Filipino Shanghai Lumpias Recipe

Shanghai-Lumpia-Recipe-Pinterest

Every person I’ve met that finds out that I’m from the Philippines has always asked me this one question:  “Do you know how to make those delicious egg rolls?”  Why… yes, I do and now you can too! This is the recipe my family has used for years and I’m going to share it with you.

Filipino Shanghai Lumpias Recipe

There are many different versions of these egg rolls and it usually varies with nationality.  We all like to add our own little “spin” on this recipe.  My family’s recipe calls for all three of the following: beef, pork, and shrimp.  However, you can make an all beef egg roll, all pork egg roll, or a mixture of beef/pork.  Whichever you choose, I promise it will still be delicious.

Make Delicious Filipino Shanghai Lumpias at home! #lumpias Click To Tweet

The Ingredients

  • 1 lb of lean ground beef (at least 80/10 ground beef)
  • 1 lb of ground pork
  • 1/2 lb of shimp (peeled, any size)
  • 1 medium onion (cut into cubes)
  • 3 sticks of carrots (peeled & chopped)
  • 4 sticks of celery (chopped)
  • 1 Egg
  • 1 package of egg roll wrapper
  • Salt
  • Pepper
  • Sweet Chili Sauce
  • Oil

Preparations

Make sure all the meat is completely thawed as you won’t be able to effectively mix the ingredients together if any of the meat is frozen

Cut the carrots, onion, and celery into smaller cubed pieces to fit in your food processor to allow it to be finely ground

Veggie-Preparations

Separate each sheet of egg roll wrapper and keep them moist by placing them on top of a moistened paper towel and covering them with another moistened paper towel.  This will prevent them from hardening.  Once a wrapper gets hard, you won’t be able to wrap them as they will chip off

Egg-Roll-Wrapper-Prep

Prepare the egg white – separate the egg yolk by puncturing a small hole on the tip of the egg and letting the egg white drain out onto a small dish.  You will need this to seal your egg rolls when you wrap them

Prepare-the-Egg-White

Directions

Using a food processor, finely grind the shrimp and place into a large bowl with the beef and pork.  Afterwards finely grind the cut carrots, onions, and celery and combine it with the meat.  (see pictures below) Season with salt and pepper and mix them together in the large bowl.

Prepare-Meat-Filling

 

  • It’s easier and more effective to mix everything with your hands
  • I usually like to test a small amount by frying it in a pan and adjusting the mix by adding salt and pepper

Once you’ve seasoned the meat as desired its time to wrap them.  This is usually the hardest part for most people and its actually the most important.  You will need to get a tight wrap so that the egg rolls don’t come undone when you cook them.

Egg-Roll-Wrapping-Station

  • Start by placing an egg roll wrapper squarely in front of you and about 1 inch from the bottle of the wrapper, start placing the meat in a horizontal line across the wrapper.  Allow about half an inch from the sides of the wrapper to prevent the meat from spilling out when it expands during cooking
    • Make sure you do not make the meat so thick as it will mean longer cooking time and more oil that could result in burning the outside of the egg roll and ruining a great presentation
  • Begin rolling the wrapper by folding the end closest to you over the meat and pressing down to tighten the wrapper around the meat, freeing any air between the wrapper and the meat.  Continue to roll the wrapper upward stopping about an inch from the top.  Using your fingers, add egg white at the remaining end of the wrapper and finish rolling to the top.  Place rolled egg rolls on a plate so that they lay with the “end” of the wrapper on the bottom to ensure the egg whites seal each egg roll.

Wrapping-the-Egg-Roll

  • Add the oil into a large sauce pan (at least 12″) and heat using medium settings (too hot will cause the egg rolls to burn easily without cooking the inside completely).
  • Place a metal strainer inside a large mixing bowl to place cooked egg rolls in to cool and let oil seep out.
  • Place egg rolls in pan and cook each side until golden brown.

Cooking-time

  • Cut each egg roll in half and place onto a serving dish.
  • Pour sweet chili sauce in a small dip dish and serve 🙂

IMG_0722

Have you tried this Filipino Shanghai Lumpias recipe? I would love to hear from you! Leave me a comment below & thanks for visiting! 🙂

29 thoughts on “Filipino Shanghai Lumpias Recipe

  • September 7, 2016 at 10:29 AM
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    Thank you for the recipe! I have never had Lumpias before but they looks amazing, I will have to try them ASAP.

    Reply
  • September 9, 2016 at 3:08 PM
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    Oh, man – these look incredible! I’ve never had one before but you’re really making me want to try this recipe at home. I think my husband would love it, too! Yum-Yum-Yum!

    Reply
  • September 9, 2016 at 9:17 PM
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    I haven’t tried this but it is exactly the kind of food I love. You made it sound so easy and I know I will give these a try!

    Reply
  • September 10, 2016 at 12:06 AM
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    This looks yummy and crunchy. This is one of my family’s favorite, so I make this often.

    Reply
  • September 10, 2016 at 3:01 AM
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    Thank you for the recipe. This looks amazing and I’ve never tried it before! Will be pinning this to try one night next week!

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  • September 10, 2016 at 8:43 AM
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    This looks amazing!! I don’t think I have ever had Lumpias before!! I love trying new food from other countries!

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  • September 10, 2016 at 9:46 AM
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    I LOVE LUMPIA!! I haven’t had it your way, but I know I’d love it your way, too. 🙂 Pinning this for later.
    Thanks for sharing.

    Reply
  • September 10, 2016 at 9:51 AM
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    I’ve never heard of or seen these before! They look like something I could easily fall in love with!

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  • September 10, 2016 at 2:57 PM
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    This is a perfect snack for a party! My hubby and his friends would definitely like this.

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  • September 10, 2016 at 4:26 PM
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    These look so good and something I’d never think of trying. I think my family would be interested in trying it too! Yum.

    Reply
  • September 11, 2016 at 3:09 AM
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    I love the way you separated the yolk from the egg white. Great kitchen hack.

    Reply
  • September 11, 2016 at 8:48 AM
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    This looks so delicious! I have never tried spring roll shells so could be a fun challenge for me to try!

    Reply
  • September 11, 2016 at 11:06 AM
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    Lumpias are my FAVORITE! I have never been able to get mine in that beautiful, long shape you make them! Haha but I also leave out the shrimp because I am allergic but oh man, I am craving some right now!

    Reply
  • September 12, 2016 at 8:02 AM
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    These look so delicious! They also look like something I could easily make, love it!

    Reply
  • September 12, 2016 at 11:19 AM
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    Lumpia is one of my favorites! Thanks so much for sharing how I can make it.

    Reply
  • September 12, 2016 at 2:33 PM
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    Yum! This looks really good and not too complicated either!!

    Reply
  • September 13, 2016 at 6:28 AM
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    These look amazing!!! I have never tried Lumpia, but I think it is time. Yum!

    Reply
  • September 14, 2016 at 12:45 PM
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    My roommate in college’s mom always made these! I’ll have to try them myself one of these days!

    Reply
  • October 18, 2016 at 12:21 PM
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    This recipe is awesome, my family is going to love to. Thanks

    Reply
  • October 18, 2016 at 8:56 PM
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    They would make a great appetizer to try out with my son. I bet he would love them. Thanks for the recipe.

    Reply
  • October 18, 2016 at 9:51 PM
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    I have been looking for a good Filipino Shanghai Lumpias recipe.

    Reply
  • March 7, 2017 at 9:25 AM
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    I’ve never heard of these before but they look delicious – and so much fun! Like bread sticks filled with meat, how could you not love that haha! x

    Reply
    • March 7, 2017 at 2:51 PM
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      Exactly! How could you honestly go wrong? LOL Hope you like it! Thanks for stopping by!

      Reply

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