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Please Rate this Filipino Recipe:
Rating: 4.6/5 (24 votes cast)

How to cook Lumpia Shanghai

A recipe I know all Filipinos are proud of! Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat. You could use pork or beef or both!





Lumpia Shanghai Recipe is a favorite finger food by Filipinos, influenced by the Chinese and originally called lunpia; it is a type of egg roll filled with meat. This is a very popular dish at most celebrations like weddings, birthdays, family reunions, and New Year’s Eve; it is made-up of ground beef, pork or chicken, minced garlic, onions, chopped carrots, and some spices and best combined with sweet or sour sauce. It is easy to make and so tasty and a very addictive appetizer, in fact most of the time this dish always disappear first for the simple reason that it is so good!

It’s a yummy Filipino dish and great to serve as finger food in all occasions.

lumpia shanghai recipe

Lumpiang Shanghai Ingredients:

  • 1/2 kilo ground pork
  • 1/2 kilo ground beef
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 1/8 cup soy sauce
  • 2 1/2 teaspoons black pepper
  • 1 1/2 tablespoons garlic powder
  • 1/2 tablespoon salt
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon scallions, finely chopped
  • 1 (16 ounce) package spring roll wrappers
  • 1 1/2 cups Canola oil for frying

lumpia shanghai recipe

Lumpia Shanghai Instructions:

  • In a Large bowl, combine ground pork, ground beef, onion, scallions, brown sugar and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
  • Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
  • Tip : To know if the taste is according to your liking just get  a 1 teaspoon size meatball, then fry it, once cooked check the taste and adjust the saltiness of the meat mixture.

 

  • Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
  • Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center.
  • Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
  • Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time.
  • Fry for about 3 or 4 minutes, turning once.
  • Lumpia are cooked through when they float, and the wrapper is golden brown.
  • Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

lumpia shanghai recipe

Lumpia Shanghai Recipe is the all time Filipino favorite finger food for all occasions.

lumpia shanghai recipe

 

 

1st published : December 22, 2007

updated: June 12, 2014

Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – who has written posts on Filipino Recipes Portal.


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Lumpia Shanghai Recipe, 4.6 out of 5 based on 24 ratings


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8 Responses

  1. Paul Blackburn

    March 16th, 2010 at 5:35 pm

    1

    I tried this recipe, the other day (with one exception… I substituted 1/2 kilo of ground sausage for the ground pork). Having been to the Philippines many times this is always one of my favorite appetizers. This recipe duplicates the restaurant qualities of Shanghai Lumpia exactly as I remember them, a very excellent recipe.

    The other recommendation I would make when it is possible is to use a digital scale for measuring the meat. Before rolling the Lumpia, measure the meat mixture and divide the total weight by the number of wrappers in a package and aim for NO More than 1 oz of meat per wrapper if using a standard 8″ x 8″ wrapper. We used .75 oz per wrapper and they were almost too small, I would think 1 oz would be perfect, more filling would make them too thick.

  2. Belinda Ibanez

    October 13th, 2013 at 6:49 pm

    2

    The all time handa sa mga handaan,

  3. Elinor Semira

    October 14th, 2013 at 6:23 am

    3

    this is one of our favorite dishes when we had special occassions at home. :)

  4. Kate K

    December 16th, 2013 at 10:22 pm

    4

    I love lumpia, but I have yet to find the right wrappers in my current location. Luckily, my dad brought me some from the West Coast last time he visited – so good!

  5. Wilma

    June 11th, 2014 at 11:48 pm

    5

    I love them!!!! We serve them at our parties and they go in no time…. Usually my husband brings them from the Philippines, but now I can make them myself! Thank you for the recipe!

    cheers Wilma

  6. Uplifting Families

    June 14th, 2014 at 3:38 pm

    6

    THis looks yummy, thank you for sharing. I have ever tried Lumpia.

  7. Vivian

    June 23rd, 2014 at 10:35 am

    7

    Love this food. Thanks for this recipe. I’ll try this at home.

  8. Edwitha

    July 13th, 2014 at 1:51 pm

    8

    A million thanks to pinoyrecipe.net ! Mabuhay kayo!
    GOD BLESS +


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