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Home » Recipes » Lumpia Recipe

Lumpia Recipe

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Lumpia or Lumpiang Shanghai is a type of Filipino egg roll. The basic filling is composed of ground pork along with minced onions, carrots, and seasonings such as salt and ground black pepper. This recipe post is all about how to make basic lumpia. Feel free to use this as a baseline.

Lumpiang Shanghai

Lumpia ingredients

This deep fried lumpia recipe still tastes great even if I kept the ingredients at a minimum. The main protein for this version is ground pork. I also added carrot for additional sweetness and parsley to make it taste fresh.

It is important to ensure that the flavor of the lumpia filling is flavorful. I don’t want to rely on the dipping sauce most of the time. Salt, sesame oil, garlic powder, and ground black pepper are simple ingredients that provide great results in terms of flavor.

The lumpia wrapper used in this recipe is store-bought. I will talk more about it later. By the way, eggs are used when making the lumpia filling in order to bind all the ingredients together. It prevents the meat mixture from falling apart or separate from each other when frying.

Where to buy lumpia wrapper

Lumpia wrapper is almost always available in the Philippines. Local markets and supermarkets carry this product.

Here in the US, Filipino and Asian stores sell the wrapper too. There are many options that you can choose from. My favorite is the thin wrapper. It is similar to the ones sold in the Philippines. Other options include egg roll wrappers of different sizes. Use it when you want a thick wrapper for your spring roll.

Here is a good resource for making lumpia wrapper.

There are also online sellers that you can buy lumpia or spring roll wrapper from. Amazon is a good source along with some Filipino online stores in the US.

How to Cook Lumpia

The procedure in cooking lumpia is simple. First is to combine all the filling ingredients in a bowl, and them mix altogether until well blended. The next step is to wrap the lumpia mixture in egg roll wrapper. I showed how I did it in the video below. The final step is to deep-fry it until brown and crispy.

Let’s talk about the first step. You can simply add all the ingredients in a bowl and mix thoroughly. It can be done the manual way using your hands. An easier way is to use a stand mixer. Make sure to attach the dough hook when going this route.

This is a basic recipe. It will give you a good tasting lumpia. However, you can play around with it by adding more ingredients to bring it up to the next level. A good example is the addition of seasonings to bring-in more flavors. Another good suggestion is to add a bit of Italian sausage to the mixture. You can also try adding veggies such as celery.

Lumpiang Shanghai Recipe

Wrapping lumpia is easy. It is something that you can get used to after a few tries. The tricky part in this process is when using a wide wrapper. The video below shows my technique on how to wrap lumpia using wide egg roll wrappers. It is quick and easy. You should try it for yourself.

Deep frying the lumpia has a little trick in order to ensure that the filling gets completely cooked while not getting the wrapper burnt. It has something to do with temperature. Make sure that you do not fry the lumpia on very hot oil. This will quickly brown the wrapper while leaving the meat mixture still under cooked. Try to fry the lumpia while the oil is starting to get hot, around 250 F. Let it slowly cook the inside. The wrapper will gradually brown as it fries. You will know that it is ready when it floats. By the way, I am assuming that you will follow my lead by also deep frying the egg rolls.

When it comes to the dipping sauce, I love to dip mine in sweet and sour sauce. Banana sauce or banana ketchup works too.

Cooking Lumpia in an air fryer

Using an air fryer is also a good way to cook lumpia without using oil. In fact, it is a healthier option. I usually set the temperature to 370F and air fry my lumpia for 12 minutes. The cooking time can be extended depending on how well you want your food done.

The oil from the ground pork also gets extracted during the cooking process. You will end up with less oil crispy lumpia to munch on.

When using an air frying to cook my lumpia, I usually spray a small amount of cooking oil on the wrapper. This makes it less dry. It depends on ones preference.

How to make lumpia wrapper for Lumpiang Shanghai

Thin lumpia wrapper can be done at home. It is easy to make. The ingredients are not hard to find too. Chances are, these ingredients can be in your pantry at the moment.

It only takes flour, cornstarch, salt, and water to make your homemade lumpia wrapper. I will cover the procedure in one of our future videos.

Lumpiang Shanghai Panlasang Pinoy

Panlasang Pinoy Lumpia Recipes

Lumpiang Hubad – its name is literally translated to naked lumpia. It is a type of fresh lumpia that does not require frying. The veggies are cooked separately by sautéing or stir-frying with a small amount of protein such as chicken or pork. There is no wrapper involved here. See recipe here

Noche Buena Lumpiang Shanghai – This is my Family’s special Lumpiang Shanghai version. My two little girls love it. In fact, they really loved it so much to the point that they knew how to make one. Both of them knew the ingredients that goes with the filling. They are also capable of wrapping each piece manually without the help of a grown-up. I still do the frying for safety reasons. view recipe

Lumpiang Sariwa with Fresh Lumpia Wrapper – Naked lumpia with fresh soft wrapper. I love the idea of making your own homemade wrapper. I included the tutorial in my cooking video so you too can make one at home. See recipe

I love to have lumpiang sariwa with crushed peanuts on top and some crushed garlic. These complements the sweet brown sauce.

Fish Lumpia Recipe – Just like ground meats, fish flakes can also be used to make lumpia. This is the most popular version during the holy week. I use either bangus (milkfish) or galunggong (round scad) to make it.

Lumpiang Gulay – These are vegetable egg rolls. It is composed of different kinds of veggies that were sautéed together. The veggies are then wrapped and deep fried until the wrapper turns golden brown. It makes a good appetizer to any dish. take a closer look

Chicken Dynamite Lumpia Recipe – Imagine stuffing a lumpia with long green pepper and ground chicken mixture. The spiciness of the long pepper makes it somewhat a dynamite on your mouth. This is a good version for people who loves spicy food. See recipe here

Crab and Corn Pearl Soup and Chinese Spring Rolls – a good appetizer combination can be soup and spring rolls. The spring rolls in this recipe is Chinese inspired. This makes use of ground chicken along with Chinese chives, mushroom, and other interesting ingredients. See recipe here

Turon – Lumpia can also be a dessert or a sweet snack in the form of turon. Ripe saba banana are dipped in brown sugar and then wrapped. It is deep fried until golden brown. Sometime, ripe jackfruit is combined with the banana. I think that the combination is out-of-this-world. See recipe here

Try this Lumpia Recipe. Let me know what you think.

Lumpiang Shanghai
Print Pin
5 from 8 votes

Lumpia Recipe

Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.
Course Appetizer
Cuisine Filipino
Keyword eggroll, lumpia, lumpiang shanghai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Author Vanjo Merano

Ingredients

  • 50 pieces lumpia wrapper
  • 3 cups cooking oil

Filling ingredient

  • 1 1/2 lbs ground pork
  • 2 pieces onion minced
  • 2 pieces carrots minced
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parsley chopped
  • 1 1/2 teaspoons salt
  • 1 tablespoon sesame oil
  • 2 eggs

Instructions

  • Combine all filling ingredients in a bowl. Mix well.
  • Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
  • Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
  • Remove from the pot. Let excess oil drip. Serve. Share and enjoy

Video

How to Cook Lumpia

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Reader Interactions

Comments

  1. Mary says

    December 29, 2021 at 8:08 pm

    Can I mix pork and beef to make this?

    Reply
    • Vanjo Merano says

      December 30, 2021 at 10:26 am

      You can, but I find pork better than beef for this recipe.

      Reply
  2. peterlyn says

    May 8, 2021 at 7:47 am

    5 stars
    i like lumpiq and easy to prepare but need ur help since i bought unsalted lumpia wrapper in the supermarket unfortunately the taste of wrapper it seems its not unsalted? i did not put salt on my engriedients..any suggestion on how to remove the salty tastbof the lumpia wrapper?thanks

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:00 am

      Peterlyn, I am sorry but I am not sure if I got it. Did you mean that you bought unsalted lumpia wrapper, but it was salty (contrary to the package details)?

      If this is the case, I think that it is easier to buy another wrapper instead of trying to remove the salty taste from it.

      Reply
  3. Robelynyansonbalcena says

    April 19, 2021 at 12:49 am

    For me i rate 10 coz every time i cook.i always research the recipies i didn’t know how to cook that’s im watching while we cook

    Reply
    • Vanjo Merano says

      April 24, 2021 at 8:29 am

      Robelyn, Thanks for the high rating. I hope that you enjoyed the lumpia.

      Reply
  4. Julianna Mendoza says

    February 11, 2021 at 11:40 am

    You bought old lumpia wrappers! Return them to the store and save yourself further disaster.

    Reply
  5. Kim says

    February 8, 2021 at 2:09 am

    What does 2 pieces of an onion mean? 2 whole onions?

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:03 am

      Kim, yes it is.

      Reply
  6. Jeffery Tomczak says

    January 28, 2021 at 2:23 am

    Try Menlo brand. I have had amazing success with these wrappers. I live in Las Vegas and can find them at Sea Food City, which is basically our Filipino market.

    Reply
  7. Michelle Dhondt says

    December 7, 2020 at 6:25 am

    5 stars
    What brands of lumpia wrappers do you recommend to buy in the US? I’ve been looking and can’t find any I can order online that dont require the meat to be cooked before wrapping. I’m trying to find a thinner version of the wrapper because I don’t want a thick one.

    Reply
    • LL says

      December 30, 2020 at 2:39 pm

      Use Menlo brand wrappers (red package). These are the very best for lumpia!!

      Reply
    • Gary Rowsell says

      January 17, 2021 at 3:56 pm

      I use Rose Brand rice paper from my local Chinese grocery store and always get great results! Give it a try……very easy to use. Good eating!

      Reply
    • Ligaya Taylor says

      February 12, 2021 at 1:40 pm

      I got this wrapper from Simex Individually Separated Sheets Lumpia Wrapper, accordingly it’s from the Philippines.

      Reply
    • Marjorie says

      February 19, 2021 at 1:20 am

      I get my wrappers from Korean shops. I hope you can find one near you.

      Reply
    • Siva says

      April 22, 2021 at 3:38 pm

      5 stars
      Lumpia ang paborito ko!

      Reply
      • Vanjo Merano says

        April 22, 2021 at 7:05 pm

        Siva, same here. Thanks for visiting.

  8. Mons says

    November 16, 2020 at 3:24 am

    Everytime I prepare lumpia Shanghai, it’s always have plenty of water from the ingredients. How do I make the mixture firm to make an easy Shanghai roll?

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:04 am

      Mons, you can add a small amount of breadcrumbs. This should absorb the liquid.

      Reply
  9. Vea says

    October 25, 2020 at 8:26 pm

    5 stars
    I like it eat well guys

    Reply
  10. Diana says

    October 9, 2020 at 3:32 pm

    What would you suggest for freezing them? Is it best to put them in a freezer ziplock bag single layer or can you stack them with some space and with parchment paper? Also how long can you keep them stored in freezer ? is 3 months the max?

    Thank you

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:06 am

      Diana, I put it in a single ziplock bag. There is no need to separate it with parchment paper, but it is always nice to do that.

      Yes, for safety reasons do not let it get past 3 months.

      Reply
  11. Zai says

    October 4, 2020 at 9:51 am

    Can i freeze the rolls and cook them days later?

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:07 am

      Zai, yes you can do that. Put it in a resealable bag and thaw it before frying when needed.

      Reply
  12. Mary says

    June 24, 2020 at 9:30 am

    5 stars
    can i use white onions here? Thanks in advance

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:01 am

      Mary, yes you can. Thanks for visiting.

      Reply
  13. Mel Hale says

    June 18, 2020 at 2:48 pm

    5 stars
    Very good… Look tasty. I hope when I do it, looks as good as yours did. Thanks

    Reply
  14. Romeline romeo says

    March 25, 2020 at 10:54 pm

    5 stars
    Thank you this recipe i love lumpia

    Reply
  15. William says

    September 12, 2019 at 8:27 pm

    Put 1 tbsp mixture in middle of wrap and spread out in a row then fold bottom end of wrap over the row of meat then fold the ends over toward the middle then roll the long length of meat up till the end of the wrap using egg whites to hold it closed. Then cook as usual

    Reply
  16. Ray says

    February 13, 2019 at 8:54 pm

    Time to eat out.

    Reply
  17. Ellie MacKeen says

    January 25, 2019 at 11:21 am

    Where in Winnipeg can I buy Lumpia wrappers? I haven’t made this recipe yet. I need to buy the wrappers.

    Reply
  18. Andrea says

    December 21, 2018 at 4:43 pm

    Hi Kuya Vanjo! Really loved your old lumpia shanghai recipe. Pwede pahingi ng copy ng old recipe? Thanks.

    Reply
  19. Diane Riley says

    October 14, 2018 at 12:31 pm

    Thank you for this recipe! My husband is Filipino and I’m happy to finally find an easy to make dish he loves!

    Reply
    • Vanjo Merano says

      May 10, 2021 at 7:01 am

      Diane, you are welcome.

      Reply
  20. Carol says

    November 25, 2010 at 9:07 am

    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.

    Reply
    • Junm says

      June 15, 2019 at 8:42 pm

      Use paste mixture to seal. Flour and water mixed until paste in texture. Do not cook the slurry. It will dry n seal the wrapper as you use it.

      Reply
    • Patricia Vance says

      April 14, 2020 at 2:04 pm

      try using a paste of water or egg missed with flour. doen’t have to be a thick paste but sticky.

      Reply
    • Camellia says

      February 18, 2021 at 11:30 am

      I use bit of cornstarch in water cooked over low heat to form a translucent paste, and apply with a pastry brush or fingers. I usually keep it on the stove on low while wrapping, or you could try keeping it covered with a moist paper towel. If it hardens while you’re wrapping, just heat it up again and add a little more water.

      Reply

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