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Filipino Lumpia Shanghai

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Crisp Filipino lumpia filled with pork and vegetables beside sweet chili sauce.
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Lumpia Shanghai are Filipino spring rolls filled with savory pork and vegetables, rolled thin, fried crisp, and served with sweet chili sauce.

Keep the filling finely chopped and lightly seasoned, roll the wrappers tightly, and fry in batches so the exterior stays shatteringly crisp.

Seal each roll with a thin flour-water paste and keep finished rolls covered while shaping. This prevents the wrappers from drying or opening in the oil.

Serving Suggestions

Serve with sweet chili sauce, banana ketchup, or spiced vinegar. Lumpia make a popular party appetizer or rice plate accompaniment.

Close-up Filipino lumpia cut open to show pork and vegetable filling with sweet chili sauce.

Recipe Notes

Freeze uncooked rolls in a single layer, then transfer them to a bag. Fry from frozen, adding a few minutes to the cooking time.

Crisp Filipino lumpia filled with pork and vegetables beside sweet chili sauce.

Filipino Lumpia Shanghai

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Crisp Filipino spring rolls filled with seasoned pork, cabbage, carrots, green beans, and garlic.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 20 lumpia
Course: Main Course
Cuisine: Filipino
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Filling
  • 1 lb ground pork
  • 2 cups shredded cabbage finely chopped
  • 1 cup carrots finely diced
  • 1/2 cup green beans finely diced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper
Wrappers and Sauce
  • 20 spring roll wrappers thawed
  • 2 cups neutral frying oil or enough for frying
  • 1/2 cup sweet chili sauce to serve

Equipment

  • Large mixing bowl
  • Deep skillet
  • Tongs
  • Wire rack

Method
 

Mix and Roll:
  1. Combine the pork, cabbage, carrots, green beans, garlic, soy sauce, sesame oil, and pepper.
  2. Place a small line of filling near one edge of each wrapper. Fold in the sides, roll tightly, and seal with water.
Fry:
  1. Heat the oil to 350 F. Fry the lumpia in batches until crisp and golden, turning as needed.
  2. Drain on a wire rack or paper towels and let the oil return to temperature between batches.
Serve:
  1. Cut the lumpia on the diagonal if desired and serve hot with sweet chili sauce.

Nutrition

Calories: 135kcalCarbohydrates: 8gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 20mgSodium: 230mgFiber: 1gSugar: 2g

Notes

  • Do not overfill the wrappers; a narrow roll fries more evenly.
  • A mixture of pork and shrimp is a delicious variation.

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