Lumpia Shanghai (The Crunchiest, Most Addictive Spring Roll)

Lumpia Shanghai are the life of any party. Tiny, crispy, meat-packed rolls that shatter when you bite them. Filipino-style spring rolls. Dangerously snackable. Make extra. You’ve been warned.

Ingredients

Makes about 40-50 lumpia.

For the Filling:

• 1 lb (450g) ground pork
• ½ cup finely chopped carrots
• ½ cup finely chopped onion
• 3 cloves garlic, minced
• ¼ cup finely chopped green onions
• 1 egg
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp black pepper
• ½ tsp salt

For Wrapping & Frying:

• 1 pack lumpia wrappers (spring roll wrappers, about 50)
• 1 egg white (for sealing)
• Vegetable oil for deep frying

For Dipping:

• Sweet chili sauce or vinegar + garlic + soy sauce

Step-by-Step Instructions

Step 1: Make Filling

1. In a large bowl, mix ground pork, carrots, onion, garlic, green onions, egg, soy sauce, oyster sauce, pepper, and salt. Mix until well combined (hands work best).

Step 2: Wrap Lumpia

1. Place a lumpia wrapper in a diamond shape. Put 1-2 teaspoons of filling near the bottom corner, shaping into a log.
2. Roll the bottom corner over the filling. Fold in the sides. Continue rolling tightly. Brush the top corner with egg white to seal.
3. Repeat. Keep finished lumpia covered with a damp towel so wrappers don’t dry out.

Step 3: Fry

1. Heat 2 inches of oil to 350°F (175°C).
2. Fry lumpia in batches, 2-3 minutes, until golden brown and crispy. Don’t overcrowd.
3. Drain on paper towels or a wire rack.

Step 4: Serve

1. Serve hot with sweet chili sauce. Listen for the crunch.

Summary

Prep Time: 30 min | Cook Time: 15 min | Total: 45 min

Yield: 40-50 lumpia | Difficulty: Medium (wrapping practice)

Storage Notes

Freeze uncooked: Arrange on a tray, freeze solid, then transfer to a bag. Fry from frozen (add 1-2 minutes). Cooked leftovers: Reheat in oven or air fryer at 375°F for 5-6 minutes. Never microwave (soggy sadness).