Kulinarya Cooking Club: Lumpia!

Yay! It’s lumpia for KCC this month.    I love lumpia!  Lumpia is egg roll, fresh or fried. In my Filipino food vocabulary, this can only mean lumpiang sariwa/ubod ( fresh spring roll) or lumpiang shanghai ( deep-fried egg roll) —my favorite

I have already blogged about lumpiang shanghai, about a year ago;  I was planning on making lumpiang ubod ( fresh spring roll with ubod {coconut pith} filling) but unfortunately I couldn’t make it on time for the posting date which is today so I thought of  re-posting my lumpiang shanghai recipe for now.   Here it is:

…”I am not surprised my children love lumpia too, (my little boy eats mostly the crunchy part, the wrapper) it really is delicious. What’s not to like? It’s basically meatballs rolled  in wrapper,  deep-fried until golden and crunchy …it’s addictive!


I like these paired with pancit (sauteed rice noodles and veggies) and a glass of ice-cold Coke to wash it all down..yum!

You can’t just have one or two or three, you’ll definitely come back for more that’s why lumpiang shanghai is made in big batches, it’s not uncommon to see trays and trays of these disappear quicky in handaan (feasts/celebrations) here in the Philippines and even abroad.


Some  people, my husband for one, like to dip it in spicy vinegar (I don’t like raw vinegar)

If you want to make yourself some lumpia, here’s how:


This recipe is my version of lumpia, you may tweak it as you please, I don’t normally measure when making familiar dishes, I know them by heart and just eyeball it but for the sake of sharing, I did measure and took notes.  I just forgot to note how many I made with this recipe but it’s more than enough for a 2 grown-ups and 2 kids 🙂

350 g lean ground pork
1 medium red onion, minced
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon soy sauce
1 small carrot, grated
2 ounces cheddar cheese, grated
1/4 cup water or 1 egg

1 pack small lumpia wrapper

Heat oil in a deep small saucepan or frying pan for deep frying ( or preheat your deep fryer if you have one).   Mix all the ingredients together in a big enough bowl until well combined. Do a taste test first before wrapping the meat filling by frying a little ball of meat in the hot oil. If you’re satisfied with the taste, start rolling your lumpia.

How to roll lumpia:  Get one wrapper and scoop about a tablespoon of the meat filling in the middle of the wrapper. Fold the part that’s nearest to you over the meat, then fold the sides towards the center and roll, wet the end of the wrapper with a little water to seal. Repeat process until all filling are used up.

Deep-fry until golden brown. Let excess oil drip over strainer and lay on paper towels but not for too long or the excess oil will get re-absorbed by the lumpia as it cools and you’ll lose that lovely crunch.

Spicy Vinegar Dip:

garlic, crushed and chopped
pinch of salt
red chili peppers, chopped

Mix everything and serve alongside lumpia!

Happy Cooking!


Please check out other KCC members’ blogs and their delicious lumpia recipes!

♥ Thanks for the visit..as always, have a nice day! 🙂 ♥ 

13 Responses to "Kulinarya Cooking Club: Lumpia!"

  1. cusinera   August 27, 2010 at 4:26 am

    It got cheese:) sounds really good! Of course pansit and coke are the good buddies of lumpiang shanghai…everybody should know that:P I do…hehehehe!

  2. elra   August 25, 2010 at 4:50 pm

    Wow Olive, your lumpia look so delicious and mouth watering. Make me want to make this too.

  3. Annie   August 25, 2010 at 3:59 am

    lumpiang shanghai is a favorite, and even more now with the addition of cheese!

  4. Princess   August 24, 2010 at 3:53 am

    Yaaaaammmmmmm!!!!! lumpia is ssssooooooooooo delicious for dinner and lunch… Its my favorite

  5. cherrie   August 24, 2010 at 1:36 am

    definitely have to have more than just one. These are really addictive

  6. Caroline   August 23, 2010 at 11:55 am

    mmm, lumpiang shanghai, I’ll never get tired of these! I’ll be waiting for your lumpiang ubod recipe as I have yet to make that.

  7. Trissa   August 22, 2010 at 4:06 am

    Lumpiang shanghai is so addictive especially with that spicy dipping sauce. I love the addition of the cheese to this – sounds yummy.

  8. Cheah   August 21, 2010 at 9:31 am

    This is really addictive. Resembles a bit like our local ‘popiah’ with veggie filling, but the sauce is wrapped together with the filling.

  9. elra   August 21, 2010 at 6:49 am

    My favorite snacks ever. Yours look deliciously crispy.

  10. Jeannie   August 21, 2010 at 6:00 am

    Looks like our vegetables version but yours with meat.. I think I prefer yours cos I love my meat lol! My boys would love this too.. Thanks for sharing:)

  11. chef_d   August 21, 2010 at 2:20 am

    Yummy, I love lumpiang shanghai too! Yours looks perfectly fried! Great job on this challenge 🙂

  12. Joy   August 20, 2010 at 12:33 pm

    That looks great. I have never heard of lumpia ubod.

  13. MaryMoh   August 20, 2010 at 11:44 am

    I love lumpia. I can eat that for lunch or dinner! 😀 Wow….your lumpia have cheese added……must be very delicious….mmmm


Leave a Reply to Trissa Cancel Reply

Your email address will not be published.