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Crispy Lumpiang Shanghai Recipe With a Creamy Mayo Twist

Crispy Lumpiang Shanghai Recipe With a Creamy Mayo Twist

Where there’s lumpiang shanghai, there’s a party! For big celebrations or simple cravings, it’s the classic Filipino spring roll that draws everyone in. Now, this lumpiang shanghai recipe makes it even better with a creamy mayo twist that adds juiciness and a fresh layer of flavor to the filling. Roll a batch ahead, freeze, and fry anytime for that well-loved golden, crispy bite. 

  • Prep Time

    20 mins 

  • Cook Time

    10 mins 

  • Total Time

    30 mins 

  • Serves

    3 

Ingredients

  • 500 grams ground pork
  • 1/2 cup singkamas (chopped finely)
  • 1/4 cup carrots (chopped finely)
  • 1/4 cup green onions (chopped finely)
  • 2 tablespoons celery (chopped finely)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon ground pepper
  • 2 teaspoons sesame oil
  • 3 tablespoons Lady's Choice Real Mayonnaise
  • lumpia wrappers
  • cooking oil (for deep-frying)
  • salt
  • sweet and sour sauce (to serve)

Steps

  1. Build the Filling Base Time: 5 minutes Combine ground pork, singkamas, carrots, green onions, and celery in a medium bowl.

  2. Season and Bind the Mixture Time: 5 minutes Add oyster sauce, ground pepper, sesame oil, and Lady’s Choice Real Mayonnaise. Mix until well combined. Tip: Mix gently just until combined to keep the filling tender and not compact.

  3. Roll the Lumpia Time: 10–12 minutes Spoon about 1 tablespoon of the mixture onto each lumpia wrapper. Roll tightly and seal the edges with water.

  4. Fry Until Crisp and Golden Time: 8–10 minutes Heat oil in a deep pan over medium heat. Once hot, deep-fry lumpia in batches until golden brown and crisp. Drain on a wire rack or paper towel-lined plate. Serve hot with sweet and sour sauce. Tip: Don’t overcrowd the pan to keep the oil temperature steady and ensure even browning.

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