Lumpiang Shanghai, the Filipino version of an egg roll is a popular appetizer that is present at most Filipino gatherings. It can be made with any type of protein such as ground pork, chicken, shrimp or just vegetables then deep fried. My Air Fryer Lumpiang Shanghai skips the unnecessary amounts of oil without sacrificing that crispy exterior that we all love.
There are dozens of variations of Lumpiang Shanghai and each Filipino family has their own special recipe. Personally, I like to use a combination of ground pork and shrimp then mix in some mushrooms and water chestnuts. You can try my base recipe and make it your own by incorporating specific ingredients that you love. I’ve seen some lumpia with an equal ratio of protein to veggies, some that are purely protein or vegetarian.
I love eating this Air Fryer Lumpiang Shanghai dipped in readily available bottled sweet chili sauce or my homemade Spiced Vinegar. Make this for your next potluck or gathering and surprise everyone with this healthier version.
Air Fryer Lumpiang Shanghai
- 1 pound ground pork
- 1/4 pound shrimp, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 1/4 cup green onions, finely chopped
- 1 large egg
- 1 tbsp low sodium soy sauce or tamari
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 pack spring roll wrappers
- 1/2 cup water
- 2 tbsp oil of your choice
In a large bowl, combine first 9 ingredients. Mix well to combine.
Fill each spring roll wrapper with 1 tbsp of filling. Roll and seal edges with a dab of water.
Preheat air fryer at 375F for 5 minutes.
Cook in two to three batches to ensure each piece crisps up and is cooked through.
Arrange lumpiang shanghai in a single layer with each piece about 1/2 inch apart.
Lightly brush each one with oil.
Cook at 375F for 10 minutes.
Serve with sauce of your choice.