I’ve tested this lumpia recipe in my tiny Boston kitchen until every bite delivers crispy, golden perfection. The filling balances sweet pork with briny shrimp, wrapped in paper-thin pastry.
The trick is sealing the edges tightly and frying at the right temperature to achieve that shatteringly crispy texture. I use a simple mix of ground pork and shrimp, seasoned with garlic, soy sauce, and a touch of sugar for depth.
These come out golden and flaky, with a savory filling that’s juicy without being greasy. The contrast between the delicate wrapper and the hearty center is what makes them irresistible.
Serve with sweet chili sauce or vinegar for dipping. Here’s how to roll and fry them to perfection.
Ingredients for Lumpia Shanghai Recipe Pork Shrimp
Ground pork, shrimp, and crispy wrappers make this irresistible hand-held bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐖 | 1 lb | 80/20 fat ratio preferred |
| Shrimp 🦐 | ½ lb | Peeled, deveined, finely chopped |
| Lumpia Wrappers 🥟 | 24 sheets | Thin, spring roll style |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for filling |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Soy Sauce 🥫 | 2 tbsp | Low-sodium preferred |
| Granulated Sugar 🍚 | 1 tbsp | Balances savory flavors |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Carrot 🥕 | 1 whole | Finely shredded for crunch |
| Green Onions 🌱 | 3 pieces | Thinly sliced for garnish |
| Neutral Oil 🫒 | 2 cups | For deep frying |
| Large Egg 🥚 | 1 whole | For sealing wrappers |
| Sweet Chili Sauce 🌶️ | ½ cup | For serving |
The pork and shrimp filling is the heart here. Ground pork with 80/20 fat stays juicy after frying, and fresh shrimp (not frozen) gives the best texture. I grab both from Whole Foods or my local Asian market—they usually have pre-cleaned shrimp that saves time. For the wrappers, spring roll skins are what you want (the paper-thin kind, not egg roll wrappers).
No shrimp? Ground chicken or turkey works, but add a little fish sauce for that briny depth. Out of lumpia wrappers? Wonton wrappers are thicker but doable. The soy sauce can be swapped for tamari if you need gluten-free. If you don’t have fresh garlic, jarred minced garlic works in a pinch (just drain the liquid first).
Uncooked filling keeps in the fridge for 2 days, but fry these fresh for best texture. Leftovers? Reheat in the oven at 350°F for 10 minutes to crisp them back up. Never microwave—soggy lumpia is sad lumpia.
Why You’ll Love This Recipe
- One Pan Wonder: I roll, fry, and serve these all on a single tray—minimal cleanup, maximum flavor.
- Garlic Onion Magic: The sizzling garlic and yellow onion with pork and shrimp? That aroma alone hooks me every time.
- Crowd Pleaser: Between us, even the picky eaters at my gatherings reach for seconds.
- Budget Stretcher: I feed six with one pound of pork and a small bag of shrimp, and it still feels indulgent.
Step-by-Step Instructions for Lumpia Shanghai
Here’s how I make these golden rolls with that perfect crispy shell every time.
Step 1: Prepare the Filling Mixture
In a large bowl, combine the 1 lb Ground Pork and 0.5 lb Shrimp. Add the 6 cloves Garlic Cloves (minced), 1 whole Yellow Onion (finely diced), 1 whole Carrot (finely shredded), 2 tbsp Soy Sauce, 1 tbsp Granulated Sugar, 1 tsp Salt, and 0.5 tsp Ground Black Pepper.
Mix thoroughly with your hands until everything is evenly distributed. The filling should be sticky and well-combined. I like to let it sit for 10 minutes to allow the flavors to meld while I prepare the wrappers.
Step 2: Assemble the Lumpia Rolls
Lay a Lumpia Wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling near the bottom corner, leaving a 1-inch border. Fold the bottom corner up over the filling, then fold in the sides.
Lightly beat the 1 whole Large Egg and use it to seal the top edge before rolling tightly into a cigar shape. The roll should be firm but not bursting. Repeat with all 24 sheets Lumpia Wrappers and remaining filling.
Step 3: Fry to Golden Perfection
Heat the 2 cups Neutral Oil in a deep skillet or pot to 350°F. The oil is ready when a small piece of wrapper sizzles immediately upon contact. Fry the lumpia in batches to avoid crowding, turning occasionally for even browning.
Cook for 3-4 minutes until golden brown and crispy all over. Drain on a wire rack or paper towels to maintain crispiness. The filling should be fully cooked through—you’ll see the meat change from pink to opaque.
Step 4: Serve with Sweet Chili Sauce
Slice the lumpia diagonally into bite-sized pieces if desired. Arrange on a platter and serve immediately with 0.5 cup Sweet Chili Sauce on the side for dipping. The contrast of the crispy wrapper and savory filling with the sweet-spicy sauce is irresistible.
These are best enjoyed fresh while still hot and crispy. If you need to keep them warm, place them on a wire rack in a 200°F oven for up to 15 minutes—any longer and they’ll lose their crunch.
Pro Tips For Making Lumpia Shanghai Recipe Pork Shrimp
- Chill the Filling: After mixing the pork and shrimp filling, refrigerate it for 20-30 minutes—I learned this the hard way after my first few lumpia burst open while frying because the filling was too warm and loose.
- Use Room-Temp Wrappers: Take the lumpia wrappers out of the fridge 30 minutes before assembling. Cold wrappers crack easily, and I’ve wasted too many trying to force them to bend when they’re straight from the icebox.
- Seal with Water: Dip your finger in water and run it along the edge of the wrapper before rolling—sounds simple, but it’s the only thing that keeps them from unraveling in the hot oil.
- Fry in Batches: Crowding the pan drops the oil temp, and you’ll end up with greasy lumpia instead of crispy ones. Two or three at a time max, even if it takes longer.
Troubleshooting lumpia shanghai recipe pork shrimp
Wrapper Tears
If your lumpia wrappers tear while rolling, they’re likely too dry. Keep them covered with a damp towel until ready to use. I also recommend using 2 tablespoons of filling max—overstuffing is the main cause of wrapper failure. 💡
Oil Temperature Issues
If your lumpia absorb too much oil, your oil isn’t hot enough. Use a candy thermometer to maintain 350°F. If they brown too quickly, your oil’s too hot—lower the heat slightly and test with a wrapper scrap.
Sealing Problems
The egg wash is your best friend for sealing. If edges keep popping open, try brushing a little extra egg along the seam. Press firmly but gently—you want a tight seal without squeezing filling out.
Filling Too Loose
If your filling won’t hold its shape, it may need more binding. Add 1 tbsp cornstarch to the mix. I tested this in my Boston kitchen—it works without changing the flavor. Also, ensure you’ve drained any excess liquid from the shrimp.
Uneven Cooking
If the filling is cooked but the wrapper isn’t crispy, your rolls might be too thick. Aim for 1-inch diameter rolls. Fry in smaller batches to maintain oil temperature—crowding lowers the temp and leads to greasy lumpia.
Soggy After Frying
Drain on a wire rack, not paper towels, to maintain crispiness. If they still lose their crunch, try double-frying: fry at 325°F for 2 minutes, rest 5 minutes, then fry again at 350°F until golden. ✨
Nutrition Facts
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can assemble and refrigerate uncooked rolls for up to 24 hours. Cover tightly with plastic wrap to prevent drying. Fry just before serving for best results.
What if I don’t have lumpia wrappers?
Spring roll wrappers work as a substitute, though they’re slightly thicker. Avoid egg roll wrappers—they’re too dense. For best texture, stick to the thinnest option available.
How do I keep them crispy after frying?
Drain on a wire rack to allow air circulation. Keep warm in a 200°F oven for no more than 15 minutes before serving. Re-fry briefly if they lose their crunch.
Can I bake instead of fry?
Yes! Brush with oil and bake at 400°F for 20-25 minutes, flipping halfway. They won’t be as crispy as fried, but it’s a lighter alternative.
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