I just made a batch of these Lumpiang Shanghai Recipe, and my kitchen still smells amazing.

This is one of those Filipino recipes that instantly brings back memories of family parties and celebrations.

It’s the ultimate comfort food for me, and I’ve tweaked this recipe over the years to make it as simple and delicious as possible.

They are so crispy, savory, and absolutely addictive, especially with a good dipping sauce. I can’t wait for you to try making them yourself!

Ingredients for Lumpiang Shanghai

This recipe brings together a simple yet flavorful mix of ingredients to create the perfect filling for your crispy lumpia.

1 cup Green Cabbage, thinly sliced: Cabbage adds a wonderful, subtle crunch and soaks up all the savory flavors from the meat and seasonings.
⅓ cup Yellow Onion, diced: This provides a foundational sweet and aromatic flavor that complements the pork.
⅓ cup Green Onions, sliced: Green onions add a fresh, mild bite that brightens up the rich filling.
½ cup Carrots, shredded: Using shredded carrots is key for the texture; they integrate seamlessly into the filling and add a hint of sweetness.
1 tbsp Soy Sauce: This is for that essential salty and umami depth. I recommend a low-sodium version if you’re watching your salt intake.
½ teaspoon Garlic Powder: Garlic powder distributes evenly and provides a consistent savory note without being overpowering.
¼ teaspoon Ginger Powder: A little ginger adds a warm, zesty kick that cuts through the richness of the pork.
1 lb. Ground Pork: Pork is the traditional choice for its flavor and fat content, which keeps the filling moist. Ground turkey or beef also work well.
1 Package Lumpia Wrappers, defrosted: These are thinner than egg roll wrappers, which results in a crispier texture. Be sure to thaw them completely before using.
About 2 cups Canola Oil: You need an oil with a high smoke point for frying. Canola is a great neutral option, but peanut or vegetable oil are also good substitutes.

Note: This recipe yields approximately 15 lumpia, perfect for several servings as an appetizer or side dish.

Variations

One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to get you started.

Meat Alternatives: While ground pork is traditional, you can easily substitute it with ground turkey, chicken, or beef. For a half-and-half mix, try combining pork and beef for a richer flavor profile.
Vegetarian Option: To make this recipe vegetarian, use finely chopped mushrooms, crumbled firm tofu, or a plant-based ground meat substitute instead of pork. You can also add more vegetables like jicama or water chestnuts for extra crunch.
Flavor Boosters: My family sometimes adds a thin strip of cheddar cheese inside each lumpia before rolling for a gooey, savory surprise. Others enjoy adding raisins for a touch of sweetness that contrasts with the savory filling.

Lumpiang Shanghai Recipe — **Credit IG:**omnivorescookbook

Cooking Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Large Skillet or Wok: To sauté the vegetables and cook the meat filling.
Cutting Board and Knife: For chopping and dicing your vegetables.
Mixing Bowls: To hold your prepared ingredients and the cooled filling.
Deep Pot or Dutch Oven: For frying the lumpia to golden perfection.
Tongs: To safely place and remove the lumpia from the hot oil.
Wire Rack or Paper Towel-Lined Plate: To drain the excess oil from the freshly fried lumpia and keep them crispy.

How to Make Lumpiang Shanghai?

This process is straightforward and fun, especially once you get into the rhythm of rolling. We’ll start by making the filling, then wrap, and finally fry.

Prepare the Filling

First, heat one tablespoon of oil in a large skillet over medium-high heat. Add the sliced cabbage, diced yellow onion, green onions, and shredded carrots. Sauté them for about 3-5 minutes until they begin to soften.

Cook the Meat

Next, add the ground pork to the skillet with the vegetables. Use a spoon to break up the meat and mix it thoroughly. Continue to cook for about 5 more minutes, or until the pork is no longer pink.

Cool the Mixture

Once the meat is cooked through, remove the skillet from the heat. Stir in the soy sauce, garlic powder, and ginger powder. Set the entire mixture aside to cool down before you start wrapping.

Assemble the Lumpia

Lay a lumpia wrapper on a flat surface in a diamond shape. Spoon about two tablespoons of the cooled filling onto the bottom corner of the wrapper. Fold that bottom corner up and over the filling, creating a log shape.

Roll and Seal

Fold the left and right corners of the wrapper inward, over the filling. Continue to roll the lumpia tightly towards the top corner. To seal it, dip your finger in a small bowl of water and moisten the edges of the final corner before pressing it closed.

Fry to Perfection

Heat about a half-inch of oil in your pot to 350°F. Carefully place the lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes on each side, or until they are a beautiful golden brown all over.

Additional Tips for Making this Recipe Better

After making countless batches, I’ve picked up a few tricks that make the process smoother and the results even better.

I find that letting the filling cool completely is non-negotiable. A warm filling can make the delicate lumpia wrappers tear easily. Sometimes I even pop it in the fridge for 15 minutes to speed things up.
When separating the lumpia wrappers, they can be very sticky and fragile. I always cover the stack with a damp paper towel while I work. This keeps them from drying out and becoming brittle.
Don’t overfill your lumpia. It’s tempting, I know, but using about two tablespoons of filling per roll ensures they cook evenly and don’t burst open while frying.
I always fry in batches. Overcrowding the pot lowers the oil temperature, which can lead to soggy, greasy lumpia instead of crispy ones.
For the crispiest results, I let the cooked lumpia drain on a wire rack instead of paper towels. This allows air to circulate underneath, preventing the bottoms from getting soft.

How to Serve Lumpiang Shanghai?

Lumpiang Shanghai are fantastic on their own, but a great presentation makes them even more enjoyable. For a classic look, serve them whole on a platter with a small bowl of dipping sauce in the center. For easier sharing at a party, you can slice each roll diagonally into two or three pieces.

A sweet chili sauce is the most popular and my personal favorite dipping sauce. Its sweet and tangy flavor with a hint of spice pairs perfectly with the savory filling. Other great options include sweet and sour sauce, banana ketchup (a Filipino staple), or even a simple vinegar and garlic dip.

Nutritional Information

Here is an approximate nutritional breakdown per lumpia, though this can vary based on specific ingredients and preparation methods.

Calories: Around 150-200 kcal
Protein: Approximately 7g
Carbohydrates: Roughly 15g
Fat: About 8g

Make Ahead and Storage

These are great for making ahead, which is perfect for party prep.

Storing: Once cooled, you can store leftover cooked lumpia in an airtight container in the refrigerator for up to two days. They will soften a bit, but you can easily re-crisp them.

Freezing: You can freeze lumpia either cooked or uncooked for up to three months. I prefer to freeze them after frying. Let them cool completely, then arrange them in a single layer on a baking sheet to freeze before transferring to a freezer bag.

Reheating: The best way to reheat refrigerated or frozen lumpia is in an air fryer at 375°F for 4-5 minutes until hot and crispy. You can also briefly re-fry them or bake them in an oven.

Why You’ll Love This Recipe

There are so many reasons to fall in love with making Lumpiang Shanghai at home.

Incredibly Quick and Easy: From start to finish, you can have a fresh batch of these delicious rolls ready in about 30 minutes. The steps are simple, making it a great recipe for cooks of all skill levels.
A Guaranteed Crowd-Pleaser: It’s rare to find someone who doesn’t love a crispy, savory lumpia. They are always one of the first things to disappear at any gathering or family dinner.
Perfect for Meal Prep: Since they freeze so well, you can make a large batch and have them ready to go for a quick appetizer, snack, or addition to any meal. It feels like a little gift to my future self.
Versatile and Customizable: You can easily switch up the fillings to accommodate dietary needs or taste preferences. It’s a fun recipe to experiment with and make your own.