Crispy fried spring rolls with pork and vegetable filling
Filipino Lumpia Shanghai
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
6
30 pieces
Difficulty
Medium
Cost
Budget
$
Filipino Lumpia Shanghai
Crispy fried spring rolls with pork and vegetable filling
★4.4(14)
Impossibly crispy Filipino spring rolls stuffed with seasoned ground pork, carrots, and water chestnuts. Golden, shattery, and irresistible — the first thing to vanish at every Filipino party.
30m
Prep Time
15m
Cook Time
45m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Lumpia Shanghai is the Philippines' most popular party food — thin spring roll wrappers encasing a savory pork filling, fried until shatteringly crisp. They disappear faster than you can fry them.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Filipino Lumpia Shanghai special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 lb ground pork
- 1 carrot, finely grated
- 1/4 cup water chestnuts, minced
- 1 egg
- 30 spring roll wrappers
- 2 tbsp soy sauce
Instructions
- 1
Mix ground pork, grated carrot, water chestnuts, egg, soy sauce, garlic, and pepper until well combined.
- 2
Place a tablespoon of filling along the edge of each wrapper. Roll tightly, folding in the sides.
- 3
Seal the edge with a dab of water or egg wash.
- 4
Deep-fry in batches at 350°F for 5-6 minutes, turning once, until golden and crispy.
- 5
Drain on paper towels and serve with sweet chili sauce or banana ketchup.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Ground porkGround chicken or turkey
Lighter filling that still rolls and fries well
Water chestnutsJicama, diced
Adds similar sweetness and crunch
Tips & Storage
Pro Tips
Roll tightly without any air pockets — loose rolls will burst and splatter during frying.
Freeze uncooked lumpia on a sheet pan, then transfer to bags. Fry from frozen, adding 1-2 minutes.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Freeze uncooked lumpia for up to 3 months. Fry directly from frozen.
Reheating
Reheat in a 400°F oven for 10 minutes to re-crisp. Avoid microwaving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (55mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates10g
Fat20g
Fiber440mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between lumpia and egg rolls?
- Lumpia wrappers are thinner than egg roll wrappers, creating a crispier, more delicate shell.
- Can I bake them instead of frying?
- Yes, brush with oil and bake at 425°F for 20 minutes, turning once. Not as crispy but still good.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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