Lumpiang Shanghai

Lumpiang Shanghai

Lumpiang Shanghai or Spring Rolls is a dish made-up of ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg. It is of Chinese origin (originally called lunpia) and was brought to the Philippines by Chinese immigrants from the Fujian province.

Lumpiang Shanghai


In the Philippines, Lumpiang Shanghai is a common menu during celebrations and feasts (just like the Pancit Bihon). It is best if combined with sweet and sour sauce but on some occasions Banana ketchup is preferred.

I like Lumpiang Shanghai because I have been eating this dish since I was a child. There is a sense of nostalgia every time I eat it. Another good thing about Lumpia is that you can store the uncooked pieces in the freezer for weeks until needed. This Lumpiang Shanghai Recipe requires raw pork to be wrapped before frying. There are other recipes that dictates for the pork to be cooked first before wrapping. This is then fried at the end. This is a matter of preference; the choice is yours. This is best served with sweet and sour sauce.

If you want another version of this dish, try our Spring Rolls Recipe.

Try this Lumpiang Shanghai recipe and let us hear your feedback.

Lumpiang Shanghai
Nutrition Information
  • Serves: 8
  • Serving size: 8
Prep time: 
Cook time: 
Total time: 
  • 2 lbs. ground pork
  • 1/2 cup green onions
  • 1 cup carrots
  • 1 cup onion
  • 2 eggs
  • 2 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/4 cup parsley, minced
  • 1/2 teaspoon ground black pepper
  • 50 pieces Spring roll wrapper
  • 3 to 6 cups cooking oil
  1. In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.
  2. Wrap the about 1 to 1 1 1/2 tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.
  3. Heat the cooking oil in a deep fryer. Deep fry the lumpia for 10 to 12 minutes.
  4. Remove from the deep fryer and let the excess oil drip.
  5. Transfer to a serving plate. Serve with sweet and sour sauce .
  6. Share and Enjoy!


Watch the cooking video:


Published by

Vanjo Merano

I blog about Filipino and Asian food and recipes.

32 thoughts on “Lumpiang Shanghai”

  1. Hi! Thank you so much for the recipe with matching great video presentation. I am looking for something to prepare for our summer outing and i definitely would try this out.

  2. I had lumpia when I was in the Philippines during my time in the U S Navy. I was told that they were made with ground dog meat. They were very good.

  3. is it ok po ba na saute ko muna mga ingredients bagi iwrapped? to make to sure it’s well done lang?

  4. To add texture and taste, I usually add a slice of cheese prior to sealing each piece. Appeals to young and old alike!

  5. thank you so much,i like to watch video,i will cook this coming christmas a friend of my husband invite us to have dinner so i will make lumpia to bring there.

  6. My favorite way of making lumpia is a mixture of ground pork,ground turkey,chopped up shrimps,and chopped up fake crab meat. For vegetables I use shredded cabbage (cole slaw mix). I always use the TYJ wrappers and I deep fry the lumpia in peanut oil. My family devours ALL of it!..:-)

  7. I learned how to cook because of ur site/video!
    My husband never tried to eat egg roll here in the US but
    when i first cooked lumpiang shanghai he can’t resist and ate like most of it.
    He even warned me to stop him from eating all of it or else no more share for me ^_^
    Thanks Panlasang pinoy for ur recipes and making me the best cook for my husband. =)
    More power! God bless…

  8. I am faccinated w/recipes now aday…I surf for easy delicious filipino recipe. My husband is picky on food and he has ulcer now. So, I have to prepare food early in the morning because he has to bring it in his office. Nice to see these recipe, i know he will love this.Thanks!!!=D

  9. hi po..just want to thank you for this amazing recipes and for your website…cooking became easy for me this days. can i add something spicy on this sauce? i kinda like spicy sauces.thanks and more power!

  10. I tried your recipe for Lumpiang Shanghai. It’s excellent. It’s easy to do specially when you use a Food Processor. All I did was dump all the ingredient, except for the pork, mix them with pork and put the other ingredients such as salt, soy sauce, pepper, etc then mix it. It’s done. Then the longest time it took me was for the wrapper. But, I wrapped them three at a time, then cut them with a sharp knife. It cut down the time tremendously. Good job. I really enjoy watching your videos. Very informative.

  11. hi i jst had my baby shower last night and i tried this and im so happy that everybody likes it even mexican theyr asking me d recipe for it….ill thank you for posting this here!!

  12. hi kuya, ive been a fan of you since i accidentally found your site. i had an indian friend here in saudi and she’s a filipino food addict..she asked me some filipino food to prepare for ramadan. so, everyday we are searching for a new dish for her to cook for her proud for myself for i can share our for to other nationality for i knw we have to much delicious food.. as of me, i’ved tried chicken asado, pineapple chicken etc. and my husband like it..thanks kuya!

  13. Nice video! Your website is very informative and is really a big help especially because you make the videos. Whenever I want to cook something, I go to this site. By the way, I add minced celery whenever I cook this lumpiang shanghai celery. Try it, it adds to the taste.

  14. I just recently found this site, and i truly enjoy it. I never really learn how to cook Filipino foods, when I’m growing up my Grandma fix foods for us. And when I went to College, i go to restaurant or turo turo to get my foods. So, when i went overseas, that’s when i found, i really need to learn how to cook Filipino foods, we have lots of restaurants, and fast foods all around here, but I’m still looking for a good Filipino food, luckily i have a friend who sometimes share some with me if she cooks any. Thank you so much now i can finally try cooking some by myself, also I’m looking for a recipe on Maja but it its the one that uses corn meal. Thanks again, and God Bless You.

  15. I once made lumpia for my american in-laws using Mama Sita mix and they like it. But we recently moved to Tuscaloosa, AL & we don’t have a Filipino store here so I wanted to learn how to make it from scratch. Looking forward to try this recipe. Thanks!

  16. Thanks alot s recipe ninyo i’ll try my best 2 surprise my husband, he like lumpiang shanghai very much. God Bless n more power.

  17. I tried to mix grated turnip ( singkamas sa atin ), but the taste wasn’t the same as it should have been if it was mixed with local Philippine singkamas. Turnips here in the U.S. are somewhat bitter, so you are right. It should not be an ingredient in this recipe if you are making it in the U.S.

  18. Is it ok to prepare the rolls the night before and cook them the next morning? Hope to hear from you soon. Thanks.

    1. i did this and store some lumpia in the freezer and take them out 30 minutes before frying it. this is really good recipe.

  19. Hi, just want to say that I’m going to try this recipe for my sons birthday. I looks yummy to me. Thanks

  20. Oh yeah “Kiping”, thanks for the info.

    Pork meat here in IL doesn’t seem does not have any strong odor. I am thinking that it is because of the USDA standards.

    By the way, have you tried using kangaroo meat in any of your recipes? I am just curious on its taste.

  21. I don’t know if it’s the same in the US, but here downunder i make it a point to buy pork meat only from Asian stores…the ones from non-asian shops i find to be too “porky”…

    btw, the Lucban Quezon rice decors are called “kiping”

  22. My favorite brand of wrapper here is the TYJ wrapper. I cannot buy them from the grocery store, though. I always have to make a special trip to the Asian stores (2-hr drive). TYJ remains whitish and very crunchy for a long period of time after cooking.

    I have tried that kind of lumpia wrapper (made of rice, I think? from Thailand). Nahirapan ako. Masyado ko ata binasa. How do you like it?

    Filling itself is quite versatile. I have made use also of chopped asparagus (for the green). I do love adding lots of garlic.

    On a sidenote, dahil inggit ako sa vlog mo, I tried making a video of pan de sal yesterday. I made a short clip for shaping the log. Tapos I was gonna make another short clip after the final rising, how to shape and cut before baking. I forgot to actually turn on the video!

    1. I need help! I bought TYJ Spring Roll Pastry online. After I add filling and roll them up, I cannot get the ends to seal. Water, or egg has not worked. I have the rice flour skins, too… the kind you can see through. With those, I know you have to dip them in a plate of water and lay them out to fill. Do the TYJ skins require the same water treatment? It’s too bad I can’t get an answer from the place I bought them. I paid $40 for 6 packs of skins… 3 small and 3 large. I’m not letting them dry out. I keep them covered with a damp cloth. I deep fried one of the small packs and made a sort of potato chip. At least they didn’t go to waste. Seems like the simplest thing, but I am hard-pressed for an answer. I found this website and decided to ask here. Can’t hurt!

      Thank you to anyone who can help.

      1. Hi your your not alone in your dilema, alot of people use egg which i think is very waste full and some people use water which is just water and its not sticky, in cooking you have to think about the ing. that you use and how it is combined together to have a good product. try using cornstarch and a little water mix it together to make a paste. cornstarch is used for many things to make buns, sesame rice cakes, thickening agent, thai desserts with ice, etc. but i use it as a sticky agent to close my lumpia.hope this helps you. Im a culinary arts graduate of 3 schools in manila and here in new york. if you have any more questions feel free to contact me thanks.

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