Lumpiang Shanghai (Filipino Pork Eggrolls)

One of my favorite appetizers of Filipino cuisine is lumpia. Lumpia is the Filipino version of eggrolls/spring rolls and it's a little different from eggrolls/spring rolls of China, Vietnamese, Thai, etc. This specific version is called Lumpiang Shanghai which is typically filled with ground pork, minced carrots, and spices.

In celebration of the Chinese New Year, I made my version of Lumpiang Shanghai filled with ground pork, minced carrots, minced water chestnuts, sliced scallions, garlic & onions. It's quite time consuming to make these as each lumpia is filled and rolled by hand, left to dry and packed to freeze for future use. Here's how I make my lumpiang shanghai...

Lumpiang Shanghai Filling
original Joelen recipe inspired from family

1 lb ground pork
1 tablespoon olive or canola oil for browning
1 cup minced carrot
1 cup thinly sliced scallions (white & green parts)
1/2 cup minced water chestnuts
1/2 cup minced garlic
1 large onion, minced
1-2 tablespoons sesame oil

- Heat your saute pan over medium high heat and add canola/olive oil when hot.
- Crumble the ground pork into the hot pan and season with salt & pepper to taste.
- Cook until browned and them drain any fat or liquid.
- Place the browned pork in a large bowl and add the remaining ingredients.
- Toss all ingredients until evenly mixed through.
- Prepare your working surface with the lumpia wrappers to beging rolling.

I specifically recommend using the TYJ Spring Roll Pastry Wrappers. You can find this at most Asian markets and some national supermarket chains. The reason why I note this specific brand is because it has a great texture, nice thickness and is easy to work with, Many other brands are too delicate for this specific lumpia filling or they simply fall apart as it cooks. Once you get the wrappers, you'll notice they must be peeled apart from each other. Do this carefully so that you don't waste any wrappers!

When working with any type of lumpia/spring roll pastry wrapper, it's important to remember that they dry out quickly. Once dried out, the wrapper is difficult to work with and the results are not very good. To prevent dried out wrappers, place a damp tea towel or paper towel over the wrappers you've peeled apart while you work. Here's how to begin rolling lumpia...

Place the wrapper with one corner towards you and
put 1 heaping tablespoon in a line like so:

Fold the corner closest to you over the line of filling:

Roll the filling in the wrapper away from you once and
then fold the ends towards the middle like a burrito:

Continue rolling the filled wrapper away from you
until you get to the corner:

Brush the corner with eggwash to seal.

Finish rolling the filled wrapper away from you:

Continue doing this until all filling & wrappers are used up.

To store, carefully place in freezer bags and freeze.

To prepare, fry in hot oil from frozen, making sure no ice crystals
are coating the lumpia... because it will pop and make an oily mess!
They just need to brown on the outside since the pork is already cooked.


  1. Wow- these look like they took a very long time. But I bet the taste is worth all your hard work. What a lucky family you have

  2. mmmmm, one of my favorites!! I remember making batches of these before a party as a kid.

  3. Great photos! I feel like I could do this just by following your instructions even though I've never done it before (or watched anyone do it in real life.)

  4. I'm glad you posted this! I love lumpia! So yummy... but you are right... very time consuming!

  5. I love spring rolls...yum! : )

  6. These look so tasty! My mouth is watering :)

  7. i absolutely love those eggroll wrappers. i've tried others but nothing compares to tyj spring roll wrappers!

  8. That's a lot of chopping. But boy do those look great! And I love that you can freeze them.

  9. Congrats on your 1000th post! And thanks for sharing your family recipe. Looks great :)

  10. These are the ones! Meeeeeeemories from high school my goodness! My fiance doesn't eat pork so I'm going to make them with ground chicken, excited! It is so wonderful to see you happy, successful and loving life to the fullest! I really started taking an interest in cooking when I finally had someone to cook for three years ago. While the Food Network and all that implies is great, it's so wonderful to have an old friend to share a love of food with! PS: super jealous you got to meet Tyler Florence. Talk about ya-hum :)

  11. Extra delicious when ground or chopped shrimp are added to the mix!