Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls)
Quick answer
Lumpiang Shanghai is the spring roll that appears without fail at every Filipino celebration, from birthday parties to holiday feasts and town fiestas.
What makes this special
- Lumpiang Shanghai are Filipino pork spring rolls double-fried for a lasting, brittle crunch.
- Tightly rolled to finger thickness, double-fried at 160°C then 180°C to stay crisp when cooled
- Soy-and-pepper-seasoned pork filling releases moisture when bitten through the crackling wrapper
Key ingredients
Core cooking flow
- 1 Finely mince 60g carrot, 60g onion, and 30g scallion, keeping them as dry as possible.
- 2 Combine 350g ground pork with the minced vegetables, 1 tbsp soy sauce, and 0.5 tsp pepper.
- 3 Place one wrapper as a diamond and spread 1 tbsp filling near the lower corner into a finger-length line.
Lumpiang Shanghai is the spring roll that appears without fail at every Filipino celebration, from birthday parties to holiday feasts and town fiestas. Ground pork is mixed with finely diced carrots, onions, and scallions, seasoned with soy sauce and black pepper, then rolled into finger-length cylinders using thin spring roll wrappers before being deep-fried to a golden, audibly crisp shell. The moment teeth break through the shattering exterior, well-seasoned and juicy meat pours out from within, and that contrast is the core of its appeal. Served alongside a sweet chili dipping sauce or a sharp vinegar sauce, the richness of the pork and the acidity of the condiment lock together in a way that makes stopping at one piece genuinely difficult. The rolls hold their crispness at room temperature far longer than most fried foods, which is why trays of them tend to disappear within minutes at any gathering. Adding shrimp to the pork filling introduces a springy bite and a layer of brininess that takes the flavor a step further.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Finely mince 60g carrot, 60g onion, and 30g scallion, keeping them as dry as possible.
Large pieces push against the thin wrapper, make rolling bulky, and can split the rolls during frying.
- 2Season
Combine 350g ground pork with the minced vegetables, 1 tbsp soy sauce, and 0.5 tsp pepper.
Mix just until the filling looks evenly seasoned and slightly sticky, without kneading it so long that it turns dense.
- 3Step
Place one wrapper as a diamond and spread 1 tbsp filling near the lower corner into a finger-length line.
Fold in the sides, press out trapped air, roll tightly, and seal the tip with water.
- 4Control
Heat 600ml frying oil over medium heat to 160C, then add the rolls with space between them.
Fry for 4 to 5 minutes, turning occasionally, until pale golden and cooked through inside.
- 5Heat
Lift the rolls out and let them rest for 2 to 3 minutes while raising the oil to 180C.
Fry again for 30 to 40 seconds, just until deeper golden and dry-crisp on the surface.
- 6Finish
Drain the rolls on paper towels or a rack without stacking them, so steam does not soften the wrappers.
Cut them in half to check the juicy center, then serve with sweet chili sauce or vinegar dip.
After the steps
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