Filipino Lumpia Shanghai

Lumpia Shanghai RecipeWhen my wife and I starting seriously dating years ago, I would go back home and spend time with my family during the holidays. During my visits, I would spend time with her family as well. I recall them frying up lumpia, or at least this is what I referred to them as eggrolls, during the late evening hours when everyone played games around the table. I recall the game being tiles. Anyway, what struck me about these ‘eggrolls’, were that they were much more slender than the ones normally served at restaurants, and they were served with a simple spooning sauce of white vinegar, minced garlic, and black pepper. To this day, my in laws fry up these lumpia during family gatherings.

Commonly referred to in the Filipino culture as lumpia, or lumpiang prito (fried spring roll), my wife states that her favorite and somewhat traditional in her family, is a lumpia stuffed with ground pork, diced potato, green bean, and baby shrimp. As her recipe is really delicious (I prefer my take on them), I only make them about twice a year, just for her and her family if they stop by.

Ingredients: (Makes about 40 eggrolls)

  • 4 lbs Ground pork (I grind my own pork shoulder)
  • Uniform cut, fresh green beans
  • Uniform cut russet potatoes
  • Lots of fresh cracked pepper
  • salt to taste
  • 2 small bags of baby shrimp, thawed, and rinsed
  • Spring Roll wrappers
  • 2 eggs, beaten

Begin by cooking your pork in a large pot, until fully cooked. Drain the fat, add in the shrimp, mix, and let cool. In another large pot, boil the potatoes and green beans, until tender. These do not take long to cook down because they are a smaller dice, and uniform. Let the potatoes and beans cool a bit before you add them to the meat mixture. Once you add them to the meat mixture, season graciously with salt and pepper. Let this come to a complete cool before you begin wrapping.

Now, when you are ready to wrap, get your wrapping station ready. I used one large plate, a small bowl with the eggs, and a large baking sheet to let the lumpia set when you are done wrapping.

Take a spring roll wrapper, add about two large tablespoons of the mixture about a half inch from the end of the wrapper, and fold over, folding in the sides, brushing the other end with a bit of the egg wash, and fold over to seal.  Continue this process until you are done. The great thing about these, or the lumpia is that you can store them in the freezer, and simply drop them in a 350 degree pot of oil when you are ready. Fry until golden brown and serve with your lumpia sauce.

Lumpia Sauce:

  • 1/4 cup of white vinegar
  • 3 cloves of garlic, minced
  • 1 tsp fresh cracked pepper

Combine and serve with a spoon.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Filipino Lumpia Shanghai”

  1. Pingback: Pancit Canton
  2. My Husbands family ALWAYS makes Lumpia while we play mahjong at the holidays! I’m finally going to try it this year… should be interesting!
    Thanks for the recipe!


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