Lumpia Shanghai

Name: Lumpia Shanghai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 lb ground pork; 1 carrot, grated; 1/2 yellow onion, minced; 4 garlic cloves, minced; 2 celery stalk, finely diced; 4 green onions, chopped; 2 tbsp soy sauce; 1/2 tsp salt; 1/2 tsp black pepper; 1 egg, beaten; 30 spring roll or lumpia wrappers; 4 cups vegetable oil (for frying); 1/2 cup sweet chili sauce (for dipping)

Crispy Filipino spring rolls filled with a savory mixture of ground meat, vegetables, and seasonings, perfect for dipping in sweet chili sauce.

45 minMediumServes 6340 cal/serving

FilipinoAppetizerStovetopStandardDairy-Free

Ingredients

1 lb ground pork
1 carrot, grated
1/2 yellow onion, minced
4 garlic cloves, minced
2 celery stalk, finely diced
4 green onions, chopped
2 tbsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
30 spring roll or lumpia wrappers
4 cups vegetable oil (for frying)
1/2 cup sweet chili sauce (for dipping)

Instructions

1

In a large bowl, combine the 1 lb ground pork, 1 grated carrot, 1/2 minced yellow onion, 4 minced garlic cloves, 2 finely diced celery stalk, and 4 chopped green onions.
2

Add the 2 tbsp soy sauce, 1/2 tsp salt, 1/2 tsp black pepper, and 1 beaten egg to the meat mixture. Mix thoroughly until well combined.
3

To assemble the lumpia: Place a spring roll or lumpia wrappers on a clean work surface with a corner pointing toward you (diamond shape).
4

Place about 1 tablespoon of the filling in a line near the corner closest to you, leaving about 1/2 inch from the edge.
5

Fold the corner over the filling, then fold in the sides and roll tightly away from you, like a small burrito. Seal the final corner with a dab of water or beaten egg.
6

Repeat with the remaining spring roll or lumpia wrappers and filling. You should make about 30 rolls.
7

Heat the 4 cups vegetable oil (for frying) in a deep pan or wok to 350°F (175°C).
8

Fry the lumpia in batches, being careful not to overcrowd, until golden brown and crispy, about 3-4 minutes.
9

Remove with a slotted spoon and drain on paper towels.
10

Allow to cool slightly before serving with 1/2 cup sweet chili sauce (for dipping) for dipping.

Questions

Can I make Lumpia Shanghai gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Lumpia Shanghai keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Lumpia Shanghai?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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