Lumpia (Shanghai version)

    1 hour 20 mins

    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! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!

    117 people made this

    Serves: 20 

    • 455 g (1 lb) mince pork
    • 455 g (1 lb) mince beef
    • 1 medium onion, finely chopped
    • 1 carrot, grated
    • 60 ml (1/4 cup) soy sauce
    • 10 g (1 1/2 tsp) black pepper
    • 10 g (1 1/2 tsp) garlic powder
    • 35 g (2 tbsp) salt
    • 1 package spring roll wrappers
    • 1420 ml (1 1/2 quarts) oil for frying

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. In a Large bowl, combine ground pork, ground beef, onion, 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.
    2. 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.
    3. 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.

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    Reviews in English (98)


    This recipe is great, but there is no need for the additional salt because the soy sauce has a lot of sodium. Also, if you like garlic, use fresh crushed garlic instead. I tend to use ground beef instead of ground pork because the ground pork takes longer to cook, and when I make a huge batch of these, I don't have time to make sure the pork is cooked well and at the same time the lumpia wrapper is not burnt! My extra ingredient that gives the taste a special twist is to use sesame oil too. I use sesame oil that's more an asian style, and it has a strong scent, but a lot of people will say it tastes good and ask what that extra ingredient is. I also add an egg as well. This recipe is good w/sweet and sour sauce or w/soy sauce and a little vinegar for dipping.Another good sauce to eat with this is Thai sweet chili sauce for a little hint of spice. OH YEAH ..they're great for freezing in case you have unexpected guests... like the other reviewer said, you don't need to thaw before frying, just be careful of oil spatter.. don't turn the heat too high or it will burn quickly while the middle is still frozen. If you want to make sure the amount of soy sauce isn't too salty for you, don't add it all at once, and you could do what my mom does, throw a little tiny bit of the meat on a pan and fry it and then taste it to get your flavors right. a tip i got from my cousin is that if you are freezing them, spray the bag or container you keep them in with baking spray and lay  -  10 Jul 2002  (Review from Allrecipes US | Canada)


    I love lumpia, but can't find it where I live now. So finding this recipe was great. I used all beef because I forgot to buy the pork, but it was still good. The extra salt is not needed at all. I cooked some when fresh and froze the rest. They work great when fried after being frozen. Just put in hot oil without thawing. Next time I may try adding some veggies to the mix for some variety. These are a lot of work but so worth the time and effort.  -  23 Jan 2003  (Review from Allrecipes US | Canada)


    Great recipe!! My room mate bought me a pastry bag to squeeze out the mix, it saves alot of time. I also quater the warpers to make them bite size.  -  25 Apr 2003  (Review from Allrecipes US | Canada)