For the Dipping Sauce:
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¼ cup sweet chili sauce or banana ketchup
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1 tbsp white vinegar or lime juice
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1 tsp soy sauce
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Optional: pinch of chili flakes or minced garlic
Step-by-Step Instructions
✅ 1. Prepare the Filling
In a large mixing bowl, combine ground pork, carrot, onion, garlic, soy sauce, oyster sauce, egg, green onions, salt, and pepper. Mix everything thoroughly until well combined. For the best flavor, cover and refrigerate for 30 minutes to allow the flavors to meld — though you can skip this if you’re short on time.
✅ 2. Prepare the Wrappers
Lay one lumpia wrapper on a clean surface with a corner pointing toward you (like a diamond). Spoon about 1 tablespoon of filling onto the bottom third of the wrapper and shape it into a thin log.
Fold the bottom corner over the filling, then fold in both sides, and roll tightly but gently upward until sealed. Use a dab of beaten egg or water at the top corner to keep it closed. Repeat with the remaining filling and wrappers.
Pro tip: Keep unused wrappers covered with a damp towel to prevent them from drying out.
✅ 3. Fry to Golden Perfection
In a large deep pan, heat about 2–3 inches of vegetable oil over medium-high heat. The oil should be around 350°F (175°C).
Carefully lower the lumpia in batches, turning occasionally, and fry until golden brown and crispy — usually 3–5 minutes. Avoid overcrowding the pan to keep the temperature steady.
Drain on paper towels or a wire rack. Let cool slightly before serving.
✅ 4. Mix the Dipping Sauce
While the lumpia cool slightly, stir together sweet chili sauce, vinegar, and soy sauce. Add chili flakes if you like heat. You can also serve with banana ketchup, a uniquely Filipino sweet condiment with a hint of spice.
Serving Suggestions
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Perfect for appetizers, party snacks, or as part of a full meal with rice and pancit (Filipino noodles).
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Serve with dipping sauces in little bowls — kids love them with ketchup, while adults may go for spicy or tangy versions.
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Great for meal prepping or freezing — just assemble and freeze in a single layer. You can fry straight from frozen (just add a few extra minutes).
Storage & Freezing
To store: Place cooked lumpia in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
To freeze (before frying):
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Place rolled lumpia in a single layer on a baking sheet and freeze until solid.
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Transfer to freezer bags and keep frozen for up to 2 months.
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Fry straight from frozen — no thawing needed.
❤️ Final Thoughts
There’s a reason Lumpia Shanghai is a cherished dish across generations. It’s festive, flavorful, and made to share. Whether you’re rolling them with family on a Sunday afternoon or frying a batch for your next potluck, these golden delights are more than just food — they’re tradition wrapped in crispy love.
