This crispy and delicious Lumpia Shanghai recipe from Alton Brown is a must-try for anyone who loves quick and easy appetizers! These golden, crunchy Filipino spring rolls are packed with savory pork and shrimp, wrapped tightly, and fried to perfection. Serve them hot with a tangy garlic vinegar dip—or switch it up with your favorite dipping sauce!
Recipe Ingredients
For the Lumpia:
- 1 pound ground pork
- 1/2 pound peeled and deveined shrimp, finely chopped
- 1/2 small yellow onion, finely chopped
- 6 cloves garlic, minced
- 2-inch piece ginger, peeled and minced
- 2 small carrots, peeled and grated on large holes of box grater
- 2 stalks Chinese celery with leaves, finely chopped
- 5 ounce canned water chestnuts, drained and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 egg
- 40 6×6-inch spring roll wrappers
- a small bowl of water, to moisten fingers
- vegetable oil, for frying
For the Dipping Sauce:
- 1/4 cup cane vinegar
- 1 large clove garlic, finely minced
- 1 whole Thai bird chili, finely minced
- 1/4 teaspoon freshly ground black pepper
How To Make Lumpia Shanghai (Filipino Spring Rolls)?
- Prepare the Filling: In a large mixing bowl, combine ground pork, shrimp, onion, garlic, ginger, carrots, celery, water chestnuts, salt, black pepper, soy sauce, fish sauce, and egg. Mix well using your hands or a wooden spoon. Cover and refrigerate for at least 30 minutes.
- Roll the Lumpia: Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon a heaping tablespoon (about 28g / 1 oz) of filling onto the wrapper and shape it into a 7.5cm / 3-inch log. Fold the bottom corner over the filling, press to shape, then fold in the side corners. Moisten the top corner with water, then roll tightly into a cylinder. Place seam side down on a lined tray. Repeat until all filling is used (about 40 rolls).
- Freeze for Later (Optional): If storing for future use, place the lumpia in a single layer on a tray and freeze until solid. Transfer to a resealable bag and store for up to 6 months. Fry from frozen—no need to thaw.
- Fry the Lumpia: Pour enough vegetable oil into a heavy-bottomed, high-sided skillet to a depth of 1.25cm / ½ inch. Heat to 175°C / 350°F. Carefully place a few lumpia in the oil, ensuring they do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Maintain the oil temperature throughout.
- Drain and Cool: Remove lumpia using tongs and transfer to a wire mesh strainer set over a heatproof bowl, positioning them upright to drain excess oil. Once drained, place on a paper towel-lined tray.
- Prepare the Dipping Sauce: In a small bowl, stir together the cane vinegar, garlic, Thai bird chili, and black pepper.
- Serve and Enjoy: Serve hot with the dipping sauce and enjoy crispy, flavorful lumpia fresh from the pan!
Recipe Tips:
- Keep the Wrappers Covered : Spring roll wrappers dry out quickly. Cover them with a damp cloth while rolling to keep them soft and easy to fold.
- Don’t Overfill the Rolls : Too much filling can make the lumpia burst while frying. Use about 1 tablespoon of filling and roll tightly for the best results.
- Seal Properly for a Crispy Roll : Use a little water to moisten the edges of the wrapper and press firmly to seal. This prevents oil from seeping in while frying.
- Fry at the Right Temperature : Keep the oil at 175°C / 350°F for crispy, golden lumpia. Too hot, and they’ll burn outside while staying raw inside; too cold, and they’ll absorb oil and turn soggy.
- Drain Upside Down : After frying, place lumpia in a strainer or on a rack with the open ends facing down. This helps drain excess oil and keeps them extra crispy!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Lumpia Shanghai cool to room temperature. Place them in an airtight container and store in the fridge for up to 3 days.
- Freeze: Arrange uncooked lumpia in a single layer on a tray and freeze until solid. Then, transfer to a freezer bag and store for up to 6 months.
- Reheat: Set the air fryer to 180°C / 350°F and heat the lumpia for 5–7 minutes until crispy and warm. No need to flip!
Nutrition Facts
- Calories: 205
- Total Fat: 17.1g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: 276.7mg
- Potassium: Not specified
- Total Carbohydrate: 7.7g
- Dietary Fiber: 0.9g
- Sugars: Not specified
- Protein: 5.1g
Check out More Recipes:
Alton Brown Lumpia Shanghai (Filipino Spring Rolls)
Description
This crispy and delicious Lumpia Shanghai recipe from Alton Brown is a must-try for anyone who loves quick and easy appetizers! These golden, crunchy Filipino spring rolls are packed with savory pork and shrimp, wrapped tightly, and fried to perfection. Serve them hot with a tangy garlic vinegar dip—or switch it up with your favorite dipping sauce!
Ingredients
For the Lumpia:
For the Dipping Sauce:
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground pork, shrimp, onion, garlic, ginger, carrots, celery, water chestnuts, salt, black pepper, soy sauce, fish sauce, and egg. Mix well using your hands or a wooden spoon. Cover and refrigerate for at least 30 minutes.
- Roll the Lumpia: Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon a heaping tablespoon (about 28g / 1 oz) of filling onto the wrapper and shape it into a 7.5cm / 3-inch log. Fold the bottom corner over the filling, press to shape, then fold in the side corners. Moisten the top corner with water, then roll tightly into a cylinder. Place seam side down on a lined tray. Repeat until all filling is used (about 40 rolls).
- Freeze for Later (Optional): If storing for future use, place the lumpia in a single layer on a tray and freeze until solid. Transfer to a resealable bag and store for up to 6 months. Fry from frozen—no need to thaw.
- Fry the Lumpia: Pour enough vegetable oil into a heavy-bottomed, high-sided skillet to a depth of 1.25cm / ½ inch. Heat to 175°C / 350°F. Carefully place a few lumpia in the oil, ensuring they do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Maintain the oil temperature throughout.
- Drain and Cool: Remove lumpia using tongs and transfer to a wire mesh strainer set over a heatproof bowl, positioning them upright to drain excess oil. Once drained, place on a paper towel-lined tray.
- Prepare the Dipping Sauce: In a small bowl, stir together the cane vinegar, garlic, Thai bird chili, and black pepper.
- Serve and Enjoy: Serve hot with the dipping sauce and enjoy crispy, flavorful lumpia fresh from the pan!
Notes
- Keep the Wrappers Covered : Spring roll wrappers dry out quickly. Cover them with a damp cloth while rolling to keep them soft and easy to fold.
- Don’t Overfill the Rolls : Too much filling can make the lumpia burst while frying. Use about 1 tablespoon of filling and roll tightly for the best results.
- Seal Properly for a Crispy Roll : Use a little water to moisten the edges of the wrapper and press firmly to seal. This prevents oil from seeping in while frying.
- Fry at the Right Temperature : Keep the oil at 175°C / 350°F for crispy, golden lumpia. Too hot, and they’ll burn outside while staying raw inside; too cold, and they’ll absorb oil and turn soggy.
- Drain Upside Down : After frying, place lumpia in a strainer or on a rack with the open ends facing down. This helps drain excess oil and keeps them extra crispy!
Alton Brown Lumpia Shanghai (Filipino Spring Rolls)
