If you have ever craved a crunchy, flavorful appetizer that perfectly balances savory pork and crispy textures, then you are going to fall in love with the Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe. This iconic Filipino dish features delicate lumpia wrappers enveloping a juicy mixture of seasoned ground pork, fresh veggies, and aromatic spices, all fried to a golden perfection. Every bite delivers an irresistible combination of crispy exterior and moist, flavorful filling that is sure to impress both family and friends. Whether it’s for a party, a snack, or a mainstay in your meal rotation, these spring rolls truly embody the heart and soul of Filipino comfort food.
Ingredients You’ll Need
Creating this Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe is straightforward because it relies on simple, fresh ingredients that each bring unique qualities to the dish. From the savory depth of soy and oyster sauces to the freshness of green onions and grated carrot, every component is essential in crafting the perfect balance of flavor and texture.
- Ground pork: Provides the juicy, savory base that makes each spring roll satisfying.
- Small onion, finely chopped: Adds a subtle sweetness and aroma to the filling.
- Garlic, minced: Offers a punch of flavor that enhances the pork mixture.
- Medium carrot, grated: Gives a slight sweetness and hints of color to brighten the filling.
- Green onions, finely sliced: Bring freshness and a mild sharpness for balance.
- Egg: Acts as a binder, helping the filling hold together perfectly inside the wrapper.
- Soy sauce: Imparts umami and saltiness to deepen the meat’s flavor.
- Oyster sauce: Adds a rich, slightly sweet complexity to the filling.
- Salt: Enhances all flavors and keeps the filling well-seasoned.
- Ground black pepper: Gives just the right amount of gentle heat and complexity.
- Lumpia wrappers: Thin, delicate sheets that become wonderfully crispy when fried.
- Vegetable oil for frying: Needed to achieve that perfect golden crisp outside.
How to Make Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe
Step 1: Prepare the Filling
Start by combining the ground pork, finely chopped onion, minced garlic, grated carrot, sliced green onions, egg, soy sauce, oyster sauce, salt, and ground pepper in a large bowl. Mixing thoroughly helps every bit of flavor mingle, and the egg ensures the filling stays cohesive when wrapped. This step is crucial because it sets the stage for the perfect balance of taste and texture inside the spring roll.
Step 2: Wrap the Lumpia
Place a lumpia wrapper on a flat surface with one corner pointing towards you like a diamond shape. Spoon about a tablespoon of the filling along the bottom third of the wrapper. Fold the bottom corner over the filling, then tuck the sides in tightly and roll it up firmly. Seal the edge with a little water to ensure it stays closed during frying. Taking your time here guarantees neat, compact rolls that won’t unravel while cooking.
Step 3: Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep pan over medium heat until shimmering. Fry the lumpia in batches, ensuring they aren’t overcrowded, for five to seven minutes or until the rolls turn a beautiful golden brown and the filling is thoroughly cooked. Transfer them onto paper towels to drain any excess oil. This frying method is where the magic happens, turning the delicate wrapper into a crisp shell enveloping the flavorful pork filling.
How to Serve Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe
Garnishes
Serving your Lumpiang Shanghai is just as important as making them. A sprinkle of chopped green onions or a few fresh cilantro leaves on top can brighten the plate visually and add a final fresh layer of aroma. Don’t forget the classic dips like sweet chili sauce or banana ketchup that complement the savory deep-fried rolls wonderfully.
Side Dishes
Lumpiang Shanghai pairs beautifully with steamed white rice or a fresh, zesty salad to balance the richness of the rolls. Typical Filipino side dishes like sinigang soup or pancit noodles make a perfect communal feast alongside this appetizer, creating a well-rounded and festive meal.
Creative Ways to Present
Want to make your Lumpiang Shanghai stand out at your next party? Arrange the rolls in a decorative spiral or stack them into a small pyramid on a colorful platter. You can also serve them alongside mini bowls of different dipping sauces for added variety, making each bite a new experience for your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container lined with paper towels to absorb any excess moisture, keeping the rolls crisp. Refrigerate for up to two days and reheat to preserve the perfect texture and flavor.
Freezing
This Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe actually freezes beautifully. Place the rolled lumpia on a baking sheet lined with parchment and freeze them uncovered for about 15 to 30 minutes to firm up. Then, transfer to a freezer bag or airtight container. This method allows you to fry them directly from frozen whenever a crispy snack craving hits.
Reheating
To reheat leftover or frozen Lumpiang Shanghai, the best method is to use an oven or air fryer at 375°F until warmed through and crispy again, usually about 8 to 10 minutes. Avoid microwaving, as it tends to make the wrappers soggy and ruins that delightful crunch we all love.
FAQs
Can I make Lumpiang Shanghai with other meats?
Absolutely! While traditional recipes use ground pork, you can substitute ground chicken or beef based on your preference or dietary needs. Each will slightly change the flavor but keep the dish equally delicious.
What can I use if I can’t find lumpia wrappers?
If lumpia wrappers are unavailable, you can try using spring roll wrappers or even thin egg roll wrappers as a substitute. Just keep in mind that the thickness and texture might differ slightly.
How do I avoid the lumpia from bursting while frying?
Make sure you seal the edges of each roll tightly with a bit of water and avoid overfilling. Also, maintain the oil at medium heat—not too hot to burn quickly, and not too cool to cook slowly—this balance prevents bursting and keeps them crisp.
Can Lumpiang Shanghai be baked instead of fried?
Definitely! Baking is a healthier alternative. Brush the rolls lightly with oil and bake in a preheated oven at 400°F for about 20 minutes or until golden and crispy, flipping halfway through.
What dipping sauces go best with Lumpiang Shanghai?
The classic sweet chili sauce and banana ketchup are top choices. You can also try vinegar with minced garlic and chili flakes for a tangier kick, or a soy sauce and calamansi mixture for something more traditional.
Final Thoughts
There is something truly special about the Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe that makes it an all-time favorite in Filipino cuisine and beyond. Its crunchy wrapper and juicy filling deliver comfort and excitement with every bite. I encourage you to whip up a batch, share it with your loved ones, and watch as this simple yet delicious dish becomes a beloved part of your recipe collection.
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Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls) Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 25–30 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Description
Lumpiang Shanghai is a popular Filipino appetizer featuring crispy, golden-fried spring rolls filled with a savory mixture of ground pork, vegetables, and aromatic seasonings. These bite-sized rolls make a perfect party snack or appetizer served hot with sweet chili sauce or banana ketchup.
Ingredients
Filling
- 1 pound ground pork
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, grated
- 2 green onions, finely sliced
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Wrapper and Frying
- 25–30 lumpia wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the filling: In a large bowl, thoroughly combine the ground pork, finely chopped onion, minced garlic, grated carrot, sliced green onions, egg, soy sauce, oyster sauce, salt, and ground black pepper until well incorporated.
- Wrap the lumpia: Place one lumpia wrapper on a flat surface with a corner pointing toward you. Spoon about 1 tablespoon of the filling mixture along the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to the top. Seal the edge with a dab of water to secure the roll. Repeat this process with all the wrappers and filling.
- Heat the oil: In a deep pan, pour about 2 inches of vegetable oil and heat it over medium heat until hot enough for frying (around 350°F/175°C).
- Fry the lumpia: Carefully fry the lumpia in batches for 5 to 7 minutes until they turn golden brown and are cooked through, turning occasionally for even cooking.
- Drain and serve: Remove the lumpia from the oil and drain on paper towels to remove excess oil. Serve hot with sweet chili sauce or banana ketchup for dipping.
Notes
- For extra crispiness, freeze the wrapped lumpia for 15–30 minutes before frying.
- Ground pork can be substituted with ground chicken or beef based on preference.
- Uncooked lumpia rolls can be frozen and fried directly from frozen when needed.
