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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
• Crispy Lumpiang Shanghai with Sweet Chili Dipping Sauce Recipe

There’s a reason Lumpiang Shanghai shows up at every Filipino party, potluck, and holiday table: these thin, crackly spring rolls stuffed with seasoned pork are impossible to stop eating. Paired with a tangy-sweet chili dipping sauce, they make the ultimate crowd-pleasing appetizer that’s just as good for a weeknight snack as it is for a fiesta spread.

What Is Lumpiang Shanghai?

Lumpiang Shanghai is a beloved Filipino appetizer made of thin spring roll wrappers filled with a seasoned mixture of ground pork, garlic, onions, and carrots, then rolled tightly into slim cylinders and deep-fried until golden and crisp. Despite the name, the dish isn’t actually from Shanghai—it’s a distinctly Filipino creation influenced by Chinese immigrant cooking, adapted over generations with local flavors and techniques.

You’ll find lumpia at nearly every Filipino celebration, from birthdays to Christmas Noche Buena, often served alongside rice or as a finger-food appetizer with a dipping sauce. Their small size, satisfying crunch, and savory-sweet filling make them endlessly snackable, and they’re just as popular with kids as they are with adults.

Tips for Cooking and Prepping

#1: Don’t overfill the wrappers

Use about a tablespoon of filling per roll and keep the shape thin and cigar-like—overstuffed lumpia won’t crisp evenly and are more likely to burst open while frying.

#2: Roll tightly and seal well

A loose roll traps air and oil, making the lumpia soggy inside. Roll firmly, then seal the edge with a dab of water or beaten egg to keep it from unraveling in the fryer.

#3: Chill the rolled lumpia before frying

Popping assembled rolls in the fridge (or freezer) for 15-20 minutes firms up the wrapper and filling, helping them hold their shape and fry up extra crisp.

#4: Fry at the right temperature, twice if needed

Keep oil at 350°F (175°C)—too hot and the wrapper burns before the pork cooks through, too cool and the rolls turn greasy. For maximum crunch, do a quick second fry at a slightly higher temp for the last minute.

#5: Drain standing up, not flat

Rest fried lumpia on a wire rack or standing on their ends on paper towels so steam escapes and the bottoms don’t turn soggy from trapped oil.

Recipe Variations and Substitutes

Ground pork is traditional, but many home cooks mix in ground beef, shrimp, or even use all chicken for a lighter version. You can also swap in water chestnuts for extra crunch, or add finely chopped shiitake mushrooms and green onions for more depth of flavor. Gluten-free spring roll wrappers work well too if you need to avoid wheat.

Serving Suggestions

Lumpiang Shanghai shines as a party appetizer served hot with sweet chili sauce or a simple vinegar-garlic dip on the side. For a full meal, pair them with steamed white rice and a fresh cucumber-tomato salad, or tuck them into a soft pandesal roll for a lumpia sandwich.

Storing, Make-Ahead, and Freezing Tips

Assembled, uncooked lumpia freeze beautifully—arrange them in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months and fry straight from frozen, adding a couple extra minutes. Leftover fried lumpia keep in the fridge for up to 3 days and reheat best in an air fryer or oven to restore crispiness rather than the microwave.

FAQs

Can I bake or air fry Lumpiang Shanghai instead of deep-frying?

Yes, brush the rolls lightly with oil and air fry at 380°F for about 10-12 minutes, flipping halfway, or bake at 400°F for 15-18 minutes. They won’t be quite as crisp as deep-fried but still turn out golden and delicious.

Why do my lumpia burst open while frying?

This usually happens when the rolls are overfilled, not sealed tightly enough, or fried in oil that’s too hot too quickly. Use less filling, seal the edges well with water or egg wash, and maintain a steady 350°F oil temperature.

Can I make the filling ahead of time?

Absolutely—the pork filling can be mixed and refrigerated up to 2 days in advance, which actually lets the flavors develop even more before rolling and frying.

What’s the best wrapper to use for Lumpiang Shanghai?

Thin spring roll wrappers (sometimes labeled ‘lumpia wrappers’) found in the freezer section of Asian grocery stores work best; they’re thinner than egg roll wrappers and crisp up more delicately.

How do I keep lumpia crispy after frying for a party?

Keep them warm and crisp by placing fried lumpia on a wire rack set over a baking sheet in a 200°F oven until ready to serve, which prevents sogginess better than stacking them on a plate.

Crispy Lumpiang Shanghai with Sweet Chili Dipping Sauce Recipe

Prep time: 40 min | Cook time: 20 min | Total time: 60 min | Servings: 6

Ingredients

For the Lumpia

• 1 pound ground pork
• 1/2 cup finely grated carrots
• 1/4 cup minced yellow onion
• 3 cloves garlic, minced
• 1/4 cup minced green onion
• 1 large egg
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 25-30 spring roll (lumpia) wrappers
• Vegetable oil, for frying

For the Sweet Chili Dipping Sauce

• 1/2 cup rice vinegar
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons chili garlic sauce (such as sambal oelek)
• 2 cloves garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Pinch of salt

Instructions

1. In a large bowl, combine the ground pork, grated carrots, minced onion, garlic, green onion, egg, soy sauce, fish sauce, black pepper, salt, and cornstarch. Mix thoroughly with your hands until well combined.
2. Lay one spring roll wrapper on a clean, dry surface in a diamond orientation. Place about 1 tablespoon of filling near the bottom corner and shape it into a thin log.
3. Fold the bottom corner over the filling, then fold in the two side corners, and roll tightly away from you into a thin cylinder. Dab the top corner with water or beaten egg to seal.
4. Repeat with the remaining wrappers and filling, placing finished rolls seam-side down on a tray. Chill in the refrigerator for 15-20 minutes to firm up before frying.
5. Meanwhile, make the sweet chili sauce: in a small saucepan, combine rice vinegar, water, sugar, chili garlic sauce, garlic, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
6. Stir the cornstarch slurry and add it to the simmering sauce, whisking constantly until thickened, about 1-2 minutes. Remove from heat and let cool slightly.
7. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
8. Fry the lumpia in batches, not overcrowding the pan, for 3-4 minutes, turning occasionally, until deep golden brown and crisp.
9. Transfer fried lumpia to a wire rack or paper towel-lined plate standing on end to drain excess oil.
10. Slice larger rolls in half diagonally if desired, and serve hot with the sweet chili dipping sauce on the side.

For extra-crisp lumpia, fry once at 325°F until cooked through, then do a quick second fry at 375°F for 30-60 seconds right before serving. Uncooked rolls freeze well for up to 3 months.