Lumpiang Shanghai

Fill, wrap and roll are the basic steps in creating this dish. Spring rolls may bear the name of a Chinese city, but over time, Lumpiang Shanghai became a Pinoy food staple for all kinds of festivities. In this recipe, Lumpiang Shanghai is cooked to perfection using Golden Fiesta cooking oil to achieve its glorious golden look. This perfectly crispy finger food makes it a convenient appetizer or a delicious baon.

  • Required cooking skill level

  • 2-5
    persons serving
  • 20
    minutes preparation time
  • 30
    minutes cooking time


  1. 350 g ground pork
  2. 1 Tbsp chopped onion
  3. ¼ cup chopped carrot
  4. ¼ cup chopped celery
  5. ¼ cup chopped singkamas
  6. ¼ cup finely chopped shrimps
  7. 1 Tbsp chopped spring onions
  8. 2 Tbsp Silver Swan Soy Sauce 
  9. ¼ tsp UFC Ground Pepper
  10. 10 pc lumpia wrappers  (8 inch)
  11.  2 cups GOLDEN FIESTA Palm Oil 
  12. ½ cup JUFRAN Sweet Chili Sauce


  • 1.Combine all ingredients except oil , lumpia wrappers and chili sauce. Mix well.  Wrap about 2 tablespoons of mixture in each  lumpia wrapper.  Roll and seal edges with water.
  • 2. Fry in Golden Fiesta  Oil until golden brown.  Drain on paper towels.  Serve with Jufran Sweet Chili Sauce.

Our fried porkchoptokwang baboy, and lechong kawali recipes are more varieties of fried dishes you should definitely try!

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