Lumpia Shanghai, or Filipino egg rolls, are simply (delicious) fried spring rolls. Like pancit bihon, lumpia is a staple in Filipino culture. And just like pancit, lumpia can come in many different forms, but lumpia Shanghai is my favorite – a piping hot egg roll filled with a seasoned ground pork and vegetable mixture. These are truly the meaning of Filipino comfort food.
A big distinction between lumpia and Chinese egg rolls is the type of wrapper used. Lumpia specifically calls for paper-thin egg roll wrappers, which fry up quickly in oil. I prefer these wrappers over the thicker Chinese egg roll wrappers that can sometimes get too chewy for my taste. You’ll find these wrappers at any Asian grocery store in the freezer aisle – just look for “lumpia” or “paper-thin” on the package description.
If you haven’t been to an Asian grocery store, I highly recommend it. It can be intimidating at first – most of the products are labeled in Chinese with very little English translation. But if you are looking for produce or meat difficult to find at your grocery store (pork belly, Chinese cabbage, different sauces etc.), it can be a great alternative for when you need ingredients for your Asian recipes.
The best part of making lumpia Shanghai is that these egg rolls can easily be made ahead of time and frozen, so you can make many at one time and cook only the ones you want to eat. In a Filipino family, it’s not uncommon to open up the freezer and see Ziplock bags full of frozen lumpia, ready to be fried the day of a big party or gathering.
Below, you’ll see some photos on how to roll lumpia, which may help visualize the recipe instructions. While there’s a sizable amount of prep work to be done, once you’ve got the hang of rolling the egg rolls, everything moves smoothly like clockwork. I personally set up a “lumpia rolling workstation,” having at arm’s reach the wrappers, filling, a bowl of water, and dish for the finished egg rolls (see the first photo below). It works well for my uber-organized personality.
This recipe is near to my heart – I have many memories smelling lumpia being fried and then eating loads of these egg rolls during childhood birthday parties and family gatherings. You’ve earned your Filipino street cred (and be as cool as Manny Pacquiao) if you can make these!
If you attempting my Filipino Egg Roll – Lumpia Shanghai Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
½ cup carrots, diced finely Filling Instructions Wrapping Instructions Frying Instructions Find lumpia wrappers at any Asian grocery stores in the freezer aisle with other types of egg roll wrappers. Be sure to buy the wrappers with "paper-thin" or "lumpia" on the package description.
How to make Filipino Egg Roll Lumpia Shanghai
½ cup celery, diced finely
½ cup onion, diced finely
1 green onion, chopped
1 tsp pepper
1 tsp garlic powder
3 tbsp soy sauce
1 package lumpia wrappers/paper thin egg roll wrappers
1 bowl of warm water for wrapping
Canola/Vegetable oil for frying
These egg rolls can also be baked instead of fried, but I have never tried that cooking method. If you choose to bake, a quick Internet search can help you figure out baking time. Alternatively, these egg rolls can also be deep fried.
Try out our Filipino Egg Roll - Lumpia Shanghai Recipe and post your results below in the comments…
½ cup carrots, diced finely
Find lumpia wrappers at any Asian grocery stores in the freezer aisle with other types of egg roll wrappers. Be sure to buy the wrappers with "paper-thin" or "lumpia" on the package description.