Lumpiang Shanghai Recipe (Filipino Spring Rolls)

lumpiang shanghai recipe

5 from 1 review

This lumpiang shanghai recipe or Filipino spring rolls are tasty, aromatic and very easy to make. Every bite of this yummy roll is a burst of flavor


  • 1 kilogram ground prok
  • 1/2 cup minced onion (green or yellow)
  • 1/3 cup roughly chopped parsley
  • 1 large Carrot (minced)
  • 2 tbsp. Soy Sauce
  • 5 cloves Garlic,(minced)
  • 1/2 tsp salt
  • 1/2 tsp. ground black pepper
  • 25 to 50 pcs. Lumpia or Spring Roll Wrapper
  • 1/2 tsp all purpose seasoning
  • Oil for Frying


  1. In a bowl, combine and mix the ground Pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
  2. Separate wrappers into individual sheets and lay the wrapper like a diamond.
  3. Put up about 1-2 tablespoons of Meat mixture in the middle of the wrapper.
  4. Fold the bottom pointed end of wrapper over filling.
  5. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length.
  6. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
  7. In a pan over medium heat, heat about 1 inch of oil.
  8. Fry lumpia in batches, turning on sides as needed, until golden brown and crisp and meat is cooked through.
  9. Remove from oil and drain on a wire rack set over a baking sheet.
  10. Best Served with Ketchup or Sweet and Sour Sauce or just a plain Vinegar.


Fry a small amount of meat mixture before wrapping to know if the taste suits you and then just adjust it according to your preferences.


Keywords: egg roll, spring rolls, quick and easy, Chinese new year