Easy Filipino Lumpia Recipe – Authentic Shanghai Rolls at Home

Growing up in a home filled with the aromas of traditional Filipino dishes, I quickly learned that food is love on a plate. From family gatherings to weekday dinners, Filipino Lumpia always stole the spotlight with its crispy exterior and savory filling. On Eminent Recipes, I share dishes that celebrate these family traditions while making them approachable for busy cooks. This Filipino Lumpia recipe brings authentic flavor and joy right to your kitchen.

Why You’ll Love This Recipe

Filipino Lumpia is more than just a snack—it’s a family tradition that’s quick, easy, and perfect for any occasion. This recipe combines savory ground pork with fresh vegetables and aromatic spices, all wrapped in delicate Filipino lumpia wrappers for the ultimate crunch. Whether it’s a busy weeknight dinner, a casual lunch, or a festive gathering, this lumpia recipe delivers comfort and flavor. The best Filipino Lumpia Shanghai recipe is family-approved and customizable to your taste, making it a go-to for beginners and experienced cooks alike.

With the right ingredients, you can easily make crispy Lumpia at home that rivals any restaurant. Perfect as a finger food or served alongside rice, Filipino Lumpia is versatile, fun to make, and always a crowd-pleaser. This recipe highlights why Filipino Lumpia is celebrated around the world, bringing authentic flavor and a satisfying crunch in every bite.

Ingredients for This Recipe

Every Filipino Lumpia recipe starts with fresh, high-quality ingredients. Ground pork provides a savory base, while carrots, onions, and water chestnuts add crunch and texture. Soy sauce and oyster sauce give that umami punch, while garlic and green onions infuse aromatic flavor. Filipino lumpia wrappers hold it all together, making every roll crispy and golden. The dipping sauce adds a tangy, slightly sweet balance that makes these Lumpia irresistible.

🛒 Ingredients (makes ~30 pieces):

For the Filling:
1 lb (450g) ground pork
1 medium carrot, finely grated
1 small onion, finely chopped
3 cloves garlic, minced
2 green onions, finely chopped
1 tsp salt
½ tsp black pepper
1 tbsp soy sauce
1 tsp oyster sauce (optional)
1 egg, lightly beaten
1 cup finely chopped water chestnuts or jicama (optional, for crunch)

For Wrapping & Frying:
30–35 Filipino lumpia wrappers (or spring roll wrappers)
1 egg, beaten (for sealing)
Vegetable oil for deep frying

For Dipping Sauce (Optional):
½ cup vinegar
2 cloves garlic, minced
1 tsp sugar
Pinch of salt
Optional: soy sauce or chili flakes

How to Make This Recipe

Making the best Filipino Lumpia Shanghai at home is easy with step-by-step instructions. Start by combining ground pork, vegetables, and seasonings to create a flavorful filling. Wrap each portion in Filipino lumpia wrappers, sealing with beaten egg for a crispy finish. Fry in hot oil until golden brown, then serve with a tangy vinegar or sweet and sour sauce. With these simple steps, you’ll have authentic Filipino Lumpia that’s crunchy, savory, and perfect for family meals or parties.

🛒 Steps:

1. Prepare the filling by mixing ground pork, carrots, onion, garlic, green onions, water chestnuts, soy sauce, oyster sauce, egg, salt, and pepper.
2. Place a spoonful of filling on a lumpia wrapper. Fold the bottom corner, fold sides, roll tightly, and seal with beaten egg.
3. Heat vegetable oil over medium-high heat. Fry lumpia in batches until golden brown and crispy.
4. Drain on paper towels and serve with vinegar dipping sauce or sweet and sour sauce.

Expert Cooking Tips

• Keep the filling cold: Chilling the ground pork mixture before wrapping helps prevent the Filipino lumpia wrappers from tearing and makes rolling easier.
• Roll tightly, but don’t overfill: Overstuffed Lumpia can burst during frying. Use about 1–2 tablespoons of filling per wrapper for the best results.
• Seal with beaten egg: Brushing the wrapper edge with a little egg ensures the rolls stay tightly sealed while frying.
• Maintain proper oil temperature: Heat oil to medium-high (around 350°F / 175°C) for even frying. Too hot burns the wrapper, too cool makes it greasy.
• Batch frying: Fry Lumpia in small batches to avoid overcrowding and maintain crispiness.
• Variations: Experiment with shrimp, tofu, or extra vegetables for a unique twist on the classic Lumpia Shanghai recipe.
• Make-ahead and freezing: Wrap uncooked Lumpia and freeze individually. Fry straight from frozen, adding 1–2 minutes to cooking time.
• Serving ideas: Serve with traditional vinegar dipping sauce, sweet and sour sauce, or alongside rice for a complete Filipino meal.

These tips ensure your Filipino Lumpia comes out crispy, flavorful, and visually appealing every time, whether it’s for a quick weeknight dinner, a family gathering, or a festive occasion. Using these techniques elevates even the simplest lumpia recipe into an authentic, restaurant-quality dish.

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Filipino Lumpia is a timeless family favorite that’s crispy, savory, and endlessly customizable. This recipe makes it easy to recreate restaurant-quality Lumpia at home, whether for busy weeknights, special occasions, or casual gatherings. With the right ingredients, simple techniques, and expert tips, you’ll impress your family and friends with each golden, flavorful roll. Enjoy Filipino Lumpia with dipping sauce, rice, or on its own as a delicious snack that brings everyone together.

Filipino Lumpia (Lumpiang Shanghai)

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• Author: Savannah
• Total Time: ~1 hour 5 minutes
• Yield: 30 pieces 1x

Print Recipe

Pin Recipe

Description

Crispy, golden Filipino spring rolls filled with savory ground pork, vegetables, and aromatic spices. Perfect as an appetizer, snack, or party finger food. Serve with sweet and sour sauce or vinegar dipping sauce for the authentic Filipino experience.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (makes ~30 pieces):

For the Filling:

• 1 lb (450g) ground pork

• 1 medium carrot, finely grated

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 green onions, finely chopped

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp soy sauce

• 1 tsp oyster sauce (optional)

• 1 egg, lightly beaten

• 1 cup finely chopped water chestnuts or jicama (optional, for crunch)

For Wrapping & Frying:

• 30–35 Filipino lumpia wrappers (or spring roll wrappers)

• 1 egg, beaten (for sealing)

• Vegetable oil for deep frying

For Dipping Sauce (Optional):

• ½ cup vinegar

• 2 cloves garlic, minced

• 1 tsp sugar

• Pinch of salt

• Optional: soy sauce or chili flakes

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Instructions

📝 Instructions:

Step 1: Prepare the Filling

1. In a large bowl, combine ground pork, carrot, onion, garlic, green onions, water chestnuts, salt, pepper, soy sauce, oyster sauce, and egg.

2. Mix thoroughly until well combined.

Step 2: Wrap the Lumpia

1. Place a lumpia wrapper on a flat surface, with one corner pointing toward you (diamond shape).

2. Spoon 1–2 tablespoons of filling near the bottom corner.

3. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner.

4. Brush the top corner with beaten egg to seal. Repeat with remaining filling and wrappers.

Step 3: Fry the Lumpia

1. Heat vegetable oil in a deep frying pan over medium-high heat.

2. Fry lumpia in batches until golden brown and crispy, about 3–5 minutes per batch.

3. Drain on paper towels.

Step 4: Serve

• Serve hot with vinegar dipping sauce or sweet and sour sauce.

Notes

• Make Ahead: Fill and wrap lumpia in advance, refrigerate for up to 24 hours, and fry when ready.
• Baking Option: For a healthier version, brush lumpia with oil and bake at 400°F (200°C) for 15–20 minutes until golden.
• Mini Lumpia: Use smaller wrappers for bite-sized versions, perfect for parties.
• Freezing: Freeze uncooked lumpia individually on a tray, then transfer to freezer bags. Fry directly from frozen, adding 1–2 minutes to cooking time.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizer / Finger Food
• Method: Fried / Wrapped
• Cuisine: Filipino