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• What Is Lumpiang Shanghai?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Baked Lumpiang Shanghai with Garlic Vinegar Dip Recipe

If you grew up on Filipino party trays, you know Lumpiang Shanghai is the first thing to disappear. This baked version gets you the same crackly, golden wrapper and juicy savory filling, minus a pot of hot oil, plus a garlic vinegar dip that makes every bite pop.

What Is Lumpiang Shanghai?

Lumpiang Shanghai is the Filipino answer to the spring roll: thin egg roll wrappers stuffed with seasoned ground pork, minced vegetables, and aromatics, then rolled thin and fried until shatteringly crisp. Despite the name, it’s not actually from Shanghai — the dish evolved from Chinese immigrant cooking traditions in the Philippines and became a staple at birthdays, fiestas, and Noche Buena tables.

Traditionally deep-fried, Lumpiang Shanghai is prized for its snappy, thin exterior and juicy, well-seasoned filling that’s a little sweet, a little salty, and always garlicky. Baking them is a newer twist that trades a bit of that oil-fried crunch for convenience and less mess, while still delivering a golden, crispy shell — especially when paired with a bright, garlicky vinegar dip that cuts through the richness.

Tips for Cooking and Prepping

#1: Don’t overfill the wrappers

A heaping tablespoon of filling per wrapper is plenty — overstuffing makes the rolls burst in the oven and prevents the wrapper from crisping evenly.

#2: Roll them thin and tight

Unlike lumpiang shanghai’s thicker Chinese egg roll cousins, these should be rolled cigar-thin; a tight roll with no air pockets bakes up crispier and holds its shape better without frying.

#3: Seal with a cornstarch slurry

Dab the wrapper’s edge with a cornstarch-and-water paste instead of plain water — it glues the seam shut more securely so the rolls don’t unravel in the heat of the oven.

#4: Spray, don’t drown, with oil

A light, even coating of oil from a spray bottle or brush is key to getting that fried-like golden crackle; too much oil pooling on the tray will make the bottoms soggy instead of crisp.

#5: Use a wire rack on your baking sheet

Elevating the rolls on a rack lets hot air circulate all the way around them, so every side browns and crisps instead of just the top.

#6: Squeeze excess moisture from veggies

Finely minced carrots, onions, and water chestnuts release liquid as they sit — wring them out in a clean towel first so your filling stays firm instead of turning the wrapper mushy.

Recipe Variations and Substitutes

Swap ground pork for ground chicken, turkey, or a beef-pork blend for a different flavor profile, or go half pork and half shrimp for a classic Filipino party twist. Vegetarians can use finely chopped mushrooms, tofu, and extra carrots and jicama in place of the meat. No lumpia wrappers? Spring roll wrappers or even small egg roll wrappers work in a pinch, just adjust rolling size and bake time accordingly.

Serving Suggestions

Serve these hot and crispy straight from the oven as an appetizer with the garlic vinegar dip and a side of sweet chili sauce for dipping variety. They’re also fantastic alongside steamed rice and a simple cucumber-tomato salad for a full meal, or sliced smaller and skewered with toothpicks for parties and potlucks.

Storing, Make-Ahead, and Freezing Tips

Assembled, unbaked lumpia freeze beautifully — arrange them in a single layer on a tray to freeze solid, then transfer to a freezer bag for up to 3 months and bake straight from frozen, adding a few extra minutes. Baked leftovers keep in the fridge for up to 4 days and reheat best in the oven or air fryer to restore crispness, since microwaving will make the wrapper soft.

FAQs

Can I make Lumpiang Shanghai ahead of time?

Yes, you can roll the lumpia up to a day in advance and keep them covered in the fridge, or freeze them unbaked for longer storage. Bake fresh from the fridge or freezer whenever you’re ready to serve.

Why is my baked lumpia not crispy?

Soggy lumpia usually comes from too much moisture in the filling, overcrowding the pan, or not using enough oil spray. Make sure to wring out excess liquid from vegetables, space the rolls apart, and lightly coat them in oil before baking.

What’s in garlic vinegar dip and why is it served with lumpia?

Garlic vinegar dip, or sawsawan, is a simple mix of vinegar, minced garlic, soy sauce, and sometimes chili, and it’s a classic Filipino condiment because its tang and sharpness balance the rich, savory filling of the lumpia.

Can I air fry these instead of baking?

Absolutely — air frying at 380°F for about 10-12 minutes, flipping halfway, gives an even crispier result closer to deep frying while still using minimal oil.

How do I keep the wrappers from drying out while rolling?

Keep your stack of wrappers covered with a slightly damp paper towel or plastic wrap as you work, since lumpia wrappers dry out and crack quickly when exposed to air.

Baked Lumpiang Shanghai with Garlic Vinegar Dip Recipe

Prep time: 35 min | Cook time: 25 min | Total time: 60 min | Servings: 6

Ingredients

For the Lumpia

• 1 lb ground pork
• 1/2 cup finely minced carrot
• 1/2 cup finely minced yellow onion
• 1/3 cup finely minced water chestnuts (optional, for crunch)
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup finely chopped green onion
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1/4 cup panko or plain breadcrumbs
• 25-30 lumpia or spring roll wrappers, thawed if frozen
• Cornstarch mixed with water, for sealing
• Neutral oil, for spraying (canola or vegetable)

For the Garlic Vinegar Dip

• 1/2 cup white or cane vinegar
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 small red chili, thinly sliced (optional)
• 1/4 tsp ground black pepper

Instructions

1. In a large bowl, combine ground pork, carrot, onion, water chestnuts, garlic, egg, green onion, soy sauce, fish sauce, sugar, black pepper, and breadcrumbs. Mix by hand until just combined, being careful not to overmix.
2. Squeeze out any excess liquid from the minced vegetables before adding them to the meat mixture, if needed, to keep the filling firm.
3. Lay a lumpia wrapper on a clean surface in a diamond orientation. Place about 1 tablespoon of filling near the bottom corner and shape it into a thin log.
4. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner. Dab the top corner with cornstarch slurry to seal. Repeat with remaining wrappers and filling.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with a wire rack and arrange the rolls seam-side down, spaced apart so they don’t touch.
6. Lightly spray or brush all sides of the rolls with oil.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on all sides.
8. While the lumpia bakes, whisk together vinegar, garlic, soy sauce, sugar, salt, chili, and black pepper in a small bowl to make the garlic vinegar dip.
9. Let the lumpia rest for 2-3 minutes before slicing in half diagonally, if desired. Serve hot with the garlic vinegar dip on the side.

For extra-crispy results, finish the rolls under the broiler for 1-2 minutes at the end of baking, watching closely so they don’t burn. These also freeze well unbaked — just add 5-8 extra minutes if baking from frozen.