Golden, crunchy, and filled with savory ground meat and veggies, Lumpia Shanghai is the Filipino party food that never fails to impress. Whether you’re making them for a holiday table, a potluck, or just a delicious weeknight meal, these bite-sized spring rolls are absolutely irresistible.
A Little Lumpia Love Story
If you’ve ever been to a Filipino family gathering — a fiesta, birthday, wedding, or even a casual weekend hangout — chances are you’ve seen Lumpia Shanghai front and center on the buffet table. These petite, crispy spring rolls are a cornerstone of Filipino cuisine. They’re passed down through generations, rolled with love, and usually disappear faster than any other dish.
Unlike other larger lumpia varieties filled with mixed vegetables or noodles, Lumpia Shanghai is smaller, tightly rolled, and typically stuffed with a finely seasoned meat mixture. It’s snackable, dippable, and totally addictive. They’re crunchy on the outside, juicy inside, and perfect with a sweet-and-sour or chili dipping sauce.
Ingredients (Yields about 25–30 rolls)
For the Filling:
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1 lb ground pork (substitute with ground beef or chicken if preferred)
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1 small carrot, grated or finely chopped
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1 small yellow onion, minced
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3 cloves garlic, minced
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2 tbsp soy sauce
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1 tbsp oyster sauce (optional, adds a deep savory flavor)
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½ tsp freshly ground black pepper
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¼ tsp salt, or to taste
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1 egg, beaten (to help bind the filling)
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2 tbsp green onions or chives, finely chopped
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Optional: a splash of sesame oil for a subtle nutty depth
For Wrapping & Frying:
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25–30 lumpia or spring roll wrappers (8×8-inch square or round, thawed if frozen)
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1 egg or water, for sealing
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Vegetable or canola oil, for deep frying
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