LUMPIANG SHANGHAI
Tita Becky •
Oct 13, 2025
LUMPIANG SHANGHAI or crispy Filipino Spring Rolls is a must at Noche Buen or any special occasion. My recipe is super easy!
Ingredients (12)
Ingredients (12)
Instructions
Add ground pork (1 lb), carrots (1 small), celery (1 stalk), onion (1 small), garlic powder (1 Tbsp), salt (1 tsp) and pepper (½ tsp), and oyster sauce (2 Tbsp) in a large mixing bowl. Mix until combined.
Lay a Spring Roll wrapper (20 pieces) down on a flat surface. Take 3 tbsp of meat mixture and place it on the bottom of the wrapper and spread it on a thin log with your fingers.
Fold over the bottom, tuck, and roll as tight as you can, and seal with water and cornstarch mixture.
Preheat oil (3 cups) to 350°F and fry the lumpia whole for 5 minutes or until golden brown.
Drain on a strainer, cut in half on bias and serve with sweet chili sauce and enjoy!
Notes
Notes
- Make sure the oil is at the right temperature and isn’t too hot to allow the raw meat inside to cook all the way through.
- Don’t overcrowd your frying pan. Oil temp will decrease and will cause it to be soggy.
- You can also cut the lumpia into 3 pieces before frying.
