These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection. With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion.
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Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask? Well, the main difference is that it has more meat than vegetables in it unlike the other kinds of lumpia or spring rolls. Traditionally, ground pork is normally used as the main ingredient. But you can also use beef or mixed pork and beef or even chicken.
It is very seldom or really rare that you will attend a celebration, feast (Fiesta) or party in the Philippines without Lumpiang Shanghai being served. Even here in Germany, whenever we are invited to a Filipino party, it is one of the things you can be sure that is always present on the table. Germans are crazy about it too!
Make-ahead Spring Rolls
I remembered attending a friend's party and she asked me to make these. Due to a busy schedule, I had to prepare them at home the night before.
That is another good thing about Lumpiang Shanghai, you can make them ahead, pack them in a container and freeze them.
Just remember to place paper towels or plastic/aluminum foil in between layers to prevent them from sticking together.
Then, when it is time, you just deep fry them even when they are still frozen, that way they are really crispy, only make sure that they are cooked through.
Lumpiang Shanghai Recipe
What you will need:
- spring roll wrappers
- vegetable oil for frying
For the filling:
- ½kg ground pork
- a medium carrot
- 1 green bell pepper
- 1 medium onion
- ½ cup flour
- 1 stalk celery - or parsley (optional)
- 1 egg
- salt and ground pepper
How to make Lumpiang Shanghai
- Combine all ingredients for the filling a big bowl. Mix well using your hand or a big spoon. Set aside for at least 30 minutes to let the flavors blend.
- Meanwhile, separate the wrappers carefully one by one. Cover them in damp kitchen or paper towel to prevent them from drying out.
- In a small bowl, mix together 1 tablespoon of flour and ¼ cup water. Use this to seal the wrapper together.
- To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely.
- Heat oil in a deep fryer or deep pan over medium heat. Deep fry on medium heat for 5-7 minutes or until golden brown.
- Drain oil from the spring rolls by placing them on a plate lined with paper towels.
This recipe makes about 35 pieces of Lumpiang Shanghai which is probably good for 4-5 people if to be served with rice. Cut each piece into two if you will serve them appetizers.
Lumpiang Shanghai (Filipino Spring Rolls)
Ingredients
- 1 pound ground pork
- 1 medium carrot cut into tiny cubes
- 1 medium green bell pepper cut into small cubes
- 1 medium onion chopped
- 1 stalk celery or parsley, chopped (optional)
- ½ cup flour
- 1 egg
- tablespoon salt
- teaspoon ground pepper
- 35 pieces small spring roll wrapper
- vegetable oil for deep frying
Slurry to glue the wrappers
- 1 tablespoon flour
- ¼ cup water
Instructions
- Combine all ingredients, except the last two, together in a big bowl. Mix well using the hand. Set aside, covered, for at least 30 minutes.
- Separate the wrappers carefully one by one. Cover the separated wrappers in between a clean, damp kitchen or paper towel to prevent them from drying out.
- In a small bowl, mix together 1 tablespoon of flour and ¼ cup water. This will be used to seal the wrapper together.
- To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely.
- Heat oil in a deep fryer or deep pan over medium heat. It should be high enough to cover the spring rolls. Make sure the oil hot before adding the lumpia. Try not to overcrowd the pan so it will cook evenly.
- Deep fry on medium heat for 5-7 minutes or until golden brown.
- Drain oil from the spring rolls by placing them on a plate lined with paper towels.
- Serve while hot and crispy with chili sauce or ketchup as dip.
Notes
Nutrition
Recipe Video
What to serve with Lumpiang Shanghai
If you are planning to throw a party or get-together, here are some other Filipino dishes to complete your menu:
This Lumpiang Shanghai was originally published in December 2014. Updated in July 2019 to include new photos and the recipe itself was altered to increase the yield.
I have spring roll wrappers and have been too nervous trying to figure out what to do with them. Thank you for the clear instructions! We can't have flour (no wheat flour). Do you think cassava flour work? If not, do you have a Gluten Free suggestion for what we could use to replace the flour?
Hi Nancy, the flour is only added so the meat mixture will stick together and will not be crumbly once cooked. Sure you can use cassava flour in its place.
This was an absolute hit at home! Both my husband and 3-year old son loved it. Thanks so much for sharing this! 🙂
Great to hear it, Chrissie and thanks for the 5 stars...
May I ask, how can we make it still crispy until the next day? Say for the next 12 hours, is it possible Chef ? Thanks Congratz!!!
The problem is when the wrapper gets soaked with the filling, they will stick together when packed. Just make sure to place them with foil or plastic wrap in between layers. Freezing them is probably better.
This can be made a day in advance & put into freezer to be fried the next day yes?
Sure Terry, but I would store them in single layer or place a sheet of foil in between so they will not stick together...
Yes. It is called flash freezing. I lay each lumpia on a flat tray or cookie sheet and flash-freeze them for an hour to 90 minutes or until they can be handled easier and be put in a freezer bag to be kept in the freezer until ready to fry one, two or a dozen at a time. They can be fried directly from freezer to hot oil, but I prefer to thaw mine in the fridge overnight, making sure they’re not touching each other for easy handling. Yummy!
There you have it! Thanks Mila for sharing this.
I have been following and using your recipe. All my American roommates, my husband included love the stuff that I made for them. I’ll keep posted on your new recipes. Kudos! 🙂
Glad they are all loving Filipino food! Thanks for the comment, Laila.
I will definitely try this..thanks for sharing your recepi.i would like to ask what brand or call the bowl that you use?
Hi Romin...I got them from IKEA in Germany...
Your lumpia looks perfect. Its been a long time since I was in the Philippines and this makes me miss the food.
Thanks James. I know what you mean but now you can make it yourself...
lumpia is life. Im here in Bahrain and i enjoy all you recipe. will do Lumpia and pancit for dinner tonight.
Thanks for the 5 stars and I am happy you love our recipes.
Interested in some of your other pinoy recipes. Thank you.
Your welcome Arleen..
Lumpia is simply the best. How I really miss filipino foods way back home.