Out of all the lumpias in Filipino cuisine, lumpiang shanghai is arguably the most popular. The slender spring rolls, filled with seasoned pork and vegetable mixture, are deep-fried until crisp and golden brown. They're easy to make and even easier to eat, especially when served with sweet and sour sauce.
Our best lumpiang shanghai recipe uses large lumpia wrappers instead of small ones. Instead of folding individual lumpia, you roll up a large, long one that you freeze and slice into shorter pieces. Don't worry about the exposed filling on the sides—they form a crisp, flavorful meat crust when deep-fried.
- 500g ground pork
- 1 ½ cups carrot, minced
- ¾ cup red onion, minced
- 4 cloves garlic, minced
- 2 tsp ground pepper
- 2 tsp salt
- 2 tbsp sesame oil
- 12 8-inch lumpia wrappers
Make filling: Combine pork, carrot, red onion, garlic, pepper, salt, and sesame oil in a large bowl. Mix thoroughly until well combined and paste-like in texture. Set aside.
Fold lumpia: Lay the lumpia wrapper out onto a clean work surface, positioned as a square. Transfer the meat mixture into a piping bag or by using a spoon. Starting at the topmost corner while leaving a ½-inch gap at the top, pipe a line of filling across the wrapper. Pull the top gap over the filling and roll tightly downwards until you get a long, thin log with exposed sides. Repeat with the remaining filling and wrappers. Freeze logs overnight or until ready to cook.
Prepare for frying: Heat oil in a wok or deep skillet to 350°F. Meanwhile, slice frozen lumpia into desired lengths using a sharp knife. We divided our logs into 4 pieces, making 2-inch long lumpia.
Fry lumpia: Once oil is ready, fry lumpia in batches until golden brown, crisp, and cooked through, about 8 minutes. Drain fried lumpia on paper towels. Serve with sweet chili sauce, if using, on the side.