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Lumpiang Shanghai

THE PHILIPPINES

Deep-Fried Pork Spring Rolls

SUBMITTED BY

Karl

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If you’ve ever attended a Filipino birthday party, you know the spread is incomplete without a towering pile of golden, crispy Lumpiang Shanghai. These slender, deep-fried spring rolls are more than just a party staple — they’re a cultural symbol, a taste of home, and a dish that carries generations of history in every crunchy bite.

Lumpiang Shanghai is the Filipino version of the spring roll: a thin, crispy wrapper filled with a savory mixture of ground pork, vegetables, and aromatics, then deep-fried to a satisfying golden brown. Served hot alongside banana ketchup or sweet chili sauce, it is one of the most beloved dishes in Filipino cuisine.

Despite its name referencing Shanghai, China, Lumpiang Shanghai is entirely its own — a Filipino creation shaped by centuries of cultural exchange and culinary ingenuity.

The Chinese Roots of Lumpia

The word lumpia comes from the Hokkien term lun-pia, meaning “soft cake” or “spring roll.” Filipino lumpia traces its roots to the waves of Chinese Hokkien immigrants who settled in the Philippines beginning as early as the 9th century, with significant migration continuing through the Spanish colonial period (1565–1898).

These traders and settlers brought with them their culinary traditions, including the spring roll — a dish already popular across China. Over time, Filipinos adapted the recipe to local tastes and available ingredients, giving birth to a diverse family of lumpias that range from the fresh, unfried Lumpiang Sariwa to the crispy, meat-filled Lumpiang Shanghai.

Why "Shanghai"? The Name Behind the Dish

The exact origin of the “Shanghai” name remains a point of delicious debate. The most widely accepted theory is that Chinese-Filipino cooks in Manila’s Chinatown district (Binondo — the oldest Chinatown in the world) developed this pork-filled, tightly rolled variation and associated it with the style of cooking from Shanghai. Another theory suggests the name was simply a marketing term used to signal that the dish was a refined, “city-style” version of ordinary lumpia.

Whatever the origin of the name, the dish itself became deeply Filipino — a testament to the Philippines’ rich history of absorbing and transforming outside influences into something uniquely its own.

Lumpiang Shanghai as a Birthday Party Icon

Ask any Filipino what dish they most associate with birthday celebrations, and Lumpiang Shanghai will almost always top the list. Its presence at birthday parties is so consistent that many Filipinos grew up assuming it was simply the birthday food.

Several factors cemented its place at the kaarawan (birthday) table:

  • It scales easily. A single batch of filling makes dozens of rolls, making it perfect for feeding large crowds — and Filipino birthday parties are rarely small affairs.
  • It travels well. Fried lumpia stays crispy and delicious even when arranged on a platter and passed around, unlike more delicate dishes.
  • It’s universally loved. From children to grandparents, few people can resist the satisfying crunch of a freshly fried Lumpiang Shanghai.
  • It signals abundance. In Filipino culture, serving a generous spread at a celebration reflects the host’s love and hospitality. A big pile of lumpia communicates generosity.

Over decades, this practical perfection transformed Lumpiang Shanghai from a Chinese-inspired snack into one of the most emotionally resonant dishes in Filipino food culture.

A Dish That Brings People Together

Lumpiang Shanghai is more than food — it’s memory. It’s the smell of hot oil and garlic filling the kitchen the morning of a birthday. It’s the family assembly line of rolling wrappers around the dining table. It’s the first thing that disappears at the party.

Whether you grew up eating it or you’re just discovering it now, Lumpiang Shanghai is one of the finest examples of how Filipino cuisine turns simple ingredients — and a rich, layered history — into something truly unforgettable.

Lumpiang Shanghai

Servings 12
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Ingredients
  

  • 2 packages lumpia/springroll wrappers
  • 1½ lb ground pork
  • 2 onions diced
  • 2 carrots grated in the big holes of a grater
  • 2 salks celery grated in the big holes of a grater
  • 1½ tsp garlic powder
  • ½ tsp ground black pepper
  • ½ cup green onions chopped
  • 1½ Tbsp soy sauce
  • MSG to taste
  • 3 eggs
  • cooking oil for frying
  • banana ketchup, sweet chili sauce, or any dip of your choice for serving

Instructions
 

  • Combine all filling ingredients in a bowl. Mix well.
  • Lay a piece of the lumpia wrapper in a diamond shape. Scoop around 1 to 1½ tbsp of the filling and place on the lumpia wrapper about 2’’; close to you.
  • Spread the filling to a log, then fold both sides of the wrapper. Proceed to fold the bottom.
  • Brush the top end of the wrapper with either an egg wash or water so that the lumpia gets sealed up. Continue rolling until all of the filling has been used up.
  • Heat oil in a cooking pot. Fry lumpia in medium heat until it floats (if you choose to deep-fry), or until each side turns golden brown (if you choose to shallow-fry).
  • Remove from the oil once cooked, and let the excess drip.
  • Serve hot, paired with dip.
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.