Appetizers & Snacks · Party Table Staple
Lumpia Shanghai
Thin, tightly-rolled spring rolls packed with seasoned ground pork, fried until they crackle. No Filipino party spread is complete without a tray of these.
Despite the name, lumpia Shanghai isn't really from Shanghai — the name nods to Chinese immigrant influence on Filipino cuisine, but the dish itself, thin and cigar-shaped with a finely ground pork filling, is distinctly Filipino. It's the lumpia variety you'll see at nearly every birthday, fiesta, or potluck table.
What makes this different
The defining trait is the roll itself: tight, thin, and cigar-shaped, meant to be eaten in two or three bites, unlike the thicker fresh or vegetable lumpia found elsewhere in Southeast Asia. Getting that shape means rolling snugly without tearing the wrapper, and mincing the vegetables fine enough that they don't poke through and split the wrapper during frying.
Ingredients makes about 30 rolls
- 1 lb ground pork
- 1/2 cup finely minced carrot
- 1/2 cup finely minced green onion
- 1/4 cup minced water chestnuts (optional, for crunch)
- 3 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 30 lumpia or spring roll wrappers
- Cooking oil, for frying
- Sweet chili sauce or banana ketchup, for serving
Frozen spring roll wrappers work fine — thaw completely and keep them under a damp towel while rolling so they don't dry out and crack.
Instructions
- Mix the filling. Combine ground pork, carrot, green onion, water chestnuts, garlic, egg, soy sauce, salt, and pepper in a bowl. Mix thoroughly with your hands until evenly combined.
- Set up to roll. Lay a wrapper in a diamond orientation. Place about 2 tablespoons of filling in a line near the bottom corner, leaving space on the sides.
- Roll. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner. Dab water on the top corner to seal.
- Repeat. Continue with remaining filling and wrappers, keeping finished rolls covered with a damp towel so they don't dry out.
- Fry. Heat 2 inches of oil to 325-350°F. Fry lumpia in batches, not overcrowding the pan, until golden brown, about 4-5 minutes, turning occasionally.
- Drain and serve. Drain on a wire rack (not paper towels, which trap steam and soften the wrapper). Serve hot with sweet chili sauce or banana ketchup.
Kitchen tip: Fry at a slightly lower temperature than you'd think — around 325°F. Frying too hot browns the wrapper before the filling fully cooks through.
Tips & variations
- Freeze ahead: lumpia freeze beautifully uncooked. Freeze rolled lumpia in a single layer until solid, then bag them — fry straight from frozen, adding a couple extra minutes.
- Shrimp lumpia: swap half the pork for minced shrimp for a lighter, slightly sweeter filling.
- Air fryer version: brush rolls with oil and air fry at 375°F for 10-12 minutes, flipping halfway, for a lighter version.
Frequently asked questions
Can I make lumpia ahead of time?
Yes — roll them up to a day ahead and refrigerate, covered, or freeze for longer storage. Fry just before serving for the crispiest result.
Why do my lumpia burst open while frying?
Usually either overfilling, rolling too loosely, or a poor seal at the seam. Use less filling than feels natural, roll tightly, and make sure the sealing edge is well moistened before pressing shut.
What's the difference between lumpia Shanghai and fresh lumpia (lumpiang sariwa)?
Lumpia Shanghai is fried, thin, and pork-filled. Lumpiang sariwa is unfried, wrapped in a soft crepe-like wrapper, and filled with vegetables — a completely different dish despite the shared name.
Can I bake lumpia instead of frying?
Yes, though the texture is noticeably less crisp. Brush generously with oil and bake at 400°F for about 20 minutes, flipping halfway through.
