Lumpiang Shanghai Crispy Filipino Spring Roll Recipe
Lumpiang Shanghai Crispy Filipino Spring Roll is, without exaggeration, the party-stopping, crowd-pleasing MVP of Filipino finger foods! Imagine golden, crackling wrappers, filled with a juicy, savory mixture that never fails to deliver flavor in every bite. Whether you’re hosting a big family gathering or just craving an irresistible snack, this recipe offers that signature snap and authentic taste you just can’t get from store-bought. Let’s dive right in and make your kitchen smell like a Filipino fiesta!
Ingredients You’ll Need
The beautiful thing about this recipe is how a handful of humble kitchen staples combine into a crave-worthy treat. Each ingredient plays an essential role—some for crunch, some for flavor, and all for that perfect Lumpiang Shanghai Crispy Filipino Spring Roll experience.
- Ground pork: Juicy and tender, pork gives classic Lumpiang Shanghai its signature bite and richness.
- Onion (1/2 cup, finely chopped): Adds sweetness and depth, balancing the savory filling.
- Carrots (1/2 cup, finely chopped): Bring subtle sweetness and vibrant color, plus a fantastic crunch.
- Green onions (1/4 cup, chopped): Their mild, oniony freshness brightens up every bite.
- Garlic (3 cloves, minced): For a punch of aroma and that unmistakable Filipino flavor.
- Egg (1 large): Acts as the “glue,” binding all the ingredients together!
- Soy sauce (2 tablespoons): For a creamy, umami-rich backbone to the filling.
- Oyster sauce (1 tablespoon): Adds a sweet-salty savoriness that pairs beautifully with pork.
- Salt (1 teaspoon): Enhances all the other seasonings, making the flavors sparkle.
- Ground black pepper (1/2 teaspoon): Provides a gentle kick and a little warmth.
- Spring roll wrappers (20–25, thawed if frozen): Super thin and crisp up beautifully for the ultimate crunch.
- Water or beaten egg (for sealing): Keeps your rolls tightly sealed so nothing leaks or unravels while frying.
- Vegetable oil (for frying): Neutral flavor and high smoke point—just what you want for crisping up the wrappers.
How to Make Lumpiang Shanghai Crispy Filipino Spring Roll
Step 1: Prepare the Filling
Grab a large mixing bowl and get ready for some hands-on fun. Combine your ground pork, chopped onions, carrots, green onions, minced garlic, egg, soy sauce, oyster sauce, salt, and pepper. Using clean hands will help you mix everything thoroughly—aim for a slightly sticky, evenly blended mixture. This ensures every roll will be flavorful and moist.
Step 2: Shape and Wrap
Lay out a spring roll wrapper on a clean, dry surface with a corner pointing toward you (so it looks like a diamond). Spoon about a tablespoon of filling near the bottom corner and gently spread it into a thin log. Fold the bottom wrapper edge over the filling, then tuck in the sides, rolling tightly all the way up. To seal, dab the final edge with water or a bit of beaten egg—think of it as envelope glue! Keep going until you’ve used up all the filling and wrappers.
Step 3: Heat Up the Oil
Pour enough vegetable oil into a deep skillet or pot to reach about 2 inches up the sides; you want plenty of space for the rolls to float. Heat the oil to 350°F (about 175°C)—a kitchen thermometer is ideal here, but you can test with a tiny bit of wrapper: it should bubble lively but not burn right away.
Step 4: Fry Until Golden and Crispy
Carefully add your spring rolls in batches, avoid overcrowding the pot. Fry for 4–6 minutes, turning occasionally so every edge crisps evenly. You’re aiming for a uniform golden brown color and a blizzard of bubbles (that’s how you know they’ll shatter with every bite). When done, transfer to a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy!
While these are best eaten hot and fresh, you can absolutely prepare the rest while the first batch cools a bit. Pile them high on a tray and serve alongside your favorite dipping sauces—sweet chili, banana ketchup, or a punchy vinegar dip. Lumpiang Shanghai Crispy Filipino Spring Roll was made for sharing, so dig in!
How to Serve Lumpiang Shanghai Crispy Filipino Spring Roll
Garnishes
A sprinkle of finely sliced green onions or cilantro looks gorgeous atop a freshly-fried platter of Lumpiang Shanghai. Some even like to add thinly sliced red chili for color and a touch of heat or offer toothpicks with each roll for easy dipping at gatherings.
Side Dishes
Classic accompaniments include a crisp green salad, pancit noodles, or fried rice. If you want to go all out, serve alongside Filipino favorites like adobo or lechon for a festive, family-style feast. These spring rolls also shine simply with a trio of dipping sauces to suit every palate at the table.
Creative Ways to Present
Fan out the rolls on a big wooden board, alternating with stacks of lettuce leaves for a DIY wrap station. Or, skewer a few rolls on decorative picks for easy party bites. For kids, slice each Lumpiang Shanghai Crispy Filipino Spring Roll into thirds—perfect for tiny fingers and packed lunchboxes.
Make Ahead and Storage
Storing Leftovers
Once cool, store cooked Lumpiang Shanghai in an airtight container in the fridge. They’ll keep well for up to 3 days. A quick reheating crisps them right back up, so you never have to deal with sogginess.
Freezing
To make life easier, assemble and freeze the uncooked spring rolls in a single layer on a tray until solid. Then, transfer them to a freezer bag for longer storage. The beauty of this method is you can cook straight from frozen—the wrapper stays crisp and the filling remains juicy, no thawing needed!
Reheating
For best results, reheat leftover Lumpiang Shanghai Crispy Filipino Spring Roll in an oven or air fryer at 375°F until hot and crispy, about 5–7 minutes. Skip the microwave if you can—the wrapper loses that addictive crunch!
FAQs
Can I use a different type Appetizer
Absolutely! You can swap ground pork for ground chicken, beef, or even a meatless alternative if you want to experiment. Each variation brings its own unique twist to Lumpiang Shanghai Crispy Filipino Spring Roll.
What dipping sauces pair best with these spring rolls?
Sweet chili sauce is a classic, but don’t overlook banana ketchup or a simple vinegar dip with chopped garlic and chili. Each sauce highlights a different flavor element of the Lumpiang Shanghai.
How do I prevent the wrappers from tearing?
Make sure your spring roll wrappers are fully thawed (if frozen) and keep them covered with a damp towel as you work. Work gently, and avoid overfilling to keep rolls neat and intact.
Can I bake these instead of frying?
You can! Brush the Lumpiang Shanghai Crispy Filipino Spring Roll with a bit of oil and bake at 400°F, turning once, until golden and crispy. The result won’t be quite as bubbly as fried, but they’re still tasty.
Do I need to thaw frozen uncooked rolls before frying?
No need to thaw. In fact, go straight from freezer to hot oil—this helps the outside crisp up instantly while keeping the filling juicy. Just add an extra minute or two to the cooking time.
Final Thoughts
Ready to bring a taste of celebration into your home? Lumpiang Shanghai Crispy Filipino Spring Roll promises endless crunch, savory bites, and instant smiles. Whether for parties or a pick-me-up snack, this is a recipe friends and family will request again and again—so go ahead and give it a try!
Print
Lumpiang Shanghai Crispy Filipino Spring Roll Recipe
- Total Time: 45 minutes
- Yield: 20–25 spring rolls 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy Lumpiang Shanghai, a Filipino favorite spring roll dish filled with a savory pork mixture. Perfect for parties or as an appetizer!
Ingredients
Filling:
- 1 pound ground pork
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1/4 cup green onions (chopped)
- 3 cloves garlic (minced)
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Wrappers and Frying:
- 20–25 spring roll wrappers (thawed if frozen)
- Water or beaten egg (for sealing)
- Vegetable oil (for frying)
Instructions
- Making the Filling: In a large bowl, combine ground pork, onion, carrots, green onions, garlic, egg, soy sauce, oyster sauce, salt, and pepper. Mix thoroughly.
- Wrapping the Spring Rolls: Place a spring roll wrapper on a clean surface, add filling, fold, and roll tightly. Seal the edge with water or beaten egg. Repeat for all spring rolls.
- Frying: Heat oil in a skillet. Fry the spring rolls in batches for 4–6 minutes until golden brown and crispy. Drain on paper towels.
- Serving: Serve hot with sweet chili sauce, banana ketchup, or vinegar dipping sauce.
Notes
- You can freeze uncooked spring rolls for later frying—do not thaw before frying.
- Ground chicken or beef can be used as a substitute for pork.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
