Crispy Tuna Shanghai

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

Ingredients

This recipe combines canned tuna as a healthier, budget-friendly protein alternative to traditional ground pork, while still delivering satisfying flavor. Water chestnuts and carrots add essential crunch and natural sweetness to balance the savory tuna.

Red onions provide a mild sharpness that enhances the overall taste without overpowering. The surprise addition of quick-melt cheese creates an irresistible gooey center that appeals to both kids and adults, transforming a simple snack into something crave-worthy.

All wrapped in crispy spring roll wrappers, these ingredients create the perfect balance of textures and flavors while keeping preparation simple and affordable.

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For the Filling:

• 2 cans (6.35 oz each) tuna flakes in oil, well-drained
• ¼ cup water chestnuts, finely chopped
• ¼ cup carrots, shredded
• ¼ cup red onions, finely chopped
• Quick-melt cheese strips (Eden or similar brand)
• Salt and pepper to taste

For Assembly:

• 24 pieces spring roll wrappers
• 2 cups cooking oil for frying
• Small bowl of water for sealing

Equipment

• Large mixing bowl: For combining all filling ingredients thoroughly
• Chopping board: Essential for preparing vegetables with precision
• Sharp knife: Needed for fine chopping to ensure consistent texture
• Deep frying pan: At least 3 inches deep for proper oil immersion and even cooking
• Kitchen thermometer: Critical for monitoring oil temperature to achieve perfect crispiness
• Spider strainer: Helps remove lumpia from hot oil without breaking or absorbing excess oil
• Wire cooling rack: Allows excess oil to drain completely for maximum crispiness
• Grater: For shredding cheese and carrots uniformly

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How To Make

1. Thoroughly drain 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.
2. 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.
3. 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.
4. Heat oil in a deep pan 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.
5. 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.

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Tips from Lola's Kitchen

• Keep wrappers moist: Cover spring roll wrappers with a damp cloth while working to prevent them from drying out and cracking during rolling.
• Perfect filling consistency: Ensure your tuna mixture is well-drained and not too wet, which can make wrappers soggy before frying.
• The tight roll technique: Pull the wrapper firmly as you roll to create a compact lumpia that won't burst during frying.
• Double-wrapping method: For special occasions, try using two wrappers per roll for extra crunch and durability.
• Oil temperature is key: Maintain 350°F for that perfect golden crispness without excessive oil absorption.
• Cooling position matters: Always cool on a wire rack, never on paper towels, to maintain maximum crispiness.
• Filling temperature: Make sure your filling has cooled completely before wrapping to prevent the wrappers from becoming soggy.

Substitutions

• Water Chestnuts: Substitute with jicama (singkamas) for similar crunch or finely diced celery for a different but pleasant texture.
• Quick-melt Cheese: Replace with cheddar for sharper flavor or mozzarella for stretchier cheese pulls.
• Red Onions: White onions work well for a stronger flavor, or use green onions for a milder, fresher taste.
• Tuna in Oil: Can use tuna in water instead, but add 1 tablespoon olive oil to the mixture to maintain moisture and flavor.
• Spring Roll Wrappers: In a pinch, you can use phyllo dough cut into squares, though the texture will be slightly different.
• Vegetarian Option: Replace tuna with finely chopped mushrooms sautéed with a dash of soy sauce for umami flavor.

Troubleshooting

• Wrapper Tears During Rolling: Your filling might be too wet, or your wrappers might be old. Drain filling thoroughly and ensure wrappers are fresh.
• Oil Seeping Into Lumpia: Not rolled tightly enough. Ensure you're pulling the wrapper taut as you roll and properly seal the edges.
• Lumpia Not Crispy Enough: Oil temperature too low. Use a thermometer to maintain 350°F. Also, don't overcrowd the pan.
• Lumpia Too Dark or Burnt: Oil temperature too high. Adjust heat and verify with a thermometer.
• Filling Falls Out During Frying: Either overfilled or not sealed properly. Use less filling and ensure all edges are well-sealed with water.
• Cheese Leaking Out: Ensure cheese is fully enclosed by tuna mixture before rolling, creating a barrier between cheese and wrapper.
• Uneven Cooking: Make sure to turn lumpia regularly while frying for consistent browning on all sides.

Storage & Reheating

Uncooked Lumpia:

• Refrigerate: Store in an airtight container with parchment paper between layers for up to 3 days.
• Freeze: Arrange in a single layer on a baking sheet until frozen, then transfer to freezer bags for up to 3 months. No need to thaw before frying.

Cooked Lumpia:

• Room Temperature: Safe for up to 4 hours during serving.
• Refrigerate: Store in an airtight container for up to 2 days.
• Freezing Cooked Lumpia: Not recommended as they lose crispiness.

Reheating Methods:

• Air Fryer: 3-5 minutes at 350°F (175°C) for optimal crispiness restoration.
• Oven: 7-10 minutes at 350°F (175°C) on a wire rack over a baking sheet.
• Toaster Oven: 5 minutes at 350°F (175°C).
• Avoid Microwave: This will make your lumpia soggy.

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FAQ

Related

Looking for other recipes like this? Try these:

Crispy Tuna Shanghai

Crispy Tuna Shanghai is a modern Filipino fusion dish that transforms basic canned tuna into golden-brown spring rolls filled with flaked fish, melted cheese, and crisp vegetables. This clever reinvention of traditional lumpia shanghai substitutes costly ground pork with affordable canned tuna, creating a lighter yet equally satisfying version that retains the characteristic crunch and savory depth of the original. Popular during Lent and among health-conscious diners, these spring rolls showcase how Philippine cuisine continues to evolve while honoring its culinary heritage.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Chinese, Filipino

Servings 24 pieces

Calories 350 kcal

Difficulty Easy

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

 

1x2x3x

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

 

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 11gFat: 25gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.05gCholesterol: 0.1mgSodium: 309mgPotassium: 12mgFiber: 1gSugar: 0.2gVitamin A: 223IUVitamin C: 0.3mgCalcium: 2mgIron: 0.1mg

Tried this recipe?Let us know how it was!

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.