Philippines • Regional Dish • Appetizer
Lumpiang Shanghai (Filipino Spring Rolls)
Lumpiang Shanghai is crisp, savory and dangerously easy to keep eating, with thin wrappers and juicy pork filling in every bite.
Instructions
- In a large bowl, combine the pork, carrot, onion, garlic, spring onions, egg, soy sauce, oyster sauce, black pepper and salt. Mix until evenly combined, but do not overwork it or the filling will turn dense.
- Separate the spring roll wrappers and keep them covered with a barely damp towel so they do not dry out while you work.
- Lay one wrapper on a clean surface with one corner pointing toward you. Place about 1 tbsp of filling in a thin line near the lower edge, leaving space at the sides.
- Fold the bottom corner over the filling, tuck it in snugly, then fold in the sides and roll tightly into a slim log. Brush the top corner with a little water to seal. Repeat with the remaining filling and wrappers.
- Place the rolls seam-side down on a tray. If you have time, chill them for 15 minutes. That helps them hold their shape and fry more neatly.
- Heat the oil in a deep frying pan or saucepan over medium heat until hot but not smoking. Fry the lumpia in batches for 4 to 6 minutes, turning as needed, until golden brown and crisp.
- Transfer to a rack or paper towel-lined tray to drain. Let them cool for a few minutes before serving, unless you enjoy discovering how hot pork filling can really get.
- Serve hot with sweet chili sauce or banana ketchup.
Cultural Context
Lumpiang Shanghai is a Filipino party staple, especially at birthdays, holidays and family gatherings, where trays of crisp spring rolls tend to vanish at suspicious speed. Despite the name, it is not a dish from Shanghai in the strict sense. It’s part of the Philippines’ broader lumpia tradition, shaped by Chinese influence and thoroughly adopted into local home cooking.
What sets Lumpiang Shanghai apart is its size and texture. These rolls are usually slimmer, shorter and extra crisp, with a finely minced filling that cooks quickly and stays juicy inside the wrapper. They are practical, crowd-friendly and wildly snackable, which may be why every family seems to act like theirs is the correct version and all others are merely visiting.
Fun Fact
Lumpiang Shanghai often shows up at Filipino celebrations in such large quantities that people speak about “a tray” of lumpia the way others talk about a side dish. This is optimistic. It is never just a side dish.
Cook’s Tip
Ground chicken works well for a lighter filling, though pork is the classic choice.
Some home cooks add a small amount of finely minced water chestnut or jicama for extra crunch.
Keep the filling finely chopped and the rolls slim. Lumpiang Shanghai is usually smaller and crisper than larger spring roll styles.
You can freeze the uncooked rolls in a single layer, then fry them straight from frozen, adding a couple of extra minutes.
Trivia
Many Filipino cooks make Lumpiang Shanghai ahead and freeze it uncooked, which means a future tray of crisp spring rolls can be only one hot pan and a little self-control away.
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