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Crispy Lumpiang Shanghai Recipe With a Creamy Mayo Twist
Where there’s lumpiang shanghai, there’s a party! For big celebrations or simple cravings, it’s the classic Filipino spring roll that draws everyone in. Now, this lumpiang shanghai recipe makes it even better with a creamy mayo twist that adds juiciness and a fresh layer of flavor to the filling. Roll a batch ahead, freeze, and fry anytime for that well-loved golden, crispy bite.
Tips
Best served with Sweet & Sour Sauce!
- 30 min.
- 3 People
- Easy
- Average
Ingredients
- 500 grams ground pork
- 1/2 cup singkamas (chopped finely)
- 1/4 cup carrots (chopped finely)
- 1/4 cup green onions (chopped finely)
- 2 tablespoons celery (chopped finely)
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground pepper
- 2 teaspoons sesame oil
- 3 tablespoons Lady's Choice Real Mayonnaise
- lumpia wrappers
- cooking oil (for deep-frying)
- salt
- sweet and sour sauce (to serve)
What Is Lumpiang Shanghai?
Lumpiang shanghai is a Filipino pork spring roll made with a savory ground meat filling wrapped in a thin pastry and deep-fried until crisp. It traces its roots to Chinese egg rolls from Fujian, later adapted in the Philippines to suit local tastes. Today, it’s a staple in Pinoy party spreads or potluck parties, served as an easy-to-eat appetizer or main dish with dipping sauces like sweet chili or spiced vinegar.
How to Make Lumpiang Shanghai Juicy Inside and Crispy Outside
Lumpiang shanghai gets its signature texture from a golden, fried wrapper and a well-seasoned filling. To keep the inside tender, avoid overmixing and use just enough filling so it cooks through without drying out. For that crisp exterior, roll tightly to remove air pockets and fry in small batches in hot oil so each piece turns evenly golden, not greasy.
Why Add Mayonnaise to Lumpiang Shanghai Filling
In this lumpia recipe, adding Lady’s Choice Real Mayonnaise helps keep the pork filling tender and compact during frying. It locks in moisture, so the meat stays juicy instead of drying out while also rounding out the overall flavor. The result is a smoother, more balanced filling that pairs perfectly with the crisp wrapper.
Lumpiang shanghai is a Filipino pork spring roll made with a savory ground meat filling wrapped in a thin pastry and deep-fried until crisp. It traces its roots to Chinese egg rolls from Fujian, later adapted in the Philippines to suit local tastes. Today, it’s a staple in Pinoy party spreads or potluck parties, served as an easy-to-eat appetizer or main dish with dipping sauces like sweet chili or spiced vinegar.
How to Make Lumpiang Shanghai Juicy Inside and Crispy Outside
Lumpiang shanghai gets its signature texture from a golden, fried wrapper and a well-seasoned filling. To keep the inside tender, avoid overmixing and use just enough filling so it cooks through without drying out. For that crisp exterior, roll tightly to remove air pockets and fry in small batches in hot oil so each piece turns evenly golden, not greasy.
Why Add Mayonnaise to Lumpiang Shanghai Filling
In this lumpia recipe, adding Lady’s Choice Real Mayonnaise helps keep the pork filling tender and compact during frying. It locks in moisture, so the meat stays juicy instead of drying out while also rounding out the overall flavor. The result is a smoother, more balanced filling that pairs perfectly with the crisp wrapper.
Build the Filling Base Time: 5 minutes Combine ground pork, singkamas, carrots, green onions, and celery in a medium bowl.
Season and Bind the Mixture Time: 5 minutes Add oyster sauce, ground pepper, sesame oil, and Lady’s Choice Real Mayonnaise. Mix until well combined. Tip: Mix gently just until combined to keep the filling tender and not compact.
Roll the Lumpia Time: 10–12 minutes Spoon about 1 tablespoon of the mixture onto each lumpia wrapper. Roll tightly and seal the edges with water.
Fry Until Crisp and Golden Time: 8–10 minutes Heat oil in a deep pan over medium heat. Once hot, deep-fry lumpia in batches until golden brown and crisp. Drain on a wire rack or paper towel-lined plate. Serve hot with sweet and sour sauce. Tip: Don’t overcrowd the pan to keep the oil temperature steady and ensure even browning.