Lumpiang Shanghai (Filipino Spring Rolls)
Lumpiang Shanghai is the quintessential Filipino spring roll: a savory blend of ground meat, water chestnuts, and aromatic vegetables tightly wrapped in delicate crepes and fried until golden-crisp. These bite-sized appetizers feature a satisfying crunch that gives way to a juicy, flavorful filling—making them an irresistible staple at Filipino celebrations and family gatherings.
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
- Begin by preparing the filling at room temperature. In a large bowl, combine ground chicken (giniling na manok) or pork, finely chopped green onions (sibuyas dahon), drained and chopped water chestnuts (kastanyas), shredded carrots, minced garlic (bawang), soy sauce (toyo), salt (asin), and ground black pepper (paminta). Mix thoroughly but gently. Test the seasoning by frying a small portion and adjust if needed.
- For assembly, carefully separate your spring roll wrappers (balat ng lumpia), keeping them covered with a damp cloth to prevent drying. Place one wrapper like a diamond on your work surface. Put about 1 tablespoon of filling near the bottom edge. Roll tightly, folding in the sides, and seal the edges with water. Cut into 3-inch pieces. Continue until all filling is used.
- Heat oil in a deep pot to 350°F (175°C). Fry the lumpia in batches, being careful not to overcrowd the pan, for 3-4 minutes or until golden brown. Remove with tongs and drain on a wire rack, not paper towels, to maintain crispiness.
- Serve hot with sweet chili sauce (suka at sili), banana ketchup, or traditional vinegar-garlic dip (suka at bawang). Uncooked rolls can be frozen for up to 3 months - do not thaw before frying, just add 1-2 minutes to cooking time.
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