Lumpia is known to many as the Filipino egg roll. It is ground meat wrapped in this thin crepe like wrapper and deep fried. The preferred meat of choice for most Filipinos is ground pork, but I always make mine with either ground beef or chicken. Minced vegetables such as carrots, onions, scallions, water chestnuts are usually mixed with it in addition to spices. This dish did not originate in Shanghai as the name suggest, it was brought by Chinese immigrants from the Fujian province to the Philippines. Filipino food is heavily influenced by China as we were trading with them long before Spain occupied and colonized the country.

Lumpia is an old time favorite of mine as well as my friends’ here in the Northeast. It is one of the most requested dish every time we have a gathering.

Lumpiang shanghai makes use of spring roll wrapper and not egg roll wrapper. Egg roll wrapper is much thicker and would not yield a flaky and crunchy lumpia.
To make the meat filling you will need 1/2 lb of ground beef or chicken, 1/4 cup each of minced carrots, onions and scallions, 1 egg, 1/2 tsp. salt and 1/2 tsp pepper. Mix everything together until well combined.


Get a spring roll wrapper make sure the wrapper is positioned like a diamond when facing you. Place about 1 – 3/4 tbsp of the meat filling in the lower center and spread it evenly. Pull up the lower corner of the wrapper and bring it to the center. Then fold both sides up towards the middle. Roll it tightly from the bottom to the top. Make sure to moisten the tip with water and cornstarch or flour mixture to seal. I usually cut my lumpia in half before frying simply because I want it bite sized.


Deep fry until golden brown. Serve with sweet chili dipping sauce.