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pork lumpia shanghai

Pork Lumpia Shanghai

Look no further, this is the best Filipino Pork Lumpia Shanghai recipe you’ll ever find–really. Perfect for gatherings, lunch, dinner, midday snack, or make-ahead meal, these little super crispy, extra delicious spring rolls are a mainstay in our home and likely will be yours, too!
5 from 3 votes
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Course: Appetizer, Main Course
Cuisine: Filipino
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 45 lumpia
Author: Jeri Mobley-Arias


  • 2½ pounds ground pork
  • 2 eggs
  • 2 cups carrots, finely chopped
  • 1½ cups celery, finely chopped
  • 1 yellow onion, finely chopped
  • 5 tablespoons garlic, minced
  • 1 teaspoon freshly cracked pepper
  • 2 teaspoons kosher salt, I use Diamond Crystal brand
  • 50 lumpia wrappers
  • 1 egg cracked into a bowl, set aside
  • Oil for frying

Red Chili Sauce

  • ¾ cup red chilis, not spicy
  • 8 cloves garlic, minced
  • ¾ cup cane sugar
  • ¼ teaspoon cayenne pepper
  • ½ cup rice vinegar
  • ¼ cup water
  • ½ teaspoon kosher salt
  • 1 tablespoon tapioca starch (cornstarch works, too)
  • 2 tablespoons hot water



  • Add all ingredients to a bowl and mix with your hands (bare hands is better). Mix thoroughly until the vegetables are well incorporated into the meat.
  • Place the filling in the refrigerator for 1 hour, to allow flavors to marry.
  • 30 mins before you begin wrapping the lumpia, take the wrappers out of the package and separate each wrapper from the pressed stack. Place under a towel to keep the wrappers moist.


  • Place 2-3 heaping tablespoons of the filling onto the wrapper and use your fingers to even out the filling, creating a straight line.
  • Reserve 1½ inches of space on both ends.
  • Fold the sides in, and begin to roll the lumpia neatly. Be sure to keep the roll tight.
  • Moisten the edge with raw egg to seal. Place under a towel to keep the lumpia moist. Repeat until you finish through the filling!


  •  Heat a skillet over medium heat, add oil (about 3 inches in depth) and heat the oil until it reaches 350°F.
  • Use an instant read thermometer to get an accurate reading).
  • Gently slide 4-5 lumpia into the oil and fry until all sides are golden brown.
  • Drain on paper towels and serve immediately.

Sweet Chili Sauce

  • Add all ingredients except tapioca starch and hot water to a small saucepan and bring to a simmer.
  • Cook for 4 minutes maintaining heat level at a simmer.
  • Mix tapioca starch and hot water in a small bowl, then slowly add to the sweet chili mixture.
  • Bring to a boil and cook for 1 minute.
  • Remove saucepan from heat and adjust seasoning, if necessary.
  • Serve in a ramekin with lumpia shanghai. Store leftover sweet chili sauce in a sterile air-tight container. Keep refrigerated. Sauce is good for 1 week.