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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 Pork and Carrot Lumpiang Shanghai Recipe

If you’ve never had lumpiang shanghai, get ready to fall in love with your new favorite party appetizer. These crispy, savory pork and carrot spring rolls are a Filipino classic, and once you learn the simple rolling technique, you’ll be making batches for every gathering.

What Is Lumpiang Shanghai?

Lumpiang shanghai is a beloved Filipino appetizer made of thin spring roll wrappers filled with seasoned ground pork, minced carrots, and aromatics, then fried until golden and shatteringly crisp. Despite the name, it’s not actually from Shanghai — the dish reflects the strong Chinese culinary influence on Filipino cuisine, adapted over generations into something distinctly its own.

You’ll find these at almost every Filipino party, birthday, or holiday gathering, usually piled high on a platter next to a bowl of sweet chili or banana ketchup for dipping. They’re smaller and thinner than traditional Chinese egg rolls, which makes them extra crunchy and perfect for popping in your mouth in just a couple of bites.

Tips for Cooking and Prepping

#1: Don’t skip draining the vegetables

Carrots and onions release moisture as they sit, and excess liquid in your filling leads to soggy, wrapper-tearing rolls. Squeeze grated carrots dry with a clean towel before mixing them into the pork.

#2: Keep your wrappers covered

Spring roll wrappers dry out and crack within minutes of being exposed to air. Keep the stack under a damp paper towel and only pull one out at a time as you roll.

#3: Roll tight, not loose

A loosely rolled lumpia will absorb oil and fall apart while frying. Roll each one snugly, tucking the sides in firmly before sealing the edge with a water-and-cornstarch paste.

#4: Fry in two stages for maximum crispiness

Fry the rolls at a lower temperature first to cook the filling through, then give them a second quick fry at higher heat right before serving to lock in that signature crunch.

#5: Don’t overcrowd the pan

Frying too many rolls at once drops the oil temperature and results in greasy, limp lumpia. Fry in small batches and let the oil come back up to temperature between rounds.

Recipe Variations and Substitutes

Ground pork is traditional, but you can easily swap in ground chicken, turkey, or beef, or use a mix of pork and shrimp for extra flavor. Some cooks add minced water chestnuts for crunch, or finely chopped green onions and garlic for an aromatic boost. For a lighter version, you can bake or air fry the rolls instead of deep frying, though the texture will be slightly less crisp.

Serving Suggestions

Serve lumpiang shanghai hot and freshly fried alongside sweet chili sauce or banana ketchup for dipping. They make a fantastic appetizer for parties, or pair them with steamed rice and a simple vinegar dipping sauce for a full Filipino-style meal.

Storing, Make-Ahead, and Freezing Tips

Unfried lumpia freeze beautifully — arrange rolled, uncooked lumpia in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Fried leftovers keep in the fridge for up to 3 days and are best reheated in an air fryer or oven to restore their crispiness.

FAQs

Can I freeze lumpiang shanghai before frying?

Yes, this is actually the best way to make them ahead. Freeze the rolled, uncooked lumpia on a tray until firm, then bag them up and fry straight from frozen, adding a minute or two to the cook time.

What’s the difference between lumpiang shanghai and regular lumpia?

Lumpiang shanghai refers specifically to the thin, meat-filled fried spring rolls, while ‘lumpia’ is a broader term that can include fresh, unfried versions or vegetable-only fillings like lumpiang sariwa or lumpiang gulay.

Why do my lumpia turn out greasy instead of crispy?

Greasy lumpia usually means the oil wasn’t hot enough or the pan was overcrowded, causing the temperature to drop. Fry in small batches at 350°F and let the oil recover between rounds for the crispiest results.

Can I bake or air fry these instead of deep frying?

Yes, brush the rolls lightly with oil and air fry at 375°F for about 10-12 minutes, flipping halfway, or bake at 400°F for around 15-18 minutes. They won’t be quite as crisp as deep-fried, but they’re still delicious.

What dipping sauce goes best with lumpiang shanghai?

Sweet chili sauce is the most popular choice for its balance of sweetness and heat, but banana ketchup and a simple soy-vinegar-garlic dip are also classic pairings.

Crispy Pork and Carrot Lumpiang Shanghai Recipe

Prep time: 35 min | Cook time: 20 min | Total time: 55 min | Servings: 6

Ingredients

For the Lumpia

• 1 pound ground pork
• 1 cup carrots, finely grated and squeezed dry
• 1/2 cup yellow onion, finely minced
• 3 cloves garlic, minced
• 1/4 cup green onions, thinly sliced
• 1 large egg
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 25-30 spring roll wrappers (thin lumpia wrappers)
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for sealing)
• Vegetable oil, for frying

For the Sweet Chili Sauce

• 1/2 cup rice vinegar
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons red chili flakes or 1 tablespoon 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, onion, garlic, green onions, egg, soy sauce, salt, pepper, and sugar. Mix well with your hands until fully combined.
2. Lay one spring roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling in a horizontal line near the bottom corner.
3. Fold the bottom corner up and over the filling, tuck in the sides, and roll tightly upward. Seal the top corner with a dab of the cornstarch-water paste. Repeat with remaining wrappers and filling.
4. Cover finished rolls with a damp towel or plastic wrap while you continue rolling to prevent them from drying out.
5. Heat about 2 inches of vegetable oil in a deep skillet or pot to 325°F. Fry the lumpia in small batches for 4-5 minutes, turning occasionally, until the filling is cooked through but the wrappers are only lightly golden.
6. Remove and drain on a wire rack or paper towels. Once all rolls have had their first fry, increase the oil temperature to 375°F.
7. Fry the rolls a second time in batches for 1-2 minutes, until deeply golden and crisp. Drain again and let cool slightly before serving.
8. While the lumpia fry, make the sauce: combine rice vinegar, sugar, water, chili flakes, garlic, and salt in a small saucepan over medium heat. Bring to a simmer.
9. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and turns glossy. Remove from heat and let cool slightly.
10. Serve the crispy lumpiang shanghai hot with the sweet chili sauce on the side for dipping.

For extra-crispy results, freeze the rolled lumpia for 15 minutes before the first fry to help them hold their shape. Leftover sauce keeps well in the fridge for up to two weeks and is great on other fried appetizers too.