Lumpiang Shanghai Recipe

Ground Pork Spring Roll

The Lumpiang Shanghai recipe starts with ground pork, rolled on an egg roll wrapper, fried and served with a sweet and sour sauce.

These spring rolls are about 2 - 3 inches in length and half an inch in diameter.

Though usually served as an appetizer, it is as much a staple in every Filipino gathering, just like Pancit.

Some recipes call for precooking the filling before making into the egg roll. I only do this for vegetable-filled egg rolls. I noticed that if I precook the meat, it is not as moist and even tends to dry out a bit.

However, the problem could be that of having a filling that is not thoroughly cooked - so just make sure you fry the Lumpia using medium low heat so the wrapper does not turn golden brown right away, leaving the filling uncooked.


  • Spring Rolls (Lumpia Wrapper)
  • Ground Pork
  • Singkamas or Jicama(optional)
  • Carrots
  • Green Onions
  • Eggs


  • Onion
  • Salt
  • Pepper
  • Breadcrumbs
  • Cooking Oil


  • 2 pounds lean Ground Pork
  • 1 medium Carrots, chopped
  • 1/2 cup (Singkamas), chopped
  • 2 stalks Green Onions, chopped
  • 1 medium Onion, chopped
  • 1 tablespoon Kosher Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 medium Egg, as binder
  • 1/2 cup Breadcrumbs, as binder
  • 1 pack Spring Rolls or (Lumpia Wrapper), separated
  • 1 egg, beaten for sealing the wrapper
  • Cooking Oil for deep frying

1  Mix all the ingredients except the last three.

2 Scoop about 2 tablespoons into a wrapper and spread all across from end to end.

3 Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.

4 Cut into 2-3 inches lengths.

5 Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.

6 Once golden brown, take out from the oil, drain in paper towels and serve while hot.


  • A beaten egg is a much better sealer for the wrapper instead of the usual water or water and flour mixture. The egg also keeps the Lumpiang Shanghai tightly rolled.
  • Note that although a thick wrapper may keep the spring roll crispy for hours, make sure there is substantial filling inside the wrapper.
  • To re-heat leftovers, pop them into a 450 - 500 °F oven (or oven toaster) for 10 to 15 minutes or until crispy.
  • I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.
  • I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.
  • You can prepare a whole batch and freeze to keep them for weeks -- and fry them straight from the freezer, no thawing required. The challenge, though, is that they will stick together if you do not do any one of the following before freezing:

- Put them separately first on a pan, freeze for at least 20 minutes before putting in a zip-lock bag. They can easily be separated when you're ready to fry them.

- Though not as effective as the first one, you can dust each one with cornstarch and tap to remove excess starch. You can now put them together in a zip-lock bag.

- Nestle them in a container with wax paper separating each piece.

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