Filipino Lumpia Shanghai (Spring Rolls)

Lumpia — the Filipino spring roll — is the hit of every Filipino gathering, from birthday parties to holiday feasts. The word "lumpia" derives from the Chinese *lunpia*, reflecting the dish's origins in the Chinese spring roll, which was brought to the Philippines by Chinese immigrants from Fujian province beginning in the 16th century. Over centuries, the Filipino version developed its own identity: thinner wrappers, a savory filling of ground pork and shrimp, and a distinctive finger-food size that makes lumpia the ultimate party appetizer.

Lumpiang Shanghai — the most popular variety — features a filling of ground pork, minced shrimp, and finely diced vegetables (onion, carrot, celery), seasoned with soy sauce, wrapped in thin spring roll wrappers, and deep-fried until golden and shatteringly crisp. They are typically served with a sweet and sour dipping sauce or banana ketchup. At Filipino gatherings, it is common to roll hundreds of lumpia at once, with family members gathering around the table to roll together — the communal preparation is as much a part of the tradition as the eating.

About the Ingredients

Spring roll wrappers should be the thin, square Filipino-style wrappers (not the thicker Chinese egg roll wrappers). Spring Home TYJ brand wrappers, made in Singapore, are widely available at Asian markets and are the preferred brand in the Filipino community. They must be kept covered with a damp towel while working — they dry out and crack quickly.

Ground pork should be moderately fatty (80/20) for juicy, flavorful filling. The pork is combined with minced shrimp — a classic Filipino pairing that adds sweetness and depth.

Shrimp should be peeled, deveined, and minced very finely. 21/30 count shrimp (21–30 per pound) are a good size. The shrimp should be cut into tiny pieces, not ground — the texture of hand-minced shrimp is superior to processed.

Banana ketchup is a uniquely Filipino condiment — a sweet, tangy ketchup made from bananas, invented during World War II when tomatoes were scarce. Jufran or UFC are the leading brands. It is used in the dipping sauce and gives lumpia its characteristic sweet-tart Filipino flavor. If unavailable, a mixture of tomato ketchup and sugar is an acceptable substitute.

Ingredients (makes approximately 40 lumpia):

Filling: - 1 lb ground pork - ½ lb shrimp, peeled, deveined, and finely minced - ½ cup yellow onion, finely minced - ½ cup carrot, finely minced - ½ cup celery (or Chinese celery), finely minced - 3 tablespoons soy sauce (Silver Swan brand preferred) - 1 large egg - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon garlic powder

Wrappers and frying: - 1 package (50 count) spring roll wrappers (Spring Home TYJ brand) - Peanut oil or vegetable oil for frying - Water, for sealing

Dipping sauce: - ¼ cup banana ketchup (Jufran or UFC) - 2 tablespoons rice vinegar - 2 tablespoons water - 1 tablespoon sugar - 1 tablespoon cornstarch (mixed with 2 tablespoons cold water) - Pinch of salt

Instructions: In a large bowl, combine the ground pork, minced shrimp, onion, carrot, celery, soy sauce, egg, salt, pepper, and garlic powder. Mix thoroughly by hand until well combined. Cook a teaspoon of the filling in a small pan to taste and adjust seasoning.

To roll: lay a wrapper with one corner pointing toward you. Place 1 tablespoon of filling in a line along the bottom third of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the top corner with a dab of water. Keep the rolled lumpia covered with a damp towel to prevent drying.

Heat 2 inches of oil in a deep pot to 350°F (347°F). Fry the lumpia in batches of 6–8 for 3–4 minutes until deep golden brown and crisp. Drain on paper towels.

For the dipping sauce: combine the banana ketchup, rice vinegar, water, sugar, and salt in a small saucepan. Simmer over medium heat. Add the cornstarch slurry and cook for 1 minute until thickened and glossy.

Serve the lumpia hot with the dipping sauce.

The Mimosa Pairing Logic: The savory, crispy, pork-and-shrimp-filled lumpia calls for a bright, refreshing mimosa to cut through the richness and the fried wrapper. A classic Champagne mimosa or a mango mimosa is ideal — the tropical mango pays homage to the Filipino tropical palette, while the citrus acidity cuts through the fried wrapper and the savory filling. The bubbles cleanse the palate between each crispy bite, creating a refreshing contrast that keeps the appetite sharp.

Reference Links: - Lumpiang Shanghai recipe: Kitchen Confidante - Filipino cuisine guide: TasteAtlas - Lumpia history: Wikipedia — Lumpia

Make-Ahead: The filling can be made 1 day ahead and refrigerated. Lumpia can be assembled and frozen uncooked for up to 1 month — freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to the cooking time. Fried lumpia can be reheated in a 375°F oven for 5–7 minutes to restore crispness. The dipping sauce can be made 3 days ahead and refrigerated.

Pro Tips: Roll the lumpia tightly — loose rolls have air pockets that fill with oil during frying and become greasy. The seal must be secure — a leak during frying means lost filling and cloudy oil. Do not overfill — 1 tablespoon is the maximum that allows a proper, tight roll. The oil temperature must be maintained at 350°F — too cool and the wrapper absorbs oil and becomes greasy; too hot and the exterior burns before the filling is cooked through. Fry in small batches to maintain oil temperature. The wrappers must be kept covered with a damp towel at all times — they dry out and crack within minutes of exposure to air.