Best Quick and Easy Pork Lumpia (Crispy)

This Best Quick and Easy Pork Lumpia or Pork Shanghai is a Filipino spring roll filled with ground pork and mixed vegetables in a spring roll wrapper. This recipe is authentic and yields the crispiest lumpia, ever. Serve them as an appetizer, finger food, snack, or side dish with ketchup, sweet and sour sauce, or vinegar, onion, salt and pepper for dipping sauce.

In the Philippines, lumpia is one of the most common dishes served at parties, gatherings, and celebrations. Growing up, any celebration is not complete without our favorite pork lumpia. It is a must! And we had fun wrapping them one by one.

Lumpias are made of thin paper-like called "lumpia wrappers" or spring roll wrappers with a basic filling composed of ground meat as the main ingredient along with vegetables and seasonings. You can pick the meat of your choice and your favorite vegetables. Luckily, carrots are always available in the grocery store and it is my favorite veggies for this recipe.

Jump to:

• Ingredients and Substitutions
• Instructions
• VARIATIONS
• Make ahead, Storage, and Reheating Tips
• Frequently Asked Questions
• Expert Tips
• SIDE DISHES TO SERVE WITH THIS
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• Best Quick and Easy Pork Lumpia (crispy)
• Recipe Notes
• Food safety

Ingredients and Substitutions

This deep-fried Lumpia recipe still tastes yummy, packed with flavor, and crispy even with minimal ingredients that are always easy to source or substitute.

• Lumpia wrapper or Spring roll wrapper - You can find this at any Asian grocery store in the freezer section. You can use egg roll wrappers or wonton wrappers which are thicker, these are widely available in grocery stores abroad. When fried, these thin sheets of pastry wrapper become delightfully crispy.
• Ground pork - Ground meat is our main source of protein. I use pork since this is what available meat I have but feel free to use ground beef just like my beef lumpia, shrimp, turkey, chicken, and or any combinations with the same measurement. If you are vegan or vegetarian, you can skip the meat just like my vegetable lumpia, or use tofu or mushrooms as a substitute for meat.
• Egg - The egg serves as the binder for the filling.
• Carrots - Adds vibrant color and extra sweetness. I use a food processor to save time on chopping or you can chop it manually. Carrots - Adds color and extra sweetness. You can also add any vegetables like cabbage, bean sprouts, or green beans. I use a food processor to save time on chopping or you can chop it manually.
• Green onion - One of my favorite herbs to add aroma and more flavor. Chives or scallions are in the same category.
• Oyster sauce - It gives a nice balance of sweet, savory, and salty flavor. I highly recommend it but not necessary.
• Salt, Black Pepper, Garlic Powder, Onion Powder - These are just a few spices for lumpia that you can add but feel free to play around with other spices you want to try.
• Sesame Oil - This gives a nutty flavor. You can skip this.
• Cooking Oil - You need this for deep frying.

Instructions

Making this recipe is extremely easy and fun. It will take some practice to roll up the lumpia in a wrapper but it will get easier. There is no right and wrong way to do it anyway.

Step 1. Prepare the ingredients. I use a food processor to mince the carrots, onion, and garlic. Then transfer the prepared ingredients to a bowl.

Step 2. Make the filling. In a bowl, combine the ground beef, with the minced carrots, onion, garlic, egg, oyster sauce, sesame oil, garlic powder, salt, and pepper. Mix everything until well combined.

Pro Tip: Before wrapping your beef eggroll, do a taste test of the lumpia filling by frying a teaspoon to see if it needs an adjustment with salt and pepper. 

Step 3. Rolling lumpia wrapper. Separate wrappers into individual sheets. Be careful not to break the sheets as they could be fragile.

1. Lay one on a flat working surface such as a chopping board. Scoop about 1 tablespoon of pork mixture on the lower end of the wrapper, closest to you.
2. Fold the bottom of the wrapper over the filling and continue to roll tightly into a thin log about ¾-inch thick.
3. Wrap the left and right sides toward the center and continue rolling up. Be sure to wrap it as tight as you can.
4. Wet the remaining edge of the wrapper with a dab of water to completely seal. Repeat this process until all the lumpia mixture is finished.

Step 4. Pan-fry. In a frying pan or skillet over medium heat, pour about 1 cup of cooking oil or just about 1-2 inches deep. Let the cooking oil heat up to 350°F or 175°C. Start frying your lumpia in batches until crispy and golden brown for about 4-5 minutes on each side on medium heat or until golden brown and crispy. Using a tong, flip the other each side of the lumpia to cook both sides.

The result? An authentic Pork Lumpia that gives a satisfying crunch with a flavorful and juicy interior and crisp golden brown exterior.

VARIATIONS

• Air-fryer - Air-fry pork lumpia simply needs minimal oil compared to deep-fried lumpia. This is worth a try if you are conscious of using oil. You may need to do this in a few batches.
  • Lay some pork Shanghai in the air-fryer tray or basket and brush each side with olive oil or any other oil you have. Preheat your air fryer. Air-fry at 375°F degrees (190° C) Fahrenheit for about 5-10 minutes or until golden brown on the outside, flip to the other side, brush with more oil, and continue to air-fry for about 5 minutes or until golden brown and crispy.
• Oven - The same with an air-fryer, you just need minimal oil to cook this crispy and crunchy beef lumpia. But it will take a longer period of time.
  • Preheat your oven to 375 degrees Fahrenheit (190 C). Transfer your lumpia to a baking tray, spray or brush each side with oil, and bake it in the oven for about 20 minutes or until golden brown and crispy. Turn halfway.
• Meat mixture - Instead of minced beef, you can substitute the filling with tuna, ground chicken, turkey, pork, or other meat options. Just use the same amount of beef if you substitute them.
• Vegetable mixture - You can also add some of your favorite vegetables such as bean sprouts, celery, cabbage, and green beans. I recommend chopping your vegetables into tiny pieces or using a food processor for more convenience.
• Dipping Sauce - I make a dipping sauce with vinegar, salt, and pepper. You can also try my tasty 5 ingredients sweet and sour sauce. If you have ketchup, you can try it as a deep too.

Make ahead, Storage, and Reheating Tips

• Make-ahead: You can make the beef-filling mixture ahead. Transfer them to an air-tight container and refrigerate for up to 3 days or freeze for up to 3 months until ready to make lumpia. To save more time, you can also wrap the mixture filling with the wrapper ahead of time by following all the instructions in this recipe except the cooking part. Take them out from the fridge or freezer when ready to cook and eat.
• Refrigerator: Store your fried lumpia in an air-tight container in the fridge for up to 5 days.
• Reheating: You can reheat your leftover beef lumpia in an air-fryer, or oven, or fry them again. Preheat your oven or air-fryer to 350F and reheat lumpia until warmed through for about 5 minutes. You can also use the microwave but it will not achieve a crispy and crunchy texture. To re-fry the lumpia, your oil should be hot enough to achieve the right temperature so that the lumpia will not absorb too much oil. Fry them on medium heat until warm and crispy enough to your liking.
• Freezer: After making lumpia, you can freeze them uncooked in the freezer. Because lumpia is freezer-friendly, it will last a long time in the freezer if stored properly. Put them on a baking rack with extra space so they don't stick together, and freeze until completely firm. Once they are firm, you can transfer them in a ziplock or freezer-safe container. Lumpia can last up to 3 months in the freezer. There's no need to thaw them when you are ready to consume. Simply cook them in the frying pan, air-fryer, or oven, and enjoy!

Frequently Asked Questions

Expert Tips

• Crispy - For the crispiest lumpia, you need to deep fry this in medium to high heat oil or about 350°F or 175°C. If the oil is not hot enough, your lumpia will absorb more oil and will turn soggy. If it is too hot, the fillings may not be cooked completely.
• Taste test - Once you combine your filling, try to fry a spoonful and taste test it. You may want to adjust the taste before rolling it in the wrapper.
• Oil-free - You can make this without using oil. Bake it in the oven or Air-fryer until it turns golden brown and crispy. This will depend on the size of your lumpia. Turning halfway through.

SIDE DISHES TO SERVE WITH THIS

Pork lumpia Shanghai is often served with a side of rice, noodles, or a fresh vegetable salad. Some common Filipino sides include garlic fried rice and atchara (pickled green papaya). Try these recipes next:

• Rice
• Filipino Garlic Fried Rice
• Filipino Carbonara
• Pancit Bihon and Canton
• Pancit Bihon
• Filipino Cucumber Salad

My friends and family love this lumpia recipe. Growing up, miss our family bonding which is wrapping lumpia for parties or even just for merienda. Hopefully, one day, I can visit the Philippines and share lots of pictures on my social media with you.

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with a high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.