If you have never tasted this crispy, flavorful snack, you are in for an absolute treat with this Lumpiang Shanghai (Filipino Spring Rolls) Recipe. These golden brown, bite-sized rolls are packed with a luscious mixture of seasoned pork, crunchy water chestnuts, and fresh vegetables, all wrapped in thin, crispy egg roll wrappers. Each crunchy bite delivers a burst of savory goodness that’s perfect for any occasion, whether it’s a family gathering, a party platter, or a comforting snack. This beloved Filipino classic holds a special place in many hearts, and once you try it, you’ll see why it’s such a cherished dish!
Ingredients You’ll Need
Getting your ingredients just right is what makes this Lumpiang Shanghai (Filipino Spring Rolls) Recipe truly shine. Each component plays an essential role—from the juicy pork mince that forms the savory core, to the water chestnuts that add a delightful crunch. The fresh carrot brings vibrant color and a subtle sweetness, while the garlic and onions create a fragrant foundation that pulls everything together. Simple yet packed with flavor, these ingredients are the pillars of this culinary delight.
- 500 grams pork mince: The main protein that provides richness and a juicy texture.
- 225 grams tin water chestnuts: Adds a wonderful crispiness to contrast the tender pork.
- 1 medium carrot (grated): Brings a sweet note and bright orange color to the filling.
- 3 cloves garlic (crushed): Infuses the mixture with a fragrant, savory base.
- 1 medium white onion (finely chopped): Adds sweetness and depth as it softens.
- 3 tablespoons dark soy sauce: Gives the filling a delicious umami flavor and beautiful color.
- 2 tablespoons brown sugar: Balances the savory with a touch of sweetness.
- ½ teaspoon white pepper: Delivers a subtle heat without overpowering.
- 1 egg (beaten): Helps to bind the filling and seal the wrappers.
- 1 packet spring roll wrappers (egg roll wrappers): Thin, delicate sheets that crisp up beautifully when fried.
- Vegetable oil (for frying): Used generously to achieve that signature golden crunch.
How to Make Lumpiang Shanghai (Filipino Spring Rolls) Recipe
Step 1: Sauté Aromatics and Cook Pork
Start by heating a large non-stick frying pan over medium heat. Add your crushed garlic and finely chopped onions, sautéing them until the onions turn soft and translucent. This is a crucial step because these aromatics build the foundation of flavor that will carry through the entire recipe. Once fragrant, add your pork mince and cook it until it browns evenly, releasing its rich juices and developing that beautiful savory depth.
Step 2: Mix in the Crunchy and Colorful Additions
With the pork nicely browned, stir in the finely chopped water chestnuts and grated carrot. These ingredients add fantastic texture and a burst of fresh color to the filling. Keep stirring to incorporate everything evenly before seasoning the mixture with dark soy sauce, brown sugar, and white pepper. Let the flavors meld on medium heat until all the liquid evaporates, leaving behind a thick, cohesive filling. Then, remove the pan from heat and allow the mixture to cool fully—this makes rolling the spring rolls easier.
Step 3: Roll Your Lumpiang Shanghai
Once your savory filling has cooled completely, place a quarter cup of it on a spring roll wrapper. Roll it tightly, tucking in the sides neatly as you go to avoid any filling escaping during frying. Use a dab of beaten egg on the final edge of the wrapper to seal your lumpia securely. This wrapping process is a bit like folding a present with care—you want each spring roll to be snug and compact for that perfect crunch.
Step 4: Fry to Golden Perfection
Heat vegetable oil in a wok or deep pan until it reaches about 180 degrees Celsius (350 degrees Fahrenheit). Fry the Lumpiang Shanghai in batches, ensuring they have enough space to fry evenly, until they turn a gorgeous golden brown. This step is where the magic happens—the thin wrappers crisp up beautifully while the filling stays juicy and flavorful. Once fried, remove the lumpia and drain them on a wire rack to keep them crisp and avoid sogginess.
How to Serve Lumpiang Shanghai (Filipino Spring Rolls) Recipe
Garnishes
There’s nothing like elevating your Lumpiang Shanghai (Filipino Spring Rolls) Recipe with simple, fresh garnishes. A sprinkle of finely chopped spring onions or a handful of fresh cilantro adds a pop of color and a fresh herbaceous note that cuts through the richness. Pair the rolls with a wedge of calamansi or a few slices of fresh cucumber to create balance on the palate.
Side Dishes
These spring rolls are fantastic on their own but shine even brighter alongside traditional Filipino favorites such as garlic fried rice or a fresh mango and tomato salad. A light soy vinegar dipping sauce or sweet chili sauce also pairs wonderfully, providing a tangy or spicy kick to complement the savory filling and crunchy wrapper.
Creative Ways to Present
Looking to impress guests? Arrange your Lumpiang Shanghai on a platter lined with banana leaves for a festive and authentic touch. Serve them with small dipping bowls in an inviting way, or create mini skewers with toothpicks for easy finger-food fun. This versatility makes them perfect for casual gatherings or elegant parties alike.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—which often happens because they’re so irresistible—store them in an airtight container in the refrigerator for up to two days. To maintain crispiness, place a paper towel to absorb moisture inside the container.
Freezing
You can freeze uncooked Lumpiang Shanghai for convenience. Place the rolled spring rolls on a baking sheet lined with parchment paper and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be kept frozen for up to one month and fried straight from frozen whenever you crave them.
Reheating
To reheat leftover fried Lumpiang Shanghai, use an oven or air fryer at 180 degrees Celsius (350 degrees Fahrenheit) for 5 to 7 minutes. This helps restore their crunchy exterior without making them soggy, unlike microwaving, which can soften the delicate wrapper.
FAQs
Can I use other meats for this Lumpiang Shanghai (Filipino Spring Rolls) Recipe?
Absolutely! While pork mince is traditional and offers the best flavor and texture, you can substitute ground chicken, beef, or even a mix of vegetables to suit your preference or dietary needs.
Is it possible to bake Lumpiang Shanghai instead of frying?
Yes, baking is a healthier alternative. Place the rolls on a baking sheet, brush lightly with oil, and bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes, turning halfway through to crisp all sides.
What sauce goes best with Lumpiang Shanghai?
Traditional dipping sauces include sweet chili sauce, a vinegar-based garlic dip, or even a soy sauce mixed with a little calamansi juice. These dips enhance the flavors and add a tangy or spicy element that pairs beautifully.
How do I prevent the wrappers from tearing while rolling?
Make sure the filling is cooled before rolling, and avoid overfilling each wrapper. Rolling tightly but gently with tucked-in sides helps keep the filling secure and prevents tears during frying.
Can I make Lumpiang Shanghai in advance for parties?
Definitely! You can prepare and roll the spring rolls ahead of time and freeze them. Then fry them fresh on the day of your event for that irresistible crispy finish.
Final Thoughts
Making this Lumpiang Shanghai (Filipino Spring Rolls) Recipe is like wrapping a little gift of joy in every bite, perfect for sharing with loved ones or simply indulging yourself. Its crispy exterior and savory filling bring comfort and celebration all at once. I wholeheartedly encourage you to give this recipe a try—the blend of textures and flavors is truly something that will keep you coming back for more!
Print
Lumpiang Shanghai (Filipino Spring Rolls) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- 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 pork mince, crunchy water chestnuts, and aromatic vegetables. Perfect for parties or family gatherings, these spring rolls are flavorful on their own or paired with your favorite dipping sauce.
Ingredients
Filling
- 500 grams pork mince
- 225 grams canned water chestnuts, drained and chopped
- 1 medium carrot, grated
- 3 cloves garlic, crushed
- 1 medium white onion, finely chopped
- 3 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon white pepper
- 1 egg, beaten (for filling binder and sealing)
Wrapper
- 1 packet spring roll wrappers (egg roll wrappers)
For Frying
- Vegetable oil, enough for deep frying
Instructions
- Sauté Aromatics: In a large non-stick frying pan, heat a small amount of oil and sauté the finely chopped onions and crushed garlic over medium heat until the onion becomes soft and translucent, releasing their fragrant aroma.
- Cook Pork: Add the pork mince to the pan and cook, stirring occasionally, until the meat is fully browned and cooked through.
- Add Vegetables and Seasonings: Stir in the chopped water chestnuts and grated carrot thoroughly with the pork. Then mix in the dark soy sauce, brown sugar, and white pepper, combining all ingredients evenly to develop a balanced savory and slightly sweet flavor.
- Reduce Moisture: Continue cooking the mixture over medium heat while stirring frequently until all excess liquid has evaporated, ensuring the filling is firm and not watery. Remove the pan from heat and allow the mixture to cool completely to prevent the wrappers from tearing during rolling.
- Roll Lumpia: Place about ¼ cup of cooled filling near one corner of a spring roll wrapper. Roll tightly while folding in the sides to enclose the filling securely. Use a small brush or your finger to apply beaten egg along the final edge of the wrapper to seal the lumpia closed firmly.
- Repeat Rolling: Continue this process with the remaining wrappers and filling until all lumpia are prepared.
- Heat Oil and Fry: Pour vegetable oil into a wok or deep frying pan, filling it enough to submerge the lumpia fully. Heat the oil to 180°C (350°F). Fry the lumpia in batches for several minutes, turning occasionally, until they achieve a crispy, golden brown exterior.
- Drain and Serve: Remove fried lumpia from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve immediately with your preferred dipping sauce, such as sweet chili sauce or vinegar with garlic.
Notes
- Ensure the filling is completely cooled before rolling to prevent spring roll wrappers from becoming soggy or tearing.
- Use a deep-frying thermometer to maintain the oil temperature at 180°C (350°F) for the best crispy results.
- Do not overcrowd the frying pan; fry lumpia in batches to allow even cooking and crispy texture.
- Leftover lumpia can be frozen before frying. Freeze them un-fried on a tray, then store in a freezer bag. Fry directly from frozen, adding a minute or two to cooking time.
- Customize the filling by adding chopped shrimp or adjusting vegetables according to your preference.
