How long can I store leftovers?

You can store leftover lumpia in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can freeze wrapped but unfried lumpia in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months.

What can I use as a wrapper substitute?

If lumpia wrappers are not available, spring roll wrappers or wonton wrappers can be a suitable substitute.

How can I reheat fried lumpia?

Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through and crispy.

Can I make this dish vegetarian?

Substitute the pork with mashed tofu or cooked lentils and add more vegetables for flavor.

Crispy Filipino Lumpiang Shanghai with Sweet and Sour Dip

Name: Crispy Filipino Lumpiang Shanghai with Sweet and Sour Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 rolls
Cuisine: Appetizer
Ingredients: 1 lb ground pork; 1/2 cup finely chopped carrots; 1/4 cup chopped green onions; 1/4 cup minced water chestnuts or jicama; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon ground black pepper; 1 large egg; 24 lumpia or spring roll wrappers; 1 egg white, lightly beaten (for sealing); 1/2 cup white vinegar; 1/2 cup sugar; 1/4 cup ketchup; 1 tablespoon soy sauce; 1 tablespoon cornstarch dissolved in 3 tablespoons water

Crispy Spring Rolls with a Savory Pork Filling

Lumpiang Shanghai is a delicious Filipino appetizer consisting of crispy spring rolls filled with savory minced pork, vegetables, and seasonings, served with a tangy sweet and sour dip.

1 h 30 min
24 rolls
Intermediate

Ingredients

For the Filling

1 lb ground pork

1/2 cup finely chopped carrots

1/4 cup chopped green onions

1/4 cup minced water chestnuts or jicama

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon ground black pepper

1 large egg

For the Wrappers

24 lumpia or spring roll wrappers

1 egg white, lightly beaten (for sealing)

For the Sweet and Sour Dip

1/2 cup white vinegar

1/2 cup sugar

1/4 cup ketchup

1 tablespoon soy sauce

1 tablespoon cornstarch dissolved in 3 tablespoons water

Preparation

Marinating the Filling

Combine ingredients

In a large bowl, combine ground pork, carrots, green onions, water chestnuts, garlic, soy sauce, pepper, and egg.

Mix thoroughly

Mix thoroughly until well combined.

Chill mixture

Cover and refrigerate for at least 30 minutes to let the flavors meld.

Ensure the filling is well-chilled before wrapping to prevent wrappers from becoming soggy.

Preparing the Dip

Combine dip ingredients

In a saucepan, combine vinegar, sugar, ketchup, and soy sauce.

Boil and simmer

Bring to a gentle boil, then lower to simmer.

Thicken dip

Stir in cornstarch mixture and cook until thickened, stirring constantly.

Cooking Process

Wrapping the Lumpia

Lay a wrapper on a flat surface, place about 1½ tablespoons of filling near one corner, fold over the corner, tuck in the sides, and roll tightly. Seal the edge with egg white.

Frying the Lumpia

Heat oil in a deep pan to 350°F (175°C) and fry rolls in batches until golden brown, about 4-5 minutes per batch.

Draining the Lumpia

Drain fried lumpia on a wire rack placed over a baking sheet to keep them crisp.

Plating & Serving