Crispy Lumpiang Shanghai Recipe
One appetizer I always think about when preparing food for gatherings is this Lumpiang Shanghai recipe. It is one of the most loved Filipino dishes, especially during birthdays, holidays, and family celebrations.
When I was growing up in the Philippines, there was almost always a tray of lumpia on the table. The smell of garlic and sizzling spring rolls meant something good was about to happen. Even now, when I cook this dish at home, it brings back those memories.
Lumpiang Shanghai may look simple, but it always disappears quickly. The crispy wrapper and savory filling make it hard to stop at just one.
Here on The Tea Gatherer, I enjoy sharing recipes that remind me of home. This recipe is one of those dishes that feels familiar, comforting, and easy to make.
What Is Lumpiang Shanghai?
Lumpiang Shanghai is a Filipino-style spring roll filled with seasoned ground meat. The filling usually includes pork, garlic, onions, and vegetables. The mixture is rolled in thin wrappers and fried until golden and crispy.
Unlike fresh lumpia, this version is smaller and crunchier. It is often served as an appetizer or party food.
Many families have their own version. Some add shrimp or water chestnuts. Others keep it simple.
If you want to learn more about Filipino cuisine, the website: Kawaling Pinoy offers many traditional recipes and cooking tips.
Why I Love Making This Lumpiang Shanghai Recipe
First, this recipe is simple. The ingredients are easy to find, and the preparation is straightforward.
Second, it is perfect for gatherings. I can make a large batch ahead of time and fry them when guests arrive.
Finally, it reminds me of celebrations. In the Philippines, lumpia is almost always present at birthdays and holidays. Seeing a plate of crispy lumpia brings instant joy.
I also like that this recipe is flexible. I sometimes adjust the vegetables depending on what I have in the kitchen.
Ingredients That Make Lumpia Flavorful
The filling for lumpia is simple but flavorful. Garlic and onion add a wonderful aroma. Carrots and celery bring color and a touch of sweetness. Chicken powder or salt gives the mixture its savory flavor.
Ground pork works best because it stays juicy when fried.
The wrapper is also important. Lumpia wrappers are thinner than egg roll wrappers. They create the crisp texture that makes Lumpiang Shanghai so satisfying.
You can find these wrappers in many Asian grocery stores.
Lumpiang Shanghai Recipe Tips
Keep the filling balanced
Do not overload the wrapper. A small amount of filling helps the lumpia cook evenly.
Roll tightly
A tight roll helps the lumpia keep its shape while frying.
Fry in batches
Do not crowd the pan. Giving each piece space keeps them crispy.
Serve with dipping sauce
Lumpiang Shanghai tastes wonderful with sweet chili sauce or banana ketchup.
A Dish That Brings People Together
One thing I appreciate about this Lumpiang Shanghai recipe is how it brings people together.
When I prepare lumpia, I often think about family gatherings back home. Several people would sit around the table rolling wrappers together. It became part of the celebration.
Cooking this dish reminds me that food carries stories and memories.
That is one reason I enjoy sharing these recipes on The Tea Gatherer. Each recipe tells a small piece of my journey and the foods I love.
What to Serve With Lumpiang Shanghai
Lumpiang Shanghai works well with many dishes.
For example, it pairs beautifully with Filipino meals such as adobo or vegetable dishes.
You might also enjoy serving it with:
- Fried rice
- Pancit noodles
- Garlic rice
If you enjoy easy appetizers like this, you might also like my Crispy Oyster Mushroom recipe, another simple dish that is perfect for sharing.
Lumpiang Shanghai (Filipino Crispy Spring Rolls)
Ingredients
For the Filling
- 1 lb Ground Pork
- 3 gloves Garlic, minced
- 1/2 cup Onion, finely chopped
- 1/2 cup Carrots, grated
- 1/2 cup Celery, finely chopped
- 1 whole Egg
- 1 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Salt
- 1 tsp Chicken Powder (optional)
For Wrapping
- 30 pcs Lumpia Wrapper
For Sealing
- 1 tbsp Cornstarch
- 2 tbsp Water
For Frying
- Cooking oil for deep frying
Instructions
Prepare the Filling
- In a large mixing bowl, combine ground pork, garlic, onion, carrots, and celery.
- Add egg, garlic powder, black pepper, and salt.
- Add chicken powder if using.
- Mix everything until the ingredients are well combined.
Prepare the Cornstarch Slurry
- In a small bowl, mix cornstarch and water.
- Stir well until the cornstarch is fully dissolved.
- Microwave the mixture for about 10–15 seconds until it thickens into a light paste.
- Stir again until smooth.
- This paste will help seal the lumpia wrappers so they stay closed while frying.
Wrap the Lumpia
- Lay a lumpia wrapper on a flat surface in a diamond shape.
- Place about 1 tablespoon of filling near the bottom corner.
- Fold the bottom corner over the filling.
- Fold both side corners inward.
- Roll tightly toward the top corner.
- Seal the edge using the cornstarch slurry.
Fry the Lumpia
- Heat oil in a pan over medium heat.
- Carefully place lumpia in the hot oil.
- Fry in batches until golden brown and crispy.
- Turn occasionally to cook evenly.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce.
