Lumpiang Shanghai

Lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce or ketchup. Filipinos usually call this recipe Lumpiang Shanghai and is commonly found whenever Filipinos have parties or gathering.
You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. My Mom and I usually like to use both beef and pork but you can substitute one for the other. VERY EASY! The ingredients are very simple, but it’s the simplicity and the balance of ingredients that are delicately taken care of makes this recipe outshine



  • 1/2 kg Ground beef (or pork)
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • Celery (finely chopped)
  • 2 Eggs
  • 1/4 cup fish sauce
  • 2 1/2 teaspoons black pepper
  • 1 1/2 tablespoons garlic powder
  • 1 Beef Stock cube (powderized)
  • 1 package spring roll wrappers
  • 1 1/2 quarts oil for frying


1.    Mix all the ingredients in a bowl except for the wrappers and oil.
2.    You can do a sampling at this point by taking a bit of the mixture and forming it into a small patty and frying it in oil. Just to test if it needs adjustment in seasoning.
3.    Lay your wrapper in a plate. Take about a tablespoon of the filling and lay on top near the bottom end of the wrapper. Form into a log shape as big as your finger.
4.    Fold the bottom end over slightly tugging the filling down so it would be wrapped tightly.
5.    Fold the sides toward the middle.
6.    Start rolling up. Brush the top end of your wrapper with a little bit of water or egg whites to seal the lumpia.
7.    When all wrapped up, heat oil in a pan and deep fry your lumpia for about 10 to 15 minutes in a low heat fire or until golden brown.
8.    Pull out and let excess oil drip over a strainer or paper towel.
9.    Serve the Lumpiang Shanghai (Filipino Spring Rolls) with your favourite sweet and sour sauce or ketchup.

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