Lumpiang Shanghai – Crispy Filipino Party Classic

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What is Lumpiang Shanghai?

Lumpiang Shanghai is a popular Filipino spring roll madeI made with seasoned ground pork, vegetables, and thin lumpia wrappers, then fried until golden and crisp. Despite the name, it’s a Filipino creation commonly served during birthdays, fiestas, holidays, and even simple family meals. Small, crunchy, and packed with flavor, it’s one of the most recognizable Filipino finger foods.

Why Masarap?

Masarap ang Lumpiang Shanghai dahil sa contrast ng textures—super crispy sa labas at juicy sa loob. The combination of pork, garlic, onion, and carrots creates a savory filling that’s flavorful but not heavy. Each roll is bite-sized, making it easy to enjoy kahit ilan pa ang makain. Kapag bagong luto, talagang ubos agad sa mesa.

Best Enjoyed For

Lumpiang Shanghai is best enjoyed for merienda, lunch, dinner, or as a handaan at party favorite. It also works well as pulutan or baon.

Ingredients

For the Lumpia

• 1 pack fresh or frozen lumpia wrappers (11–12 oz), thawed if frozen
• 1 small yellow onion, finely chopped (about ¾ cup)
• 2 scallions, finely chopped (about ¼ cup)
• 1 large carrot, grated (about ¾ cup)
• 3 cloves garlic, finely grated
• 1 large egg, separated
• 3–4 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1½ pounds ground pork
• Canola oil, for frying

For Dipping (Optional)

• Banana ketchup
• Sweet chili sauce
• Vinegar and soy sauce

How to Cook Lumpiang Shanghai

1. In a large bowl, combine onion, scallions, carrot, garlic, egg yolk, salt, and pepper.
2. Add ground pork and mix thoroughly until well combined.
3. Separate lumpia wrappers and keep them covered with a damp cloth to prevent drying.
4. Place one wrapper in a diamond shape. Spoon about 1½ tablespoons of filling near the bottom edge and shape into a small log.
5. Fold the bottom edge over the filling, fold in the sides, then roll tightly upward.
6. Dab a little egg white on the edge to seal the roll.
7. Repeat until all filling is used.
8. Heat oil over medium heat. Fry lumpia in batches until golden brown, about 2½–3 minutes per side.
9. Drain on paper towels and let cool slightly before serving.

Sweet and Sour Lumpia Dipping Sauce (Optional)

Ingredients

• ½ cup water
• ½ cup sugar
• ¼ cup apple cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon ketchup
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flakes

How to Make

1. Combine all ingredients in a saucepan and mix until smooth.
2. Cook over medium heat, stirring constantly, until the sauce thickens.
3. Let cool before serving.

Serving Suggestions

Lumpiang Shanghai is best served fresh and crispy with dipping sauces on the side.

For a classic Filipino spread, serve it with Pancit Canton or Filipino Spaghetti.
It also pairs well with hearty ulam like Chicken Adobo or Menudo for handaan-style meals.

Storage Tips

• Uncooked lumpia can be frozen for up to 2 months in an airtight container.
• Cooked lumpia can be refrigerated and consumed within 2–3 days.
• Reheat using an air fryer or pan for best crispiness.
• Avoid microwaving, as it softens the wrapper.

Frequently Asked Questions

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