Pork and Shrimp Lumpiang Shanghai

These are the best Filipino lumpiang shanghai I’ve ever had! Made with ground pork, shrimp, vegetables and Chinese seasonings. Moist, flavorful and golden crispy. Learn how to make them with video instructions and step-by-step photos!

Lumpia Shanghai is the Filipino version of fried spring rolls. It’s meatier, thinner and smaller compared to other Asian spring rolls.

While other fillings are pre-cooked before being wrapped, the meat and vegetable mixture for lumpia are wrapped raw. That is why lumpia should always be made thinner to ensure that it cooks together with the spring roll wrapper.

What you need

Lumpiang Shanghai can have several variations. The flavor greatly depends on the type of meat and aromatics you are going to use.

• Type of Meat – you can use either ground pork, chicken, beef, and shrimp or a combination of two. I love using pork and shrimp as they complement each other’s flavor really well.
• Vegetables – carrots, onion leaves, and water chestnuts/ singkamas are the three popular vegetables for Filipino lumpia.
• Aromatics – garlic and onion should always be present while kinchay (Chinese celery) and bell peppers can be used interchangeably.
• Seasonings – salt, soy sauce, and pepper are the staples. To make it extra flavorful, I added oyster sauce, Shaoxing and sugar. I’m telling you, these three simple ingredients brought the lumpia to a whole level of deliciousness!
• Egg – its protein and fat add richness and moisture to the lumpia.
• Spring Roll wrappers – sold at almost any Asian store. I used the TYJ Brand 5×5 size.

Make Lumpiang Shanghai the easy way!

Making Filipino spring rolls is easy but because they’re made thin and small compared to other Asian spring rolls, the wrapping process can be quite draggy and tedious.

So, here are a few short cuts to making lumpiang shanghai:

• Make the mixture ahead – slice and mince all the ingredients ahead of time, like a day ahead. Let it marinate in the fridge then wrap the day after. You can also use a food processor to mince the vegetables. Grind the aromatics together and the carrots separately so the juice can be squeezed out.
• Separate the wrappers individually before starting the wrapping process. Cover with a damp cloth to prevent it from drying.
• Make it a family bonding activity! The more helping hands, the quicker you can finish wrapping a hundred rolls 🙂

Step by step process on how to wrap Lumpiang Shanghai

There’s no better way to show this than using photos. Just remember to gently wrap each piece tight and good to prevent the oil from seeping in while frying. This will make the fried lumpia less oily.

My tips for a really good Lumpiang Shanghai

• Do a taste test of the mixture by frying a small amount then adjust the seasonings accordingly.
• Deep fry the lumpia to ensure that the filling and the wrapper cooks evenly. Fry in batches and don’t overcrowd the pan.
• Squeeze out the juice of carrots to prevent burnt holes on the wrapper while frying.
• To retain the lumpia crispiness, let the rolls cool on a wire rack. Make sure they’re arranged a few inches apart and not stack together. The heat can steam the wrapper
• To re-heat without frying, use a mini-over toaster. Set heat to high and heat for 5 to 10 minutes.
• To make ahead, place in an airtight container and store in the fridge for 1 to 2 days or freeze for up to 2 weeks!
  **If making ahead, don’t use water chestnuts or singkamas (jicama) as they have a shorter shelf life even when placed in the freezer. It can make the uncooked lumpia turn bad and rancid in just a few days.

Almost always present in any Filipino gatherings and holidays, lumpia is an ultimate crowd-pleaser; the perfect finger-food to kick-off a party. Once you pop you definitely can’t stop!

More MUST TRY Filipino recipes!

White Puto Flan (Leche Flan Puto)
Chicken Menudo
Easy Pork and Garlic Adobo Recipe
Cheesy Baked Macaroni with Meat Sauce
Filipino Fruit Salad
Pork Caldereta
Baked Filipino Embutido
Super Soft Ensaymada Bread Rolls
Juicy Lechon Manok-Filipino Roasted Chicken
No-Bake Banana Caramel Cake

Watch the video on how to make Pork and Shrimp Lumpiang Shanghai

Print Recipe

Pork and Shrimp Lumpiang Shanghai

Recipe video above: These are the best Filipino lumpiang shanghai I’ve ever had! Made with ground pork, shrimp and vegetables. Moist, flavorful and golden crispy.

Prep Time20 mins

Cook Time10 mins

Course: Appetizer

Cuisine: Filipino

Keyword: filipino spring rolls, fried spring rolls, lumpia recipe

Servings: 50 spring rolls

Author: Mella

Ingredients

• 500 grams ground pork
• 250 grams shrimp peeled then finely minced
• 1/4 cup Chinese celery/ kinchay minced
• 1 small carrots grated, juice squeezed out
• 1/2 cup onion leaves minced
• 2 cloves garlic grated
• 1 egg
• 50 pcs spring roll wrappers
• oil for deep frying

Lumpiang Shanghai Seasoning

• 1 teaspoon soy sauce or 2 teaspoons light soy sauce
• 2 teaspoons Shaoxing wine or cooking wine
• 1 teaspoon salt
• 2 teaspoon oyster sauce
• 1 teaspoon sugar
• black pepper to taste

Instructions

• Combine all seasoning ingredients in a bowl. Stir sugar and salt has dissolved.
• In a large bowl, combine shrimp, pork, egg, garlic, onion, garlic, egg, Chinese celery, and carrots. Pour seasoning and mix all together by hand until well combined. Fry a small amount of the mixture in hot oil. Taste and adjust seasonings accordingly.
• Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with an egg wash or water (see video). Repeat 50 times!
• Heat oil in a deep skillet or fryer. Fry 1 piece of lumpia to test out temperature. If it browns too quickly, lower heat to medium. If it doesn't sizzle then it's not hot enough. Fry the spring rolls in batches turning once or twice until golden brown and crispy.
• Transfer to a cooling rack to keep it crispy.  Eat it on its own or serve with sweet chili sauce!

Notes

• Do a taste test of the mixture by frying a small amount then adjust the seasonings accordingly.
• Squeeze out the juice of carrots to prevent burnt holes on the wrapper while frying.
• To retain the lumpia crispiness, let the rolls cool on a wire rack. Make sure they’re arranged a few inches apart and not stack together.
• To re-heat without frying, use a mini-over toaster. Set heat to high and heat for 5 to 10 minutes.
• To make ahead, place in an airtight container and store in the fridge for 1 to 2 days or freeze for up to 2 weeks!
• If making ahead, don’t use water chestnuts or singkamas (jicama) as they have a shorter shelf life even when placed in the freezer. It can make the uncooked lumpia turn bad and rancid in just a few days.
• Vegetable variations: water chestnuts, singkamas, bell peppers and celery.

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Last Updated on October 26, 2019