Lumpiang Shanghai (Filipino spring rolls)

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. 

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:

• 1/2kg ground pork
• a medium carrot
• 1 green bell pepper
• 1 medium onion
• 1/2 cup flour
• 1 stalk celery – or parsley (optional)
• 1 egg
• salt and ground pepper

How to make Lumpiang Shanghai

1. 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.
2. Meanwhile, separate the wrappers carefully one by one. Cover them in damp kitchen or paper towel to prevent them from drying out.
3. In a small bowl, mix together 1 tablespoon of flour and 1/4 cup water. Use this to seal the wrapper together.
4. 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.
5. 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.
6. 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.

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:

Pancit Bihon	Menudo
Sapin-Sapin	Sago’t Gulaman

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5 from 2 votes

Lumpiang Shanghai (Filipino Spring Rolls)

Crispy, crunchy Filipino Spring Rolls or Lumpiang Shanghai is definitely a treat and a favorite on any get-together!

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Course: Appetizer,Main Course,Side Dish

Cuisine: Asian,Chinese

Keyword: lumpia,lumpiang shanghai,spring rolls

Servings: 35 pieces

Calories: 48kcal

Author: Bebs

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

INGREDIENTS

US Customary - Metric

• 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)
• 1/2 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
• 1/4 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 1/4 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.

VIDEO

RECIPE NOTES

Best served with sweet chili sauce or banana ketchup.

Nutrition Facts

Lumpiang Shanghai (Filipino Spring Rolls)

Amount Per Serving

Calories 48 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 14mg 5%

Sodium 17mg 1%

Potassium 60mg 2%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 6.3%

Vitamin C 3.9%

Calcium 0.5%

Iron 1.5%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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.