# Lumpia Shanghai (Filipino Pork Spring Rolls) > To make lumpia shanghai, mix 500 g ground pork with grated carrot, onion, garlic, green onions, water chestnuts, an egg, soy sauce, salt and pepper. Roll a thin log of filling in each half spring roll wrapper and seal with water. Fry at 175°C (350°F) for 4-5 minutes until deep golden and the filling reaches 71°C (160°F). Serve hot with sweet chilli sauce. Source: https://savourrecipes.com/recipe/lumpia-shanghai Author: Mei Lin Tan | Published: Oct 24, 2026 Categories: Filipino Recipes Collections: Summer Recipes Tags: Kid Friendly, Make Ahead No Filipino party table is complete without a big platter of lumpia shanghai. These are slim, cigar-shaped spring rolls with a savoury ground pork filling, fried until the wrapper shatters when you bite it. The filling takes 10 minutes to mix. Rolling 40 of them takes longer, so put on some music or get the family to help, and freeze whatever you don't fry today. ## Key facts - Prep time: 45 mins - Cook time: 20 mins - Total time: 1 hr 5 mins - Yield: 40 rolls - Difficulty: Medium - Cuisine: Filipino - Method: Deep-frying - Calories: 370 per serving ## Ingredients ### Filling - 500 g ground pork - 1 medium carrot, finely grated - 1 small onion, finely minced - 4 cloves garlic, minced - 3 green onions, finely chopped - 1/2 cup canned water chestnuts, drained and finely chopped (optional) - 1 large egg - 1 tbsp soy sauce - 3/4 tsp salt - 1/2 tsp ground black pepper ### Wrapping and frying - 20 spring roll wrappers (lumpia wrappers), about 20 cm square, thawed and cut in half into rectangles - 2 tbsp water, for sealing - 1 L vegetable oil, for frying - sweet chilli sauce or banana ketchup, for dipping ## Equipment - Large mixing bowl - Box grater - Heavy pot or deep skillet - Deep-fry or instant-read thermometer - Slotted spoon or spider - Wire rack set over a tray ## Instructions 1. **Mix the filling.** Squeeze the grated carrot in a clean tea towel to remove excess juice. Put it in a large bowl with the pork, onion, garlic, green onions, water chestnuts, egg, soy sauce, salt and pepper. Mix with your hands or a spoon until evenly combined and slightly sticky. To check the seasoning, fry a teaspoon of the filling in a small pan until cooked through, taste, and adjust. 2. **Prepare the wrappers.** Peel the wrappers apart carefully, then cut the stack in half to make 40 rectangles. Keep them covered with a damp tea towel while you work, because they dry out and crack quickly. 3. **Roll the lumpia.** Lay one wrapper with a long side facing you. Spread a heaping tablespoon of filling in a thin, even log along that edge, stopping about 1 cm from each end. Roll it up tightly, pressing out any air as you go. Brush the far edge with a little water and press to seal. Set it seam side down on a tray and repeat with the remaining wrappers and filling. 4. **Heat the oil.** Pour the oil into a heavy pot or deep skillet to a depth of at least 3 cm and heat it over medium heat to 175°C (350°F). If you don't have a thermometer, a cube of bread should turn golden in about 30 seconds. 5. **Fry in batches.** Fry 6-8 rolls at a time, turning occasionally, for 4-5 minutes until deep golden and crisp all over. Cut one open from the first batch: the filling should be cooked through with no pink, and read 71°C (160°F) on an instant-read thermometer. Lift the rolls onto a wire rack to drain, and let the oil come back to temperature between batches. 6. **Serve.** Serve the lumpia whole or cut in half on the diagonal, while they are hot and crackly, with sweet chilli sauce or banana ketchup for dipping. ## Tips - Keep the rolls thin, about the width of a finger. Thin lumpia fry quickly, so the wrapper turns crisp at the same time the filling cooks through. - Squeezing the carrot dry stops the filling from leaking moisture into the wrapper, which causes soft, oily rolls. - Lumpia wrappers are paper-thin and sold frozen. Thicker egg roll wrappers work, but the rolls will be chewier and less crackly. - Drain the rolls on a wire rack rather than paper towels. They stay crisp underneath instead of steaming. ## Variations - Air fryer lumpia: brush or spray the rolls with oil and cook at 200°C (400°F) for 10-12 minutes, turning halfway, until golden and the filling reaches 71°C (160°F). - Use half ground pork and half finely chopped raw shrimp for a lighter, sweeter filling. - Swap the pork for ground chicken and cook until the filling reaches 74°C (165°F). - Serve with a garlic vinegar dip: 1/4 cup cane or white vinegar, 1 minced garlic clove, a pinch of salt and pepper, and sliced chilli. ## Storage - Fridge: Keep fried lumpia in an airtight container for up to 3 days. Uncooked rolls can be covered and chilled for up to 1 day before frying. - Freezer: Freeze uncooked rolls in a single layer on a tray until firm, then bag them for up to 3 months. Fry straight from frozen at 175°C (350°F), adding 2-3 minutes, until the filling reaches 71°C (160°F). - Reheat: Reheat fried lumpia in a 200°C (400°F) oven or air fryer for 5-8 minutes until crisp and hot all the way through. The microwave makes them soft. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 370 | 14 g | 22 g | 24 g | ## Frequently asked questions ### What is the difference between lumpia shanghai and egg rolls? Lumpia shanghai are much thinner, rolled in paper-thin spring roll wrappers with a raw ground pork filling that cooks as they fry. Egg rolls use thicker, bubbly wrappers and usually a cooked cabbage-heavy filling, so they are fatter and chewier. ### Can I make lumpia ahead and freeze them? Yes, and many Filipino families always keep a bag in the freezer. Freeze the rolls uncooked on a tray, then bag them for up to 3 months, and fry from frozen with 2-3 extra minutes. ### Can I bake or air fry lumpia shanghai? Yes. Brush them with oil and air fry at 200°C (400°F) for 10-12 minutes, or bake on a rack at 220°C (425°F) for 18-20 minutes, turning once, until the filling reaches 71°C (160°F). They are crisp but less blistered than deep-fried lumpia. ### What sauce do you serve with lumpia shanghai? Sweet chilli sauce is the most common dip. Banana ketchup is a favourite in many Filipino homes, and a sharp garlic vinegar dip cuts through the richness of the pork. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.