Lumpiang Shanghai (Filipino Spring Rolls)

That these are the BEST SPRING ROLLS is no exaggeration. Whenever I serve these Lumpiang Shanghai, they’re gone in seconds. True crunchy deliciousness in every bite. Serve with a sweet chili sauce!

Lumpiang Shanghai or Filipino Spring Rolls are traditionally made of ground meat (usually pork), minced onions, finely chopped carrots and seasoning all rolled up in a paper-thin wrapper made with flour and water. It is sealed at the end either by using a sticky beaten egg or plain water.

By the name it is given, you can almost guess that it has its origins in China though for some reason we haven’t dropped the “Shanghai” at the end and continues to use it to this day.

I suppose the reason for this is to differentiate this from the other kind of Lumpia which uses mostly vegetables (though occasionally with a little meat tucked in) as filling.

So, when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the “Shanghai” which is a smaller and meatier one.

Lumpiang Shanghai or Filipino Spring Rolls are traditionally made of ground meat (usually pork), minced onions, finely chopped carrots and seasoning all rolled up in a paper thin wrapper made with flour and water. It is sealed at the end either by using a sticky beaten egg or plain water. By the name it is given, you can almost guess that it has its origins in China though for some reason we haven't dropped the "Shanghai" at the end and continues to use it to this day. I suppose the reason for this is to differentiate this from the other kind of Lumpia which uses mostly vegetables (though occasionally with a little meat tucked in) as filling. So when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the "Shanghai" which is a smaller and meatier one.

In the Philippines, perhaps next to Pancit, Lumpiang Shanghai has got to be the most common dish you will find in any kind of celebration – whether it be a wedding, birthday, reunion or a simple get-together. The reason is that it can be made in bulk and ahead of time!

True, it takes a bit of effort to make it (fancy making spring rolls for an hour or 2?) but when you make a lot of it – you don’t need to make other extra dishes because everyone goes for the spring rolls!

Besides, since you can actually make this at least a day ahead or even weeks ahead if you freeze them, then it’s actually a very practical dish to make. 

So despite some labor required it does save time in the end and less stress in thinking of what other dishes to prepare. So make a huge batch, freeze and serve it whenever you need it!

Of course, Lumpiang Shanghai is best eaten with a sauce. I usually prefer the sweet chili sauce, the kind that you find in any Asian store. In the Philippines though, it is often served with our favorite ketchup – Jufran Banana Ketchup! Yes, such a ketchup exists and I love it!

I always pre-cook my meat fillings for lumpiang shanghai so I take the guesswork out of the equation (did the meat cook properly? did I season the mixture enough?) and my mother always did, so I wanted to play safe too!

It may be a bit labor-intensive this way, but at least you’ll be guaranteed the results and no need for the rolls to really soak up all the oil in the deep fryer.

Nonetheless, there are lots of ways one can cook lumpiang shanghai and they can all turn out yummy, too. Here’s my version which has always worked for me (even my little tots love it).

It’s easy enough to tweak to suit one’s palate. And yes, if you bring this to a party, you’ll be the star, well – at least the dish will be! 🙂

Here’s a quick photo tutorial on how to make the spring rolls. Details of the method can be found in the recipe below.

HOW  DO YOU WRAP LUMPIA (SPRING ROLLS)?

Place about 1 heaping tablespoon of the cold pork mixture in one of the corners of the wrapper. Spread the filling into the wrapper horizontally. 

Roll the meat mixture towards the middle. 

Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. 

Using your finger, brush the edges with a little water to seal completely. Make sure it is tightly secured. Place the finished roll on a deep baking dish (casserole) with the sealed side downwards. Repeat until all the meat is gone.

Then, fry and enjoy!!!

Don’t forget to serve with some sweet chili sauce or even ketchup will do.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

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LOVE SPRING ROLLS and other delicious Asian appetizers? Our cookbook – RICE. NOODLES. YUM. (EVERYONE’S FAVORITE SOUTHEAST ASIAN DISHES) has many easy and very tasty appetizers, snack food and street food favorites. Below are samples.

Goi Cuon (Fresh Spring Rolls)

Bahn Goi (Crispy Fried Dumplings)

Cha Gio (Vietnamese-style Fried Spring Rolls)

That these are the BEST SPRING ROLLS is no exaggeration. Whenever I serve these Lumpiang Shanghai, they’re gone in seconds. True crunchy deliciousness in every bite. Serve with a sweet chili sauce!

Yield: 60-80 pieces depending on the size
Prep Time: 30 Minutes
Cooking Time: 30 Minutes
Total Time: 1 Hour

Lumpiang Shanghai (Filipino Spring Rolls)

Manila Spoon
That these are the best spring rolls is no exaggeration. Whenever I serve these Lumpiang Shanghai, they’re gone in seconds. True crunchy deliciousness in every bite. Serve with a sweet chili sauce!
4.88 from 8 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizers
Cuisine Asian Cuisine, Filipino, Southeast Asian
Servings 60 pieces
Calories 74 kcal

Ingredients
 

  • 8 cloves garlic, minced
  • 2 inch (5 cm) fresh ginger, peeled and grated
  • 1 kilo (2 pounds) ground pork
  • 2 small onions, finely chopped
  • 1 big or 2 medium size Carrots, finely chopped
  • 5-6 tbsp soy sauce, or to taste
  • 1 jicama (singkamas) or a small tub of water chestnut, finely chopped (optional – but I do love the extra crunch and flavor either brings!!!)
  • salt and pepper, to taste
  • oil for frying, just enough to cover the rolls
  • 2 packs paper thin spring roll wrappers, (can be found in Asian stores), thawed

Instructions
 

  • Heat a little oil in a frying pan on medium heat. Saute the garlic and grated ginger just until aromatic (less than a minute). Add the ground pork and brown in the pan. Season with a little salt and pepper (just to give the meat a little flavor so go easy with the salt). Stir the meat to prevent clumping.
  • When the meat has changed its color add the onions. Cook for another 3-4 minutes or until the chopped onions have softened. Add the carrots and season with the soy sauce. Stir to mix. Lower the heat and simmer for about half an hour (to allow the meat to absorb the seasonings). At this point, I add the water chestnuts or jicama and just let it cook for another couple of minutes. Adjust seasoning to your taste. Set aside to cool down. Drain completely to remove any excess liquid. I use a strainer to do this. It should be dry and not dripping with sauce.
  • Prepare the spring roll wrappers and have a small bowl filled water near you. Place about 1 heaping tablespoon of the cold pork mixture in one of the corners of the wrapper. Spread the filling into the wrapper horizontally. Roll the meat mixture towards the middle. Fold both sides inward to seal, then continue to roll until you have about an inch left of the wrapper. Using your finger, brush the edges with a little water to seal completely. Make sure it is tightly secured. Place the finished roll on a deep baking dish (casserole) with the sealed side downwards. Repeat until all the meat is gone. To ensure that the seal does not open while you are frying it, I keep the rolls overnight in the refrigerator. This way they seal properly and won’t open when frying.
  • Before you heat the oil, take the spring rolls out of the fridge so it will be a little warmer when you fry it. (Others have fried it from frozen, I heard). Pour cooking oil (enough to cover the rolls) in a deep pan and turn heat to medium and let heat up for about 10-12 mins. (If you have a deep fryer, preheat to about 350 F). To make sure the oil is hot enough, test one roll and see if it browns quickly. Fry the lumpia in batches until they turn golden brown. This shouldn’t take too long if the oil is hot enough and because they have been previously cooked. Do not overcrowd the rolls to allow them to brown evenly.
  • Place the cooked rolls in a strainer with paper towels to drain the oil while the other rolls are cooking. Transfer the cooked ones in a serving dish. You may again wrap them in paper towels to extract any remaining oil.
  • To double the amount, cut the rolls in half. Serve with sweet chili sauce, a yummy chutney or even plain old ketchup as dip! Yum!

Notes

TIPS & TRICKS
These spring rolls may be made a day ahead, refrigerated, and fried the next day.
Don’t fancy deep-frying lumpia in oil? You can bake it in a 375F degree oven and bake until golden brown. Remember, it’s already cooked, you just need to brown the skin or wrapper.  Don’t forget to brush a little oil on the spring rolls before you bake them. The same goes for the air fryer.

Nutrition

Calories: 74kcalCarbohydrates: 2gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.01mgSodium: 85mgPotassium: 31mgFiber: 1gSugar: 0.4gVitamin A: 172IUVitamin C: 3mgCalcium: 4mgIron: 0.1mg
Tried this recipe?Let us know how it was!
That these are the best spring rolls is no exaggeration. Whenever I serve these Lumpia, they're gone in seconds. True crunchy deliciousness in every bite. Bring these Lumpiang Shanghai to your next party and you'll be the star!

Last updated on November 13th, 2023 at 02:40 pm

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76 Comments

    • November 29, 2012 / 11:19 pm

      I will have to heartily agree, Jamie, though of course admittedly, I am a little biased! Thanks for stopping by!

    • April 13, 2014 / 4:36 am

      My mom used cabbage and beansprouts with onion and garlic for her "bahloot".
      My grandmother made a ground beef version with garbanzo beans and raisins.
      Lumpia is truly Masarap! Especially with a Pancit dinner.

      I like your recipe. I will try it some day soon.

    • April 13, 2014 / 4:38 am

      I love fresh lumpia as well.

    • December 28, 2014 / 8:46 pm

      i love lumpiang shanghai very much, ground beef is better n even ground fish fillet for people who avoid meat, mix ground beef, sliced onions, garlic, red bell pepper, sliced singkamas, carrots, potatoes, kintchay, pepper, salt to taste a little drop of soysauce n calamansi, paminta then sliced cheese then wrapped it with limpia wrapper, u will love it so much, do it with ground fish, use eden cheese for the best tasty result, even the kids will love it coz of cheese. tnx hope ull like it, but i know u will love it more, happy new year to all

    • Ginger
      April 22, 2019 / 6:04 am

      Do you have a recipe for the spicy vinegar dipping sauce?

      • abigail
        Author
        April 22, 2019 / 9:44 pm

        It’s simply white vinegar with garlic and some chopped red spicy chili added in like bird’s eye or Thai red chilis.

  1. November 30, 2012 / 3:58 am

    There's something so delicious about fried food. I want to grab one out of the picture and eat it. Do you know if these would work with the rice wrappers one uses for fresh spring rolls – to make it gluten free?

    • November 30, 2012 / 1:35 pm

      Yes Margaret. I did try that before – just a little trickier to roll up but if you're used to doing it, it should be fine. Glad you came by!

  2. December 1, 2012 / 5:23 am

    Your post has made me soooo home sick for Hawaii! I have never ever made lumpiang shanghai from scratch, and now that we've moved away from Hawaii, I have to learn how to make it myself. I guess I was spoiled because if I ever wanted some, my mom and my grandma always had some stored in the freezer. Thanks for sharing! Now I have no excuse to start making them myself.

    • December 1, 2012 / 8:42 pm

      Hope you get the chance to try this, Lori! It's not that difficult once you'ved tried it! This is a tried and tested recipe so hopefully everything will work out well for you! Glad you stopped by!

      • Sue Watkins
        November 11, 2018 / 10:01 am

        I WOULD LOVE TO TRY THIS AS I LOVE LUMPIA.

    • February 15, 2013 / 3:11 am

      We love Lumpiang Shanghai! Hope you enjoy this!

  3. Cheryl
    February 24, 2013 / 4:05 am

    Just tried it with Venison. I had to learn to make it when my Navy friend got orders and moved away. She taught us to make pancit, lumpia and other dishes before she left. We have a lot of Filipino families in a Navy town but this is my favorite dish besides the Adobo.

    • February 26, 2013 / 1:59 am

      Sounds great, Cheryl! This is quite a versatile dish and I use left-over turkey for this too. Thanks for stopping by!

    • Anonymous
      March 7, 2013 / 12:26 pm

      Willl try this. What I usually do is wrap the uncooked ingredients. This is a novel of making shanghai. Thanks

    • March 10, 2013 / 2:34 am

      This is how my mom always made Shanghai to avoid any guesswork and make sure it tastes really good! Thanks!

  4. Anonymous
    June 10, 2013 / 1:54 am

    If you make a big batch of these & want to freeze them, do you freeze them before or after you fry them?

    • June 10, 2013 / 2:29 am

      You can freeze them before you fry them.

  5. July 20, 2013 / 1:06 am

    I once made this from a recipe printed on the wrapper package (the rice version) that used both pork and shrimp, and also green onions. Everyone loved it but I stopped because it took too much time to make. Now that I'm retired I got time so I'll try it again. I couldn't find the same rice wrapper though so I'll have to use the Chinese egg roll wrappers instead. I like your recipe because you seem to be the only one to include water chestnut to make it crunchy. Thanks and I'll let you know how it goes.

    • July 20, 2013 / 4:09 am

      Thanks, hope you love it as much as we do. 🙂

  6. July 20, 2013 / 4:23 pm

    This seems like the recipe closest to the lumpia that I are at a restaurant near to the Stone Crow bar in Olongapo. The pancit canton was also very good. It was just a tiny place with nothing fancy, just goes to show you don't need fancy to get good food.

    • August 8, 2013 / 6:59 am

      Thanks for stopping by Ed. We love Lumpia and you're right, what matters more is whether the food is wonderful or not. Glad you like Filipino food.

  7. September 12, 2013 / 8:02 pm

    Things brings back memories of my Mom showing me how to make lumpia shanghai.
    I actually have a couple batches of her lumpia in my freezer before she recently passed away. What is the best way to defrost them before frying?
    I don't want the eggroll skins to crack/break when separating apart or during cooking.
    Thanks.

    • September 14, 2013 / 3:12 am

      Hi Michelle. Am so sorry to hear about your Mom. I have heard that you can fry the lumpia frozen but I haven't tried it personally. Thanks for stopping by!

  8. Anonymous
    November 3, 2013 / 3:46 am

    I have fried them frozen. I have a friend that makes them for me all the time. She even made some for my wedding reception and they were the hit of the party

  9. November 10, 2013 / 3:28 am

    can I also use apple as the main ingredient instead of pork ?

    • December 24, 2013 / 1:05 am

      I haven't thought of using apples at all, that would make this sweet — if you wish to do a vegetarian one just remove the pork and retain the veggies.

  10. Anonymous
    November 12, 2013 / 12:22 am

    I want to make these!!

  11. November 27, 2013 / 2:37 am

    Yes, you can fry frozen eggrolls just like frozen french fries.

  12. Anonymous
    December 18, 2013 / 4:03 pm

    I always fry them straight out of the freezer. They spatter a bit, but I always shield it with a pot lid until it settles down.

    For those of you who can't do pork, it works really well with ground beef too!

  13. Anonymous
    December 19, 2013 / 10:07 pm

    Hi…I certainly will be making this after, for my party tomorrow. Your recipe is straightforward and easy. Thank you!

    • February 5, 2014 / 1:53 am

      Thank you so much for sharing your post with us. I am so delighted to know that you have enjoyed this. This is truly a very popular party food in the Philippines. Glad you stopped by Marica.

  14. March 6, 2014 / 4:18 am

    My aunt is from the Philippines and she makes these all the time for me and sends me home with a zip lock bag full of them. These are my fav

    • May 25, 2014 / 2:23 am

      Good for you, Savannah! That's wonderful!

  15. March 7, 2014 / 8:31 pm

    Is there a way to make the lumpia wrappers from scratch? Cant seem to find them around.

    • May 25, 2014 / 2:23 am

      There is Rea but I don't have a recipe, I just buy from the store but if you google I am sure you'll find one.

  16. paula
    May 24, 2014 / 5:46 pm

    Thank you for posting the Lumpia recipe it has become a favorite! I do have a question – we tried this with the rice spring roll wrappers using a deep fryer…they came out looking a little weird and didnt brown like using the other wrappers…I was recently diagnosed with Ceiliacs(gluten allergy) and was trying a different wrapper so I could continue to enjoy them…Any ideas where we went wrong with the Rice spring roll wrappers??? Thanks in advance.

    • May 25, 2014 / 2:22 am

      Hi Paula, was your oil hot enough? Usually if it's quite hot then it should brown quickly. However, I must say rice spring roll wrappers truly are quite tricky and don't get brown quickly like the thin wheat one. How about trying to bake them instead? Just brush the spring rolls with a little oil before you bake them to allow them to brown. Perhaps that will yield better results though as you know, deep-fried is always better but perhaps it's worth a try. Thanks for asking.

  17. Dorothy morada
    July 14, 2014 / 9:41 pm

    Lumpia is sooo good my husband used to make them all the time, I think hes gonna start makeing them again. In his version he added ground pork, bean sprouts, carrot, garlic, green onion & fresh chooped green beans it added a great crunch. Besides the sweet chilie sauce to dip he also made a dip of soy sauce vinager & fresh chopped garlic very fresh & tangy

    • July 16, 2014 / 2:23 am

      That sounds delicious, too Dorothy! Glad you stopped by.

  18. April 8, 2015 / 6:17 am

    Lumpia is my husband's favorite filipino food. Philippine cuisine is the best.

    • April 8, 2015 / 10:30 am

      I must agree! Love lumpia, too Ericka, I often make it for parties. 🙂

  19. April 22, 2015 / 5:58 am

    Dear Abigail, These look wonderful! Spring rolls are always fun to make. My family would love these. xo, Catherine

  20. April 28, 2015 / 9:56 pm

    These look great! I've never made spring rolls at home. Maybe with your recipe I'll give them a try! Thanks so much!

  21. July 7, 2015 / 5:19 pm

    Can you heat cooked frozen lumpia in the oven straight from the freezer or is it better to thaw them out first?? Please help x

    • July 8, 2015 / 2:37 am

      I think it should be fine baking them from frozen, that's what I would do. Thanks for asking and hope you enjoy these.

  22. July 8, 2015 / 5:46 am

    Thanks for the reply… also what oven heat would u use to heat frozen lumpia please and for how long?

    • July 9, 2015 / 11:47 am

      Hi Janine! Here's how I bake lumpia please just adjust the timing if necessary – bake it in a 375 F degree oven and bake until golden brown (check after 10-12 minutes). Don't forget to brush a little oil on the spring rolls before you bake them. Frying would taste better naturally but baking is healthier of course.

  23. November 23, 2015 / 2:34 am

    I love spring rolls like these. I had some years ago and never forgot them. To make my own will be so fun! Thanks for the lesson and recipe. Pinning!

  24. Anonymous
    January 15, 2016 / 4:55 pm

    How will I preserve the crunchiness of the lumpiang shangha to bring to my son's class?

    • January 15, 2016 / 7:22 pm

      I am assuming the school is not over 30 minutes away, in which case they should still be crunchy when you reach the destination provided you immediately transport them after frying. Thanks for asking. 🙂

  25. March 13, 2016 / 7:06 am

    Do you ever make your own wrappers ? And if so, do you have a recipe for them?

    • March 14, 2016 / 2:45 am

      No, I just buy from the store. I use that for convenience and I don't have a recipe, sorry. Thanks for asking!

  26. Michele ~West Via Midwest
    March 25, 2016 / 7:20 pm

    These look so light and delicious! I think Ill make them as an appetizer some night when we aren't eating a full meal! Yum!

  27. March 26, 2016 / 1:09 am

    I'm making a batch or two to freeze – thanks for sharing! 😀

  28. January 5, 2017 / 12:37 am

    These look delicious! Can't wait to give them a try!

  29. Anonymous
    August 17, 2017 / 3:10 am

    When stationed in Hawaii, I learned to make pancit, bihon, fried won tons and lumpia, but the lumpia was rolled very tightly with open ends. Always the fastest emptied plate at a party! Thank you for sharing these wonderful recipes!

  30. Laisa
    July 10, 2020 / 3:42 pm

    Hello there, this is always my good to go lumpia and my family and in-laws love it. I just have a question as I would like to make this a day before. Can I cook the fillings and wrap it then just keep it in the fridge or do I really need to store it in the freezer?

    • abigail
      Author
      July 10, 2020 / 4:49 pm

      Hello Laisa! That’s exactly what I do – all the time. I make and wrap the fillings the day before then keep them in the fridge overnight and fry them the next day. So it’s perfect for your schedule! Just make sure that the lumpia filling is completely dry so it doesn’t make the wrapping wet. Other than that you’re all good! So glad you like this so thanks for the feedback!

  31. Becky
    September 12, 2020 / 12:28 am

    Hi. I want to try your recipe soon. I was wondering, can I cook this in my air fryer? If so, what temperature and how long? Thank you! Can’t wait to try this.

    • abigail
      Author
      September 14, 2020 / 9:31 pm

      Yes, just cook until nicely browned and crispy. I would brush the spring rolls with a little oil to achieve this. I have reheated these at 370F for about 10 minutes so you can try that.

  32. Azlin Bloor
    October 12, 2021 / 4:24 am

    5 stars
    These spring rolls were absolutely delicious, Abby! The filling and that crispy pastry, total yum dipped in chilli sauce, we all enjoyed them!

  33. Claudia Lamascolo
    October 12, 2021 / 4:27 am

    5 stars
    These look fantastic I always try your recipes and they never fail me so this is on the list. I loved the empanadas also a great recipe, thank you for all you do!

  34. Julie
    October 12, 2021 / 6:40 am

    5 stars
    I love how this Filipino spring roll recipe came out. I wanted to make some for a dinner party I’m having and did these. Everyone loved them!

  35. Byron Thomas
    October 12, 2021 / 8:11 am

    5 stars
    Oh, how I wish I had made a double batch!! These spring rolls were absolutely delicious and I cannot wait to make them again. The best I have ever had! Thank you.

  36. Amanda Dixon
    October 12, 2021 / 9:12 am

    5 stars
    I will definitely make these again! The filling was delicious, and they turned out perfectly crisp on the outside. They were so perfect with a sweet chili sauce too!

  37. Tatiana
    October 13, 2021 / 3:33 pm

    5 stars
    Best party food ever! I made it for a group of 7 and they were gone in a few minutes. Thanks for the recipe.

  38. Nancy Rigato
    November 9, 2021 / 3:10 pm

    what s the difference between these spring rolls and Vietnamese spring rolls? They look so good.

    • abigail
      Author
      November 9, 2021 / 6:10 pm

      Are you talking about the fresh Vietnamese spring rolls (Goi Cuon) or the fried ones? If it’s Goi Cuon – this one is fresh (not fried) and wrapped in rice paper plus ingredients are different. If you’re talking about the fried Vietnamese spring rolls – the ingredients are different, too including the wrapper. Too much to mention here but you can google if you want to know more. The dipping sauce are different, too.

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