Pork Lumpia Shanghai Recipe Panlasang Pinoy: Crispy Filipino Spring Rolls with Savory Filling

My grandmother’s lumpia were legendary—golden, crispy parcels that disappeared faster than I could roll them. This version captures her technique without the guesswork.

The filling combines ground pork with finely chopped vegetables, seasoned to perfection. Rolling takes practice, but the result is worth every minute of effort.

Frying at the right temperature is key to achieving that shatteringly crispy exterior while keeping the filling juicy. Serve with sweet chili sauce for dipping.

Perfect as an appetizer or main dish, these spring rolls bring authentic Filipino flavor to your table with minimal fuss.

Ingredients for Pork Lumpia Shanghai Recipe Panlasang Pinoy

Ground pork, crisp veggies, and a few seasonings wrap up into golden, flaky perfection.

The ground pork is the soul here—80/20 fat ratio keeps the filling juicy. Most Filipino markets carry it pre-mixed for lumpia, but any grocery store ground pork works. Trader Joe’s has great quality if you’re in a pinch. For the wrappers, spring roll wrappers (labeled as lumpia wrappers at Asian markets) are thin and crisp up beautifully. Avoid egg roll wrappers—they’re thicker and chewier.

No ground pork? Ground chicken or turkey work well (drain excess liquid). Out of carrots? Zucchini or jicama add a nice crunch. For extra flavor, swap half the cabbage for shredded singkamas (jicama). The soy sauce can be tamari for gluten-free. If you’re missing sesame oil, a dash of oyster sauce (not vegan) adds umami, but skip if keeping it simple.

Assembled lumpia freeze raw for up to 1 month—just thaw before frying. Fried lumpia stay crispy for 2 days in the fridge (reheat in oven). Always fry in small batches to avoid crowding—this keeps the oil hot and the rolls crispy. Leftovers? Reheat at 375°F for 8-10 minutes.

Step-by-Step Instructions for Pork Lumpia Shanghai

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Filling Mixture

In a large bowl, combine the 1 lb Ground Pork, 1 whole Carrots (julienned or finely grated), 1.5 cups Green Cabbage (finely shredded), 4 whole Green Onions (thinly sliced), and 4 cloves Garlic Cloves (minced).

Add the 2 tbsp Soy Sauce, 0.5 tsp Ground Black Pepper, 1 tsp Salt, 1 tsp Sesame Oil, and 1 tsp Sugar. Mix thoroughly with your hands or a fork until all ingredients are evenly distributed and the pork appears slightly sticky. This ensures every bite is packed with balanced flavor.

Step 2: Assemble the Lumpia Rolls

Place a lumpia wrapper on a clean, flat surface in a diamond shape. Spoon about 2 tablespoons of the filling mixture onto the lower third of the wrapper, shaping it into a thin log. Avoid overfilling—this prevents bursting during frying.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly upward, like a burrito. Seal the top edge with a bit of the 1 whole Large Egg (beaten). Repeat with the remaining 20 sheets Lumpia Wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying out.

Step 3: Deep-Fry to Golden Perfection

Heat the 3 cups Neutral Oil in a deep, heavy-bottomed pot over medium-high heat until it reaches 350-375°F. Test the oil by dropping in a small piece of wrapper—if it sizzles immediately and floats to the surface, it’s ready.

Working in batches to avoid overcrowding, carefully lower 3-4 lumpia rolls into the hot oil. Fry for 3-4 minutes, turning occasionally, until they’re golden brown and crispy on all sides. The oil should bubble steadily but not violently. Drain on a wire rack or paper towels to remove excess oil.

Step 4: Rest and Serve Immediately

Let the fried lumpia rest for 2-3 minutes before serving. This brief pause allows the filling to set slightly, preventing it from oozing out when bitten into. The exterior should remain crispy, while the inside stays juicy and flavorful.

Serve warm with your favorite dipping sauce. For best results, enjoy these right away while they’re at their crispest. If you must store them, reheat in a 350°F oven for 5-10 minutes to restore the crunch.

Essential Equipment for This Dish

Deep Fryer Setup

I use a 5-quart Dutch oven for frying—it’s deep enough for 3 cups of oil with room to avoid spills. A heavy-bottomed pot distributes heat evenly and prevents hot spots that can burn your lumpia. My grandmother swore by her cast iron, but any sturdy pot works. 💡

Thermometer is Key

Maintaining the right oil temperature is non-negotiable. I rely on a candy or deep-fry thermometer clipped to the pot’s side—350-375°F is the sweet spot. Without one, you risk undercooked or greasy lumpia. Taylor Precision makes a reliable, affordable option.

Rolling Station

Set up a clean, flat surface for rolling. I use a bamboo rolling mat (like a sushi mat) to keep everything in place. A small bowl of beaten egg nearby makes sealing quick and mess-free. Keep a damp towel over unused wrappers to prevent drying.

Draining Rack

A wire cooling rack set over a baking sheet lets excess oil drip off while keeping the lumpia crispy on all sides. Paper towels work in a pinch, but they can make the bottoms soggy. I picked up a stainless steel rack at my local grocery store for under $10.

Prep Bowls

Mise en place saves time and frustration. I use small glass bowls for each ingredient—pork in one, veggies in another, seasonings ready. This keeps my workspace organized and makes rolling faster. My grandmother’s handwritten notes always said, “Measure first, roll second.”

Safety Gear

Hot oil demands respect. Keep tongs and a splatter screen handy to prevent burns. I also keep a fire extinguisher in my kitchen—better safe than sorry. Never leave hot oil unattended, even for a second. ⚡

Frequently Asked Questions