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Easy and Delicious Lumpia Recipe
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How to Make Lumpia Shanghai or Filipino Egg Rolls plus VIDEO

This Lumpia Shanghai is a non traditional. Instead of adding celery, I replace it with bell pepper. The filling never spill and still very delicious.
Course: Appetizer
Cuisine: Asian
Servings: 40 Lumpia


  • 1.41 lbs ground pork
  • 1/2 cup yellow onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/4 cup chopped bell pepper
  • 2 eggs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon sugar
  • 1 pack TYJ spring roll wrapper.
  • I used the round spring rolls wrapper too and still work out great. Just dip it in a warm water then put the filling and roll.


  • Mix all of the ingredients and let it sit in the fridge for an hour or overnight until ready to wrap.
  • Deep fry Lumpia Shanghai, thaw or frozen.

When ready, wrap all of the Lumpia and line them in a flat cookie sheet and freeze. When the Lumpia are hard, transfer to a Zip Loc and freeze until ready to eat.

  • https://youtu.be/l7XZyJHTnzg



Fill the Lumpia thinly to make sure that the meat is cooked when you fry it.
Taste test your lumpia by heating oil in a cooking pan and fry a small amount of the filling. Season according to your liking.
Here is the video for this recipe: Lumpia Shanghai