Lumpia Shanghai
The Party Appetizer Everyone Fights Over
About This Recipe
Lumpia Shanghai is the Filipino version of spring rolls, and they're always the first thing to disappear at any party. These crispy, golden rolls are filled with a savory mixture of ground pork, vegetables, and seasonings - each bite delivers a satisfying crunch followed by juicy, flavorful meat.
The "Shanghai" in the name doesn't mean it comes from Shanghai - it actually refers to the smaller, meatier version compared to the larger fresh lumpia. Making lumpia is often a family affair, with everyone gathered around the table wrapping together.
Ingredients
- 1 lb ground pork
- 1/2 lb ground beef (optional)
- 1 medium carrot, finely grated
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 pack lumpia wrappers (about 30-50 sheets)
- Oil for deep frying
For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp vinegar
- 1 clove garlic, minced
Instructions
- 1
Make the Filling
In a large bowl, combine ground pork, carrot, onion, garlic, egg, soy sauce, sesame oil, and pepper. Mix thoroughly with your hands until well combined. Let it marinate for 15 minutes.
- 2
Wrap the Lumpia
Place a wrapper on a flat surface with one corner pointing toward you. Put about 1-2 tablespoons of filling near the bottom corner. Roll halfway, fold in the sides, then continue rolling. Seal the edge with water.
- 3
Fry Until Golden
Heat oil in a deep pan to 350°F (175°C). Fry lumpia in batches for 3-5 minutes, turning occasionally, until golden brown and cooked through. Don't overcrowd the pan.
- 4
Drain and Serve
Remove lumpia and drain on paper towels. Serve hot with sweet chili sauce or banana ketchup. Cut diagonally for a nice presentation.
Tips & Variations
Freeze for Later
Wrap uncooked lumpia individually and freeze. Fry directly from frozen - no need to thaw!
Fresh Lumpia
For a lighter version, try Fresh Lumpia - soft wrapper filled with vegetables and sweet sauce.
Air Fryer Method
Brush with oil and air fry at 400°F for 8-10 minutes for a healthier crispy result.