Filipino Pork Lumpia Shanghai Recipe
Ingredients (Makes 40–50 lumpia)
Filling
- 2 lbs (900 g) ground pork
- 1 cup finely grated carrots
- 1 cup finely chopped onion
- ½ cup finely chopped green onions
- 6 cloves garlic, minced
- 2 large eggs
- ¼ cup soy sauce
- 2 tbsp oyster sauce (optional, for extra flavor)
- 1 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1 tsp sugar
- 1 tsp sesame oil (optional)
- 1 cup breadcrumbs or panko
For Rolling
- 40–50 lumpia wrappers (Shanghai-style or spring roll wrappers)
- 1 egg beaten with 1 tablespoon water (or plain water) to seal the wrappers
For Frying
- Vegetable or canola oil
Instructions
- In a large bowl, combine the ground pork, carrots, onion, green onions, garlic, eggs, soy sauce, oyster sauce, black pepper, salt, sugar, sesame oil, and breadcrumbs.
- Mix until everything is evenly combined. Don't overmix.
- Place one wrapper on a clean surface with a corner pointing toward you.
- Spoon about 1 tablespoon of filling near the bottom corner and shape it into a thin log.
- Roll tightly, fold in the sides if desired, continue rolling, and seal the edge with the egg wash or water.
- Repeat until all the filling is used.
Frying
- Heat oil to 350°F (175°C).
- Fry the lumpia in batches for 4–6 minutes, turning occasionally until golden brown and the pork reaches an internal temperature of 160°F (71°C).
- Drain on a wire rack or paper towels.
Dipping Sauces
- Sweet chili sauce
- Banana ketchup
- Vinegar with garlic, black pepper, and chopped chili peppers
- Sweet and sour sauce
Make-Ahead Tips
- Freeze uncooked lumpia in a single layer until firm, then transfer to freezer bags.
- Fry directly from frozen, adding 2–3 extra minutes to the cooking time.
- Frozen lumpia keeps well for up to 3 months.
Chef's Tips for Extra Crispy Lumpia
- Use finely chopped vegetables so the wrappers stay crisp.
- Chill the filling for 30 minutes before rolling.
- Don't overcrowd the pan while frying.
- Let the oil return to 350°F between batches.
- Drain on a wire rack instead of stacking on paper towels to maintain crispiness.
This recipe produces the classic Filipino Lumpia Shanghai: thin, crispy wrappers with a juicy, savory pork filling that's perfect as an appetizer or party favorite.
