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Lumpiang Shanghai: The Ultimate Guide to Filipino Spring Rolls

By Lolo Berting · October 5, 2026
Lumpiang Shanghai: The Ultimate Guide to Filipino Spring Rolls

Lumpiang Shanghai: The Ultimate Guide to Filipino Spring Rolls

Contents

What Is Lumpiang Shanghai?

Lumpiang Shanghai (also called Filipino spring rolls, Shanghai rolls, or simply lumpia) is a deep-fried Filipino appetizer consisting of a savory meat-and-vegetable filling wrapped in a thin egg crêpe (lumpia wrapper) and fried until golden brown. It is regarded as the most basic and most common type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants (Source 1). The dish is a staple at Filipino parties—birthdays, fiestas, weddings, and Christmas celebrations—where it often disappears from the buffet table first (Sources 2, 5).

Origins and History

The name lumpia is derived from Hokkien Chinese: “lun” meaning wet, moist, or soft, and “pia” meaning cake or pastry. Despite this Chinese etymology, the development of lumpiang Shanghai is not purely of Mainland Chinese origin. According to Source 1, it is of combined Mexican Hispanic and Filipino-Chinese culinary origin. The dish is thought to have evolved from the Mexican taquito (called “flautas” due to its cylindrical shape), brought over during the Spanish galleon trade. Early versions used tortilla wrappers made from Mexican corn flour masa. When Chinese migrants opened businesses in the Philippines, they introduced wrappers made from rice flour due to the abundance of rice and scarcity of corn. The original length of lumpiang Shanghai was at least a ruler long, but it was later cut to finger size for convenience as a finger food (Source 1).

There is no definitive account of how this Filipino version of fried spring rolls came to be associated with the Chinese city of Shanghai, but the name has stuck (Source 5).

Key Components and Variations

Meat

Primary choice: Ground pork (giniling) is the traditional and most common meat for lumpiang Shanghai (Sources 1, 2, 3, 6).

Common variations:

Conflict to note: Source 1 states that lumpiang Shanghai is defined by its use of ground pork as the main stuffing, and that unless variants still use ground pork, they are generally referred to simply as “lumpia.” However, Sources 2, 4, and 5 freely use the name “lumpiang Shanghai” for chicken and beef versions as well. This is a naming conflict: some sources consider the pork version the only authentic lumpiang Shanghai, while others use the term more broadly.

Vegetables

Traditional vegetables include finely chopped carrots, garlic, onions (red or yellow), scallions (spring onions), and often water chestnuts for extra crunch. Some recipes also include Chinese celery (kintsay), jicama (singkamas), green peas, or raisins (Sources 1, 5, 6).

Conflict to note: Source 5 notes that “most modern recipes don’t use water chestnuts,” but the author’s mother insists on them for texture. Source 1 lists water chestnuts as a common optional addition. Both are valid, but there is no single standard.

Seasonings

Most recipes use a simple combination of salt, ground black pepper, and soy sauce (Sources 1, 5, 6). Some add oyster sauce (Sources 2, 5), sesame oil (Source 2), onion powder (Source 5), or cornstarch (Source 2). Source 6 uses light soy sauce, salt, and pepper only.

Wrappers

Lumpiang Shanghai uses spring roll wrappers (thin wheat flour-based wrappers, often round and white). These are thinner than traditional egg roll wrappers and do not contain eggs in the dough (Source 6). Wrappers are commonly found in the freezer or refrigerator aisles of Asian grocery stores and many American supermarkets (Source 6). Source 5 specifically recommends paper-thin, crepe-style Filipino lumpia wrappers (e.g., Simex brand) and advises against using Vietnamese rice paper wrappers, which are less suitable for lumpiang Shanghai.

How to Make Lumpiang Shanghai

Step 1: Prepare the Wrappers

Defrost spring roll wrappers in the refrigerator overnight or on the counter for a few hours. Peel apart individual sheets and cover them with a damp cloth or towel to prevent drying out (Sources 5, 6).

Step 2: Prepare the Filling

In a large mixing bowl, combine the ground meat with finely chopped carrots, onions, garlic, and seasonings. Mix thoroughly. Many recipes add an egg to help bind the filling (Sources 1, 5, 6). Source 2 also includes cornstarch and oyster sauce.

Tip: To test seasoning, fry a small spoonful (about ¼ teaspoon) of the filling in a pan or microwave for 10–15 seconds, taste, and adjust seasonings as needed (Sources 5, 6).

Step 3: Roll the Lumpia

  1. Place one wrapper on a flat surface.
  2. Add 1–3 tablespoons of filling (depending on desired size) in a horizontal log shape along the bottom half of the wrapper, leaving about ½–1 inch of space from the edges.
  3. Fold the bottom edge over the filling tightly.
  4. Fold in both sides toward the center.
  5. Roll upward, keeping the roll tight to avoid air bubbles.
  6. Before reaching the top, brush the edge of the wrapper with water or egg wash to seal.
  7. Finish rolling and press to seal (Sources 5, 6).

Some cooks then cut each long roll into 2–3 smaller pieces (about 3 inches long) before frying (Source 6).

Step 4: Fry the Lumpia

Heat about 2 inches of neutral cooking oil (e.g., vegetable, canola, or avocado oil) to 350–375°F (175–190°C) in a heavy-bottomed pot or deep skillet. Fry the lumpia in small batches, without crowding, for 3–5 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the meat should reach at least 165°F (74°C). Drain on paper towels or a wire rack (Sources 5, 6).

Conflict to note on cooking method: Source 5 suggests frying frozen lumpia without thawing, but Source 6 recommends the same approach. Both agree, but Source 5 specifically says “do not defrost first” for frozen lumpia.

Comparison of Common Filling Variations

VariationMeat BaseTypical VegetablesAdditional Notes
Classic PorkGround pork (1 lb)Carrots, onions, garlic, scallions, water chestnutsMost traditional. Soy sauce, salt, pepper. Egg binder.
Pork & Beef Mix50/50 ground pork + beefCarrots, onions, water chestnutsSource 5: “for improved texture.” Often no carrots in this version.
ChickenGround chickenCarrots, onions, garlicLighter option. May benefit from a little extra fat or oil to avoid dryness.
VegetarianMushrooms, tofu, or textured vegetable proteinMixed vegetables (carrots, cabbage, jicama, green beans)Not strictly “lumpiang Shanghai” per Source 1 (which requires pork), but common at parties.

(Sources 1, 2, 5)

Cooking and Storage Tips

Serving Suggestions and Dipping Sauces

Lumpiang Shanghai is most commonly served hot with one or more of these dipping sauces:

Conflict to note: Source 5 states that Filipinos serve regular lumpia with a garlic/vinegar dipping sauce rather than sweet and sour sauce, but lumpiang Shanghai is specifically associated with sweet and sour sauce (and, increasingly, sweet chili sauce). Source 1 lists both sweet and sour sauce and vinegar-based dips as common for lumpiang Shanghai. So there is some variation in preferred dips by family or region.

Lumpiang Shanghai can be served as an appetizer, snack, or part of a larger meal with rice, pancit (noodles), or lechon. They are often cut in half or thirds before serving (Source 5).

FAQ

1. Can I make lumpiang Shanghai ahead of time? Yes. Roll the lumpia uncooked and freeze them in a single layer. Fry directly from frozen when ready to serve. They will keep for up to a month in the freezer (Sources 5, 6).

2. Should I cook the filling before wrapping? Sources differ. Source 1 describes the filling as “sautéed” before wrapping, but Sources 5, 6, and 2 all use raw meat mixed with vegetables and seasonings, then fry the wrapped lumpia. This is a conflict: most modern recipes use raw filling, but some traditional methods call for sautéing the filling first. Both approaches work; the raw-filling method is more common in party-scale cooking because it is faster.

3. What is the best oil for frying lumpia? Neutral oils with high smoke points, such as vegetable, canola, peanut, or avocado oil, are recommended (Sources 2, 5, 6).

4. Why do my lumpia fall apart when frying? Common causes: overfilling, not rolling tightly enough, or not sealing the wrapper properly with water or egg wash. Ensure the roll is compact and the edges are well sealed (Sources 2, 5).

5. Can I use egg roll wrappers instead of spring roll wrappers? You can, but the result will be different. Spring roll wrappers (the thin wheat-flour type) give a lighter, crisper, flakier texture. Egg roll wrappers are thicker and chewier. For authentic lumpiang Shanghai, use thin spring roll wrappers (Sources 5, 6).

6. Is lumpiang Shanghai the same as Chinese spring rolls? No. While both are deep-fried rolls, lumpiang Shanghai uses a thinner wrapper, a finer-textured filling (often with more meat), and is typically served with sweet and sour or sweet chili sauce rather than soy-based dips. The dish also has unique Mexican-Hispanic and Filipino-Chinese origins (Source 1).

7. How many lumpia does this recipe make? A typical recipe using 1 lb of ground meat and 50 wrappers makes about 40–50 pieces, depending on how much filling you use per wrapper (Sources 2, 5, 6).

Sources