Lumpiang Shanghai (Filipino Crispy Spring Rolls)
Lumpiang Shanghai is a classic Filipino appetizer made with seasoned ground pork, vegetables, and thin lumpia wrappers. These crispy spring rolls are perfect for parties, gatherings, or family meals.
Servings: 6
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.
Notes
Do not overfill the wrappers to keep the lumpia crisp and evenly cooked. Lumpia can also be prepared ahead of time and frozen before frying.