Lumpia Shanghai Recipe

Introduction

Lumpia Shanghai is a popular Filipino spring roll filled with a savory mix of ground pork and shrimp. Crispy on the outside and flavorful on the inside, it’s perfect as a snack, appetizer, or party treat. This recipe guides you through making these golden, crunchy rolls step-by-step.

Ingredients

• 30 to 40 egg roll wrappers (about 8 inches wide), thawed at room temperature
• 1 pound ground pork
• 1/2 pound fresh shrimp, heads and tails removed, chopped
• 2 green onions, thinly sliced (white and green parts separated)
• 1 medium white or yellow onion, finely chopped
• 1 cup finely chopped carrots
• 1 large egg
• 1 tablespoon all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups vegetable oil (for frying)

• For the egg wash:
• 1 large egg
• 1/4 cup water

• For serving:
• Sweet-sour sauce (such as Mae Ploy brand)
• Steamed rice (optional)

Instructions

1. Prepare the wrappers: Thaw the egg roll wrappers at room temperature. Gently separate each piece and lay them on a large, dry surface. Cover with a kitchen towel to prevent drying out.
2. Make the filling: In a large bowl, combine ground pork, chopped shrimp, white parts of green onions, chopped onion, carrots, egg, flour, soy sauce, rice wine, sesame oil, salt, and pepper. Mix thoroughly with clean hands until well combined.
3. Prepare the egg wash: In a small bowl, whisk together the egg and water until smooth. Set aside.
4. Assemble the lumpia: Place one wrapper on a dry surface positioned like a diamond (corner pointing towards you). Spoon about 1 heaping tablespoon of filling in a thin, 6-inch line across the center of the wrapper.
5. Wrap the lumpia: Brush egg wash on all four edges of the wrapper. Fold the bottom corner over the filling to form a triangle or half-moon shape, pressing edges to seal. Fold the left and right sides inward like an envelope, brushing egg wash as needed to seal. Roll tightly away from you, sealing the final edge with egg wash. Aim for a length of 4 to 5 inches and about 1 inch in diameter.
6. Freeze: Place wrapped lumpia on a baking sheet or in airtight containers and freeze for at least 1 hour up to 1 day. This makes them easier to handle during frying.
7. Deep fry: Heat vegetable oil in a deep pan to 350°F (use a thermometer for accuracy). Remove lumpia from freezer and let sit for 10 minutes before frying. Fry 6 at a time, ensuring they have space to float freely. Cook for 5 to 6 minutes per side until evenly golden brown and fully cooked. Use tongs and a splatter screen for safety. Drain on paper towels.
8. Serve: Serve lumpia warm with sweet-sour sauce and optionally steamed rice. Garnish with chopped green parts of scallions if desired.

Tips & Variations

• Keep the rolls thin for extra crispiness and thorough cooking of the filling.
• Freezing the lumpia before frying helps maintain shape and prevents them from falling apart in the oil.
• You can substitute ground pork with ground chicken or beef if preferred.
• For a healthier option, try baking the lumpia at 400°F for about 15-20 minutes, turning halfway.

Storage

Store uncooked, wrapped lumpia in airtight containers or resealable freezer bags for up to 1 month in the freezer. Leftover cooked lumpia can become soggy if refrigerated overnight; reheat them in a toaster oven, air fryer, or oven at 350°F for 3 to 4 minutes to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely, drain well, and chop before mixing into the filling. Fresh shrimp is preferable for texture, but frozen works fine when handled properly.

Is it necessary to freeze lumpia before frying?

Freezing helps lumpia stay firm and prevents them from breaking apart in hot oil. You can fry fresh lumpia, but they can be harder to handle and may not hold their shape as well.

Lumpia Shanghai Recipe

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★★★★★

4.9 from 71 reviews

Lumpia Shanghai, a popular Filipino appetizer, are crispy deep-fried spring rolls filled with a savory mixture of ground pork, shrimp, and vegetables. These bite-sized rolls are perfect for parties or family meals, served fresh and crisp with sweet-sour sauce and optionally steamed rice. The recipe involves wrapping the seasoned filling in thin egg roll wrappers, freezing them briefly for ease, then deep-frying to golden perfection.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes (including freezing time)
• Yield: 30 to 40 lumpia 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

For the Lumpia

• 30 to 40 egg roll wrappers (about 8 inches wide), thawed at room temperature
• 1 pound ground pork
• 1/2 pound fresh shrimp, heads and tails removed, chopped
• 2 green onions, thinly sliced, white and green parts separated
• 1 medium white or yellow onion, finely chopped
• 1 cup finely chopped carrots
• 1 large egg
• 1 tablespoon all-purpose flour
• 2 tablespoons soy sauce
• 1 tablespoon rice wine (Shaoxing wine)
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups vegetable oil (for frying)

For the Egg Wash

• 1 large egg
• 1/4 cup water

For Serving

• Sweet-sour sauce (such as Mae Ploy brand)
• Steamed rice (optional)

Special Equipment

• Pastry brush
• Deep-fry thermometer or candy thermometer
• Splatter screen

Instructions

1. Prepare the Wrappers: Thaw the egg roll wrappers at room temperature and gently separate them. Arrange on a large, dry surface and cover with a dry kitchen towel to prevent drying out.
2. Prepare the Filling: In a large mixing bowl, combine ground pork, chopped shrimp, white parts of green onions, chopped onion, chopped carrots, one egg, all-purpose flour, soy sauce, rice wine, toasted sesame oil, salt, and pepper. Mix thoroughly with clean hands until well blended.
3. Assemble the Lumpia: In a small bowl, whisk together the egg and water to make egg wash. Place one wrapper flat on a dry surface oriented as a diamond shape. Place one heaping tablespoon of filling horizontally about 6 inches long in the center. Brush egg wash along all four edges of the wrapper.
4. Fold the Lumpia: Fold the wrapper over the filling to form a triangle or half-moon shape. Press edges to seal. Fold and tuck in the left and right sides to form an envelope shape. Roll the wrapper tightly away from you to form a thin, long tube about 4 to 5 inches long, approximately 1 inch in diameter. Seal the final edge with egg wash. Repeat with remaining wrappers and filling.
5. Freeze: Place the wrapped lumpia on a baking sheet or in airtight containers and freeze for at least 1 hour, or up to 1 day. This helps keep them firm and easier to handle during frying.
6. Prepare to Deep Fry: Remove frozen lumpia and let sit at room temperature for about 10 minutes to allow slight thawing so they can be separated if stuck. Do not microwave to thaw.
7. Deep Fry the Lumpia: Heat vegetable oil in a deep skillet or wok to about 350°F (175°C). Using long tongs, carefully place lumpia into hot oil in batches of about 6 (or 12 if cut smaller), making sure they have room to move. Fry for 5 to 6 minutes per side until golden brown and cooked through. Use a splatter screen to prevent oil splashes. Transfer cooked lumpia to paper towel-lined platter to drain excess oil. Repeat with remaining lumpia.
8. Serve: Serve lumpia warm and crispy with sweet-sour sauce and optionally steamed rice. Garnish with chopped green parts of the scallions.
9. Storage: Store uncooked lumpia frozen in airtight containers or freezer bags for up to 1 month. Leftover cooked lumpia may become soggy if refrigerated; reheat in toaster oven, air fryer, or conventional oven at 350°F for 3 to 4 minutes to crisp.

Notes

• Freezing lumpia before frying helps maintain their shape and crispness during cooking.
• Do not thaw lumpia in the microwave to avoid sticky clumping.
• Ensure the lumpia are tightly rolled but not overly thick so they cook thoroughly and remain crispy.
• If using square wrappers, orient them in a diamond shape for easier rolling.
• Use a deep-fry thermometer to maintain correct oil temperature for perfect frying results.
• If leftover lumpia are refrigerated, reheat in an air fryer or oven to restore crisp texture.

Keywords: Lumpia Shanghai, Filipino spring rolls, deep-fried appetizer, pork and shrimp lumpia, crispy lumpia, party finger food