Change up your usual lumpiang shanghai by making these pork & shrimp lumpia. Fry until golden brown for that perfect crisp bite.
These lumpia hit that perfect sweet spot where pork meets shrimp in a crispy wrapper that shatters with every bite. The combination gives you a filling that’s both savory and sweet, while the vegetables add just the right amount of crunch and freshness. Don’t skip the step of frying a small test piece—it’s your chance to adjust the seasoning before you commit to wrapping all 25. Serve these hot with sweet chili sauce or garlic vinegar for dipping, and watch them vanish.
Make the filling: In a bowl, combine pork, shrimp, carrots, onion, garlic, kintsay, soy sauce, salt, and pepper. Mix until everything is well incorporated.
Taste and adjust: Heat a small amount of oil in a pan and fry a spoonful of the filling. Taste it and adjust the seasoning if needed—this is your chance to get it right before wrapping.
Wrap the lumpia: Lay 1 lumpia wrapper on a flat surface. Place 1 tablespoon of filling at the bottom edge of the wrapper. Fold the bottom over the filling, fold in the sides, then roll tightly toward the top. Seal the edge with a bit of water. Repeat with the remaining wrappers and filling.
Fry lumpia: Fill a deep pot halfway with oil and heat to 180°C (350°F). Gently add the lumpia in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and transfer to a wire rack or paper towel-lined plate to drain.
Serve hot: Transfer to a serving platter and serve with sweet chili sauce or garlic vinegar for dipping.
