Ask any Filipino what the essential party food is, and lumpiang Shanghai will be at the top of the list. These crispy, golden-brown spring rolls are a staple at fiestas, holidays, family gatherings, and everyday meals alike.
Filled with a savory mixture of ground pork, shrimp, and finely minced vegetables, wrapped tightly in thin lumpia wrappers, and fried until shatteringly crisp, they’re pure magic—especially when dipped in the accompanying sweet and sour sauce. While they look like a project, lumpia are surprisingly straightforward to assemble, especially with a little practice.
The filling comes together quickly, the rolling becomes rhythmic, and the frying rewards you with that irresistible crunch. Make a big batch—they disappear faster than you can fry them.
Instructions
Make the Filling
In a large bowl, combine the ground pork, minced shrimp, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce (if using), salt, pepper, and sugar.
Mix thoroughly using your hands until all ingredients are well combined and the mixture is sticky. For best results, refrigerate the filling for 30 minutes to firm up—this makes rolling easier.
Prepare the Wrappers
Carefully separate the lumpia wrappers. Keep them covered with a damp paper towel to prevent drying out while you work. Have the beaten egg ready in a small bowl for sealing.
Roll the Lumpia
Place one wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Place about 1 to 1½ tablespoons of filling near the bottom corner, shaping it into a log. Fold the bottom corner over the filling, then fold in the sides.
Roll tightly away from you, keeping the roll firm but not squeezing too hard. Brush a little beaten egg on the top corner to seal. Place the finished roll seam-side down on a tray. Repeat with remaining wrappers and filling.
Make the Dipping Sauce
In a small saucepan, combine the banana ketchup, water, brown sugar, rice vinegar, soy sauce, and garlic (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves. Whisk in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens slightly. Remove from heat and set aside.
Fry the Lumpia
In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 350°F (175°C). Working in batches to avoid overcrowding, carefully add the lumpia in a single layer. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and crispy. Remove with a spider skimmer and drain on a wire rack or paper towels.
Serve
Arrange the lumpia on a serving platter. Garnish with chopped parsley or cilantro. Serve hot with the sweet and sour dipping sauce.
These Lumpiang Shanghai capture the crispy, savory, sweet essence of Filipino party food—a guaranteed crowd-pleaser for any occasion.
