Lumpiang Shanghai, the beloved Filipino spring roll, is a staple at gatherings and a favorite snack across the globe. These crispy, savory rolls are incredibly versatile, offering a delightful crunch and flavorful filling with every bite. While the classic pork version is always a hit, there are countless ways to customize this popular dish to suit any preference.
This guide brings you six delicious Lumpiang Shanghai recipes, inspired by the variations you love. Whether you’re craving the traditional pork, a cheesy twist, or a lighter veggie option, you’ll find a perfect roll to make at home. Get ready to wrap, fry, and enjoy these amazing Filipino spring rolls!
Quick Overview
- Main topic: Lumpiang Shanghai Recipes
- Best for: Appetizers, party food, snack, main dish accompaniment
- Number of recipes: 6
- Prep style: Mix, wrap, deep fry
- Reader benefit: Diverse recipe options for a popular Filipino dish
Recipe 1: Classic Pork Lumpiang Shanghai
The original and still the best for many, the Classic Pork Lumpiang Shanghai offers a timeless savory flavor that’s perfect for any occasion.
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 25 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely shredded carrots
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers
- 3-4 cups cooking oil for frying
Instructions:
- In a large bowl, combine the ground pork, minced garlic, chopped onion, shredded carrots, soy sauce, beaten egg, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- Lay a lumpia wrapper flat on a clean surface with a corner pointing towards you. Place about 1-2 tablespoons of the pork mixture near the corner closest to you.
- Fold the bottom corner over the filling, then fold in the sides towards the center. Roll tightly away from you to form a log. Seal the edge with a dab of water or egg wash.
- Repeat with the remaining mixture and wrappers.
- Heat the cooking oil in a deep pan or pot over medium heat. Once hot, carefully place the lumpia rolls in the oil, ensuring not to overcrowd the pan.
- Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain excess oil on paper towels.
Storage / Serving / Usage Note:
Serve hot with your favorite sweet chili sauce or ketchup. Uncooked lumpia rolls can be frozen for up to 3 months; simply fry directly from frozen, adding a few extra minutes to cooking time.
Recipe 2: Cheesy Lumpiang Shanghai
Add a delightful gooey surprise to your lumpia with this cheesy variation. Perfect for cheese lovers!
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 25 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 1 lb ground pork
- 1/2 cup shredded quick-melt cheese (like cheddar or mozzarella)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely shredded carrots
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers
- 3-4 cups cooking oil for frying
Instructions:
- In a large bowl, combine the ground pork, shredded cheese, minced garlic, chopped onion, shredded carrots, soy sauce, beaten egg, salt, and black pepper. Mix well.
- Lay a lumpia wrapper flat. Place about 1-2 tablespoons of the mixture near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with water.
- Repeat until all filling is used.
- Heat cooking oil over medium heat. Fry the lumpia for 3-5 minutes, turning until golden brown and the cheese is melted and bubbly. Drain on paper towels.
Storage / Serving / Usage Note:
Serve immediately while the cheese is warm and melty. These are best enjoyed fresh!
Recipe 3: Shrimp & Pork Lumpiang Shanghai
Combine the best of both worlds with this delightful mix of ground pork and succulent shrimp for an enhanced seafood flavor.
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 30 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 1/2 lb ground pork
- 1/2 lb shrimp, peeled, deveined, and finely minced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely shredded carrots
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers
- 3-4 cups cooking oil for frying
Instructions:
- In a large bowl, combine the ground pork, minced shrimp, garlic, onion, carrots, soy sauce, egg, salt, and pepper. Mix thoroughly.
- Prepare lumpia rolls by placing 1-2 tablespoons of the mixture onto each wrapper, folding, and rolling tightly. Seal with water.
- Heat cooking oil over medium heat. Fry the lumpia for 3-5 minutes, turning until golden brown and cooked through. Drain on paper towels.
Storage / Serving / Usage Note:
Serve with a side of sweet chili sauce. For a zesty twist, add a squeeze of calamansi or lime juice to your dipping sauce.
Recipe 4: Chicken Lumpiang Shanghai
A lighter alternative to pork, this chicken version is equally flavorful and satisfying.
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 25 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely shredded carrots
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers
- 3-4 cups cooking oil for frying
Instructions:
- In a large bowl, mix the ground chicken, garlic, onion, carrots, soy sauce, egg, salt, and pepper until well combined.
- Place 1-2 tablespoons of the chicken mixture onto a lumpia wrapper. Fold the bottom, then the sides, and roll tightly. Seal the edge with water.
- Fry the rolls in hot oil over medium heat for 3-5 minutes until golden brown and fully cooked. Drain on paper towels.
Storage / Serving / Usage Note:
Chicken lumpia pairs wonderfully with sweet and sour sauce or a garlic-vinegar dip.
Recipe 5: Beef Lumpiang Shanghai
For those who prefer red meat, this beef variation brings a rich and hearty flavor to your Lumpiang Shanghai.
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 25 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup finely shredded carrots
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers
- 3-4 cups cooking oil for frying
Instructions:
- Combine the ground beef, garlic, onion, carrots, soy sauce, egg, salt, and pepper in a large bowl. Mix thoroughly.
- Fill each lumpia wrapper with 1-2 tablespoons of the beef mixture, fold, roll tightly, and seal.
- Fry the rolls in preheated oil over medium heat for 3-5 minutes, turning until golden brown and cooked through. Drain excess oil.
Storage / Serving / Usage Note:
Enjoy these beef lumpia with a side of spicy ketchup or a homemade garlic-vinegar dip.
Recipe 6: Vegetable Lumpiang Shanghai
A fresh and crunchy option, this vegetable Lumpiang Shanghai is a delightful choice for a lighter snack or a vegetarian-friendly appetizer.
Servings: 4-6 (approx. 20-25 rolls)
Prep time: 25 minutes
Cook / chill / rest time: 15 minutes
Ingredients:
- 2 cups finely chopped mixed vegetables (e.g., cabbage, carrots, green beans, jicama)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 large egg, beaten (optional, for binding; omit for vegan)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 25-30 pieces lumpia wrappers (check for vegan if desired)
- 3-4 cups cooking oil for frying
Instructions:
- In a large bowl, combine the chopped mixed vegetables, garlic, onion, soy sauce, egg (if using), salt, and pepper. Mix well.
- Fill each lumpia wrapper with 1-2 tablespoons of the vegetable mixture, fold, roll tightly, and seal.
- Heat cooking oil over medium heat. Fry the lumpia for 3-5 minutes, turning until golden brown and crispy. Drain on paper towels.
Storage / Serving / Usage Note:
These vegetable lumpia are excellent with a sweet chili sauce or a light soy-vinegar dip. Best enjoyed fresh and crispy.
Simple Tips for Best Results
- Don’t Overfill: Use 1-2 tablespoons of filling per wrapper to ensure even cooking and prevent bursting.
- Roll Tightly: A snug roll keeps the shape and prevents oil from seeping in.
- Seal Properly: Use a dab of water or egg wash to seal the wrapper tightly.
- Don’t Overcrowd the Pan: Fry in batches to maintain oil temperature, ensuring crispy and evenly cooked lumpia.
- Control Oil Temperature: Medium heat is ideal. Too low, and lumpia become greasy; too high, and they burn before cooking through.
- Serve Immediately: Lumpiang Shanghai is best enjoyed fresh off the fryer while still hot and crispy.
FAQ
How do I make my Lumpiang Shanghai crispy?
To ensure crispy lumpia, make sure your oil is at the right temperature (medium heat), don’t overcrowd the pan, and drain them on paper towels immediately after frying.
Can I bake or air-fry Lumpiang Shanghai?
Yes, you can! For a healthier option, preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Lightly brush the lumpia with oil and bake for 15-20 minutes, or air fry for 10-15 minutes, flipping halfway, until golden and crispy.
What’s the best dipping sauce for Lumpiang Shanghai?
Sweet chili sauce is a classic choice. Other popular options include banana ketchup, spicy vinegar, or a homemade soy-vinegar-garlic dip.
Final Thoughts
Lumpiang Shanghai is more than just an appetizer; it’s a culinary experience that brings joy to any table. With these six delicious Lumpiang Shanghai recipes, you’re now equipped to explore a range of flavors, from the comforting classic pork to the inventive cheesy and fresh veggie options. Whether you’re preparing for a party or a family meal, these Filipino spring rolls are sure to be a hit. Happy cooking, and enjoy the delicious crunch!
