Uploaded June 2023 | Updated September 2026, 1 week ago
Lumpiang Shanghai (Fried Spring Rolls)
Lumpiang Shanghai, the most popular variety of lumpia, is a crispy fried spring roll filled with ground meat and vegetables. It's a bite-sized treat served as an appetizer or finger food with a dipping sauce. Not only is it easy to make, but you can also make it ahead and fry it straight from the freezer.
Equipment
Saucepan or wok (for deep-frying)
Ingredients
1 pound ground pork or chicken
3 cloves garlic minced
1 small onion finely chopped
1 small carrot finely grated
2 scallions finely chopped
1 teaspoon kosher salt use less for table salt
½ teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce or fish sauce
24 lumpia or spring roll wrappers (5" squares) thawed, if frozen
Neutral oil for frying
Spiced vinegar or sweet chili sauce for serving
Instructions
1. Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a bowl. Mix until thoroughly combined.
2. Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
3. Fold the bottom of the wrapper over the filling and fold the sides inward.
4. Roll it tightly from the bottom to the top, forming a neat spring roll.
5. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
6. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
7. Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
8. To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
9. Deep-fry them in batches until golden brown, turning as needed, about 5 minutes.
10. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#LumpiangShanghai #FilipinoSpringRolls #FilipinoRecipes #CrispyLumpia #RecipesByNora #LumpiaRecipe #PorkLumpia #FilipinoFood
Lumpiang Shanghai (Fried Spring Rolls)
Lumpiang Shanghai, the most popular variety of lumpia, is a crispy fried spring roll filled with ground meat and vegetables. It's a bite-sized treat served as an appetizer or finger food with a dipping sauce. Not only is it easy to make, but you can also make it ahead and fry it straight from the freezer.
Equipment
Saucepan or wok (for deep-frying)
Ingredients
1 pound ground pork or chicken
3 cloves garlic minced
1 small onion finely chopped
1 small carrot finely grated
2 scallions finely chopped
1 teaspoon kosher salt use less for table salt
½ teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce or fish sauce
24 lumpia or spring roll wrappers (5" squares) thawed, if frozen
Neutral oil for frying
Spiced vinegar or sweet chili sauce for serving
Instructions
1. Combine ground pork, garlic, onion, carrots, scallions, salt, pepper, soy sauce, and oyster sauce in a bowl. Mix until thoroughly combined.
2. Set a wrapper in a diamond shape and spoon a little over 1 tablespoon of the mixture across the lower half, forming a 3-inch log.
3. Fold the bottom of the wrapper over the filling and fold the sides inward.
4. Roll it tightly from the bottom to the top, forming a neat spring roll.
5. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
6. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
7. Set a saucepan or a wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls.
8. To check the oil temperature without a thermometer, dip a wooden chopstick into the oil. If small bubbles form around it, the oil is hot enough for frying.
9. Deep-fry them in batches until golden brown, turning as needed, about 5 minutes.
10. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#LumpiangShanghai #FilipinoSpringRolls #FilipinoRecipes #CrispyLumpia #RecipesByNora #LumpiaRecipe #PorkLumpia #FilipinoFood
