Fried spring rolls are commonly found in East Asian and Southeast Asian cuisine. In the Philippines, we refer to spring rolls, which can be either fresh or fried, as lumpia. The fried variety is known as Lumpiang Shanghai (Shanghai in reference to its Chinese origin, although there is no evidence that the dish actually came from this city). Lumpiang Shanghai (Fried Spring Rolls) is a dish made with ground meat, onions carrots, and spices rolled in a spring roll wrapper (made of wheat or tapioca flour) and best served with sweet chili sauce.

In the Philippines, Lumpiang Shanghai (fried spring rolls) is a crowd favourite during birthday celebrations and other feasts. To the rest of the world, fried spring rolls are enjoyed as appetizers or snacks. It’s actually quite easy to make and most ingredients, even the spring roll wrappers, are easy to find. While Filipinos use a traditional lumpia wrapper in the Philippines, frozen spring roll wrappers are more common overseas. This is what I used in my fried spring rolls recipe.

Do you want to make the perfect spring rolls? Here’s how I made my Filipino Lumpiang Shanghai (Fried Spring Rolls):

Ingredients

  • 1 pack (20 sheets) Frozen Spring Roll Pastry, thawed
  • 500 g mince pork
  • 1 pc white onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and shredded
  • salt and pepper to taste
  • 1/2 cup cheese, grated (Colby Cheese or Cheddar cheese)
  • 1 tsp garlic powder
  • salt
  • pepper
  • fresh parsley (garnish)
  • oil (for frying)
  • sweet and sour dipping sauce

Instructions

In a large bowl, combine mince pork, onion, carrot, cheese, garlic powder, salt, and black pepper. Mix well. Set aside.

Wrap the Lumpiang Shanghai (Spring Rolls) using Envelope Method

Place one spring roll wrapper in the shape of a diamond. Put about 1 to 1 1/2 tablespoons of the mixture in the lower center of the spring roll wrapper. Using your fingers, mold the filling into a cylinder (about 1 inch diameter). Leave about 2 inches off between the filling and the left and right corners of the wrapper. Fold the bottom corner over the filling, tuck lightly. Fold the left corner and right corner into the middle of the roll. The wrapper should resemble an envelope. Tuck the filling again and roll neatly from the bottom upwards. Dab some water along the top edge to seal the spring roll. Set aside while you finish making the remaining rolls.

Note: Keep the spring roll wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.

Lay the lumpiang shanghai (spring rolls) neatly with a piece of baking paper between each layer if you are stacking them.

Cooking the Lumpiang Shanghai (Fried Spring Rolls)

Preheat a large wok or frying pan then fill with about 2 inches deep high-heat cooking oil. When hot enough, gently slide in lumpiang shanghai (spring rolls). Fry the spring rolls for about 4 to 6 minutes on each side, turning often until they are nicely brown and crisp.

Reduce the heat if the spring rolls brown too easily. Remove the cooked spring rolls from the pan and drain on paper towels. Slice diagonally in half and serve while hot with sweet chili dipping sauce. Garnish with fresh parsley.

Have you tried to make this Filipino Lumpiang Shanghai (Fried Spring Rolls) recipe? Have you tried Filipino food? Let us know.

Print Recipe
Lumpiang Shanghai (Fried Spring Rolls) Recipe
In the Philippines, Lumpiang Shanghai (fried spring rolls) is a crowd favourite during birthday celebrations and other feasts.
Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine mince pork, onion, carrot, cheese, garlic powder, salt, and black pepper. Mix well. Set aside.
Wrap the Lumpiang Shanghai (Spring Rolls) using Envelope Method
  1. Place one spring roll wrapper in the shape of a diamond. Put about 1 to 1 1/2 tablespoons of the mixture in the lower center of the spring roll wrapper. Using your fingers, mold the filling into a cylinder (about 1 inch diameter). Leave about 2 inches off between the filling and the left and right corners of the wrapper. Fold the bottom corner over the filling, tuck lightly. Fold the left corner and right corner into the middle of the roll. The wrapper should resemble an envelope. Tuck the filling again and roll neatly from the bottom upwards. Dab some water along the top edge to seal the spring roll. Set aside while you finish making the remaining rolls.
  2. Note: Keep the spring roll wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.
  3. Lay the lumpiang shanghai (spring rolls) neatly with a piece of baking paper between each layer if you are stacking them.
Cooking the Lumpiang Shanghai (Fried Spring Rolls)
  1. Preheat a large wok or frying pan then fill with about 2 inches deep high-heat cooking oil. When hot enough, gently slide in lumpiang shanghai (spring rolls). Fry the spring rolls for about 4 to 6 minutes on each side, turning often until they are nicely brown and crisp. Reduce the heat if the spring rolls brown too easily.
  2. Remove the cooked spring rolls from the pan and drain on paper towels. Slice diagonally in half and serve while hot with sweet chili dipping sauce. Garnish with fresh parsley.
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About the author

Gia Kristel De Guia

Gia, who currently lives in New Zealand, grew up in Manila, lived in Singapore for three years and travelled the world for nearly 2 years. From watching sunsets to hiking mountains, she loves the outdoors. She enjoys living in big cities but takes pleasure staying in quaint, small towns. An aspiring photographer and budding writer, she is the voice behind Mismatched Passports, a travel blog dedicated to the journey around the world with her New Zealander partner, Jon.

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