{"id":2436,"date":"2026-03-31T14:16:33","date_gmt":"2026-03-31T14:16:33","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/?p=2436"},"modified":"2026-03-31T14:16:34","modified_gmt":"2026-03-31T14:16:34","slug":"lumpiang-shanghai-filipino-spring-rolls","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/03\/31\/lumpiang-shanghai-filipino-spring-rolls\/","title":{"rendered":"Lumpiang Shanghai (Filipino Spring Rolls)"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

<\/div>\n\n\n\n

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\u2014especially 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. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The filling comes together quickly, the rolling becomes rhythmic, and the frying rewards you with that irresistible crunch. Make a big batch\u2014they disappear faster than you can fry them.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n

For the Lumpia Filling:<\/strong><\/p>\n\n\n\n

    \n
  • 1 lb (450g) ground pork<\/li>\n\n\n\n
  • \u00bd lb (225g) raw shrimp, peeled, deveined, and finely minced<\/li>\n\n\n\n
  • 1 medium carrot, finely minced<\/li>\n\n\n\n
  • \u00bd onion, finely minced<\/li>\n\n\n\n
  • 4 cloves garlic, minced<\/li>\n\n\n\n
  • 2 green onions, finely chopped<\/li>\n\n\n\n
  • 1 large egg<\/li>\n\n\n\n
  • 2 tablespoons soy sauce<\/li>\n\n\n\n
  • 1 tablespoon oyster sauce (optional)<\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • \u00bd teaspoon black pepper<\/li>\n\n\n\n
  • 1 teaspoon sugar<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For Assembly and Frying:<\/strong><\/p>\n\n\n\n

      \n
    • 1 package (50 count) lumpia wrappers (spring roll wrappers), thawed if frozen<\/li>\n\n\n\n
    • 1 egg, beaten (for sealing)<\/li>\n\n\n\n
    • Neutral oil for frying (vegetable, canola, or peanut oil)<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      For the Sweet and Sour Dipping Sauce:<\/strong><\/p>\n\n\n\n

        \n
      • \u00bd cup (120ml) banana ketchup (or tomato ketchup)<\/li>\n\n\n\n
      • \u00bc cup (60ml) water<\/li>\n\n\n\n
      • \u00bc cup (50g) brown sugar<\/li>\n\n\n\n
      • 2 tablespoons rice vinegar or white vinegar<\/li>\n\n\n\n
      • 1 tablespoon soy sauce<\/li>\n\n\n\n
      • 1 clove garlic, minced (optional)<\/li>\n\n\n\n
      • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        For Garnish:<\/strong><\/p>\n\n\n\n

          \n
        • Fresh parsley or cilantro, chopped<\/li>\n<\/ul>\n\n\n\n
          <\/div>\n\n\n\n

          Instructions<\/h2>\n\n\n\n
          <\/div>\n\n\n\n

          1. Make the Filling:<\/strong> 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. <\/p>\n\n\n\n

          <\/div>\n\n\n\n

          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\u2014this makes rolling easier.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          2. Prepare the Wrappers:<\/strong> 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.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          3. Roll the Lumpia:<\/strong> Place one wrapper on a clean work surface with a corner pointing toward you (diamond orientation). Place about 1 to 1\u00bd tablespoons of filling near the bottom corner, shaping it into a log. Fold the bottom corner over the filling, then fold in the sides. <\/p>\n\n\n\n

          <\/div>\n\n\n\n

          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.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          4. Make the Dipping Sauce:<\/strong> 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.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          5. Fry the Lumpia:<\/strong> In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 350\u00b0F (175\u00b0C). 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.<\/p>\n\n\n\n

          <\/div>\n\n\n\n

          6. Serve:<\/strong> Arrange the lumpia on a serving platter. Garnish with chopped parsley or cilantro. Serve hot with the sweet and sour dipping sauce.<\/p>\n\n\n\n

          <\/div>\n\n\n\n
          \n

          These Lumpiang Shanghai capture the crispy, savory, sweet essence of Filipino party food\u2014a guaranteed crowd-pleaser for any occasion.<\/p>\n<\/blockquote>\n\n\n\n

          \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

          Crispy, golden-brown spring rolls filled with savory pork, shrimp, and vegetables\u2014these lumpiang Shanghai are the ultimate Filipino party food. <\/p>\n","protected":false},"author":1,"featured_media":2487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1698,1696,1694,1695,1693,1697],"class_list":["post-2436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-crispy-spring-rolls","tag-filipino-appetizer","tag-filipino-spring-rolls","tag-lumpia-recipe","tag-lumpiang-shanghai","tag-pork-spring-rolls"],"yoast_head":"\nLumpiang Shanghai (Filipino Spring Rolls) - Season Spoon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/seasonspoon\/2026\/03\/31\/lumpiang-shanghai-filipino-spring-rolls\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lumpiang Shanghai (Filipino Spring Rolls) - 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