The Ultimate Filipino Finger Food
Lumpiang Shanghai is a staple in almost every Filipino celebration—from birthdays to fiestas, and even holiday feasts. But with this simple and flavorful version, you don’t have to wait for a party to enjoy it. Whether it’s for baon, a quick appetizer, or a snack with your favorite sawsawan, this recipe delivers the crunch and savor that always hits the spot.
Ingredients
Set A: Filling Mixture
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1/2 kilogram ground pork (with at least 20% fat for a juicier spring roll)
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2 tablespoons oyster sauce
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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2 cloves garlic, minced
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1 piece onion, minced
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2 eggs
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1/4 cup flour
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1 piece carrot, grated
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A handful of kinchay or spring onions, chopped
Set B: For Wrapping
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24–30 pieces medium lumpia wrappers
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4 tablespoons flour
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1/4 cup water
Set C: For Frying
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3–4 cups cooking oil
Instructions
Step 1: Prepare the Lumpia Filling
In a large mixing bowl, combine all ingredients in Set A. Mix thoroughly using clean hands or a spatula until well combined. Let the mixture rest in the refrigerator for at least 15–30 minutes to let the flavors meld.
Step 2: Wrap the Lumpia
In a small bowl, mix the flour and water from Set B to create a paste—this will help seal the wrappers.
Place 1 to 1½ tablespoons of the pork mixture near one edge of a lumpia wrapper. Roll tightly into a log and seal the edge with the flour paste. Repeat until all the mixture is used up.
Step 3: Chill and Slice
Once wrapped, arrange the lumpia rolls in a single layer on a tray and chill in the refrigerator for about 30 minutes. This helps them firm up, making slicing and frying easier. After chilling, cut each roll into 3 or 4 equal pieces.
Step 4: Fry Until Golden
Heat the oil from Set C in a deep pan over medium heat. Once hot, fry the lumpia pieces in batches. Turn occasionally to ensure even browning. Cook until golden and crispy—about 4–6 minutes per batch.
Drain on a paper towel-lined plate to remove excess oil.
Step 5: Serve and Enjoy
Serve hot with your favorite sawsawan—whether it’s sweet chili sauce, ketchup, or suka with sili and bawang.
Simpol Cooking Notes
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Simpol Tip: Chilling the lumpia before slicing makes it easier to cut and helps keep the filling intact during frying.
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Crisp Factor: Fry in small batches so the oil temperature stays hot and the lumpia turns out crispy.
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Make-Ahead Friendly: Rolled lumpia can be frozen and fried straight from the freezer. Just add 1–2 minutes to the frying time.
