Lumpiang Shanghai (Filipino Spring Rolls)

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February 26, 2016 by Liza Agbanlog 21 Comments

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There are so many different kinds of lumpia in the Philippines. There’s fried lumpia, fresh lumpia and even a dessert version- turon. However, lumpiang shanghai is one of my favorite types of lumpia. It is a Filipino style spring roll that uses ground pork as the main ingredient in the filling. Furthermore, this dish is a popular one to bring to a Filipino party or a salu-salo and every time I bring this dish, it is a big hit!

Ingredients in Lumpiang Shanghai

The type of wrapper I use in my lumpiang shanghai is a package of frozen 6-inch square spring roll pastry that can typically be found in packs of 50 sheets. As for the filling I use the following ingredients:

Ground pork
Grated carrots
Minced shallots
Garlic powder
Soy sauce
Sugar
Ground black pepper
Egg

How to make Lumpiang Shanghai

There are many variations of lumpiang shanghai, but this particular one is very simple and is my favorite. The pork, shallots, carrots and seasonings are combined to make the delicious filling. Then, the wrappers are filled with the meat mixture and is deep fried until the filling is fully cooked. Consequently, the result is a delicious and crunchy spring roll that you will not be able to stop eating. You can serve this dish with a sweet and sour sauce, a sweet chili sauce or even ketchup.

Dipping sauces to use

Lumpiang shanghai can be eaten with different kinds of dipping sauces. It’s a finger food appetizer, which is the best kind of food to dip. However, my personal favorite is to dip it in a sweet chili sauce. I use a bottled variety that you can find at the Asian section of the supermarket. Others may opt to simply use ketchup or even sweet and sour sauce.

Lumpiang Shanghai (Filipino Spring Rolls) - Salu Salo Recipes (3)

Lumpiang Shanghai (Filipino Pork Spring Roll)

Liza Agbanlog

Lumpiang shanghai is a type of Filipino spring roll that uses ground pork as the main ingredient. This dish is popular to serve in any Filipino party.

4 from 3 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Filipino

Servings 25 spring rolls

Calories 109 kcal

Ingredients

1 (50 sheets) package of frozen 6-inch square spring roll pastry, thawed and separated
Vegetable oil for frying

Filling:

1 lb lean ground pork
1/3 cup grated carrots
3 tablespoons minced shallots
1 teaspoon garlic powder
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon ground black pepper
1 egg, slightly beaten

Instructions

In a bowl, combine all the filling ingredients; mix thoroughly.
Wrap a tablespoon of the mixture in each spring roll pastry. For steps on how to wrap spring rolls, click here.
Deep fry, a few pieces at a time, in hot oil until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
Serve hot with sweet chili sauce or ketchup as a dipping sauce. Enjoy!

Nutrition

Calories: 109kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 21mgSodium: 163mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 297IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Tried this recipe?Let us know how it was!

Reader Interactions

Comments

Megan Wood
November 20, 2020 at 10:14 am
If I wanted to fry the lumpia in the air fryer should I saute the filling first?
Reply
- Liza Agbanlog
  November 21, 2020 at 2:56 pm
  Yes, I think so.
  Reply
Julian
October 22, 2020 at 1:10 am

Thank you so much for this recipe!
My sister loves these so I make them for every special occasion!
SO GOOD! 😛
Reply
- Liza Agbanlog
  October 22, 2020 at 10:40 am
  You’re welcome Julian! Glad you were able to try and had success with this recipe. Take care and stay safe!
  Reply
Gi Wise
December 20, 2019 at 2:23 pm
Can I make ahead and freeze?
Reply
- Liza Agbanlog
  December 20, 2019 at 6:20 pm
  Hi Gi,
  You can definitely roll the lumpia and freeze it before frying. However, I would not recommend freezing them after they’ve been fried otherwise they will not be crispy.
  I hope that helps!
  Reply
Shelley
September 1, 2019 at 12:55 pm
Thanks for sharing . My American family love this, so iam going to cook lumpia today.
Reply
- Liza Agbanlog
  September 4, 2019 at 5:08 pm
  That’s awesome!
  Reply
  - Kenette
    May 2, 2021 at 4:52 pm
    Hello
    I have a deep fryer i want to use to make these. How hot does the grease need to be?
    Also how many should I could at a time? 3-4 or should I go less?
    Reply
    - Liza Agbanlog
      May 2, 2021 at 5:21 pm
      Hi Kenette,
      I suggest deep frying them at 350 degrees F. The number of lumpia to fry at a time depends on how big your deep fryer is. If your deep fryer can fit 4 lumpia at a time without overcrowding the fryer, then that’s the right number. Take care and hope these help!
      Reply
Teong ONG
June 18, 2019 at 4:19 am
I interested in the origins of Lumpiang Shanghai. Any links with Shanghai?
Is there any seafood like prawns used in other Lumpiang Shanghai recipes that you may know of?
In Penang, Malaysia we have a similar roll made with pork, onions, water chestnut and five spice powder but wrapped in soya bean skin.
Reply
- Liza Agbanlog
  June 19, 2019 at 6:28 pm
  Hi Teong,
  Lumpiang shanghai is known to be originated from China. You can use chopped prawns instead of ground pork to make lumpiang shanghai. Hope these help!
  Reply
Ralph Hone
February 17, 2019 at 6:00 pm
I love lumpia my step mum taught me how to make it years ago. I find it best serverd with petise. Fresh horse radish is awesome. Everything From sctatch. Only lumpia wrapes are worth the time. No egg roll w Jim ralphraps
Reply
Jena
November 22, 2018 at 8:37 am
Can i try it with ground beef?
Reply
- Liza Agbanlog
  November 22, 2018 at 4:06 pm
  Yes, you can use ground beef or mix (pork and beef) and also ground chicken.
  Reply
Peggy
May 16, 2018 at 11:44 am

This is the best ever recipe for lumpia. I’ve been searching, trying and tweaking recipes here and there. This recipe doesn’t need any tweaking. The best! My search has ended.
Reply
- Liza Agbanlog
  May 16, 2018 at 6:11 pm
  Yay!
  Reply
Nichole
February 16, 2016 at 9:36 am
Do you cook the ground pork first and then mix all the ingredients together? Or is the frying time enough to cook the pork through?
Reply
- Liza A
  February 16, 2016 at 4:52 pm
  Hi Nichole,
  No, you don’t cook the ground pork first. Deep frying is enough to cook the pork through. Hope this helps and thanks for stopping by 🙂
  Reply
Isabella
August 13, 2014 at 7:06 am
Mmmm, sounds good. Will try it with tofu, honey and coconut oil for a more healthy snack. Any ideas on making the sauce (home made)? I make my own ketchup but would like to make an authentic dipping sauce. Thanks
Reply
- Liza A
  August 14, 2014 at 1:02 pm
  Hi Isabella,
  You may also dip lumpiang shanghai in sweet and sour sauce. You can find the recipe here; https://salu-salo.com/sauces/sweet-and-sour-sauce/. Take care and thanks for stopping by.
  Reply