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
- 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
- Place a lumpia wrapper in a diamond shape. Put 1-2 teaspoons of filling near the bottom corner, shaping into a log.
- Roll the bottom corner over the filling. Fold in the sides. Continue rolling tightly. Brush the top corner with egg white to seal.
- Repeat. Keep finished lumpia covered with a damp towel so wrappers don’t dry out.
Step 3: Fry
- Heat 2 inches of oil to 350°F (175°C).
- Fry lumpia in batches, 2-3 minutes, until golden brown and crispy. Don’t overcrowd.
- Drain on paper towels or a wire rack.
Step 4: Serve
- 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).
