Lumpiang Shanghai (Pork Spring Rolls)

By Sam · Published July 3, 2026 · Updated October 2, 2026

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Illustrative photograph for Lumpiang Shanghai (Pork Spring Rolls)
Illustrative photo; not a tested batch. Photo credits.

Research-based recipe guide. Times are estimates; check tenderness and doneness as you cook.

Thin wrappers around a finely chopped pork filling. Make one cooked test portion before wrapping the batch, and use the filling temperature—not wrapper color alone—to check doneness.

Prep: 30 min · Cook: about 20 min · Total: about 50 min · 6 servings (about 30 rolls)

Ingredients

  • 500 g ground pork
  • 1 carrot, finely minced
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • 1 egg
  • 2 tbsp soy sauce
  • Salt, up to 1 tsp, to taste
  • 1/2 tsp ground black pepper
  • 25–30 thin lumpia or spring roll wrappers
  • Oil for deep-frying
  • Sweet chili sauce or spiced vinegar, to serve

Instructions

  1. Combine pork, carrot, onion, garlic, egg, soy sauce, pepper and part of the salt. Fry a small portion fully before tasting; adjust the remaining mixture if needed.
  2. Keep unused wrappers covered so they do not dry out. Put about one level tablespoon of filling near one edge, leaving room to fold the sides.
  3. Fold the sides in, roll firmly into a thin log and seal the final edge with water. Keep the rolls similar in thickness.
  4. Heat frying oil to about 170°C / 340°F. Fry a few rolls at a time, turning as needed. A thin fresh roll may take about 4–5 minutes; check the pork filling reaches 71°C / 160°F.
  5. Drain on a rack and serve with dipping sauce. For frozen rolls, allow extra cooking time and check the center; do not assume one extra minute is always sufficient.

Make the filling fit the wrapper

Minced vegetables spread more evenly than large chunks, so the roll can stay thin. Thicker egg-roll wrappers and delicate lumpia wrappers fry differently; check the packet before choosing a replacement. Keep the filling cold while working and return the unused mixture to the refrigerator between batches.

A cooked test portion lets you judge the combined salt from soy sauce and added salt. Never taste raw pork mixture. If the test is too salty, adding more wrapper will not fix the seasoning inside each bite; adjust the mixture before rolling.

When the wrapper browns too quickly

Check the oil temperature and the roll thickness. A dark wrapper can hide an undercooked center. Reduce the heat for the next batch and use a thermometer in a test roll. Leave space between rolls so you can turn and remove them safely.

For a gathering, assemble before guests arrive and fry near serving time. Keep sauces in separate bowls and tell diners about pork, egg, soy and possible wheat in the wrappers. If you change the filling to chicken, use the poultry temperature guidance rather than the pork temperature above. Pair with pancit canton or use the shared-meal checklist.

Store and reheat safely

Chill within two hours; one hour above 32°C / 90°F. Refrigerate leftovers for 3–4 days. Reheat to 74°C / 165°F.

Frequently Asked Questions

Can I freeze the assembled rolls?

Yes. Freeze in one layer, then pack together once firm. Follow the wrapper and filling storage guidance and check doneness when frying from frozen.

Why does a roll open in the oil?

Check for a dry or poorly sealed edge and too much filling. Make a smaller test roll before changing the whole batch.

Sources and recipe context

Lalaine Manalo: Lumpiang Shanghai provides a published preparation to compare with this editorial guide; variations and quantities differ. Safety references are linked above. Send a correction.

All Filipino recipes · Editorial approach
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