If you’re craving something irresistibly crunchy, savory, and completely satisfying, look no further than Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience. These wildly popular rolls boast a golden, shatteringly crisp wrapper encasing a juicy pork filling with subtle hints of sweet vegetables and fragrant aromatics. Every bite is an explosion of textures and flavors, whether you dip them in sweet chili sauce or enjoy them straight from the platter. Trust me, one is never enough!
Ingredients You’ll Need
What makes Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience so special is how a handful of carefully chosen ingredients can transform into an unforgettable appetizer. Each item on this list, from the aromatic garlic to the hearty pork, adds something vital for taste, texture, or that picture-perfect finish.
- Ground pork (1 lb): The star of the show! Pork delivers rich, succulent flavor and binds the filling beautifully.
- Carrots, finely chopped (1/2 cup): Adds sweetness, crunch, and a gorgeous pop of color.
- Onion, minced (1/2 cup): Brings mellow, aromatic depth to the meat mixture.
- Green onions, finely chopped (1/4 cup): For a fresh, slightly peppery bite and beautiful green flecks.
- Water chestnuts, finely chopped (1/4 cup, optional): Gives a surprising and delightful crunch (optional, but so good!).
- Garlic, minced (2 cloves): Infuses the filling with unmistakable Filipino flavor.
- Soy sauce (1 tbsp): Lends a salty, umami backbone to every bite.
- Oyster sauce (1 tbsp): Adds savory sweetness and extra complexity.
- Sesame oil (1 tsp): Just a splash brings nutty, fragrant aroma throughout the mixture.
- Large egg (1): Acts as the glue, holding the mix together so you get the perfect bite every time.
- Ground black pepper (1/4 tsp): Introduces subtle heat and sharpness without overpowering the pork.
- Spring roll wrappers (20–25 pieces): Super crisp and delicate; proper wrappers are crucial for that signature crunch!
- Water or egg wash (for sealing): Helps bind the wrapper and keeps everything snug as it fries.
- Vegetable oil (for frying): Ensures even, golden cooking and that all-important crunch factor.
How to Make Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience
Step 1: Make the Savory Filling
In a large mixing bowl, combine your ground pork, finely chopped carrots, minced onions, green onions, water chestnuts (if using), minced garlic, soy sauce, oyster sauce, sesame oil, egg, and black pepper. Now comes the fun part—roll up your sleeves and give everything a thorough mix by hand or with a big spoon! Make sure every little bit of vegetable and seasoning is evenly distributed throughout the pork. This is how you guarantee each roll is bursting with flavor and perfectly balanced in texture.
Step 2: Wrap the Rolls
Set up a clean workspace and lay a spring roll wrapper flat with one corner facing you, like a diamond. Spoon about a tablespoon of that fragrant pork mixture along the bottom third of the wrapper, shaping it delicately into a long, narrow log. Fold the bottom corner over, tuck in the sides, then roll it up tightly while keeping everything snug. Dab a little water or egg wash on the last corner for a secure seal. Repeat with the rest—it’s relaxing and a little bit meditative, plus you’ll get faster with each roll!
Step 3: Fry to Golden Perfection
Pour vegetable oil into a deep, heavy pan or wok—enough so your lumpia can sizzle and float while frying. Heat the oil over medium until shimmering (test with a scrap wrapper: it should bubble excitedly). Fry the spring rolls in batches, avoiding overcrowding, for 4 to 5 minutes each. Turn them so all sides become evenly golden and crispy. Once done, let them rest on a plate lined with paper towels to drain off excess oil. The sound of that crunch is truly music to your ears!
Step 4: Serve Fresh and Hot
Transfer your Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience to a serving plate as soon as possible (they’re at their absolute best piping hot). Don’t forget the classic dipping sauces: sweet chili, banana ketchup, or a tangy spiced vinegar. Ready your taste buds!
How to Serve Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience
Garnishes
For extra flair and flavor, sprinkle your platter with sliced green onions or snip a small bunch of cilantro over the top. For even more crunch, a scattering of sesame seeds can be beautiful. If you love a touch of heat, a few red chili slices are a gorgeous, spicy finish.
Side Dishes
While Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience may disappear as an appetizer, it also makes a fantastic main when served with steamed jasmine or garlic rice, a crisp green salad, or at a potluck buffet with pancit noodles and lumpiang sariwa. However you pair them, they bring energy and excitement to every meal.
Creative Ways to Present
Get creative! Try arranging the rolls in a sunburst pattern on a round platter, or stand them upright in a tall glass for an elegant, modern touch. Individual serving cones or bamboo baskets make these irresistible for parties and potlucks, and guests will love having their own crisp handful.
Make Ahead and Storage
Storing Leftovers
Store leftover cooked Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience in a sealed container in the fridge for up to three days. For the best texture, let them cool completely before storing, and don’t pile them while warm to avoid any sogginess.
Freezing
Uncooked lumpia freeze like a dream! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight freezer bag. When you’re ready for a quick snack or party treat, fry them straight from the freezer—no need to thaw. Just add an extra minute or two to your frying time to get that perfect crunch.
Reheating
To revive leftover fried lumpia, pop them in an oven or toaster oven at 375°F (190°C) for 8 to 10 minutes, or until hot and crispy. Avoid microwaving if possible, as it can soften the wrapper and leave you missing out on that signature crunch.
FAQs
What protein can I substitute for pork?
If you want a lighter version or are catering to different tastes, ground chicken or a 50-50 mix of pork and chicken works beautifully. You’ll still capture the savory, juicy character that defines Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience.
Can I bake these instead of frying?
Yes! For a lighter twist, brush the wrapped lumpia lightly with oil and bake in a 400°F (200°C) oven for about 20 minutes, turning halfway through. While baking won’t give that same deep-fried crunch, you’ll still get a tasty, golden treat.
How do I prevent my rolls from bursting while frying?
Seal the wrappers well with water or egg wash and make sure the oil is hot, but not smoking, before frying. If your oil is too cold, the wrappers soak up oil and may split; too hot, and they burn before the inside cooks. Patience is key!
What dipping sauces pair best with Lumpiang Shanghai?
Sweet chili sauce is a longtime favorite, but banana ketchup, spiced vinegar, or even a soy-vinegar-garlic dip bring unique personalities to each bite. You can’t go wrong, so put out a fun selection and experiment with your favorites!
Can I make the filling in advance?
Absolutely. You can mix the filling a day before and refrigerate it, covered, to deepen the flavors and streamline your rolling and frying the next day. This is a great strategy when prepping for parties or family gatherings.
Final Thoughts
If you’ve never tried homemade Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience, you’re in for an absolute treat. It’s joyfully simple, bursting with flavor, and guaranteed to draw a crowd around your table. Gather your ingredients, invite friends or family to roll with you, and dive headfirst into this crispy, crave-worthy Filipino classic!
Print
Lumpiang Shanghai: An Incredible Crispy Filipino Spring Roll Experience Recipe
- Total Time: 50 minutes
- Yield: 25 pieces 1x
- Diet: Non-Vegetarian
Description
Lumpiang Shanghai is a delightful Filipino appetizer featuring crispy spring rolls filled with a savory mixture of ground pork, vegetables, and seasonings. Perfect for parties or as a tasty snack, these golden-brown delights are sure to impress your guests.
Ingredients
Main Filling:
- 1 lb ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup minced onion
- 1/4 cup green onions finely chopped
- 1/4 cup water chestnuts finely chopped (optional)
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 large egg
- 1/4 tsp ground black pepper
Additional Ingredients:
- 20–25 spring roll wrappers
- Water or egg wash for sealing
- Vegetable oil for frying
Instructions
- Filling Preparation: In a large bowl, combine ground pork, carrots, onion, green onions, garlic, water chestnuts (if using), soy sauce, oyster sauce, sesame oil, egg, and pepper. Mix thoroughly until well blended.
- Wrapping: Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1 tablespoon of filling near the bottom corner, shaping it into a thin log. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Dab a bit of water or egg wash on the final corner to seal. Repeat with remaining wrappers and filling.
- Frying: Heat about 2 inches of vegetable oil in a deep pan over medium heat. Fry the lumpia in batches for 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
- Serving: Serve hot with sweet chili sauce, banana ketchup, or spiced vinegar for dipping.
Notes
- You can freeze uncooked lumpia for later—just fry straight from frozen, adding an extra minute or two.
- For a leaner version, use ground chicken or a pork-chicken mix.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 20 mg
