Filipino Lumpia Shanghai Recipe

This type of lumpia is the most Chinese of Filipino lumpias. It’s name is the Chinese city and it’s filing is reminiscent of the Chinese egg roll. The lumpia shanghai however is thinner than an egg roll and the wrapper is thinner. Use your deep fryer for this recipe. Serves 4 to 6


  • 1 lb (450 g) lean ground pork
  • 1 clove garlic, minced
  • 1 1/2 tsp. peeled and minced fresh ginger
  • 2 tbsp. oyster sauce
  • dash of freshly ground black pepper
  • 1/2 cup (50 g) finely shredded napa cabbage
  • 1 pckg. (11 oz/310 g/25 sheets) lumpia wrappers
  • 1 large egg, beaten

Cooking Directions

  1. For the filing: In a large bowl, combine the pork, garlic, ginger, oyster sauce and pepper. Mix very well. Add cabbage. Mix again. Evenly distribute the seasonings throughout the meat. Set aside in the refrigerator.
  2. For the wrapper: Cut the square lumpia wrappers down the middle to make 2 rectangle wrappers out of one square wrapper. Gently pull apart each wrapper and stack together, cover with a towel or in a freezer bag so the wrappers won’t dry out.
  3. For the roll: On your workspace, place one rectangle wrapper horizontally (with the long edge facing you). Tablespoon in your filing in a line about ½ inch above the bottom edge. The next part is like rolling a cigarette. Lick your fingertips and begin rolling from the bottom to the top. Close the ends and seal with the beaten egg. Repeat for each wrapper.
  4. For the storing: If you’d like to save the cooking for later, cover a tray of rolls with plastic wrap. It will take 2-3 hours to freeze in the freezer.
  5. For the cooking: In a deep fryer, heat oil to 350˚F and dip rolls in oil until brown on all sides. 3-5 minutes.