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Filipino

Lumpia shanghai

Non-vegetarian

Slim, crisp Filipino spring rolls filled with seasoned minced pork, carrot and onion, fried golden and served with sweet chilli sauce. Party food in the Philippines.

Lumpia shanghai is a Filipino starter from Philippines, ready in about 1 hour 10 minutes and made with ground pork and spring roll wrappers (wheat). It serves 6 and is rated easy to cook.

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Prep
45 min
Cook
25 min
Total
1 h 10 min
Serves
6
Level
Easy
Calories
512

Ingredients

6 servings (about 50 small rolls)

For frying

Equipment

Method

  1. Step 1

    Mix the pork, carrot (opens in a new tab), onion (opens in a new tab), garlic (opens in a new tab), spring onion (opens in a new tab), egg (opens in a new tab), soy sauce (opens in a new tab), salt and pepper (opens in a new tab) thoroughly. Fry a teaspoon to check the seasoning.

    • 10 min
    • medium heat

    Food safety: Wash hands and surfaces after handling raw pork and egg.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Lay a half wrapper on the board, spread a thin line of filling along one edge, fold in the sides and roll up tightly as thick as a finger. Seal with a dab of water. Repeat.

    • 35 min

  3. Step 3

    Heat the oil to 170 °C and fry the rolls in batches until deep golden and the filling is cooked, about 4 minutes. Drain on a rack.

    Food safety: Never leave hot oil unattended, keep the pan no more than a third full, and lower food in away from you. Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

  4. Step 4

    Cut in half on the diagonal if you like and serve hot with sweet chilli sauce (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Philippines · Well documentedFilipino adaptation of Chinese spring rolls; the 'Shanghai' name is not literal.Also popular in United StatesMore food from Philippines
    Dish
    Snack · Lunch · Dinner · Appetizers & starters · Finger food · Wraps & rolls
    Cooking method
    Deep-fried
    Taste
    savoury, garlicky, mild
    Diet
    Dairy-free · No nut ingredients · High-protein
    All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
    Without the optional extras: No added sugarWith the listed swaps: Pork-freeWorked out from the ingredients. How labels work
    Good for
    Festive & celebration · Freezer-friendly · Make-ahead · Child-friendly
    Cook more with
    Ground pork · Spring roll wrappers (wheat) · Carrot · Onion · Garlic · Spring onion
    Techniques
    Deep-frying

    Allergens

    • Contains: Eggsfrom egg, spring roll wrappers (wheat)
    • Contains: Wheatfrom soy sauce, spring roll wrappers (wheat)
    • Contains: Glutenfrom soy sauce, spring roll wrappers (wheat)
    • Contains: Soyfrom soy sauce

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    512 kcal per serving

    Estimated

    1 serving ≈ 194 g · recipe makes 6

    Where the energy comes from

    • Protein 16%
    • Carbohydrate 26%
    • Fat 58%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy512 kcal264 kcal
    Protein20.8 g10.7 g
    Carbohydrate33 g17 g
    Net carbohydrate31.2 g16.1 g
    Sugars——
    Added sugars0 g0 g
    Fibre1.7 g0.9 g
    Fat32.6 g16.8 g
    Saturated fat8 g4.1 g
    Trans fat——
    Cholesterol96 mg49 mg
    Sodium897 mg462 mg
    Salt equivalent2.2 g1.2 g
    Vitamins & minerals per serving
    Potassium
    387 mg
    Calcium
    57 mg
    Iron
    2.8 mg
    Magnesium
    34 mg
    Vitamin A (RAE)
    103 µg
    Vitamin C
    4 mg
    Vitamin D
    —
    Vitamin B12
    0.7 µg
    Folate (DFE)
    84 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: chilli sauce (sriracha-style).
    • Spring roll wrappers (wheat): Wonton / egg roll wrappers (FDC 172802) used as a stand-in; thin lumpia and spring roll pastry is similar wheat dough, often made without egg.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Keep unused wrappers under a damp cloth so they do not dry out and crack.

    Common mistakes

    • Rolling too thick — the wrapper browns before the filling is cooked.

    Serve with

    • Serve with pancit canton and banana ketchup.

    Storage

    • Freeze uncooked rolls on a tray, then bag, for up to 2 months; fry from frozen.

    Reheating

    • Re-crisp in a 200 °C oven or air fryer for 6–8 minutes.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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