Lumpia Shanghai (Phillipine Fried Egg Rolls)

Lumpia Shanghai is the Filipino egg roll that shows up at every family party and disappears first. These are smaller and thinner than Chinese egg rolls, with a shatteringly crisp wrapper around a filling of seasoned ground pork and finely chopped shrimp studded with water chestnuts and green onions.

The filling stays simple on purpose. Pork and shrimp together give you a savory, slightly sweet filling that’s richer than either protein alone. The egg and soy sauce bind everything and add umami. Water chestnuts bring crunch that survives the frying.

Keeping a level tablespoon of filling per wrapper is key. Overstuffed lumpia burst open in the oil, and underfilled ones are all wrapper and no filling. Fold them tight, burrito-style, and seal with a dab of water. No loose edges, or the oil gets in and the wrapper goes limp.

Pro Tips

• Thaw frozen lumpia wrappers in the fridge overnight. Microwaving makes them sticky and impossible to separate.
• Fry in batches. Crowding drops the oil temperature and you end up with greasy, pale lumpia instead of crispy golden ones.
• Drain on a wire rack over paper towels, not flat on paper towels. The air circulation keeps the bottoms crispy.
• Serve with sweet and sour sauce or banana ketchup for the most authentic Filipino experience.

Variations

• Use all pork and skip the shrimp for a simpler, budget-friendly version that’s still traditional.
• Add a tablespoon of minced garlic and a pinch of five-spice powder to the filling for a more aromatic roll.
• Freeze unfried lumpia on a sheet pan, then bag them. Fry straight from frozen, adding a minute or two to the cook time.