Delicious Lumpia Shanghai (Filipino Spring Rolls)

A crispy Filipino party classic, Lumpia Shanghai is always a crowd-pleaser—golden, crunchy, and packed with a savory mix of pork, beef, and vegetables. Whether you grew up enjoying them at family gatherings or you’re discovering them for the first time, lumpia has a way of bringing people together around the table.

I’ve learned over the years that there are countless ways to make Lumpia Shanghai—every Filipino family seems to have their own special twist. I’ve tested several versions myself, but this recipe has become my tried-and-true method. It’s simple, flavorful, and reliably crisp with every batch.

Along the way, I’ve picked up little gems from Filipino friends who were kind enough to share their tips. One friend taught me how finely pulsing the filling creates the perfect texture, and another showed me the trick of sealing each wrapper with a bit of oil instead of water to prevent popping in the hot fryer—something I’m very grateful for.

In this post, I’m sharing the version I make again and again: easy ingredients, straightforward steps, and that classic, irresistible flavor. These rolls fry beautifully, freeze wonderfully, and disappear quickly at any party. If you’re ready for something delicious, comforting, and surprisingly simple to prepare, let’s get rolling—literally!

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How to Prepare Lumpia (Step-by-Step) 

Lumpia Shanghai

Servings: ~50 lumpia (depending on wrapper size)

Ingredients

• 1 lb ground pork
• 1 lb ground beef
• 1 bunch green onions
• 1 bag shredded carrots
• Soy sauce (to taste)
• 2 packs spring roll wrappers (I recommend TYJ Spring Roll Pastry)
• Vegetable oil (for sealing + frying)

Kitchen Tools Used

• Food Processor
• Large Skillet
• Heat Resistant Tongs
• Knife
• Cutting Boards (to cut veggies and roll lumpia on)
• Mixing Bowl Set with Colander
• Meat Chopper

Instructions

1. Brown the Meat

1. In a large skillet, cook the pork and beef together.
2. Break apart with meat chopper while cooking and brown completely.
3. Drain well in colander and set aside in a mixing bowl.

2. Prepare the Vegetables

1. Chop the green onions.
2. Add green onions and shredded carrots to a food processor.
3. Pulse until finely minced. Transfer a mixing bowl.

3. Pulse the Meat

1. Add the drained browned meat to the food processor.
2. Pulse until the texture resembles fine crumbles.
3. Add to the vegetable mixture in mixing bowl.

4. Season

1. Add soy sauce gradually until the mixture is slightly moistened.
2. Stir well to combine.

5. Roll the Lumpia

1. Separate spring roll wrappers.
2. Place about 1½ tablespoons of filling near the bottom edge.
3. Roll tightly, folding in the sides. (see photos below)
4. Seal the edge with a bit of vegetable oil to prevent popping during frying.

6. Fry

1. Heat vegetable oil to 350°F (175°C).
2. Fry rolls in batches for about 3–5 minutes, until golden and crisp.
3. Drain on paper towels.

Serving Suggestions

Serve hot with:

• Ketchup mixed with pepper sauce (Filipino style)
• Sweet chili sauce

Enjoy!

Be on the lookout for our Yakisoba recipe! Once I have a bigger kitchen, hopefully, I can start filming some more delicious recipes for you! You can see some of our other recipes from around the world here.

If you have any questions or need any help, reach out!

-S

NOTE: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.