Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, crunchy spring rolls filled with savory ground pork and crunchy water chestnuts, perfect as an appetizer or party snack. This filipino-inspired pork ready in about 45 minutes pairs ground pork, water chestnuts, finely chopped, green onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 30 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup finely chopped water chestnuts, 1/4 cup chopped green onions, 3 minced garlic cloves, 2 tbsp soy sauce, 1/2 tsp ground black pepper, and 1 beaten egg. Mix thoroughly until well incorporated.
  2. Step 2: Lay one spring roll wrapper on a clean surface with one corner facing you. Place about 2 tbsp of the pork mixture near the corner closest to you. Roll tightly halfway, fold the sides inward, then continue rolling. Seal the edge with a dab of water.
  3. Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
  4. Step 4: Remove lumpia with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce or vinegar dipping sauce.

Frequently asked questions

How long does Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes