Lumpiang Shanghai, is more than just a Filipino party favorite it’s a crispy, golden symbol of celebration and comfort. These bite-sized spring rolls, packed with seasoned ground pork, finely chopped vegetables, and savory spices, are a staple in Filipino cuisine. Whether you’re hosting a fiesta or craving an indulgent snack, lumpiang shanghai delivers bold flavor and irresistible crunch.
In this post, I’m sharing my go-to lumpiang shanghai recipe that’s perfect for gatherings, meal prepping, or simply indulging in a plateful of crisp, meaty goodness. From the ideal filling ratio to the best way to achieve that signature golden fry, this lumpiang shanghai guide has you covered.
Lumpiang Shanghai isn’t just a recipe it’s a memory wrapped in a golden, crispy shell. Growing up in a Filipino household, there was one dish that truly ruled the table: lumpiang shanghai. Whether it was a birthday bash, a colorful barrio fiesta, or even a humble weekend family lunch, those savory spring rolls made every gathering feel special.
I vividly remember peeking over the kitchen counter, watching my everyone roll each lumpiang shanghai with care and speed that only decades of experience could master. The moment they hit the fryer and that unmistakable aroma filled the house? Magic. It wasn’t just anticipation it was full-blown addiction. Once they hit the table, there was no pacing myself. I’d reach for one, then another, and before I knew it, my plate would be a small mountain of lumpiang shanghai. If you know, you know: there’s no such thing as eating just one.
Filipinos love Lumpiang Shanghai for several reasons:
- Versatility: It can be enjoyed as an appetizer, snack, or main course.
- Flavor: The savory meat and crunchy vegetables wrapped in a crispy shell create a delicious combination.
- Cultural Importance: It’s a must-have at Filipino gatherings and celebrations, symbolizing unity and festivity.
In this post, I’m sharing my own lumpiang shanghai recipe. It’s easy to follow and perfect for parties, meal prepping, or just when you’re craving something crispy and tasty.
Lumpiang Shanghai: Filipino’s Favorite
12
servings30
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minutesLumpiang Shanghai is a yummy Filipino snack made with ground pork, chopped veggies, garlic, and soy sauce. It’s wrapped in a thin roll and fried until crispy and golden. Dip it in sweet and tangy sauce for extra flavor! You can enjoy it as a snack, party food, or even with rice for dinner. It’s crunchy, tasty, and super fun to eat!
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Ingredients:
1 cup 1 Carrots, Minced
1.5 lb 1.5 Ground Pork
1 cup 1 Yellow Onions, Minced
1/3 cup 1/3 Garlic, Minced
1/3 cup 1/3 Parsley, Minced
1 tbsp 1 Soy Sauce
2 tsp 2 Salt
1 1/2 tsp 1 1/2 Ground pepper
1 piece 1 Egg
1 pack 1 Springroll Wrappers
Instructions:
- In a large bowl, combine the ground pork, minced carrots, minced onions, minced garlic, parsley, soy sauce, salt, ground black pepper, and egg. Mix everything well until thoroughly combined.
- Lay out a spring roll wrapper and place about 1-2 tablespoons of the mixture on one side. Roll it up tightly, sealing the edges with a bit of water. Repeat this process until all the mixture is used and the wrappers are filled.
- Preheat your cooking oil in a pan over medium heat. Once hot, carefully add the wrapped rolls and fry them until they achieve a golden-brown color.
- Using a slotted spoon, remove the fried rolls and place them on a paper towel-lined plate to drain any excess oil.
- Transfer the crispy, delicious Lumpiang Shanghai to a serving plate and pair them with your favorite dipping sauce.
- Serve and enjoy!
Equipment:
- Frying Pan or Deep Fryer
- Sharp Knife
- Cutting Board
- Large Bowl
Recipe Video
Notes:
- Mixing the Filling: Ensure all ingredients are finely minced to create a uniform filling. This helps the mixture hold together well when wrapping and frying.
- Rolling Technique: When wrapping the spring rolls, make sure to roll them tightly to avoid any air pockets. Seal the edges with a bit of water to keep the rolls intact during frying.
- Frying: Fry the spring rolls in small batches to maintain the oil temperature and ensure even cooking. Overcrowding the pan can lead to unevenly cooked rolls.
- Oil Temperature: To check if the oil is hot enough, place a small piece of wrapper in the oil. If it sizzles and floats to the top, the oil is ready.
- Draining Excess Oil: After frying, place the cooked spring rolls on a paper towel-lined plate to absorb any excess oil. This keeps them crispy.
- Freezing Option: If you’d like to prepare ahead, you can freeze the rolled, uncooked spring rolls. Place them on a baking sheet in a single layer to freeze, then transfer them to a freezer bag. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Nutrition Facts:
- Serving Size: 2g
- Calories: 180kcal
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 400mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 2g
- Protein: 8g
- Vitamin A: 25IU
- Vitamin C: 6mg
- Iron: 1.5mg
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Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
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