Lumpiang Shanghai
Crisp spring rolls packed with seasoned pork.
Ingredients
Measure and prepare everything before you begin cooking.
- 500 g ground pork
- 1 carrot
- 1 onion
- 1 egg
- 30 wrappers
- sweet chilli sauce
- 1–2 tbsp neutral cooking oil, as needed
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
- Freshly ground black pepper, to taste
Instructions
- 1
Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.
- 2
Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Mix filling thoroughly.
- 3
Roll thinly in wrappers and seal with water.
- 4
Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.
- 5
Fry at 175°C until crisp and cooked through.
- 6
Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.
About Lumpiang Shanghai
Lumpiang Shanghai is the crisp, slender Filipino spring roll that disappears first at parties. Despite its name, it has become distinctly Filipino: finely seasoned pork, tightly rolled wrappers and a sweet-tangy dipping sauce.
New Zealand ingredient swaps
- Ground pork: use NZ pork mince with some fat for a juicy filling, or chicken mince for a lighter roll.
- Lumpia wrappers: use thin frozen spring-roll wrappers, thawed according to the packet.
- Sweet chilli sauce: banana ketchup or a vinegar-garlic dip are good alternatives.
How to know it is ready
- Mix until the filling looks cohesive, then fry a teaspoonful and taste it before rolling the batch.
- Keep wrappers covered with a barely damp towel and roll tightly without overfilling.
- Fry at 170–175°C until evenly golden; the centre must be steaming hot with no pink, ideally 75°C.
Common mistakes and fixes
- Split wrappers: the filling may be too wet or overfilled; drain vegetables and use less filling.
- Greasy lumpia: the oil was too cool or the pan overcrowded.
- Brown outside, raw inside: roll more thinly and lower the oil temperature slightly.
Family and regional variations
- Add finely chopped water chestnuts for crunch.
- Use chicken, prawn or a firm tofu-mushroom filling.
- Make shorter cocktail-size rolls for parties.
Storage and reheating
Refrigerate cooked lumpia for up to 2 days and re-crisp in an oven or air fryer. Freeze uncooked rolls in a single layer, then bag for up to 1 month; fry from frozen carefully, allowing extra time.
What to serve with it
Serve hot with sweet chilli sauce, banana ketchup or spiced vinegar. Pair with pancit for a classic party plate.
Lumpiang Shanghai FAQs
Can I prepare lumpia ahead?
Yes. Roll and refrigerate for several hours, or freeze uncooked in a single layer.
How do I seal the wrapper?
Brush the final corner with a thin flour-and-water paste and press firmly.
Can I air-fry it?
Yes. Lightly oil the rolls and cook in batches until crisp and the filling is fully cooked.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
