How to Make Filipino Lumpia (Lumpiang Shanghai Recipe)
The Filipino food that's perfect for any occasion!
- Publish date: Wednesday، 16 April 2025
Craving a crispy, savory Filipino snack? Lumpiang Shanghai is a party favorite you can easily make at home. Packed with seasoned ground meat and deep-fried to golden perfection, this Filipino-style spring roll is a hit at every celebration—big or small. Here's a simple recipe to help you master Lumpia in your own kitchen.
Ingredients of How to Make Filipino Lumpia, Filipino Lumpia, Lumpiang Shanghai, Lumpiang Shanghai Recipe
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- 60 Minutes
- 25 Serving
- 348 Calories
- 1 (11 to 12-ounce) package fresh or frozen lumpia or spring roll wrappers (not egg roll wrappers), thawed if frozen
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 medium scallions, finely chopped (about 1/4 cup)
- 1 large carrot, peeled and grated on the large holes of a box grater (about 3/4 cup)
- 3 cloves garlic, grated on the small holes of the box grater
- 1 large egg
- 3 to 4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground pork
- 2 cups canola oil, plus more, for shallow frying
- Dipping options: banana ketchup, sweet chili sauce, or vinegar and soy dipping sauce
Filipino Lumpiang Shanghai
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Method & Directions of How to Make Filipino Lumpia, Filipino Lumpia, Lumpiang Shanghai, Lumpiang Shanghai Recipe
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- 30 Minutes
- Make the filling.
تم نسخ الرابطStart by mixing ground pork with onion, scallions, lots of garlic, grated carrots, kosher salt, and black pepper.
- Fill the lumpia wrappers.
تم نسخ الرابطSeparate the thawed lumpia wrappers from one another. Working with one at a time, lay the wrapper on the work surface with one corner pointed towards your body. Add a bit of the meat filling to one side of the wrapper and form into a 5-inch thin log.
- Roll the lumpia.
تم نسخ الرابطFold the corner closest to you tightly over the filling, then fold the sides over and crease the edges. Tightly roll the lumpia into a long, thin egg roll and use a dab of the egg white to seal the wrapper shut. Repeat with the remaining wrappers and filling until you have used everything up.
- Fry.
تم نسخ الرابطCook the lumpia by shallow-frying in a skillet over medium to medium-high heat until the wrapper is deep golden-brown and crisp and the center is cooked through completely.
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Nutrition Facts of How to Make Filipino Lumpia, Filipino Lumpia, Lumpiang Shanghai, Lumpiang Shanghai Recipe
| Calories | 348 | Fat | 29.3 gg |
|---|---|---|---|
| Saturated fat | 4.4 gg | Carbohydrates | 15.3 gg |
| Fibers | 0.5 gg | Sugar | 0.7 gg |
| Protein | 6.2 gg |
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