Spring Rolls (Lumpiang Shanghai)

When life gives you lemons, eat Lumpia, this lumpia, its not the usual lumpia you were used to!
Lumpia is a type of Filipino spring rolls filled with minced pork and/or shrimps along with other vegetables like carrots, cabbage, mushrooms and onions served on its own or with sweet chilli sauce.

Lumpia is the Chinese counterpart of the Western savoury pastries. The word lumpia comes from the Hokkien word “lunpia”. The recipe was brought by the Chinese from the Fujian province to Southeast Asia and became popular in Philippines, Indonesia, Malaysia and Singapore.   There are a lot of different varieties of spring rolls or lumpia some are cooked and some are fresh.  Some of the famous ones are the Popiah in Singapore and Malaysia, Cha gio in Vietnam and Lumpiang Shanghai in the Philippines to name some. A very versatile dish which can be served as an appetizer, mains or as a snack.

Since there are a lot of variants for spring rolls to avoid confusion here is an explanation of my recipe, its not the traditional one but this is far more better than that.  The type of spring roll that I will be posting is similar to what you get on Chinese yam cha restaurants where the spring rolls have a juicy inside and really crunchy pastry, the ratio of shrimp to pork is 1:1 so you have that good shrimp flavour while the pork and its fat uplifts the flavour, dried shiitake mushrooms are added for that added earthy taste, once you tried this, trust me you won’t go back to making lumpia the way you used to, while its much more expensive in preparing this one as it does not have extenders such as carrots and cabbage, it will be a sure fire winner on your dining table.

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Spring Rolls (Lumpiang Shanghai)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Category: Main Course
  • Cuisine: Filipino


Lumpia is a type of Filipino spring rolls filled with minced pork and/or shrimps along with other vegetables like carrots, cabbage, mushrooms and onions served on its own or with sweet chilli sauce.


Units Scale


  1. In a bowl mix thoroughly pork mince, mushroom, shrimps, salt, cornstarch, sesame oil and 1/4 cup of the water used for soaking the mushrooms.
  2. Place a heaping spoonful of the mixture in a lumpia wrapper, then wrap tightly.  To wrap the mixture place wrapper in a flat surface in a diamond shape one end pointing at you, place the spoonful of meat mixture around 2 inches from the pointed end near to your side, now pick up the pointed edge and start rolling, once the mixture is covered fold the two ends inwards then continue rolling until you consumed the whole wrapper, damp the tip with water to seal.
  3. Place wrapped lumpia in a freezer before cooking for best results.
  4. Directly from freezer, Deep fry lumpia for 8-10 minutes or until lumpia is cooked
  5. Serve with sweet chilli sauce.


13 Responses

  1. This has to be the best recipe I have ever seen for spring rolls!
    🙂 Mandy

  2. kiwidutch says:

    I used to make my own won tons but have never attempted lumpia/spring rolls.
    I love them and they are readily available here at some little Asian street booths but being severely allergic to mushrooms I need to take great care that there are no mushrooms inside. We bought a deep fryer recently so maybe I could modify this recipe (sans mushroom) and give it a go once I’m mobile again.

  3. Looks awesome, nice and crispy

  4. purplebirdblog says:

    These are unlike any spring rolls I’ve ever seen… they look fantastic!

  5. Mmm, I love making food like this- there is no “wrong” answer!

  6. Nadia says:

    this look really yummy, I never heard of lumpia wrapper before, would it be available in most Asian markets?

  7. joshua paradero says:

    i’ve tasted different “lumpiang shanghai” there is a distinctive taste of a real”lumpiang shanghai” that i have accustomed to growing up in manila. i’ve checked all the recipes that are posted on the website and none of them include this specific ingredient that give the “lumpiang shanghai” that special taste. this ingredient is available in oriental/chinese grocery store. there’s one lady that that i know who was able to maintained the “traditional or distinctive taste”

    for the same thin, though this is a totally different dish, you can put all the meat shrimp, pork or beef and all thevegetables tyou want to mix in you pansit. but unless you have “langgonisang macao” and “kinchay” in your pancit, it will never taste as good as the pancit we all grew up in the philippines. these two ingredients will give your pancit that distinctive taste. try it and you will know what i’m talking.

    kain na po tayo.

  8. Tita Beng says:

    I always cook lumpiang shanghai but with the simple ingredients of only ground beef, onions, parsley, carrots, raisins.and seasonings. Will definitely change my recipe from now on. Thanks!

  9. baobabs says:

    omg yum! one of my favourites!!!! in singapore we call them “popiah” in hokkien or “pok bang” in Cantonese for non fried ones. the fried ones we call them in like chinese directly translated from “spring rolls” chun juan. would love a tea time snack now!!!!

  10. Mary says:

    This is the best looking lumpia photograph I’ve ever seen. Lumpia is one of my all time favorite foods. Your recipe looks great!

  11. Marion says:

    Tastes like fried dumplings but better! The seaame oil is a game changer. Thank you for sharing your recipe to the world!

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