Go Back

Lumpiang Shanghai Recipe


  • 1 kilo of ground pork
  • ½ cup of minced onions
  • 1 cup of minced carrots
  • 3 pieces of eggs
  • 2 teaspoons of salt
  • 2 teaspoons of garlic powder
  • ¼ cup minced parsley
  • 1 teaspoon of ground black pepper
  • Lumpia wrapper for wrapping


  • Combine ground pork and all ingredients. Put two eggs to provide sufficient moisture. Mix thoroughly until desired consistency is achieved.
  • Set aside, covered, and refrigerate for at least 30 minutes to 1 hour.
  • Meanwhile, separate the lumpia wrapper individually.
  • Wrap 2 tablespoons of the lumpia mixture in a piece of lumpia wrapper. Seal it using egg white or beaten egg. Continue to do so with the rest of lumpia mixture in the bowl.
  • Deep fry each lumpia in a pan filled with cooking oil for 10 minutes or until lumpia turns golden brown.
  • Remove lumpia from the fryer and set aside to allow cooking oil to drip. Put into a serving plate with sweet and sour sauce.
  • Serve at labanan ang gutom!