Lumpiang Shanghai (Filipino Springrolls)

I’ve finally updated my parents’ Lumpia recipe to be easier to follow and with accessible ingredients. This is the classic and crispy Filipino spring roll made with a mixture of ground pork, shrimp, and minced veggies.

Instructions

In a large bowl, combine together all the ingredients for the filling. Take a teaspoon of the filling and microwave for about 20-30 seconds until fully cooked-through and give it a taste. Adjust and season the filling to your preference, if desired.

To roll, add about 1 tablespoon of the filling onto your spring roll wrapper and shape it into a log. Fold the bottom corner upwards to cover filling, then fold the left and right-hand corners to the center.

To finish, tightly roll upwards, making sure to keep the lumpia tight and cylindrical so it doesn’t unravel. At about 1-2 inches from the top, spread a small amount of the cornstarch slurry mixture to help seal the lumpia. Continue this same process for the rest of the remaining filling.

Deep fry the lumpia in batches for about 5-6 minutes, or until the filling is fully cooked-through and the outside is golden.

Let cool on a wire rack. Serve warm.

Ingredients and Substitutions

Lumpia wrappers: These wrappers can be found in most Filipino groceries -they tend to be circular in shape (like a crepe), with a nearly translucent, almost paper-like texture. When fried, the crisp is incredibly light. A popular brand to look for is named Pamana.

• Substitutes: Finding traditional lumpia wrappers can be difficult in certain areas, so spring roll wrappers (which can also be named “spring roll pastry”) are your next best substitute. They aren’t exactly as light and crisp as the traditional, but the lumpia still end up perfect and delicious each time. A good brand is Spring Home.

Ground pork and Shrimp: A mixture of proteins can help create a more complex-flavoured filling.

• Substitutes: You may use all pork or all shrimp if you prefer. You can also experiment with different protein options, such as chicken, turkey, beef, or even tofu.

Celery, carrot, garlic, onion: The basis for any good lumpia are freshly minced vegetables. I also like to add in some spoonfuls of garlic and onion powder to further intensify the lumpia’s taste.

Egg: This will help to bind everything together and allow the filling to hold its shape when fried.

• Substitutes: If you prefer not to use egg, you can try replacing it with a mixture of water and cornstarch or all-purpose flour to serve as a binder.

Liquid seasoning, Fish sauce: These two sauces will further intensify the natural umami and savouriness of the lumpia. They also provide a good amount of salt.

• Substitutes: You can replace either of these with equal parts soy sauce. If you prefer not to use any of these sauces, you may opt for kosher salt, though the umami flavor won’t be as rich.

What is Lumpia?

Lumpiang shanghai or lumpia, for short, is a Filipino springroll made with primarily pork, shrimp, minced veggies, and seasonings. It’s one of the many dishes influenced by Chinese settlers in the Philippines.

While very similar to egg rolls, lumpia utilizes not only a different filling, but the pastry used for wrapping is also thinner, and almost crepe-like. The resulting spring roll is light and crispy, perfect for encasing the juicy pork filling inside.

It’s also typically served with a sauce of some sort. My personal favorite is a sweet chilli sauce, which you can either purchase from the grocery store or make your own at home. Some also like dipping theirs in vinegar-based sauces, or even banana ketchup.

Lumpia is almost always guaranteed to be at any Filipino gathering since they’re small, crispy, and overall a crowd pleaser. I’ve honestly had way too much of these growing up, and I’d groan at the sight of seeing them everywhere!

Now that I’m older, and after seeing all the time and care it takes to make these spring rolls, I’ve learned to appreciate them a bit more and it’s become one of my go-to items to bring for potlucks.

This recipe makes approximately 70-75 spring rolls, so you’ll be covered if you plan on bringing this to your get-togethers. If not, simply pop the rest into your freezer and you can conveniently fry it whenever you get a craving for future eats.

Lumpia is an umbrella term for many variations of spring rolls in the Philippines. Other versions include:

Banana Lumpia (turon): A sub-variant of lumpia, turon consists of Filipino bananas and jackfruit that are rolled in brown sugar, wrapped in lumpia pastry, and deep-fried until golden and caramelized.

Dynamite Lumpia (dinamita): These are chili peppers stuffed with ground meat and cheese, all rolled into a lumpia wrapper to resemble a dynamite stick.

Fresh Lumpia (lumpiang sariwa): Like the name suggests, this version of lumpia doesn’t require deep frying at all. Sautéd vegetables and meat/seafood are encased in a Filipino-style crepe, and it’s typically accompanied with a thick, peanut based sauce for dipping.

Cooking Tips

Taste your filling before wrapping: After mixing all the ingredients for your filling, take about a teaspoon and microwave it for 20-30 seconds or until fully cooked-through. Give it a taste, and adjust accordingly with either more salt, pepper, and/or other seasonings to your preference.

Keep your wrappers covered: While rolling, keep a damp paper towel over the stack of wrappers to prevent them from drying out. The towel helps keep their moisture, since the wrappers tend to become brittle and difficult to roll when dry.

Best frying practices: Here are a few tips to ensure your lumpia turns out perfect every single time!

• Pay attention to the temperature of your oil. Optimal frying oil temperature is anywhere between 350-375 F, or a medium to a medium-high stove setting. If your oil is too hot, the wrapper can become burnt while keeping the filling undercooked. If your oil is too cold, the wrappers can absorb too much oil and end up soggy.
• Fry in batches. Frying too many spring rolls at once can severely drop the temperature of your oil, reducing optimal crispiness.
• Cool the spring rolls on a wire rack, rather than paper towels, to maintain their crisp and to prevent the underside from going soggy.

FAQs (Frequently Asked Questions):

How do I store leftovers?

Leftover cooked lumpia, when refrigerated and stored in an airtight container, can last for up to 5 days (do note that their initial crisp and texture are lost over time).

To reheat, you have many options. You can microwave for a couple minutes until the filling is heated-through, or to retain their crisp, you can air-fry or oven-bake at 350 F for 3-5 minutes, flipping halfway through for even crisping. You can also re-fry the lumpia in hot oil, if desired.

Can I freeze these?

Lumpia freezes incredibly well. To freeze uncooked lumpia, place them in an airtight container or inside large Ziploc bags. They keep for about 4 months!

To fry from frozen, there’s no need to defrost. Simply lower them in the hot oil and fry until the filling is cooked and the outside is golden.

Can Oven-Bake these?

Yes! To use the oven method, you’ll need to brush a thin layer of oil on the wrappers prior to filling as to prevent them from going chewy and tough when cooking.

When ready to bake, place the lumpia in an oven preheated to 400 F for about 15 minutes, flipping halfway to ensure even cooking and browning.

Can I air-fry these?

Yes, similar to the oven method, you’ll need to brush a thin layer of oil on the wrappers before you fill them to prevent the wrappers from becoming tough and chewy.

Air fry the lumpia at 375-400 F for 8-12 minutes, flipping halfway for even browning.

What’s the difference between Lumpia and Chinese spring rolls?

Lumpia tends to have a thinner, more delicate wrapper; compared to the thicker and doughier wrapper in Chinese spring rolls.

Lumpia is often also smaller and tightly rolled, filled with a more protein-forward filling. Chinese spring rolls tend to be larger and fatter, filled with more variation in the filling, such as a mixture of meats, bean sprouts, and/or bamboo shoots.

Other recipes you might love:

• Crab Rangoon
• Tofu Cabbage Rolls
• Shrimp Toast
• Fish Sauce Chicken Wings