Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls)

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

ground pork350 gg

carrot60 gg

onion60 gg

scallion30 gg

soy sauce1 tbsptbsp

ground pepper½ tsptsp

spring roll wrappers20 pcspcs

frying oil600 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Season

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.
3

Step

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.
4

Control

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.
5

Heat

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.
6

Finish

Drain the rolls on paper towels or a rack without stacking.

Cut the thickest roll in half, check that no raw pink remains in the pork filling, and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Lumpiang Shanghai are Filipino pork spring rolls double-fried for a lasting, brittle crunch.
Finish cue: Fry again for 30 to 40 seconds, just until deeper golden and dry-crisp on the surface.