Lumpiang Shanghai or Filipino spring rolls are tasty, delicious and perfect for any occasion. With a crispy exterior and savory filling of ground pork and vegetables, these spring rolls are sure to be a crowd pleaser.

Whether its birthdays, fiestas or any occasion, Golden brown lumpia are always present in any Filipino gathering. They are easy to make and can be prepared in advance for added convenience. Usually served with dipping sauces like, sweet chili sauce or banana ketchup for a perfect flavor combination. But for me, I love this dipped in vinegar with chili.

This lumpia shanghai recipe is easy as it could get and simple enough to modify to your liking. You can also customize the filling to your liking by adding other vegetables, ground chicken, beef, or even shrimp. You’ve never really had a spring roll until you’ve tried homemade ones! If you’re looking to impress your guests, this Filipino recipe is a must-try.

What Is Lumpiang Shanghai?

Lumpia is Filipino word that covers a broad variety of Filipino spring or egg rolls. Lumpiang shanghai, is one variety that is filled with a savory mixture and deep-fried to perfection. The filling is typically made of meat (usually ground pork) with finely chopped or shredded vegetables, plus seasoning. It taste good on its own and even better when immersed in a dipping sauce.

Other types of lumpia are lumpiang ubod or lumpiang sariwa which are enclosed in crepe-like wrappers. Lumpiang gulay are vegetarian spring rolls while dynamite lumpia is a meaty and hot variation. Among all the Filipino recipes, lumpia is one that can be considered a staple and a great addition to your meal prep rotation.

Notes On Some Ingredients

Ground Pork – is the usual protein of choice when making the spring rolls. You can replace with ground beef, chicken, shrimp or even a combination on meat if you prefer.
Vegetables – Normally, I only use carrots, onion when cooking a batch but you can change or mix-in with water chestnuts.
Seasonings – include table salt, rock salt or kosher salt with ground black pepper and garlic powder.
Oil – is used for frying or deep frying the dish. Use neutral tasting oils like vegetable oil or canola oil for best results.
Egg – One large egg is enough and is used as a binding agent for the meat mixture.
Lumpia Wrappers – If you’re living in the Philippines, there is an abundance of markets and groceries where you can buy it. If you’re living abroad, you can find them at Asian stores.

How To Wrap The Spring Rolls.

Do not be intimidated, it’s much easier than wrapping gyoza or dumplings. Position the wrapper with one corner facing you. Place 1 1/2 tablespoon of the filling in the center of the wrapper. Fold the corner pointed at you upwards and then fold the left and right corners inward.

By now, it will look like an envelope. Now roll until the filling is secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the last corner of the wrapper. Repeat until you finish all of the filling-mixture.

Cooking Tips

The thin wrappers works best for this recipe and guarantees crispiness when fried.
The size of the wrapper to use depends on you. I used the 8.5” square wrappers for this recipe which are longer when rolled. There are smaller-sized wrappers if you want smaller lumpia.
Don’t worry if your spring rolls come out a bit bent or curved. What matters most is that the flavor is spot on so.
Place wrapped filling in a plate with the sealed corner facing down to keep it in place.
Can I cook the frozen lumpia in an air fryer? Definitely, place the frozen lumpia into the air fryer basket, making sure that you don’t overcrowd the basket. Set the timer for 9 minutes or more until the wrapper is crispy.
After frying, it’s better to drain the excess oil by placing cooked lumpia on a wire rack on top of a baking sheet to catch residual oil. Placing them on a plate lined with paper towels can also work but the steam can turn the spring rolls soggy.

How To Serve And Store

Lumpiang shanghai are best served warm on its own or with a side of rice and soup. Dip it in ketchup, lechon sauce or sweet chili sauce for maximum flavor.
The lumpia can be made up to 1 day ahead. Place wrapped lumpia in an airtight container or wrapped tightly in cling wrap and refrigerate for up to eight hours.
You can also place in a freezer to be frozen in an airtight container for up to 1-2 months. There’s no need to defrost before frying. Fry frozen lumpia for about the same amount of time.

Banana Rhuma – Fried saba slices in lumpia wrapper then coated in sweet syrup with rhum. Great as dessert or snack with your favorite drinks!
Gyoza – Also known as potstickers, these dumplings are filled with ground meat and vegetables then wrapped in a thin dough.
Hong Kong style fried noodles – Pair your lumpia with this crispy noodles with bean sprouts topped with teriyaki sauce!