer to cook.
6. Can I freeze Lumpiang Shanghai?
Yes, Lumpiang Shanghai freezes very well. Place the uncooked rolls on a tray, leaving space between them, and freeze until firm. Transfer them to a freezer-safe container or bag. You don’t need to thaw them before frying. Cook them over medium heat until the wrapper is golden and crisp and the meat filling is fully cooked. Frozen lumpia can be especially convenient for parties or family gatherings.
7. Why does my Lumpiang Shanghai wrapper become soggy?
A soggy wrapper can result from oil that is not hot enough, overcrowding the frying pan, or storing cooked lumpia while they are still hot and releasing steam. Excess moisture in the filling can also make them soggy. Fry the lumpia in properly heated oil, cooking in small batches. After frying, place them on a wire rack instead of stacking them immediately.
8. What dipping sauce goes well with Lumpiang Shanghai?
Sweet chili sauce is one of the most popular dipping sauces for Lumpiang Shanghai. Filipino-style banana ketchup also works well, especially for children. Serve the rolls with a simple vinegar dip made with vinegar, minced garlic, chopped onions, chili, salt, and pepper. For a sweeter option, combine sweet chili sauce with a little banana ketchup. The choice depends on whether you prefer sweet, tangy, spicy, or savory flavors.
9. Can I make Lumpiang Shanghai without pork?
Yes. You can substitute ground pork with chicken, beef, turkey, shrimp, or plant-based meat alternatives. Ground chicken produces a lighter version, while beef gives the filling a stronger savory flavor. If using shrimp, chop it finely and combine it with vegetables and seasonings. Make sure any meat or seafood filling reaches a safe internal temperature before serving.
10. How do I roll Lumpiang Shanghai properly?
Place a small amount of filling near one edge of the wrapper. Fold the bottom edge over the filling, fold both sides inward, and roll the lumpia tightly toward the opposite corner. Brush the final edge with water or a flour-and-water mixture to seal it. Avoid overfilling the wrapper, as an overfilled wrapper can split during frying and release the filling into the oil.
11. How long should I fry Lumpiang Shanghai?
Small Lumpiang Shanghai generally take several minutes to fry until the wrapper turns crisp and golden brown and the meat filling is fully cooked. The exact cooking time depends on the roll size, the amount of filling, and the oil temperature. Don’t rely solely on the wrapper’s color. Check that the filling is fully cooked before serving, especially when making larger rolls.
12. Can I cook Lumpiang Shanghai in an air fryer?
Yes. Air-frying is a convenient alternative to deep-frying. Lightly brush or spray the uncooked lumpia with oil and arrange them in a single layer in the air fryer basket. Cook until the wrappers are crisp and golden, turning halfway through if needed. Cooking times and temperatures vary by air fryer model, so check the rolls toward the end and make sure the meat filling is fully cooked.
13. Can I bake Lumpiang Shanghai instead of frying them?
Yes. Arrange the rolled lumpia on a parchment-lined baking sheet and lightly brush them with oil. Bake in a preheated oven until the wrappers become golden and crisp, turning them halfway through cooking. Baked Lumpiang Shanghai will usually have a different texture from deep-fried versions, with less oil and a slightly lighter crust.
14. What should I serve with Lumpiang Shanghai?
Lumpiang Shanghai works well as an appetizer, party food, or main dish. Serve it with steamed white rice, fried rice, pancit, or a Filipino-style vegetable dish. For parties, arrange the lumpia on a large serving platter with several dipping sauces. They also pair well with other Filipino favorites, including barbecue, chicken wings, pancit, and Filipino-style spaghetti.
15. How many Lumpiang Shanghai can I make from one recipe?
The yield depends on the filling amount in each roll and the wrapper size. A typical recipe using around 500 grams of ground pork can produce several dozen small Lumpiang Shanghai when rolled tightly. For parties, prepare more than you think you need because the small rolls are easy to serve and often disappear first from a Filipino celebration table.
Comment down below if you have other Crispy Lumpiang Shanghai recipes and cooking tips to share. Follow Out of Town Travel Blog on Facebook, Twitter, Instagram, Bloglovin, and Pinterest for easy-to-cook Pinoy food recipes.
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