Lumpia Shanghai | Filipino Egg Rolls

Lumpia Shanghai is a quintessential Filipino dish. It’s a staple at any Filipino party and a tasty appetizer you can serve for lunch, dinner, or at a party!


  • 2 lbs ground pork
  • 1/2 cup white or yellow onion, minced
  • 1/2 cup carrot, minced
  • 1 large organic egg
  • 5-7 Tbsp soy sauce
  • Garlic Powder, to taste
  • Salt, to taste
  • Pepper, to taste
  • Egg roll wrappers
  • Water
  • Optional: Water chestnuts, 1/4 cup, minced


  1. In a large bowl, mix together the ground pork, onion, carrots, soy sauce, egg, and water chestnuts (optional). Sprinkle a little salt and pepper as you mix these ingredients together. You can taste the mixture by scooping up about a teaspoon and cook it on some oil in heated frying pan.
  2. To save myself time, I make one long roll and then cut them into pieces. To do this, take a spring roll wrapper one sheet at a time onto a plate. Make sure there is a damp cloth over the rest to keep them from drying. Using a spoon, scoop up the mixture and placed onto the sheet about 1 inch from the edge. You’ll want to spread it so that it goes the full length of the sheet, mimicking the shape and thickness of an egg roll…just a lot longer. Roll and seal the sheet wrapper with water (dip your finger or brush into a bowl of cold water). Repeat this step until your mixture is gone.
  3. The other option is to cut the egg roll wrapper sheets into smaller squares and wrapping each individually, but I feel that takes too much time and it doesn’t affect the taste in the long run.
  4. Cut the long rolls into small pieces, a little shorter than the length of a post-it note – about 2-2.5 inches. You can freeze the lumpia rolls and cook them when you’re ready.
  5. To cook, just fry them in a deep fryer until golden brown or cook them on a heated and oiled frying pan until golden brown.
  6. Serve with ketchup and/or sweet & sour sauce.

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Happy Cooking!

Words, recipe, & photography by: Teresita Santos