Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lumpia Shanghai
Irresistibly crispy, golden, bite-sized spring rolls packed with a savory, garlicky minced pork filling. These are the ultimate party snack—impossible to eat just one, especially when dipped in sweet chili sauce!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Make the Filling: In a large mixing bowl, combine the ground pork, minced carrots, minced onion, green onions, garlic powder, salt, black pepper, and the egg. Use your hands to mix thoroughly until the mixture is cohesive and slightly sticky.
- 2
Assemble the Rolls: Lay a spring roll wrapper flat on a clean surface in a diamond shape. Place about 1.5 tablespoons of the pork mixture in a thin log near the bottom corner.
- 3
Wrap: Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll it upward tightly into a thin cylinder. Moisten the top edge with a dab of water to seal the roll. Repeat until all filling is used.
- 4
Fry: Heat the cooking oil in a deep skillet or wok over medium heat to 350°F (175°C). Carefully drop the lumpia into the oil in batches, avoiding overcrowding.
- 5
Cook to Golden: Deep fry for 5-7 minutes, turning occasionally, until the wrappers are golden brown, blistered, and crispy, and the internal pork is fully cooked. Drain on paper towels and serve hot with sweet chili sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving550
Calories
44 g
Protein
8 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lumpia Shanghai are thin, slender Filipino spring rolls filled with seasoned ground pork and fried until shatteringly crisp. Smaller and meatier than fresh lumpia, they are a fixture at parties, eaten by the dozen with a sweet chili or banana ketchup dip. The name nods to their Chinese roots, but the tight roll and pork filling are distinctly Filipino party fare.
Listahan note
This version keeps the filling finely minced and tightly rolled so each piece fries up thin, even, and crisp end to end rather than greasy in the middle.
Technique cues
- Mince the vegetables very fine so the rolls stay thin and cook through evenly.
- Roll tightly and seal the edge with egg, since loose rolls absorb oil and burst.
- Fry at a steady medium-high so the pork cooks before the wrapper over-browns.
Kitchen flow
- Parallel prep
- Mix the filling and roll a full batch before heating the oil.
- Make-ahead
- Roll ahead and freeze raw on a tray, then fry straight from frozen.
- Leftover move
- Re-crisp cooked rolls in an oven or air fryer and slice into salads or rice bowls.
- Cleanup rhythm
- Roll over a single board, then cool and strain the frying oil for reuse.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground pork
Main filling
Purpose: Its fat keeps the slim filling juicy inside the crisp shell.
Handling: Use an 80/20 ratio and mix well so seasoning distributes evenly.
Adaptation: Ground chicken or turkey works but benefits from a little extra oil.
Carrots and onion
Aromatic vegetables
Purpose: Add sweetness and texture without bulking the rolls.
Handling: Mince very finely so the rolls stay thin.
Adaptation: Water chestnut or jicama adds crunch if you like.
Egg
Binder and seal
Purpose: Holds the filling together and seals the wrapper edge.
Handling: Beat and reserve a little for sealing the final flap.
Adaptation: A flour-water paste can seal the rolls if avoiding egg in the filling.
Spring roll wrappers
Wrapper
Purpose: Thin wrappers fry into the signature crackly shell.
Handling: Keep covered with a damp towel so they do not dry and crack.
Adaptation: Use thinner wrappers for crispier results; thicker ones brown faster.
Technique notes
- Roll tight and thin; fat rolls cook unevenly and never reach full crispness.
- Fry from frozen for the cleanest result, since chilled rolls hold their shape better in the oil.
- Drain upright in a colander rather than flat on paper so they stay crisp on all sides.
Ingredient swaps
- Lighter-protein direction
- Use ground chicken or turkey and add a spoon of oil to keep the filling moist.
- Air-fryer direction
- Brush rolls with oil and air-fry until golden for far less grease.
- Egg-free direction
- Bind and seal with a flour-water paste instead of egg.
Serve alongside
- Sweet chili sauce
- Banana ketchup
- Steamed white rice
- Pancit Canton
- Calamansi soda
- Iced tea
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked rolls up to 3 days; raw rolls freeze for up to 2 months.
- Re-crisp in an oven or air fryer rather than a microwave, which makes them soggy.
- Fry frozen raw rolls directly without thawing for the best texture.
Equipment
- Deep heavy pan or wok
- Spider or slotted spoon
- Cutting board
- Tray for rolling and freezing
Make this household-aware
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