Lumpia Shanghai

Named for its Chinese-inspired roots, Lumpia Shanghai is a beloved Filipino finger food of thin, crispy fried rolls. Ground pork mingles with water chestnuts and aromatics inside delicate wrappers, making these savory bites a staple at family gatherings.

Serves 4

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 25g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground pork
• 1/2 cup, finely chopped water chestnuts
• 1 medium, finely grated carrot
• 1 small, finely chopped onion
• 4 cloves, minced garlic
• 3 stalks, finely chopped green onions
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (about 50 wrappers) lumpia wrappers
• 2 cups, for frying vegetable oil

Instructions

1. 1In a large mixing bowl, combine the ground pork, finely chopped water chestnuts, grated carrot, chopped onion, minced garlic, and chopped green onions.
2. 2Add the soy sauce, fish sauce, egg, salt, and black pepper to the bowl. Mix everything thoroughly with your hands until the filling is well combined and slightly sticky. Let it rest for 10 minutes.
3. 3Prepare a small bowl of water for sealing the wrappers. Lay one lumpia wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
4. 4Spoon filling onto the lower third of the wrapper, shaping it into a thin log about 3 inches long.
5. 5Fold the bottom corner of the wrapper over the filling, then fold in the left and right sides tightly. Roll it up away from you into a tight cylinder, brushing the top corner with a bit of water to seal. Repeat with remaining wrappers and filling.
6. 6Place the finished lumpia seam-side down on a tray. If not frying immediately, cover with a damp cloth to prevent drying.
7. 7Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). You can test by dropping in a small piece of wrapper—it should sizzle immediately.
8. 8Fry the lumpia in batches of 6-8, turning occasionally, for 4-6 minutes until golden brown and crispy. Do not overcrowd the pan.
9. 9Remove the fried lumpia with a slotted spoon and drain on a wire rack or paper towels to keep them crisp.
10. 10Serve hot with sweet chili sauce for dipping. Enjoy as a main dish with steamed rice or as an appetizer.