Lumpiang Shanghai is a Filipino favorite — small, tightly rolled spring rolls filled with seasoned ground pork, carrots, and onions, then deep-fried to golden perfection. Crunchy on the outside and flavorful inside, these bite-sized delights are often served at celebrations with sweet chili sauce or banana ketchup. Easy to prepare and freeze for later, it’s a must-have Filipino party dish.
1. Prepare the Filling:
In a large mixing bowl, combine ground pork, onion 🧅, garlic 🧄, grated carrot, soy sauce, oyster sauce, egg, salt 🧂, and pepper. Mix thoroughly until well combined.
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2. Assemble the Lumpia:
Lay one lumpia wrapper on a flat surface. Place about 1 tablespoon of filling near one edge. Fold the sides inward and roll tightly. Seal the end with a bit of water or beaten egg. Repeat until all filling is used.
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3.Preheat the Oil:
Heat cooking oil in a deep pan to 350°F (175°C).
4. Fry Until Golden:
Fry lumpia in batches for 3–5 minutes 🕒, turning occasionally until golden brown and crisp. Remove and drain on paper towels.
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5. Rest and Serve:
Let cool for 10 minutes before serving. Enjoy hot ♨ with sweet chili sauce or banana ketchup.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Lumpiang Shanghai can be frozen before frying — just place in an airtight container with parchment paper between layers.
Fry directly from frozen; just add 2–3 extra minutes of cooking time.
You can make it healthier by air-frying or baking at 400°F (200°C) for 15–20 minutes.
