The Best Lumpia Shanghai Recipe: Easy and Crispy 

If crispy, savory spring rolls are your thing, the best Lumpia Shanghai recipe is about to become a regular in your kitchen. These little rolls are packed with seasoned meat, wrapped tight, and fried until perfectly golden.

Since they freeze so well before cooking, this is one of those recipes worth making in a big batch. That way, you always have a stash ready whenever a craving hits.

What Is Lumpia Shanghai?

Lumpia Shanghai is a Filipino version of the fried spring roll, filled with seasoned ground meat and vegetables, then wrapped in a thin wrapper and deep fried. Unlike bigger spring rolls, these are rolled thin and long, almost like a cigar, which is exactly what gives them that satisfying crunch in every bite.

Also, this dish shows up at nearly every Filipino celebration, from birthdays to holidays. Because it’s such a crowd favorite, most families have their own version passed down through generations.

What You’ll Need

Here’s everything for this classic Filipino Lumpia Shanghai. Most of these ingredients are easy to find at a regular grocery store, with the wrappers being the one item you may need an Asian market for.

For the filling:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 small carrot, finely grated
• 1/2 cup finely chopped green onions
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For assembly and frying:

• 1 package lumpia wrappers (spring roll wrappers)
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Since Filipino fried spring rolls rely heavily on a well-seasoned filling, don’t be shy with the garlic and onion. That combination is really what gives lumpia its signature flavor.

How to Make Lumpia Shanghai

This recipe takes a little patience during the rolling step, but the payoff is more than worth it.

Step 1: Mix the filling.
In a large bowl, combine the ground pork, ground beef, carrot, green onions, garlic, onion, egg, soy sauce, salt, and pepper. Mix everything together with your hands until well combined.

Step 2: Prepare your rolling station.
Lay out a lumpia wrapper on a clean surface in a diamond shape. Then keep your beaten egg nearby for sealing each roll.

Step 3: Add the filling.
Place about 2 tablespoons of filling near the bottom corner of the wrapper. Then shape it into a thin log, leaving space on the sides.

Step 4: Roll it up.
Fold the bottom corner over the filling, then fold in the sides. Roll it tightly toward the top corner, sealing the edge with a small brush of beaten egg.

Step 5: Repeat with the rest.
Continue this process until all your filling and wrappers are used up. Arrange the finished rolls on a tray without letting them touch, so they don’t stick together.

Step 6: Fry until golden.
Heat about 2 inches of oil in a deep pan to 350°F. Then fry the lumpia in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.

Step 7: Drain and serve.
Remove the lumpia and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Tips for the Crispiest Lumpia

Since overcrowding the pan can drop the oil temperature, always fry in small batches. This keeps the oil hot enough for that signature crunch.

Also, roll your lumpia tightly. A loose roll tends to absorb more oil and can even fall apart while frying.

For truly crispy lumpia Shanghai, let the rolls rest in the fridge for about 15 minutes before frying. This helps them firm up, making them easier to fry without unrolling.

Additionally, keep your oil at a steady temperature throughout frying. If it’s too hot, the wrapper burns before the filling cooks through. If it’s too cool, the lumpia turns greasy instead of crispy.

Making It Your Own

This easy Lumpia Shanghai recipe is simple to adjust based on what you like. For instance, you can use all ground pork instead of a pork and beef mix, or swap in ground chicken for a lighter version.

Or, if you want extra texture, finely chopped water chestnuts add a nice bit of crunch to the filling. Additionally, a small handful of shredded cabbage can help stretch the filling further if you’re cooking for a bigger group.

What Makes It Authentic

If you’re aiming for an authentic lumpia Shanghai, stick with the classic combination of pork, garlic, and soy sauce as your base flavor. These three ingredients are what most Filipino households consider essential.

However, some families add a touch of five spice powder or a bit of shredded jicama, so there’s definitely room to make this dish your own while still keeping it true to its roots.

What to Serve With Lumpia Shanghai

Lumpia Shanghai is often served as an appetizer alongside dishes like pancit or fried rice. It also pairs perfectly with a simple sweet and sour dipping sauce, or even just plain soy sauce with a squeeze of calamansi.

For parties, consider setting these out on a platter with toothpicks, since they’re easy to grab and eat on the go.

Storing and Freezing

Once cooked, let the lumpia cool completely before storing them in an airtight container in the fridge for up to 3 days.

For the best results, freeze the rolls before frying instead. Simply arrange the uncooked lumpia on a baking sheet, freeze until firm, then transfer them to a freezer bag. They’ll keep well for up to 3 months, and you can fry them straight from frozen, just add a few extra minutes to the cook time.

Common Questions

Can I bake lumpia instead of frying it?
Yes, though the texture will be less crispy. Bake at 400°F for about 20 minutes, flipping halfway through, and lightly brush them with oil beforehand.

Why did my lumpia fall apart while frying?
This usually means the roll wasn’t sealed tightly enough, or the oil was too hot and cooked the wrapper before it could hold together.

Can I make the filling ahead of time?
Absolutely. In fact, letting the filling rest in the fridge for a couple of hours can help the flavors blend even better before rolling.

What dipping sauce goes best with lumpia?
A simple sweet and sour sauce or spiced vinegar are the most traditional choices, though many people also enjoy them with just soy sauce and calamansi.

Final Thoughts

At the end of the day, the best Lumpia Shanghai recipe comes down to a well-seasoned filling, a tight roll, and hot oil. It’s crispy, it’s packed with flavor, and it’s a dish worth making again and again. So the next time you’re craving something crunchy and savory, give this one a try.