Lumpia Shanghai

Lumpia Shanghai are thin, cigar-shaped Filipino spring rolls filled with seasoned ground pork and vegetables, then fried until the wrapper turns brittle and golden. Despite the name, they have no direct link to the Chinese city; the name most likely stuck from Chinese immigrant cooks who introduced spring roll wrapping techniques to the Philippines generations ago, and Filipino cooks made the filling their own.

They show up at nearly every Filipino party, birthday, and holiday table, usually rolled by the dozen ahead of time and fried in batches as guests arrive. The size is intentionally small, built for one or two bites, not a full spring roll meal.

What separates a good lumpia from a mediocre one is almost entirely about the fry, not the filling. Get the frying technique right and even a simple pork and carrot filling tastes like a party.

What Actually Matters

Frying lumpia once at a high temperature browns the outside before the inside filling is fully cooked through, and frying only at a low temperature the whole way leaves the wrapper greasy and pale. The fix is a two-stage fry: cook them through at a lower temperature first, then finish with a quick, hot second fry right before serving. That second fry is what makes the shell crackle instead of going limp within minutes.

Lumpia Shanghai Recipe

Serves 4 (about 20 pieces) | Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes

• 1 pound ground pork
• 1/2 cup finely minced carrot
• 1/4 cup finely minced onion
• 2 cloves garlic, minced
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 20 lumpia or spring roll wrappers
• Vegetable oil, for frying
• Sweet chili sauce, for serving

1. In a bowl, mix the ground pork, carrot, onion, garlic, egg, soy sauce, salt, and pepper until well combined.
2. Lay a wrapper on a flat surface in a diamond orientation. Place about 1 1/2 tablespoons of filling near the bottom corner and shape it into a log.
3. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner. Seal the top corner with a dab of water. Repeat with the remaining filling and wrappers.
4. Heat 2 inches of oil in a deep pot to 300 degrees F. Fry the lumpia in batches for 5 to 6 minutes, until cooked through but only lightly colored. Remove and drain.
5. Just before serving, raise the oil temperature to 375 degrees F. Fry the par-cooked lumpia again for 1 to 2 minutes, until deeply golden and audibly crisp.
6. Drain on a wire rack, not paper towels, to keep the bottoms from steaming soft. Serve immediately with sweet chili sauce.

Nutrition (Per Serving, Estimated)

This is a calculated estimate based on standard ingredient values, not a lab-verified figure.

Tips and Variations

Unfried, rolled lumpia freeze extremely well; lay them on a tray until solid, then bag them so they don't stick together, and fry straight from frozen, adding a couple extra minutes to the first fry. Some cooks add minced water chestnuts for crunch or swap in ground chicken for a lighter filling. Wrap tightly and roll away from you in one motion; loose rolls tend to split open in the fryer.

Frequently Asked Questions

Why did my lumpia burst open while frying?

The roll probably wasn't sealed tightly enough at the seam, or the oil was too hot on the first fry, causing the filling to expand faster than the wrapper could hold.

Can I bake these instead of frying?

Yes, though the texture changes. Brush them with oil and bake at 400 degrees F for about 20 minutes, flipping halfway, for a lighter, less crisp result.

What's the difference between lumpia and egg rolls?

Lumpia wrappers are thinner and the rolls are narrower, which is why they crisp up so much more than a typical Chinese American egg roll.

Can I make the filling ahead of time?

Yes, the raw filling keeps refrigerated for up to a day, which actually makes rolling easier since it firms up slightly.

Why go through two fries instead of one longer fry?

A single long fry at high heat burns the outside before the pork filling cooks through; a single fry at low heat never crisps properly. The two-stage method solves both problems at once.

More From Wine Drop Cookery

Serve these next to pancit bihon for a full party spread, or browse more of the Filipino recipe collection. For a deep pot that holds oil temperature steady, check pots and pans, plus kitchen essentials and the full product collection.

Who Is Writing This

I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.

If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.

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