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Easy Filipino Lumpiang Shanghai Recipe for Family Gatherings
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Easy Filipino Lumpiang Shanghai Recipe for Family Gatherings

Crispy, bite-size Filipino Lumpiang Shanghai made with a savory ground pork and vegetable filling wrapped in thin lumpia wrappers. This beginner-friendly batch is ideal for a family lunch, potluck, or gathering.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 pound ground pork 454 g
  • 1 medium carrot peeled and very finely minced, about 3/4 cup (90 g)
  • 1 small yellow onion very finely minced, about 1/2 cup (75 g)
  • 3 garlic cloves minced (9 g)
  • 2 green onions finely sliced, about 1/4 cup (25 g)
  • 1 large egg 50 g, without shell
  • 2 tablespoons soy sauce 30 mL
  • 1 teaspoon kosher salt 6 g, or 3/4 teaspoon fine salt (4 g)
  • 1/2 teaspoon ground black pepper 1 g
  • 1 tablespoon cornstarch 8 g
  • 24 to 26 lumpia wrappers thawed if frozen, about 8-inch / 20-cm square (about 300 g)
  • 2 tablespoons water 30 mL, for sealing wrappers
  • Vegetable canola, or peanut oil for frying, about 4 cups (960 mL) depending on pan size
  • Sweet chili sauce for serving, optional, about 1/2 cup (120 mL)

Instructions

  • Line a large tray or baking sheet with parchment paper. Separate the lumpia wrappers and keep them covered with a clean, barely damp kitchen towel so they stay flexible.
  • In a large bowl, combine the ground pork, carrot, onion, garlic, green onions, egg, soy sauce, salt, pepper, and cornstarch. Mix gently with clean hands or a fork just until evenly combined; do not overmix.
  • Place one wrapper on a clean work surface with one corner facing you. Add about 1 tablespoon of filling in a narrow line across the lower third of the wrapper, leaving about 1 inch (2.5 cm) clear on both sides.
  • Fold the bottom corner over the filling. Fold in the two side corners snugly, then roll upward into a thin cylinder. Dab the final corner with a little water and seal. Place seam-side down on the prepared tray. Repeat with the remaining wrappers and filling.
  • Pour oil into a deep skillet, Dutch oven, or wide saucepan to a depth of about 1 1/2 inches (4 cm). Heat over medium heat to 350°F (175°C). If you do not have a thermometer, a small piece of wrapper should sizzle steadily without browning immediately.
  • Fry the rolls in small batches, turning occasionally, until deep golden brown and the pork filling reaches 160°F (71°C) in the center of a roll. Keep the oil close to 350°F (175°C) between batches.
  • Transfer the fried lumpia to a paper towel-lined plate or a wire rack. Let them cool for a few minutes, then serve warm with sweet chili sauce, if desired.