Get ready to experience a beloved Filipino classic that’s guaranteed to be a party favorite and a delightful snack anytime! Imagine biting into incredibly crispy, golden-brown spring roll wrappers, revealing a savory, perfectly seasoned ground meat and vegetable filling, served with a sweet and tangy dipping sauce. This Crispy Filipino Lumpia Shanghai recipe is truly special for its addictive crunch and the explosion of umami flavors packed into each bite-sized roll.
Prep Time: 45 mins
Total Time: 1 hr 15 mins (includes frying time)
Servings: Approximately 40-50 lumpia
Ingredients:
For the Lumpia Filling:
- 1 lb Ground Pork (you can also use a mix of ground pork and shrimp)
- 1 medium Onion, very finely minced
- 2-3 cloves Garlic, minced
- 1 medium Carrot, peeled and very finely minced or grated
- 1/2 cup Water Chestnuts, canned, drained, and very finely minced
- 2 Green Onions, thinly sliced (green parts only)
- 1 large Egg, lightly beaten
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
For Wrapping and Frying:
- 1 package (approx. 40-50 sheets) Spring Roll Wrappers (Filipino lumpia wrappers are preferred, often found in the freezer section of Asian markets; thaw according to package directions)
- 1 Egg White, lightly beaten (for sealing)
- Vegetable Oil or Canola Oil, for frying (about 3-4 cups)
For the Sweet Chili Dipping Sauce (Optional, or use store-bought):
- 1/2 cup Water
- 1/4 cup Rice Vinegar
- 1/4 cup Granulated Sugar
- 1 tbsp Soy Sauce
- 1-2 tsp Chili Garlic Sauce (or Sriracha, adjust to your spice preference)
- 1 clove Garlic, minced
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions:
- Prepare the Filling: In a large bowl, combine the ground pork, finely minced onion, minced garlic, finely minced carrot, finely minced water chestnuts, and sliced green onions. Add the lightly beaten egg, soy sauce, sesame oil, salt, and black pepper. Mix everything together thoroughly with your hands until just combined. Do not overmix, as this can make the filling tough.
- Set Up Wrapping Station: Carefully separate the spring roll wrappers. Cover them with a slightly damp cloth or paper towel to prevent them from drying out while you work. Have your bowl of filling, the beaten egg white for sealing, and a clean plate or baking sheet ready for the assembled lumpia.
- Wrap the Lumpia: Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond). Place about 1 to 1.5 tablespoons of the pork filling in a thin log shape near the corner closest to you, leaving about a 1-inch border. Fold the bottom corner over the filling. Fold in the two side corners towards the center. Tightly roll the lumpia upwards towards the opposite corner. Just before reaching the end, brush the top corner with a little beaten egg white to seal the lumpia.
- Continue Wrapping: Repeat the process with the remaining wrappers and filling, placing the finished lumpia on the prepared plate or baking sheet in a single layer, seam-side down. You can cover them with plastic wrap if not frying immediately.
- Heat Oil for Frying: In a large, deep skillet, wok, or Dutch oven, pour in vegetable oil to a depth of at least 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). (If you don’t have a thermometer, the oil is ready when a small piece of wrapper dropped in sizzles and turns golden in about 30-60 seconds.)
- Fry the Lumpia: Carefully place about 5-7 lumpia into the hot oil, being sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides, and the filling is cooked through.
- Drain Lumpia: Using a slotted spoon or tongs, remove the golden lumpia from the oil and place them on a wire rack set over paper towels to drain any excess oil. This helps them stay crispy.
- Make Dipping Sauce (Optional): While the lumpia are frying or draining, prepare the dipping sauce. In a small saucepan, combine 1/2 cup water, rice vinegar, granulated sugar, soy sauce, chili garlic sauce, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. In a small bowl, whisk together the cornstarch and 2 tbsp water to make a slurry. Pour the slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and let cool.
- Serve Hot: Serve the Crispy Filipino Lumpia Shanghai hot with your homemade or store-bought sweet chili dipping sauce. Enjoy the incredible crunch!
Recipe Notes:
- Wrapper Choice: Filipino-style lumpia wrappers are thinner and result in a crispier texture than Chinese egg roll wrappers. Look for them in the frozen section of Asian grocery stores.
- Fine Mincing: Ensure all your filling vegetables are very finely minced or grated. This helps the filling cook evenly and creates a pleasant texture inside the crispy wrapper.
- Don’t Overfill: Using too much filling will make the lumpia difficult to roll tightly and can cause them to burst during frying. A thin log of filling works best.
- Tight Rolling: Roll the lumpia as tightly as possible without tearing the wrapper. This prevents oil from seeping into the filling and helps them stay crispy.
- Oil Temperature: Maintaining the correct oil temperature is key. If the oil is too cool, the lumpia will absorb too much oil and become greasy. If it’s too hot, the wrappers will burn before the filling is cooked.
- Frying in Batches: Always fry lumpia in small batches to avoid overcrowding the pan, which can lower the oil temperature significantly.
- Freezing Lumpia: Uncooked lumpia freeze exceptionally well. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Air Fryer Option: For a less oily version, you can cook lumpia in an air fryer. Lightly brush or spray them with oil and air fry at 375-400°F (190-200°C) for 10-15 minutes, flipping halfway, until golden and crispy.
- Dipping Sauce Variations: While sweet chili sauce is classic, you can also serve lumpia with a vinegar-garlic dipping sauce (vinegar, minced garlic, soy sauce, black pepper) or even just spiced vinegar.
There you have it – an incredibly crispy, savory, and utterly addictive Crispy Filipino Lumpia Shanghai recipe that’s perfect for sharing and celebrating! These golden rolls of deliciousness will quickly become a highly requested favorite. We hope you enjoy making and eating this fantastic Filipino staple! Happy frying!
