Lumpia Shanghai

May 14, 2019
2 Ratings
Photo by Rocky Luten
Author Notes

Lumpia is a Filipino-style spring roll filled with beef, pork, and vegetables rolled in a thin crepe wrapper. You can find these wrappers at specialty Filipino stores; they are thinner than a traditional spring roll wrapper resulting in a crispier texture. If you can't find Filipino-style wrappers, you could use regular spring or egg roll wrappers, but the end result will be a little different in appearance and texture. —Amelia Rampe

Test Kitchen Notes

Featured in: Mastering These Spring Rolls Was My Filipino Rite of Passage. —The Editors

  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves a crowd
  • Lumpia
  • 4 garlic cloves, finely grated
  • 1 medium onion, very finely chopped
  • 2 medium carrots, grated on the large holes of a box grater
  • 4 scallions, white and light green parts, very finely chopped
  • 1 cup cabbage, very thinly sliced
  • 2 eggs (1 whole, 1 white and yolk separated)
  • 1 pound ground pork
  • 1 pound ground beef
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 (11-ounce) packages lumpia wrapper or spring roll shells
  • Canola oil
  • Vinegar-Soy Dipping Sauce, recipe follows, or sweet chili sauce
  • Vinegar-Soy Dipping Sauce
  • 1/4 cup plus 2 tablespoons rice wine vinegar
  • 1/4 cup soy sauce
  • 2 garlic cloves, thinly sliced or finely chopped
  • 1 Thai chile, thinly sliced
  • 1 scallion, thinly sliced
In This Recipe
  1. Lumpia
  2. Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using your hands mix until everything is evenly distributed.
  3. In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.
  4. In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You’ll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.
  1. Vinegar-Soy Dipping Sauce
  2. Stir all ingredients together and decant into a small dish.

See what other Food52ers are saying.

  • Jen Wu
    Jen Wu
  • Liz D
    Liz D
  • Amelia Rampe
    Amelia Rampe
  • tia

6 Reviews

Jen W. May 22, 2019
How far in advance can I prepare the lumpia before frying?
Author Comment
Amelia R. May 24, 2019
I wouldn't wait more than a day to make. You can also make and freeze them then you can have them anytime. :)
Liz D. May 14, 2019
Beef & pork not listed in ingredient list?
tia May 14, 2019
I was just coming here to ask about that!
Author Comment
Amelia R. May 14, 2019
ahhh my fault, updated.
Author Comment
Amelia R. May 14, 2019
updated! thanks for letting me know. :)