There was one dish that always signaled a special occasion – my Lola’s crispy Lumpiang Shanghai. Every time I make these golden-brown Filipino spring rolls now, the familiar crackle of the wrapper and the savory aroma of the filling instantly takes me back to Sunday family gatherings, where I’d help her in the kitchen, learning the secret to rolling them just right.
While some might think making lumping shanghai is tedious, I’ve discovered it’s actually the perfect excuse to catch up with family. My kids now stand on their little steps beside me, just like I did with my Lola, helping to roll these crispy treats that disappear faster than we can fry them.
This tried-and-tested lumpiang shanghai recipe combines ground chicken (though you can use pork like many traditional versions), water chestnuts for that signature crunch, and fresh vegetables, all wrapped in delicate lumpia wrappers and fried to perfect crispiness.
Why You’ll Love This Recipe
- Make-ahead friendly – perfect for batch cooking
- Crispy exterior with juicy filling
- Versatile – works as appetizer or main dish
- Freezer-friendly for up to 3 months
- Party crowd favorite
- Kid-friendly finger food
- Authentic Filipino taste
Lumpiang Shanghai (Filipino Spring Rolls)
Equipment
- Large mixing bowl (Malaking mangkok) for combining filling ingredients
- Food processor for finely chopping vegetables
- Deep heavy-bottomed pot (Kawaling malalim) for deep frying
- Candy/oil thermometer for monitoring oil temperature
- Wire rack (pampalamig) for draining excess oil
- Cutting board and knife (Sangkalan at kutsilyo) for prep work
- Kitchen scissors (Gunting) for cutting rolls
- Small bowl with water for sealing wrappers
Ingredients
- 1 pound ground chicken giniling na manok or pork (giniling na baboy)
- ½ cup green onions sibuyas dahon, finely chopped
- 1 can 8 ounces water chestnuts (kastanyas), drained and finely chopped
- 1 medium carrot karot, peeled and shredded
- 3 cloves garlic bawang, peeled and minced
- 1 tablespoon soy sauce toyo
- 1 teaspoon salt asin
- ½ teaspoon ground black pepper paminta
- 20 pieces spring roll wrappers balat ng lumpia
- Canola oil for frying
Instructions
Prepare the Filling (Temperature: Room temperature)
- In a large bowl, combine all filling ingredients until well mixed
- Do a taste test by frying a small portion and adjust seasonings
Assembly (Temperature: Room temperature)
- Separate wrappers carefully
- Place 1 tablespoon filling near the bottom edge
- Roll tightly, sealing edges with water
- Cut into 3-inch pieces
Frying (Temperature: 350°F/175°C)
- Heat oil in deep pot
- Fry in batches until golden brown (3-4 minutes)
- Drain on wire rack
Tips from Lola’s Kitchen
- Keep wrappers covered with damp cloth while working
- Roll as tight as possible to prevent oil seepage
- Don’t overcrowd the pan when frying
- Always check oil temperature between batches
- Use fresh wrappers for best results
Traditional Serving Suggestions
- Sweet chili sauce (suka at sili)
- Banana ketchup (ketsup na saging)
- Vinegar-garlic dip (suka at bawang)
- Serve with:
- Pancit Canton
- Steamed rice (kanin)
- As pulutan (beer snack)
Troubleshooting
- Wrapper breaking: Too dry or old wrappers
- Solution: Use fresh wrappers, keep covered
- Filling falling out: Overfilled or loose rolling
- Solution: Use less filling, roll tighter
- Greasy lumpia: Oil not hot enough
- Solution: Maintain 350°F/175°C
Ingredient Alternatives
- Ground chicken → ground pork, beef, or turkey
- Water chestnuts → jicama (singkamas)
- Green onions → regular onions (sibuyas)
- Add-ins: minced shrimp, raisins, celery
Storage & Reheating
Storage
- Refrigerator: 3 days in airtight container
- Freezer: 3 months (uncooked)
- Flash freeze individually first
- Store in freezer bags
Reheating
- Fresh: Re-fry at 350°F for 1-2 minutes
- Frozen: Do not thaw, fry directly at 350°F for 4-5 minutes
Variations
- Seafood Lumpia: Use minced shrimp and fish
- Vegetarian: Use tofu and extra vegetables
- Cheese Lumpia: Add cream cheese to filling
- Spicy: Add chopped Thai chilies
FAQs
Q: Can I air fry these? A: Yes, spray with oil and cook at 400°F for 8-10 minutes. Q: Can I make them ahead? A: Yes, freeze uncooked rolls for up to 3 months. Q: Why are my lumpia not crispy? A: Oil temperature too low or draining on paper towels. Q: Can I use egg roll wrappers? A: Yes, but spring roll wrappers give better results.Nutrition
The Story Behind Lumpiang Shanghai (Filipino Spring Rolls)
Growing up in the Philippines, there’s no better sound than the sizzle of fresh lumpia hitting hot oil – a sure sign that a celebration is about to begin. Lumpiang Shanghai, despite its Chinese-inspired name, has evolved into one of the most beloved Filipino dishes, earning its place at every festive table from Manila to Mindanao.
This beloved appetizer showcases the beautiful fusion of Chinese and Filipino cuisines, a testament to the centuries-old trading relationship between the two cultures. While traditional Chinese spring rolls often feature vegetables as the star, the Filipino version distinguishes itself with a meat-filled center, reflecting our love for hearty, satisfying flavors. The name “Shanghai” was likely added to highlight its Chinese roots, though it’s now as Filipino as adobo or sinigang.
The genius of Lumpiang Shanghai lies in its versatility. From simple family dinners to grand fiestas, these crispy rolls have a unique way of bringing people together. In typical Filipino households, making lumpia becomes a family affair – with someone mincing vegetables, another mixing the filling, and others carefully rolling each piece while sharing kwento (stories). This communal preparation is perhaps why every Filipino family claims to have the best lumpia recipe, each with its own secret ingredient or special technique passed down through generations.
What makes this finger food truly special is its ability to transcend occasions. It’s elegant enough for formal gatherings but humble enough for merienda (afternoon snacks). You’ll find it served at weddings alongside elaborate dishes, yet it’s also the perfect baon (packed lunch) for school or work. Its popularity has even crossed borders, becoming a requested dish at Asian fusion restaurants worldwide, though anyone will tell you that nothing beats the homemade version.
Whether enjoyed piping hot from the kawali (wok) with sweet chili sauce, or eaten cold from baon the next day (yes, some prefer it this way!), Lumpiang Shanghai represents the heart of Filipino cooking – simple ingredients transformed through care and technique into something extraordinarily delicious that brings people together.