Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Filipino-style crispy spring rolls filled with seasoned ground pork and vegetables, served with a tangy sweet chili sauce. This Filipino-inspired recipe, ready in about 50 minutes, turns ground pork, carrot, finely grated, onion, minced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1 small minced onion, 3 minced garlic cloves, and 2 thinly sliced green onions. Add 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well incorporated.
  2. Step 2: Lay one spring roll wrapper flat on a clean surface. Place 2 tablespoons of the pork mixture near one corner. Roll tightly toward the opposite corner, folding in the sides. Seal the edge with 1 tsp water. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry the lumpiang Shanghai in batches, turning occasionally, for 4-5 minutes until golden brown and crisp.
  4. Step 4: Remove with a slotted spoon and drain on paper towels. Serve warm with 1 cup sweet chili sauce for dipping.

Frequently asked questions

How long does Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce take to make?

Total time is about 50 minutes (30 min prep + 20 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 Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce?

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 Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce 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 Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce?

Filipino snacks 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.

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