Lumpiang Shanghai
Lumpiang Shanghai (Prito)
Thin, crispy pork lumpia fried golden and arranged around sweet-sour dipping sauce—the birthday-party finger food every Filipino kid fights over.
Serves 10 · 1h 10m total
The Story
No Filipino birthday is complete without a tray of Shanghai. Kids compete for the last piece; adults pretend they are only taking two.
The photo shows the classic party presentation: dozens of skinny rolls in a circle, sweet-sour dip in the center, a few rolls cut on the bias so guests see the pink pork and orange carrot inside. Roll tight, fry hot, and serve the moment the batch is golden—lumpia waits for no one.
Best paired with
Sweet-sour sauce, banana ketchup, pancit, and fruit salad
Use it in these KusinaPH recipes
Lola's Tips
- ✦Roll tight and seal well—loose rolls burst in hot oil.
- ✦Keep rolled lumpia covered with a damp towel so wrappers do not dry out before frying.
- ✦Freeze rolled lumpia on a tray, then bag for make-ahead parties; fry from frozen, adding 1–2 minutes per batch.
- ✦Cut a few rolls for the platter so guests see the pork-carrot filling like the photo.
- ✦Fry in small batches so oil temperature stays hot and wrappers stay shatter-crisp.
Substitutions
- ground pork → ground chicken or beef
- banana ketchup → sweet chili sauce from a bottle
- spring roll wrappers → store-bought lumpia wrappers (thinner)
Ingredients
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Instructions
- 1
In a bowl, mix ground pork, carrots, onion, garlic, green onions, soy sauce, patis, pepper, and egg until sticky and well combined. Cook a tiny patty, taste, and adjust seasoning before rolling.
- 2
Place 1 heaping tbsp filling along the bottom edge of a wrapper. Roll away from you into a tight log about finger-thick. Fold in both sides, then seal the end with water or egg wash. Repeat until filling is used (about 30–35 rolls).
- 3
Heat oil to 350°F (175°C). Fry lumpia in batches without crowding, turning once, until deep golden and crisp, 4–5 minutes. Drain on a rack or paper towels.
- 4
For sweet-sour sauce: warm vinegar, sugar, and ketchup in a small pot until sugar dissolves. Stir in minced garlic and chili. Simmer 2 minutes until slightly thickened. Cool slightly.
- 5
Arrange lumpia in a circle on a large platter with the sauce bowl in the center (sunburst style). Cut 3–4 rolls diagonally to show the filling. Tuck parsley sprigs between sections if using. Serve immediately while crisp.
Kitchen Timer · 45 min prep first
25:00
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