How to Make Lumpiang Shanghai: A Filipino-Inspired Dish

Updated on January 16, 2020
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make lumpiang Shanghai, a Filipino-inspired dish.
Learn how to make lumpiang Shanghai, a Filipino-inspired dish. | Source

Lumpiang Shanghai is another famous Filipino finger food, or pulutan. "Pulutan" refers to snacks that are typically served with any type of alcoholic drinks during special occasions in the Philippines.

Lumpiang Shanghai is the Filipino version of Chinese egg rolls. This deep-fried dish is a meat mixture wrapped in an egg roll or spring roll wrapper. Let me show you an easy way to make this delicious finger food.

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 30 rolls


For Lumpiang Shanghai Filling:

  • 1/4 kilogram ground pork
  • 3 small onions, minced
  • 1 medium carrot, minced
  • 1/4 cup mushrooms, minced
  • Water, as needed
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil, for sauteeing

Additional Ingredients:

  • 30 egg roll wrappers
  • Water, for sealing
  • Cooking oil, for frying
  • 1 small egg, beaten
  • 2 tablespoons cornstarch


For Preparation:

  • preparation bowl
  • plates
  • measuring spoon
  • ordinary metal spoon
  • knife
  • chopping board

For Cooking:

  • saute pan
  • cooking spoon
  • frying pan
  • tongs


  1. Cook the meat mixture: Saute the onion; then add the meat and cook until browned.
  2. Add water as needed. Cook meat until tender. Add the carrots, followed by the mushrooms.
  3. Season with salt and pepper. Cover and let it cook.
  4. Once cooked, set aside and allow to cool down.
  5. Mix the egg and cornstarch to bind the mixture.
  6. On a plate, lay out a single egg roll wrapper. Scoop at least two tablespoons of meat mixture onto it.
  7. Line the mixture at least 2 inches above the bottom of the wrapper, leaving at least 1 to 1 1/2 inches of space on each side.
  8. Fold the egg roll wrapper from the bottom to the center once. Then fold the wrapper from both the left and right side to the center. From there, start rolling it.
  9. Seal the top part of the wrapper with water.
  10. Repeat steps 6 to 9 with the remaining ingredients.
  11. Once all of the ingredients are assembled, set up the frying pan.
  12. Heat up enough oil to deep-fry the lumpiang Shanghai.
  13. Fry each piece until golden brown. Drain the excess oil.
  14. Serve with your favorite sauce.

Photo Guide

Lumpia wrappers.
Lumpia wrappers. | Source
Lumpiang Shanghai filling.
Lumpiang Shanghai filling. | Source
The wrapped and finished lumpiang Shanghai.
The wrapped and finished lumpiang Shanghai. | Source

Tips and Techniques

  • Use any kind of wrapper available.
  • Serve lumpiang Shanghai with your favorite sauce, such as aioli, tartar, or cocktail.
  • Replace ground pork with any meat like ground chicken, beef, fish, or seafood.
  • Add any other vegetables you want.
  • Cook the filling first to get the best result and ensure the dish is well-cooked inside and outside.
  • If cornstarch is not available, use a similar product such as all-purpose flour, rice flour, etc.

© 2019 Travel Chef


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    Post Comment
    • dredcuan profile imageAUTHOR

      Travel Chef 

      17 months ago from Manila

      Hello Pamela,

      I agree with you. I love finger foods. Especially during parties. Have a wonderful day!

    • Pamela99 profile image

      Pamela Oglesby 

      17 months ago from Sunny Florida

      This looks like a very tasty finger food.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      17 months ago from Manila

      Hi Liz,

      I agree, it is really tasty. It's my favorite to be exact. Have a wonderful day!

    • dredcuan profile imageAUTHOR

      Travel Chef 

      17 months ago from Manila

      Hello Theia,

      You are right, so delicious!

    • dredcuan profile imageAUTHOR

      Travel Chef 

      17 months ago from Manila

      HI John,

      It is simple but the wrapping only takes time especially if you are not used to it. Most cooks hate wrapping based on my kitchen experience. lol Thank you for dropping by!

    • Eurofile profile image

      Liz Westwood 

      17 months ago from UK

      This looks like a tasty dish.

    • Theias Corner profile image

      Thea Abella 

      17 months ago from Philippines


    • Jodah profile image

      John Hansen 

      17 months ago from Queensland Australia

      This sounds delicious and looks quite easy to prepare. Thank you for sharing Dred.


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