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Lumpia (Filipino Spring Rolls)

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Lumpia (Filipino Spring Rolls) recipe - What makes Lumpiang Shanghai unique from other fried lumpias is that it is typically filled with few vegetables, if any at all, and comprised mostly of seasoned ground pork and served with a sweet and sour dipping sauce. | rasamalaysia.com

Lumpiang Shanghai (Filipino Spring Rolls)Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia. When I thought of featuring lumpia recipe on Rasa Malaysia, I immediately thought Marvin, the author of the popular Filipino food blog Burnt Lumpia (no pun intended). In this guest post, Marvin explains the different types of lumpia and share his Lumpiang Shanghai recipe with us. Please welcome Burnt Lumpia.

Lumpiang Shanghai
Guest Writer: Burnt Lumpia

I couldn’t help but to giggle a bit when Rasa Malaysia asked me to be a guest writer for her blog–especially because she specifically requested that I write about the Filipino spring rolls known as Lumpia. Quite apropos, I thought, considering the name of my own blog “Burnt Lumpia.” Though I tried vigilantly to avoid any charring of any spring rolls for this post, the last one or two in my frying pan did set off the old smoke alarm, sometimes I can’t help myself.

Generally speaking, lumpia is derived from the Chinese spring roll and can be a mixture of veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) rolled into a thin wrapper. More specifically though, lumpia can be found throughout the Philippines in a variety of forms.

Lumpiang Sariwa refers to “fresh,” or un-fried lumpia that are filled with sauteed veggies and meat and wrapped in a thin, homemade crepe–as opposed to store-bought spring roll wrappers.
—Lumpiang Hubad, or naked lumpia, does not mean that you are to eat the spring roll buck-naked without your clothes on (although you can if you want), but instead refers to the lumpia filling being served without the wrapper.
—Lumpiang Prito is perhaps the most recognizable type of Filipino spring roll as it is the fried version most often seen on Filipino tables. Many types of fried lumpia are filled with ground meat and utilize a variety of vegetables to further extend the filling.

For all you Rasa Malaysia readers, I figured I’d provide a recipe for a type of fried lumpia called Lumpiang Shanghai. What makes Lumpiang Shanghai unique from other fried lumpias is that it is typically filled with few vegetables, if any at all, and comprised mostly of seasoned ground pork and served with a sweet and sour dipping sauce (hence the Shanghai in the name).

In addition, Lumpiang Shanghai are also usually thinner and smaller than its other fried counterparts. And because no fancy folding of the lumpia wrapper is required, Lumpiang Shanghai are also relatively easy to prepare–perfect finger foods for parties, I say!

My version of Lumpiang Shanghai features a filling of ground pork studded with garlic and ginger. And although my recipe makes about 50 lumpia, don’t feel like you have to fry all of them at once as they freeze very well for future use.

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Lumpia (Filipino Spring Rolls)
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73 COMMENTS... read them below or add one

    • I wish I knew how to make the lumpia wrappers as well. I lived in the Philippines in the 60’s, stationed there and had first child there also. We made it a practice to eat at the SPic & Span restaurant in San Angeles Pampanga and became addicted to Lumpia and shanghai fried rice. It was the best I’ve ever had. I can come close to the flavor of these wonderful little fingers of goodness but would love to go back to the Philippines again. They also have a little sauasge that is really good and used in some of their dishes, I believe one of them is Pancit Guisado. Maybe someone with more knowledge can give me a clue if I’m right.
      Tess

      Reply

    • I have made my own using I believe using self-rising flour not AP. You make a paste of flour and water. Kinda like paper mache consistency. Then take a clean brush and in a sweeping, brushing motion glide over heated, non stick pan electric skillet.

      More than likely you will have to add more to the first swipe going outward until it is as long as desired. So just continue swipe at the edge of the first swipe and soon.

      Reply

  4. This is a great idea! To have meat in the spring rolls. The reason why I don’t like egg rolls in the Chinese restaurants is because they are filled with (mostly tasteless) veggies! I think I will have to try your lumpiang shanghai recipe. Thank you.

    Reply

  5. We are Chinese-Filipino and we love lumpia and of course lumpiang Shanghai. My mother has a lumpiang Shanghai recipe with ground chicken, chopped shrimp, some shredded carrot and chopped coriander leaves. I swear the conriander leaves make these lumpia so much more aromatic and tastier. Yummy! Your lumpiang Shanghai looks good, too!

    Reply

  7. Ohh those look so good. When I lived in CA, I used to hit up a little hole-in-the-wall that made the best lumpia. I’ll have to try making them at home sometime.

    Reply

  8. Great recipe Marvin!
    I don’t know if the typical lumpia wrappers are available in the US (Filipino stores), but I remember seeing Ming Chai explain the different egg roll wrappers he found, and he loved lumpia wrappers because they fried perfectly and have a crackly crust when freshly cooked.
    Add to your list of lumpia – lumpiang ubod, which uses heart of coconut palm, shrimp and pork, typically served fresh (not fried), with a dipping sauce of ground peanuts, minced garlic, and slightly sweet dipping sauce made of cornstarch, broth, soy sauce, and a tsp of sugar. Since ubod is hard to get (you have to wait for a coconut tree to crash, then cut it down till you get to the tender inner meat), you can substitute canned artichoke hearts.

    Reply

  9. My friend in SanFo makes pork lumpia too. Your has ginger, I think I will like that! The ones I make are vegetarian, crispy spring rolls. You might try checking it in my blog.

    Reply

  10. Hi Anna. You can find ready-made lumpia wrappers at the Asian grocery store. They should actually say “lumpia” on the label. Homemade wrappers are usually prepared for Lumpiang Sariwa, or unfried lumpia.

    Thanks StickyGooey. Lumpia is everyone’s favorite treat;)

    Thanks spryte.

    Susan, these Lumpiang Shanghai are definitely a good change if you’re used to all-veggie egg rolls.

    Thanks anonymous. I’ll have to try adding corriander leaves the next time.

    Thanks Joey. These shanghai are super easy to make, so they are a good place for you to start in the lumpia world.

    Hi Marc. These lumpiang shanghai are also easy to adapt to your own tastes, so you could probably recreate what you had in the restaurant.

    Thanks Watergirl! I’m fairly certain we get typical lumpia wrappers pretty easily here. The difference I notice with lumpia wrappers vs. other wrappers is that lumpia usually fry up very smoothly with no bubbles in the wrapper. I’ve never had lumpiang ubod before, but it’s good to know that there’s a suitable substitute for the coconut palm hearts.

    Hello momgateway. The ginger is definitely my favorite part of this lumpia. And your vegetarian sprinrolls look wonderful as well.

    Reply

  11. Reading this blog while at work is dangerous as you are making me very hungry!!

    I wish I could make Asian dishes…i’m horrible at it. I miss all the food from back home!

    Reply

  12. My daughter loves spring rolls. I’ll have to give this recipe a try next time I make them. Thank you and Marvin for sharing this recipe.

    Reply

  13. In Indonesia, we call lumpia too. The filling is bamboo shoot and shrimp and for course a bit kecap manis :)

    Thanks for sharing the Filipino lumpia

    Reply

  15. One of my home favorites! Our recipe adds grated carrot and minced chives, and plenty of black pepper of course :) Served with sweet and sour (or a newer tradition– sweet chili sauce), it’s just heaven!
    I totally recommend eating lumpia naked, though. Lol.

    Reply

  16. i make mine with grated carrots and a bit of red bell pepper (throw them in the food processor)–but not with ginger.. hmnn.. gotta try it with the ginger.. i’m sure they’d make a huge difference.. thanks marvin!

    Reply

  17. I love shanghai lumpia and am glad to know they are considered to be easier to make… and are you going to include a good home made sweet and sour sauce recipe? hint hint!

    Reply

  18. we’re big lumpia fans and couple of suggestions for everyone out there:

    -you can get lumpia wrappers or spring roll wrappers in asian supermarkets in the US. don’t ever use spring roll wrappers or dumpling wrappers, they’re too thick.

    -we make ours with minced carrots, lots of garlic and minced water chestnuts (canned or use fresh jicama, if you can find it).

    -our new favorite is mixing in chopped taro (dimsum style). yummy!

    i’ve never put ginger. must try soon…

    Reply

  19. losangelesdaze, you might think you’re horrible at cooking asian dishes, but this lumpia recipe is fairly easy.

    You’re welcome, chuck!

    Thanks Indonesia-Eats! I had heard that before about indonesian lumpia.

    Thanks mycookinghut.

    Hey Manggy! I recommend naked eating as well;)

    Hi Jescel. The ginger does make a huge difference. I really like it in lumpiang shanghai.

    Hi Foodhoe. I actually do have a homemade sweet and sour sauce that I totally forgot about here: http://burntlumpia.typepad.com/burnt_lumpia/2007/11/lumpia-sauce.html

    Thanks anon. It seems that many others use carrot, I’ll have to add carrot next time as well.

    Reply

  20. Thanks for the great recipe and write up Marvin! Those look delicious!
    I’ve been known to eat a dozen of these amazing, crispy lumpia rolls of heaven! I sometimes think I must have been a Filipino in a previous life because I’ve been adopted by so many older Filipino ladies who feed me. :D

    Reply

  23. Hi Rasa,

    Since i stumbled on your site, I kept on coming back and tried some of your recipes. your site provides much information and tricks on how to prepare dishes.

    I have listed below some of the signature filipino dishes that you might consider posting in your site:

    1. Sinigang na Sugpo, Baboy or Baka
    2. Laing
    3. Sotanghon Guisado
    4. Lechon Kawali
    5. Inasal na Manok
    6. Sitaw at kalabasa sa gata
    7. Kinilaw
    8. Nilagang Bulalo
    9. Pinakbet
    10. Mechado
    11. Liempo
    12. Halo-halo -dessert
    13. Kare-Kare
    14. Daing na Bangus
    15. Beef Steak – filipino style
    16. Dinuguan
    17. Sisig
    18. Crispy Pata

    Hope that you would include these recipes soon! Thanks!

    Reply

  24. IS THERE A PLACE THAT I CAN BUY LUMPIA WRAPPERS ON INTERNET.I LIVE IN
    SOUTHERN KENTUCKY NO PLACE TO SHOP THANKS

    Reply

  25. These are wrapped beautifully, like the way I do mine. But the fact that there is no inclusion of any vegetables whatsoever turns me off from this recipe. Seasoned well…. -some Finely minced vegetables imparts good flavor in Lumpia. Not to say that they’re not good, as I’ve never tried this recipe, but I usually have not liked any lumpia I’ve tasted that was overly meaty.

    Reply

  26. I love fried lumpia, especially the one with meat in it. Yours looks really put well together. When I do mine, I only close off one end and leave the end open. It’s not too bad though, the filling never spills out.

    Reply

  27. Hi, I tried this lumpia for my son high school graduation party. I made about 100 of them. I swear they were gone in 10 minutes. Great recipe. I alter it a lit bit. I just added more of everything except the egg and pork stayed the same. I will definately make again

    Reply

  28. wow this recipe seems to be missing lots of ingredients. i am with other commenters that there should be minced veggies like carrots, water chestnuts, jicama, onions and even a bit of shrimp will make the filling so much better. also i’ve experimented with using ground chicken instead of pork and both are equally tasty

    Reply

  29. I learned how to make Lumpia’s back in 1985 in Hawaii from a Filipino friend of mine. I use ground beef, french style green beans,shredded carrots,bean sprouts and minced garlic. I brown the beef along with the garlic. Add the carrots and french style green beans. Mix that all really well and lastly, I add the bean sprouts and let all the flavors marry. Then I cool the mixture on a baking sheet, then i get to rolling. I usually cook 50-100 at a time and freeze them 10-20 to a bag. I shop at the Piggly Wiggly and my awesome store manager lives near and Asian store and buys Lumpia wraps by the case and stocks them in our store for me because i live no where near an Asian store. I cannot eat a chinese eggroll but I can tear up some Lumpia’s :)

    Reply

  30. Love lumpia! My Mom always cooks this whenever we have an occassion. It’s always a favorite! They’re best if served as soon as they’re cooked. Unfortunately, I’m living about an hour from my Mom’s now, does anyone know how to keep them from getting soft while transporting them? Or What we should avoid doing so it stays crispier longer?
    Thanks, Kat

    Reply

    • We seal ours by dipping them briefly into hot oil on the seem side. We then will take them where we are going and fry them there or freezer seal them. They keep for at least 6 months if sealed well.

      Reply

    • Kat, just wait until you get to your mom’s house to fry them. Prepare them at your house, transport them in a cooler, and then deep fry them once you get to your mother’s home. That way, they’ll be fresh and ready to eat as soon as the come out of the pan. :)

      Reply

    • I would get about 100 when I visited family in CA. I would wrap each individually frozen lumpia in plastic wrap and then put them in a zip lock bag. Keep in freezer until the last moment then put in checked luggage (colder in baggage). Get home about 7 hours later and they might be partially defrosted but still cold. Refreeze for later use. The plastic wrap keeps the wrappers from sticking together as they defrost. Friend at my old job made and sold them. Always brought them to pot luck celebrations. People would loiter near the elevator in the morning to catch her coming in and grab some because they would disappear like locust were descending. This recipe seems closest to what I remember hers being like, mainly because you don’t cook the ingredients and there are no veggies. I’m going to make these and hopefully they will be somewhat close to hers. Thanks! Oh and served with sweet chili sauce BTW, Mae Ploy. Used to bring bottles of that home too but can get it at home niw.

      Reply

  31. Lumpia Shanghai sounds devastatingly delicious.

    The style with veggies, also, sounds yummy enough to make one’s liver quiver with unadulterated delight.

    I eagerly anticipate making my first-ever lumpia.

    I always had to rely upon others to concoct the wonderful lumpia for me but since I no longer visit the Philippines and having left California for hillbilly heaven in the Missouri Ozarks where roadkill possum is considered haute’ cuisine y’all and using the word “lumpia” is interpreted by the half- and quarter-wit local yokels as a cuss word it is now up to cooking impaired me to create those wonderful edible little critters I recall so fondly.

    Reply

  33. To prevent cooking oil from seeping into the mixture during cooking, I mash the ingredient mixture with cooked squash and sweet potatoes. I also add a slice of salted duck egg into each roll. Great!

    Reply

    • I make my lumpia with ground beef and shredded cabbage, carrots and some onion. I made my neighbor some for Christmas with ground beef, sausage (spicy), cabbage, carrots and cranberries. They were super good. You can make them with just about any filling combination you can think up. If you’re watching your weight, you can spray them with Pam and bake them. They aren’t quite as good, but still tasty.

      Reply

  35. Lumpiang prito is best with pancit bihon, or white steamed rice. The usual and traditional Lumpiang prito is made of ground pork, but it is best with ground beef!. before grinding the beef or pork, slice the onions, garlis and tomatoes then have it grind together with the meat. it is better than mixing it with the grounded pork/beef because the juices of the onion garlic and tomatoes are really mixing into it (don’t put much tomatoes). Then after grinding the ingredients, you can add shredded carrot, then 2 fresh eggs, put dashes of ground black pepper and salt to taste. Mix well. When you wrap the mixture to a wrapper use beaten egg as a sealer.

    Reply

    • CONT…before I forgot, fry the lumpia until it bacomes golden brown. then serve it with Catsup, chili sauce, or hot sauce… Hmmm!!, so Yummy!..

      Reply

  36. I make the Lumpiang Shanghai, which are the smaller version. I cut the stack of thin spring roll wrappers (found in the asian grocery in the freezer) into 4 quarters and then roll my filling into each one. This makes 100 bite-size delicious rolls, which after frying, I dip into Mae-Ploy Thai sweet-chili dipping sauce! Yum!!

    Reply

  37. I would like to know how to keep the lumpia once fried crispy for a longer time. Whenever I cook these, after an hour or so, they become soggy (from the cooking oil). When we have parties I always cook these 3 or 4 hours before the party because I make so much of them. Does anyone know of a trick that will keep them crispy longer?

    Thank you.

    Reply

    • it is still best to eat lumpia just after it is fried (or within hour it is fried). but here are my suggestions:
      1) do not stack or pile lumpia pieces when they are still hot.
      2) be sure to drain off excess oil from cooked lumpia pieces using kitchen paper or towel.
      3) to revive soggy lumpia, i just pop them in a toaster oven for a 3-5 minutes.

      by the way, i use white vinegar with crushed garlic and salt as dipping sauce for my fried lumpia. :D

      Reply

  38. You’ve named this wrong. Lumpia isn’t Filipino springrolls. They’re not part of the springroll family. Beef is used in it. I would know since my mother is from the Philippines and I’ve been eating it most of my life. The first thing she says is “They’re not springrolls. So please, change the name and get it right.

    Reply

    • You know you are very rude. I wonder if you are even telling the truth about your mom being Filipino. If your mom is Filipino and knows so much about the food, as do you. (obviously by your post) Tell me then, why would you need to look up a recipe for lumpia if your mom is Filipino? You would think she would have a great one, and that you would know it.
      You should try not to be so rude. It’s not okay. I’m certain that the author of this recipe meant well. If it offended you that much, don’t you think you could have corrected her in a more well mannered way?

      Reply

      • I’m glad that you said something Janice because sometimes people don’t think about what and how they are saying it. This arrogant prick needs to possibly have their mother teach them some respect and manners….

        55.0

        Reply

  39. Followed this recipe but added some minced shrimp to the pork mix. It was so tasty! I was a bit nervous when i was rolling my lumpia and the wrappers didnt stay in place and would possibly open up while frying. Once I placed them in the hot oil, they cooperated and I fried them until they were golden brown.

    Reply

  40. Ok This is how my Filipino Mother In Law makes her Sweet and Sour Sauce. She stir fry’s Onion, Garlic, Bell Pepper and some chunk pineapple from can and then she pours in about 3/4 of the can of pineapple juice and about 1/2 tbsp. of sugar it really doesn’t take a lot of sugar and mixes a bit of cornstarch in with a bit of Pineapple Juice from the can and a drop or two of red food coloring and then she pours that in and stirs until it thickens. The best Sweet and Sour sauce I ever had. I just wanted to share this with you because looking at your recipe for Sweet and Sour Sauce it doesn’t look right to me. I will try yours but I love Mama Ysmael’s version. Try it and let me know what you think please? Any questions, just e-mail.

    Thank you

    Bobbi Ysmael

    Reply

  41. She adds a little bit of ginger to the sweet and sour sauce as well. I forgot to put that in as well. Sorry

    Reply

  42. Living in the Philipines was a greaat cultural experience. Of all the foods, lumpia was my favorite food. We were served this delight by a family friend at a wedding, which varied in ingredients depending on your status. Lobster and Mahi-mahi were served to very respected guests. I don’t know how they could get lobster, but I guess WE were very special guests. My taste buds were never the same.

    Reply

  43. I use to go to a Filipino take out place that had the best lumpia sauce. The owner wouldn’t share the recipe for the sauce. So one day she wasn’t there and the people working that night told me how to make the dipping sauce. Mix equal amounts of sugar, vinegar and banana ketchup. Just stir to dissolve the sugar in the vinegar and banana ketchup. It is so good dipping the lumpia in this sauce. :) :) :) Give it a try.

    Reply

    • There are 2 sizes. Large sq. and 1 is slightly smaller, made in Singapore “spring roll wrappers”. Available in BC, Burns Lake

      Reply

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