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Lumpia Shanghai (Filipino Spring Rolls)

Colin Clark

Servings: 10

These crispy, pork-filled spring rolls are popular Filipino party food—piled high on platters, they’re always the first thing to go. They make a wonderful snack, too.


  • 3 large eggs
  • 2-1/2 lb. ground pork
  • 1/2 cup minced carrot
  • 1/2 cup minced yellow onion
  • 2 tsp. minced garlic
  • 6 Tbs. whole milk
  • 3 Tbs. soy sauce; more as needed
  • 3 Tbs. fish sauce
  • Freshly ground black pepper
  • 1 12-oz. (25-count) package frozen 8-inch-square spring roll wrappers, thawed overnight in the refrigerator
  • 6 cups soybean or canola oil; more or less as needed
  • Dipping sauce(s) of your choice, such as Sweet Chili-Mango Dipping Sauce, Soy-Vinegar Dipping Sauce, or Garlic-Vinegar Dipping Sauce

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 200
  • Fat (g): 23
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 130
  • Sodium (mg): 1180
  • Carbohydrates (g): 28
  • Fiber (g): 0
  • Protein (g): 24


  • Beat one of the eggs in a small bowl and set aside. Beat the remaining two eggs in a large bowl. Add the ground pork, carrot, onion, garlic, milk, soy sauce, fish sauce, and 1/8 tsp. pepper; using your hands or a silicone spatula, mix gently and thoroughly.
  • To taste for seasoning, cook a small patty of the pork mixture in a small nonstick skillet over medium heat, turning once, until cooked through. Taste and add more soy sauce and pepper, if necessary.
  • Keeping the wrappers covered with a damp kitchen towel, carefully peel one wrapper from the stack and place it on a clean work surface. Using a small ice cream scoop or a tablespoon measure, dollop five tablespoonfuls of the filling (about 3 oz. total) in a row about 1-1/2 inches from the edge of the wrapper closest to you.
  • Fold the wrapper over the filling and, using the wrapper as a guide, pull the filling back toward you, applying light pressure with your fingers so the filling spreads all the way to the ends. Snugly roll the wrapper around the filling away from you until there’s 1 inch of exposed wrapper left. Brush the exposed wrapper with the beaten egg 3 and roll up the rest of the way. Arrange seam side down on a parchment-lined baking sheet, and cover with a damp towel while you repeat the process with the remaining filling and wrappers.
  • Pour enough oil into a 12-inch heavy-duty skillet to reach a depth of 3/4 inch. Attach a deep-fry thermometer to the skillet and heat over medium-high heat to 350°F. Using your hands or tongs, carefully add 3 or 4 lumpia to the oil and fry, rolling occasionally with tongs, until golden brown and the filling is cooked through (remove one and cut into it to check), about 5 minutes; the oil may pop and splatter, so use a splatter screen if you have one.
  • Remove the lumpia from the oil with the tongs, letting most of the oil drain back into the skillet, and transfer to a paper-towel-lined tray to drain; repeat with the remaining lumpia.
  • Using a sharp chef’s knife, cut the lumpia crosswise into thirds, pile onto a platter, and serve with the dipping sauce(s).

Make Ahead Tips

You can make the lumpia filling up to 4 hours ahead; cover and refrigerate.

You can hold uncooked rolled lumpia under damp towels at room temperature for 1 hour, or freeze them in a single layer on baking sheets; once frozen, transfer to freezer bags and freeze for up to 1 month. Fry straight from the freezer according to the instructions above, cooking for about 7 minutes.


Rate or Review

Reviews (2 reviews)

  • chefwannabe | 12/14/2016

    OK maybe I did something wrong because these look more like "lumps" than any lumpia! I used rice paper for the wrappers because they were labeled for spring rolls. I think perhaps I should have used wonton wrappers instead. Filling was yummy..probably didn't need 6 tbls of milk though.

  • User avater
    Onymous | 04/29/2015

    Absolutely, 100% worth the effort. I made this and a few other dishes for a casual dinner party at home and they were devoured first. My Filipino friends who had come said it smelled like their mothers' houses when they were little, and you can't get a better compliment than that. I froze them and the only problem I had was they took about twice as long as suggested to cook through when frozen (maybe I made them too thick?) but they were very crunchy and delicious nonetheless. Will be making again, probably as a double batch so I can eat them whenever I want!

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