Love the crunch of lumpiang shanghai but trying to eat a bit healthier? Let me introduce you to my Tuna Shanghai, a game-changing twist on the classic Filipino spring roll that’s become a total hit in my kitchen.
Instead of the usual ground pork, we’re using canned tuna mixed with crunchy veggies and a surprise strip of melty cheese. You still get that irresistible golden-brown crunch from the wrapper, but with less guilt and a lighter price tag. too.
Plus, it’s the kind of recipe that doesn’t need a special trip to the Asian market – just grab some basic pantry staples and you’re ready to roll (pun intended). These crispy bites are perfect for merienda, as pulutan with friends, or even as a protein-packed baon for the kids.
Why You’ll Love This Recipe
- Budget-Friendly: Significantly cheaper than traditional pork lumpia
- Healthier Option: Lower in saturated fat compared to meat versions
- Pantry-Friendly: Uses common ingredients you likely have at home
- Versatile: Perfect for baon (packed lunch), merienda (snack), or pulutan (appetizer)
- Make-Ahead Friendly: Can be prepared in advance and frozen
- Kid-Approved: Cheesy and crunchy combination kids love
Crispy Tuna Shanghai
Equipment
- Large mixing bowl (Malaking mangkok) For combining ingredients
- Chopping board (sangkalan) For preparing vegetables
- Sharp knife [Matalas na kutsilyo] For fine chopping
- Deep frying pan (Kawali) At least 3 inches deep for proper frying
- Kitchen thermometer For monitoring oil temperature
- Spider strainer (sandok) For removing lumpia from hot oil
- Wire cooling rack For draining excess oil
- Grater (kudkuran) For cheese and carrots
Ingredients
For the Filling:
- 2 cans 6.35 oz each tuna flakes in oil, well-drained (Tuna sa mantika)
- ¼ cup water chestnuts finely chopped (Singkamas kung walang water chestnuts)
- ¼ cup carrots shredded (Kinudkod na karot)
- ¼ cup red onions finely chopped (Sibuyas na pula)
- Quick-melt cheese strips Eden or similar brand
- Salt Asin and pepper (Paminta) to taste
For Assembly:
- 24 pieces spring roll wrappers Balat ng lumpia
- 2 cups cooking oil for frying Mantika
- Small bowl of water for sealing
Instructions
- Begin by thoroughly draining the canned tuna to remove excess oil. In a large mixing bowl, combine the drained tuna, finely chopped water chestnuts, shredded carrots, and diced red onions. Season the mixture with salt and pepper to taste, stirring gently until well combined.
- Set up your wrapping station with the bowl of filling, spring roll wrappers, and cheese strips within easy reach. Keep the wrappers covered with a slightly damp cloth to prevent them from drying out. Place one wrapper on your work surface in a diamond position.
- Spoon about 2 tablespoons of the tuna mixture near the bottom corner of the wrapper. Place a strip of cheese on top of the filling. Fold the bottom corner up and over the filling, then fold both sides toward the center. Roll the wrapper upward, keeping it tight to prevent oil from seeping in while frying. Lightly wet the top corner with water and seal completely. Set aside and cover with a clean, dry kitchen towel. Repeat this process with the remaining wrappers and filling.
- Heat oil in a deep pan or kawali to 350°F (175°C). To test if the oil is ready, drop a small piece of wrapper in – it should bubble gently and rise to the surface. Carefully place 4-5 lumpia in the hot oil, making sure not to crowd the pan. Fry for 3-4 minutes, turning occasionally, until they turn golden brown and crispy.
- Remove the cooked lumpia using a spider strainer or slotted spoon and place them on a wire rack to drain excess oil. Never drain on paper towels as this will make them soggy. Let cool for a few minutes before serving with your preferred dipping sauce.
- Remember to bring the oil back to temperature between batches and maintain the heat at 350°F for consistently crispy results. The entire recipe should take about 40 minutes from start to finish, including prep time.
Tips from Lola’s Kitchen
- Keep wrappers covered with damp cloth while working to prevent drying
- Don’t overfill – use about 2 tablespoons per roll
- Roll as tightly as possible to prevent oil from seeping in
- Let filling cool completely before wrapping
- For extra crunch, double-wrap important pieces
Traditional Serving Suggestions
- As Pulutan: Serve with spiced vinegar (Suka na may sili)
- For Merienda: Pair with banana ketchup
- As Main Dish: Serve with pickled papaya (Atchara)
- For Parties: Offer multiple dipping sauces:
- Sweet chili sauce
- Garlic vinegar
- Sweet and sour sauce
Troubleshooting
- Wrapper Tears: Likely too wet filling or old wrappers
- Oil Seeping In: Not rolled tightly enough
- Not Crispy: Oil temperature too low
- Too Dark: Oil temperature too high
- Filling Falls Out: Overfilled or not sealed properly
Ingredient Alternatives
- Water Chestnuts: Use jicama (singkamas) or celery
- Quick-melt Cheese: Substitute with cheddar or mozzarella
- Red Onions: White onions or green onions work too
- Tuna in Oil: Can use tuna in water, just add 1 tbsp olive oil to mixture
Storage & Reheating
- Uncooked:
- Refrigerate: Up to 3 days
- Freeze: Up to 3 months
- Cooked:
- Room Temperature: 4 hours maximum
- Refrigerate: Up to 2 days
- Reheat: In airfryer or oven at 350°F (175°C) for 3-5 minutes
Variations
- Spicy Version: Add chopped Thai chilies
- Veggie-loaded: Include corn and peas
- Creamy Style: Mix in cream cheese
- Korean Fusion: Add kimchi and gochugaru
- Japanese Twist: Include wasabi mayo
FAQs
Q: Can I make these in advance for a party? A: Yes! Prepare and freeze uncooked rolls up to 3 months ahead. Fry straight from frozen. Q: Why is my lumpia not crispy? A: Oil temperature must be 350°F (175°C). Too low temperature makes them absorb oil. Q: Can I use fresh tuna? A: Yes, cook and flake fresh tuna first. Ensure it’s well-drained. Q: How do I prevent the wrapper from breaking? A: Keep wrappers covered with damp cloth and ensure filling isn’t too wet. Q: Can I air fry these? A: Yes, spray with oil and air fry at 400°F (200°C) for 8-10 minutes.
Nutrition
The Story Behind Crispy Tuna Shanghai
Growing up in a Filipino household during the 1990s, we always looked forward to Lola’s traditional lumpia shanghai during special occasions. But as times changed and health consciousness grew, many home cooks, including my mother, began experimenting with healthier alternatives to the classic pork-filled spring rolls.
The humble Tuna Shanghai emerged from this wave of creative Filipino cooking, particularly gaining popularity during the Lenten season when many families abstain from meat. What started as a practical solution for Friday meals soon became a beloved variation in its own right. Combining the accessibility of canned tuna – a pantry staple in Filipino homes – with the familiar technique of lumpia-making created something uniquely delicious and budget-friendly.
I first encountered this ingenious variation at a church potluck in Quezon City, where Tita Mely’s cheesy tuna lumpia stole the show. Her secret? Adding strips of Eden cheese, a beloved Filipino processed cheese, which melts perfectly inside the crispy wrapper. This addition transformed what could have been just another fish recipe into something truly crave-worthy that even kids couldn’t resist.
Today, Tuna Shanghai has evolved beyond its Lenten roots to become a year-round favorite for health-conscious Filipinos. You’ll find these crispy rolls at school cafeterias, office pantries, and even trendy food parks, often served alongside both traditional dipping sauces and modern aiolis. It’s a testament to how Filipino cuisine continues to adapt while maintaining its core identity – making something extraordinary from simple, accessible ingredients.
What makes this recipe particularly special is its versatility. Whether you’re preparing baon for work, hosting unexpected guests, or looking for a healthier party appetizer, these tuna spring rolls deliver the same satisfying crunch as traditional lumpia shanghai but with a lighter, more nutritious filling. The addition of water chestnuts (or singkamas as a local substitute) provides that essential textural contrast that keeps you reaching for just one more piece.
This modern take on lumpia proves that healthy adaptations of classic Filipino dishes don’t have to sacrifice flavor or the comfort of tradition. It’s become such a staple in contemporary Filipino cooking that many children today grow up thinking of Tuna Shanghai as a classic in its own right, alongside its pork-based predecessor.
