Lumpiang Shanghai Recipe
If you’re craving something crispy, savory, and utterly delicious, the Lumpiang Shanghai Recipe is your perfect go-to Filipino appetizer. These golden, crunchy spring rolls packed with tender, flavorful ground pork make for an irresistible snack that’s enjoyed at family gatherings, parties, or any time you want to impress your loved ones with a truly mouthwatering treat. Each bite delivers a delightful mix of aromatic garlic, veggies, and the perfect seasoning blend that keeps you coming back for more.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but packed with ingredients that each add an essential touch. From the juicy ground pork to the crisp and sweet grated carrot, every element has a role in building the rich flavor and delightful texture that makes lumpia so addictive.
- Ground pork: The star protein, juicy and tender to make the filling irresistible.
- Small carrot, finely grated: Adds a touch of natural sweetness and a slight crunch.
- Small onion, finely chopped: Provides aromatic depth supporting the pork.
- Garlic cloves, minced: Brings that signature savory kick that wakes up the taste buds.
- Green onions, finely chopped: Adds freshness and color to brighten the mixture.
- Egg: Acts as a binder to hold the filling together perfectly.
- Soy sauce: Delivers a rich umami flavor and balances the seasoning.
- Oyster sauce: Adds a subtle sweetness and complexity for that authentic Filipino touch.
- Salt: Enhances all the flavors harmoniously.
- Ground black pepper: Offers a mild heat that complements the pork.
- Spring roll wrappers: Thin and pliable, these become irresistibly crisp when fried.
- Water or beaten egg for sealing: Ensures each roll stays tight and secure.
- Oil for frying: Enough to get that golden-brown, crispy exterior just right.
- Sweet chili sauce or banana ketchup: The perfect dipping sauces to amp up every bite.
How to Make Lumpiang Shanghai Recipe
Step 1: Prepare the Filling
Start by combining the ground pork, grated carrot, finely chopped onion, minced garlic, and green onions in a large bowl. Add in the egg, soy sauce, oyster sauce, salt, and black pepper. Mix everything well until it’s fully incorporated, ensuring each bite is bursting with flavor and that the texture is just right—not too wet, not dry.
Step 2: Wrap Each Lumpia
Lay a spring roll wrapper on a clean flat surface with a corner pointing towards you. Spoon about 1 tablespoon of the filling in a thin line near the bottom third of the wrapper. Fold the bottom corner over the filling, then gently fold in the sides and roll it up tightly into a neat log shape. Seal the edge by dabbing a little water or beaten egg, which acts like edible glue so the roll does not unravel during frying.
Step 3: Fry the Lumpia to Perfection
Heat around 2 inches of oil in a deep pan or skillet over medium heat. Once hot, carefully add the lumpia in batches. Fry them for approximately 4 to 6 minutes, turning occasionally to ensure even golden browning. The key is to achieve that crisp, crunchy shell while cooking the filling thoroughly. Remove and drain on paper towels to soak up excess oil.
How to Serve Lumpiang Shanghai Recipe
Garnishes
The classic way to serve lumpiang shanghai is with dipping sauces like sweet chili sauce or banana ketchup, which add a delightful tangy-sweet contrast to the savory rolls. For a fresh touch, garnish with thinly sliced green onions or a wedge of lemon if you want to brighten the flavors even more.
Side Dishes
Pair your lumpiang shanghai with simple sides such as garlic fried rice or a refreshing cucumber salad to balance the crispiness with something light and cooling. It’s also excellent alongside a bowl of hot, comforting Filipino-style chicken soup or pancit noodles for a full meal experience.
Creative Ways to Present
Want to wow your guests? Arrange the lumpia on a beautiful platter lined with banana leaves for authentic flair. Serve with multiple dipping sauces for variety or even experiment by cutting the rolls into bite-sized pieces skewered with toothpicks—perfect for party finger food that’s easy and fun to eat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra lumpiang shanghai, store the cooked rolls in an airtight container in the refrigerator for up to 3 days. They maintain their crispness better if you let them cool completely before storing to avoid condensation making the wrapper soggy.
Freezing
This recipe is wonderfully freezer-friendly! Freeze uncooked lumpia laid flat on a baking sheet until firm, then transfer to a sealed freezer bag for up to a month. When you’re ready to enjoy, fry them straight from frozen by adding a few extra minutes to the cooking time—no need to thaw. This makes for a convenient, anytime snack.
Reheating
To reheat and revive their crispiness, pop the leftover lumpia into a preheated oven or toaster oven at 350°F for 8 to 10 minutes. Avoid microwaving as it tends to make the wrapper chewy instead of crispy, which takes away from the ideal texture.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! While traditional lumpiang shanghai uses pork for its richness and texture, ground chicken or beef works great too. Just keep in mind the flavor and fat content varies slightly, so you might want to adjust seasoning accordingly.
What kind of wrappers should I use?
Spring roll wrappers are the best choice here—thin and tender yet sturdy enough to hold the filling and achieve the desired crispness when fried. Avoid lumpia wrappers that are thicker or flour tortillas as they won’t crisp up the same way.
Is there a vegetarian version of lumpiang shanghai?
Yes! You can swap out the pork for finely chopped mushrooms, grated tofu, or even a combination of vegetables like diced carrots, cabbage, and bean sprouts. Just be sure to season well and use an egg or a flaxseed mix as a binder.
How do I prevent the lumpia from bursting during frying?
Make sure your rolls are tightly wrapped with no air pockets inside, and seal the edges thoroughly with water or beaten egg. Also, fry them over medium heat—not too hot—to cook the filling evenly and prevent bursting.
What sauces go well with lumpiang shanghai?
Classic sweet chili sauce and banana ketchup are fantastic choices, adding a sweet and tangy dimension that complements the savory filling perfectly. You can also try garlic vinegar dipping sauce or spicy mayonnaise for a bit of a twist.
Final Thoughts
Making lumpiang shanghai is truly a rewarding experience that brings a bit of Filipino magic to your kitchen. It’s an appetizer that never fails to impress with its crispy, savory goodness and flavorful filling. Whether you’re cooking for family, friends, or just treating yourself, this Lumpiang Shanghai Recipe promises joy in every bite. Give it a try and watch everyone come back for seconds!
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Lumpiang Shanghai Recipe
- Total Time: 50 minutes
- Yield: 25–30 rolls 1x
- Diet: Dairy-Free
Description
Lumpiang Shanghai is a classic Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of ground pork, grated carrot, and aromatic seasonings. This crowd-pleasing finger food is perfect for parties or gatherings and is traditionally served with sweet chili sauce or banana ketchup for a flavorful dipping experience.
Ingredients
Filling
- 1 pound ground pork
- 1 small carrot, finely grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, finely chopped
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Wrapping & Frying
- 25–30 spring roll wrappers
- Water or beaten egg (for sealing)
- Oil (for frying)
- Sweet chili sauce or banana ketchup (for serving)
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, grated carrot, chopped onion, minced garlic, chopped green onions, egg, soy sauce, oyster sauce, salt, and ground black pepper. Mix thoroughly until all ingredients are fully incorporated.
- Wrap the lumpia: Lay one spring roll wrapper on a clean, flat surface with a corner pointing towards you. Place about 1 tablespoon of the filling in a thin line along the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly and roll up into a log shape. Seal the edge with a dab of water or beaten egg to keep it closed. Repeat with remaining wrappers and filling.
- Heat the oil: In a deep pan or skillet, add enough oil to reach about 2 inches in depth and heat it over medium heat until hot, but not smoking.
- Fry the lumpia: Fry the rolls in batches, gently lowering them into the hot oil. Turn occasionally to ensure an even golden brown color on all sides. Fry for approximately 4 to 6 minutes or until the lumpia are crisp and cooked through.
- Drain and serve: Remove the lumpia from the oil and drain on paper towels to remove excess oil. Serve hot alongside sweet chili sauce or banana ketchup for dipping.
Notes
- You can freeze uncooked lumpia in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for later use. Do not thaw before frying; fry them directly from frozen, adding a few extra minutes to cooking time.
- For best results, do not overfill the wrappers to avoid bursting during frying.
- Use fresh spring roll wrappers to ensure crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
