Few things say Filipino Christmas like a big platter of lumpiang Shanghai—those perfectly golden, crispy spring rolls stuffed with seasoned meat and vegetables.
Whether you’re serving them as an appetizer, potluck dish, or part of a full Noche Buena spread, these rolls always disappear fast.
Lumpiang Shanghai tastes savory, garlicky, and a little sweet. The crisp wrapper contrasts beautifully with the juicy meat filling inside—it’s comfort food and celebration food all in one bite.
What Is Lumpiang Shanghai?
Lumpiang Shanghai is the Filipino version of spring rolls, usually made with a mixture of ground pork, minced vegetables, and seasonings, then rolled in thin wrappers and deep-fried until crispy.
It’s believed to have Chinese origins (from the word “lumpia,” meaning spring roll), but over the years, Filipinos made it their own. We now use local spices, banana ketchup for dipping, and that signature crunch everyone loves.
While you’ll see it year-round at birthdays and fiestas, lumpiang shanghai truly shines during the holidays. No Christmas table feels complete without it.
Tips for Cooking and Prepping
Here are my go-to tips for making lumpiang shanghai as crisp and flavorful as possible:
Keep the filling dry. Too much moisture makes the rolls soggy or burst open while frying. After mixing your filling, let it rest for a few minutes, then drain any excess liquid before wrapping.
Don’t overfill. About one tablespoon of filling per wrapper is perfect. You want tight rolls that cook evenly and stay sealed.
Seal with egg wash. Dip your finger in beaten egg and dab it along the wrapper edge to keep everything closed while frying.
Fry in batches. Overcrowding lowers the oil temperature and makes the rolls greasy. Keep the oil at a steady 350°F (175°C).
Drain properly. After frying, let them rest on a wire rack instead of paper towels — this keeps the bottom from steaming and softening.
How to Roll Lumpia
Rolling lumpia takes a bit of practice, but once you get into the rhythm, it’s surprisingly relaxing.
- Lay a wrapper flat with one corner facing you (like a diamond).
- Place about one tablespoon of filling near the bottom corner.
- Fold the bottom corner over the filling, then tuck it snugly.
- Fold the side corners inward to seal the ends.
- Roll tightly toward the top corner and brush it with egg wash to seal.
Repeat until all filling is used. You can also freeze the rolled lumpia before frying—perfect for prepping ahead for a big holiday dinner.
Recipe Variations and Substitutions
The classic lumpiang Shanghai is made with ground pork, but it’s a flexible dish that adapts easily to whatever you have on hand.
Ground chicken or turkey makes a lighter version that still packs plenty of flavor, while ground beef or shrimp are popular regional twists—shrimp, in particular, adds a touch of sweetness that pairs beautifully with the crispy wrapper.
For a vegetarian take, mashed tofu mixed with mushrooms and finely chopped vegetables like carrots, jicama, and cabbage creates a hearty, flavorful filling.
If you’re going gluten-free, swap the traditional wrappers for rice paper or gluten-free spring roll wrappers.
You can also get creative with texture and taste—a handful of chopped water chestnuts adds crunch, and a splash of soy sauce or oyster sauce deepens the umami flavor.
What to Serve It With
Lumpiang Shanghai works beautifully as both a snack and a side dish, and no Filipino gathering is complete without it. The classic pairing is banana ketchup—sweet, tangy, and nostalgic, it’s the perfect match for the crispy rolls.
Sweet chili sauce is another great option, giving each bite a mild heat and glossy finish. If you prefer something sharp and garlicky, spiced vinegar (suka) adds the perfect tangy contrast that cuts through the rich filling.
Pair it with garlic rice, pancit canton, or steamed jasmine rice for a complete meal.
Storage and Make-Ahead Tips
Lumpiang Shanghai is ideal for make-ahead cooking, especially for big gatherings.
To freeze (before frying):
Place the rolled, uncooked lumpia on a tray in a single layer and freeze until solid. Once frozen, transfer to a freezer-safe bag. Fry straight from frozen—no need to thaw!
To store (after frying):
Keep leftover cooked lumpia in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep it crispy.
To re-crisp:
Air fry at 375°F (190°C) for 5–6 minutes or bake in a 400°F (200°C) oven for about 10 minutes.
Frequently Asked Questions
What is lumpiang Shanghai made of?
It’s made of ground pork (or chicken), carrots, onions, garlic, and seasonings, all rolled in a thin wrapper and deep-fried until crispy.
Can I bake lumpiang Shanghai instead of frying?
Yes! Brush them lightly with oil and bake at 400°F (200°C) for 20–25 minutes until golden and crisp. They won’t be as crunchy as deep-fried ones, but they’ll still be delicious.
Can I make lumpia ahead of time?
Definitely. Roll them a day before, keep them covered in the fridge, and fry them just before serving. Or freeze them for up to 2 months for last-minute parties.
What dipping sauce is best for lumpiang Shanghai?
Banana ketchup is the Filipino favorite, but sweet chili sauce or spiced vinegar also works beautifully. Each gives a different flavor profile.
Why does my lumpia burst while frying?
Usually, it’s because the filling is too wet or the rolls are too loose. Keep your filling dry, roll tightly, and don’t fry at too low a temperature.
Lumpiang Shanghai Recipe (Filipino Spring Rolls)
Image credit: @cafegeneralcharlie
Ingredients
For the Filling
- 1 lb (450 g) ground pork
- 1 small carrot, finely grated
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 egg
- Salt and pepper, to taste
For Wrapping and Frying
- 25–30 lumpia wrappers
- 1 beaten egg (for sealing)
- Vegetable oil, for frying
For Serving
- Banana ketchup
- Sweet chili sauce
- Spiced vinegar
Instructions
- Prepare the filling. Combine ground pork, carrot, onion, garlic, soy sauce, oyster sauce, egg, salt, and pepper. Mix well until evenly combined.
- Assemble the lumpia. Place a wrapper like a diamond, add 1 tablespoon of filling near the bottom, and roll tightly, sealing the edge with egg wash.
- Fry until golden. Heat oil to 350°F (175°C). Fry 5–6 rolls at a time for 5–7 minutes until crisp and golden brown.
- Drain and serve. Let cool briefly on a wire rack, then serve hot with banana ketchup, sweet chili sauce, or spiced vinegar.
Featured image credit: @sweetsimplevegan
