Lumpia Shanghai, Filipino Spring Roll, Filipino Egg Roll

26 January 2009 6 comments

Lumpia Shanghai Lumpia Shanghai is one of the most popular Filipino dish here in the U.S. If you ask an American who has a Filipino friend, co-worker or family member, what their favorite Filipino food is, most likely they'll tell you it's Lumpia. My husband's family like it so much that they always ask me to cook some everytime we get together for special occasions.

This is an easy recipe, it's similar to making meatballs. The only difference is that making it is very tedious since you need to roll each and every one. If you don't eat pork, you can substitute ground turkey, chicken or beef. Some recipe calls for water chestnuts but I find that unless you intend to cook these right away, it is best to omit this ingredient. The water chestnut adds moisture to the lumpia which will make the wrapper soggy if you plan to freeze it. I use the food processor to mince the onions and carrots just to save time.

The spring roll wrappers can be found in any good Asian grocery. I use these wrappers instead of the 'egg roll' wrappers because it is thinner. Each bag has 25 wrappers. I cut the lumpia in half before frying so I get 50 small lumpias in all. I added the step-by-step photos on how to roll the lumpia if you do not know how to go about it. I either use beaten egg or a mixture of flour and water boiled into a paste to seal the lumpia. I hope it helps. :o)

Here is the recipe:


1 LB. ground pork
1 medium carrot, minced
1 small onion, minced
3 cloves garlic, minced (optional)
3 stalks green onion, chopped
1 egg, beaten
salt and pepper to taste

Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out. Put one tablespoon or less of the mixture in the middle of the wrapper as shown in the photo. Shape it with your spoon so that it resembles a thin cigar. Brush some beaten eggs on both corners and fold across. Always brush the corner to be folded with the beaten eggs and fold as shown in the photo. Try to fold it as tight as possible. Don't forget to seal the edges (photo #4) with beaten eggs. Fry in medium high heat until golden brown.

You can freeze the lumpia up to 2 months. You don't need to thaw it before cooking. I just cut the lumpia in half and fry it.

Serve with sweet and sour sauce or duck sauce.


6 comments: to “ Lumpia Shanghai, Filipino Spring Roll, Filipino Egg Roll so far...

  • Amy January 28, 2009

    Mareng Barb, thank you for posting this.. Ngayon alam ko na kung paano i-fold yong lumpia. lol*

  • benallos January 28, 2009

    I love to eat this lumpia shanghai. And my wife also loves to cook this.


  • haze February 07, 2009

    This is an all time favorite Barbs ! My hubby loves this we call it "nems" here, to pronounce w/o the S !

  • Anonymous March 12, 2009

    Hi, I just moved to the States from the Philippines. I had been looking for possible ways to cook Filipino food in America without stressing on whether I would be able to find the ingredients here or not. But finding your site is like the answer to my prayer! thanks a lot. I will try your recipes and tell you how they turned out, when I can.
    GOD bless!

  • Anonymous August 10, 2009

    My boyfriend is filipino and they had these rolls at a birthday party but they also had another set of rolls that seem to be mostly just pork. Do you know what that might have been called or a recipe for it (or at least the seasoning). I want to make them.

  • JazeVox August 25, 2009

    one of my all time fave! always wanted to learn how to cook this! i always ordered them in restaurants! thanks for sharing :-)