Lumpia Shanghai, filled with ground chicken, water chestnuts, carrots, and green onions, is a hearty and tasty appetizer or main dish that will surely be a crowd-pleaser. Golden, crunchy, and in fun bite-size, these Filipino-style meat spring rolls are addictive!
Lumpiang Shanghai is one of my favorite make-ahead meals. Every other weekend, I roll up my sleeves and roll up a few dozen, along with siomai, longganisa, and kikiam, to freeze for when I am too busy or tired to spend more than thirty minutes in the kitchen.
With these food items already prepped in the freezer, a home-cooked dinner is just a matter of quick frying.
What is lumpia shanghai?
Lumpiang Shanghai is Filipino-style spring rolls made of ground pork, chicken, or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed wrappers are rolled into thin cylindrical shapes, cut into bite-size lengths, and deep-fried to golden perfection.
This recipe yields roughly five dozen 3-inch pieces depending on how thick you make the spring rolls. Although you can easily halve the amount, I suggest making the whole batch.
They’re so tasty and addictive that you’d be hard-pressed to eat just one. Plus, they can be frozen for any time lumpia fix!
How to store
- Store in resealable bags and keep in the refrigerator for up to 3 days.
- To freeze, arrange the lumpia in a single layer with some space in between on a baking sheet. Wrap tightly with cling wrap and freeze for about 1 to 2 hours or until firm. This step will prevent them from sticking together. Transfer in resealable bags and freeze for up to 3 months.
- To fry, do not thaw. Heat about 2-inch deep of oil to 350 F and carefully add the rolls. Cook for 3 to 4 minutes until golden, crispy, and fully cooked.
Helpful tips
- I like to use ground chicken with chopped water chestnuts, shredded carrots, green onions, and garlic for extra flavor and crunch. Feel free to substitute ground pork or beef and add minced shrimp if you like. You can also use jicama (singkamas), diced bell peppers, celery, onions, and raisins.
- Do a taste test! Fry a small amount of the meat mixture and adjust seasonings as needed before wrapping.
- Use fresh spring roll wrappers. Check manufacturing dates on packages, as the older the wrappers get, the less pliable and harder they are to roll.
- While rolling, cover the rest of the wrappers with a damp cloth to prove them from drying out.
- Do not overfill wrappers to ensure quick cooking. Roll the logs as tight as possible to prevent grease from seeping in.
- Lumpia are best deep-fried. Use enough frying oil to cover the rolls fully. Watch your temperatures! If too low, the lumpia will absorb more grease. If too high, the wrappers will burn before fully cooked.
- Cook in batches to prevent the oil from plummeting, and bring the oil back up to the optimal 350F to 375 F range before adding the next round. Skim the oil in between batches to remove any burnt bits.
- Do not drain on paper towels, or they’ll get soggy with the steam. Drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl to catch oil drips.
- If transporting them to a party, leave the container partially open to keep the lumpia crispy as long as possible.
How to serve
- Lumpia shanghai is a popular mainstay in Filipino gatherings and celebrations alongside pancit guisado, spaghetti, and other party fares. They’re also commonly served as the main dish for breakfast, lunch, or dinner with steamed or fried rice.
- The crispy spring rolls are traditionally enjoyed with dipping sauces such as sweet and sour, lechon sarsa, banana ketchup, and sweet chili.
More lumpia recipes
Ingredients
- 1 pound ground chicken or pork
- 1/2 cup green onions, finely chopped
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 1 medium carrot, peeled and shredded
- 3 cloves garlic, peeled and minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 20 pieces spring roll wrappers
- canola oil
Instructions
- In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
- Separate wrappers into individual sheets and lay on a flat working surface.
- Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.
- Fold the bottom of wrapper over filling and continue to roll tightly into a thin log about 3/4-inch thick. Wet the remaining edge of the wrapper with a dab of water to completely seal.
- Repeat with the remaining mixture. Using scissors, cut each lumpia roll into about 3-inch lengths.
- In a pan over medium heat, heat about 2-inch deep of oil. Add lumpia in batches and cook turning on sides as needed, for about 3 to 4 minutes or until golden brown and crisp and meat is cooked through.
- Using a slotted spoon or tongs, remove from the oil and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
Notes
- Do a taste test! Fry a small amount of the meat mixture and adjust seasonings as needed before wrapping.
- Use fresh spring roll wrappers. Check manufacturing dates on packages, as the older the wrappers get, the less pliable and harder they are to roll.
- While rolling, cover the rest of the wrappers with a damp cloth to prove them from drying out.
- Do not overfill wrappers to ensure quick cooking. Roll the logs as tight as possible to prevent grease from seeping in.
- Lumpia are best deep-fried. Use enough frying oil to cover the rolls fully. Watch your temperatures! If too low, the lumpia will absorb more grease. If too high, the wrappers will burn before fully cooked.
- Cook in batches to prevent the oil from plummeting, and bring the oil back up to the optimal 350F to 375 F range before adding the next round. Skim the oil in between batches to remove any burnt bits.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Kezia says
I used to make lumpia with my mom, nong nasa pinas pa ako. Sana di na ako nag hanap ng iba pang recipe. I really regret following this. Doesn’t taste like authentic 😕. But wala na akong magawa na wrap ko na 🙄…
Chuck Hartigan says
When I was stationed in Cavite in the Philippines in the U.S. Navy in the early 1950s, Lumpia Shanghai was a favorite! Still makes my mouth water after all these years!
George R. says
Hi Chuck — You must have been stationed at Sangley Pt. What a great time be in the Philippines. Very cool! You must be in your early 90s (?).
Lucie says
Masyado mkapal and wrapper.dapat hinati.
Bennie says
My kids love the lumpiang Shanghai. It’s a complete meal for them.
What can I add to a little sweet taste?
Lalaine Manalo says
You can try raisins 🙂