Name: Lumpiang Shanghai (Filipino Spring Rolls)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 lb ground chicken or beef; 1 medium carrot, finely chopped or grated; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 green onions, chopped; 2 tbsp soy sauce; 1 egg; Salt and pepper to taste; 30–35 lumpia wrappers (spring roll wrappers); Water or beaten egg (for sealing); Oil for deep frying

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Crispy on the outside and full of savory goodness inside, lumpiang shanghai is one of my all-time favorite Filipino dishes. Whether I serve it during family gatherings, holidays, or even just a simple snack time, this dish never fails to disappear fast from the table. I love dipping it in sweet chili sauce or vinegar for that extra kick.

Lumpiang Shanghai (Filipino Spring Rolls)

Why You’ll Love This Recipe

I like how versatile lumpiang shanghai is — it can be a main dish, a party appetizer, or even a quick snack. I can make a big batch ahead of time and fry only what I need. The crunchy wrapper and flavorful filling always make it a crowd-pleaser. Plus, it’s budget-friendly and easy to customize depending on what ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground chicken or beef
carrots, finely chopped or grated
onion, finely chopped
garlic, minced
green onions, chopped
soy sauce
egg (to bind the mixture)
salt and pepper to taste
lumpia wrappers (spring roll wrappers)
oil for frying

Directions

I mix the ground meat, carrots, onion, garlic, green onions, soy sauce, egg, salt, and pepper in a large bowl until everything is well combined.
I lay out one lumpia wrapper, scoop about a tablespoon of the mixture onto one side, and roll it tightly, sealing the edge with a bit of water or beaten egg.
I repeat this process until all the filling is used.
I heat oil in a pan and deep-fry the lumpia in batches until golden brown and crispy.
I drain them on paper towels and serve hot with sweet chili sauce or spiced vinegar.

Servings and timing

This recipe usually makes around 30 to 35 pieces, depending on how big I roll them. It serves about 6 to 8 people. Preparing the filling and rolling takes about 25 minutes, and frying takes around 15 minutes. In total, I spend about 40 minutes making a batch.

Variations

I sometimes add water chestnuts for extra crunch.
When I want a seafood version, I replace the meat with shrimp.
For a vegetarian twist, I use tofu and lots of vegetables like cabbage and mushrooms.
I also like making smaller bite-sized rolls for parties.

storage/reheating

I usually store uncooked lumpia in the freezer. I just arrange them in a tray, freeze until firm, then transfer to a container or zip bag. They last up to 2 months frozen, and I fry them straight from the freezer — no need to thaw. If I have leftover fried lumpia, I keep them in an airtight container in the fridge and reheat them in the oven or air fryer so they stay crispy.

FAQs

How do I keep lumpia wrappers from tearing?

I keep them covered with a damp cloth while rolling to prevent them from drying out and tearing.

Can I bake lumpia instead of frying?

Yes, I brush them lightly with oil and bake at 400°F (200°C) until golden and crisp, though frying gives the crispiest texture.

What dipping sauce goes best with lumpia?

I like sweet chili sauce, banana ketchup, or vinegar with garlic and chili.

Can I use fish or shrimp for the filling?

Yes, both are delicious alternatives that give a lighter and fresher flavor.

How do I make lumpia ahead of time?

I roll them and freeze them uncooked. When I’m ready, I fry them straight from frozen.

Conclusion

Lumpiang shanghai is one of those dishes I always come back to because it’s simple, delicious, and never fails to impress. I love how it combines crispy texture with savory filling, and it’s a recipe I enjoy sharing with family and friends. Whether for celebrations or casual meals, lumpia always brings joy to the table.