It’s simply not a Filipino party without a tray of the addictive, deep-fried spring rolls, better known as lumpia (pronounced LOOM-pyah). Lumpia is a catch-all phrase for any Filipino spring roll. For example, lumpiang gulay are fried vegetable lumpia, while lumpiang sariwa are larger, fresh lumpia made with soft wrappers that are not fried. Lumpiang shanghai are the most common version of lumpia, the ones you’ve probably eaten if you’ve ever been to a party at a Filipino household. It’s the most universally beloved Filipino food, as these simple little pork and beef spring rolls are absurdly addictive. I could probably eat an entire tray if no one stopped me.
While lumpiang shanghai are usually served with sweet chili sauce or Filipino banana ketchup, they’re especially delicious with my Pineapple Chili Sauce from my cookbook, which is also the way we serve it at my restaurant Barkada. We also make these with ground chicken at the restaurant so even people who don’t eat red meat can enjoy them, but you could even substitute a plant-based protein.
Lumpiang Shanghai
Ingredients
- 8 oz ground pork (substitute with ground chicken, plant-based meat, etc)
- 8 oz ground beef (substitute with ground chicken, plant-based meat, etc)
- 1 medium carrot, grated and squeezed dry
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp fresh ground black pepper
- 1 tsp white pepper
- 1 tsp salt
- 40-60 spring roll wrappers, thawed (depending on how thick you make the spring rolls)
Instructions
- Make the lumpia filling by combining all of the filling ingredients together in a large bowl.
- For easier assembly, transfer some of the filling into a piping bag or a large piece of parchment paper formed into a cone.
- Prepare your lumpia assembly. Separate the spring roll wrappers and lay the first wrapper so it’s closest to you on the cutting board. Lay the next wrap on top as pictured above, with a ½-inch (1-cm) gap between the edge of the top wrapper and the wrapper beneath it, as pictured. Continue laying the wrappers on top of each other until you fill the cutting board. Set aside any remaining wrappers in a tray covered with a wet kitchen towel, and prepare a small bowl of water nearby.
- Fill the gap on the edge of each wrapper with lumpia filling using either the piping bag or a small spoon, starting with the lumpia wrapper furthest from you. I like to leave a bit of space on each end to keep the ends of the wrappers extra crispy. Shape the filling into a long, compact log if needed.
- Wet the edge of the wrapper furthest from you, then tightly roll the filling into the wrapper towards the wet end, using pressure as you roll to seal the end so it looks like a cigar. I prefer using this method over folding and sealing the ends in, that way you get extra crispy ends (and it’s less work!). Set aside the lumpia in a tray covered with a wet kitchen towel, then continue this process until you assemble all of the lumpia.
- Optional: Cut the lumpia in halves or thirds. This makes it easier to feed a crowd. You can also cut them after they are fried if you want to see the filling better and to hear the CRONCH of the wrappers.
- Preheat a 1½-inch (4-cm) layer of oil in a small Dutch oven or other high-walled pan over medium heat while you assemble the lumpia. You want it to reach 350 to 375ºF (180 to 190ºC) but no higher, that way the inside cooks in time before the wrapper burns. If you don’t have a thermometer, test the oil by dropping a tiny piece of a lumpia wrapper or a pinch of corn starch in – it should immediately sizzle. I also like to fry up one lumpia first before assembling everything to taste for seasoning (and also just to snack on).
- Deep-fry the lumpia. Gently lower them into the oil with tongs, a slotted spoon or spider, and fry for 3-5 minutes until they float to the top and are golden brown. Do this in batches so you don’t crowd the pan, pausing for a minute or two in between to let the oil come back up in temperature.
- Set aside to cool on a wire rack to remove excess oil and keep the lumpia crispy—they tend to get a little soggy on paper towels.
- Transfer to a serving plate or tray and serve with sweet chili sauce, banana ketchup or my pineapple chili sauce.
