Lumpia - Filipino Shrimp and Pork Egg Rolls Recipe -
Lumpia - Filipino Shrimp and Pork Egg Rolls Recipe
  • READY IN hrs

Lumpia - Filipino Shrimp and Pork Egg Rolls

Recipe by  

"The traditional Filipino egg roll is small in size, but big on taste. More shrimp can be added to your taste, or omitted altogether. They can also be frozen for later consumption. Serve with store-bought sweet and sour sauce or spring roll sauce (available in Asian grocery stores)."

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Ingredients Edit and Save

Original recipe makes 75 small lumpia Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 30 mins


  1. Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
  2. Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
  3. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
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Reviews More Reviews

Nov 19, 2010

im a filipina living here right now in the united states. and yes you this dish is very popular in the philippines and goes really good with sweet and sour or just katchup. i even sometimes use ground beef or rice sticks noodles with chicken shrimp and husband always loved it whatever i stuffed in there as long as its seasoned well. you can also add raisins on it if u like for a little sweetess. and by the way you dont have to waste an egg, just use water to seal the wrapper...goes good too. and you can make a thick filling if you saute the filling first or just put thin raw filling. really good try it!!!

Jan 25, 2010

Great lumpia recipe! Easy to customize by adding the same quantities of your preferred veggies. Makes more than enough for a crowd and the cooked lumpia freeze well for reheating later. Just be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling.


16 Ratings

Jul 09, 2009

these are best when served with the sweet and spicy sauce! One of my first true filipino foods that I ever tried, and I am a picky eater! I know the woman that made them for me used different filling but its whatever you want to put in it!! Tasty!

Nov 15, 2010


Aug 11, 2012

I question not cooking the pork prior to rolling the lumpia. I have been making lumpia for years and alway cook the pork and vegatables prior to putting the filling in the wrappers. That way, I ensure the pork is properly cooked and I don't have to cook it so long in the hot oil. Just long enough brown the wrapper.

Jul 15, 2011

These are fantastic! I omitted the MSG and kept everything the same. I also cut the wrappers in half diagonally and wrapped it like that. It still had plenty of wrapper. I am going to be making these again and again. My husband could not get enough of these. Thank you so much for this recipe!

Nov 23, 2010

these area amazingly addictive. highly recommended

Jan 18, 2013

I'm half Filipino and have made all sorts of lumpias and have chosen this one for my cooking class final my senior year and got an A+ for the class!!! :-) teachers and classmates loved it :-) I pretty much followed the recipe only added one ingredient to it, I added bean sprouts to the recipe tasted really yummy.


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  • Calories
  • 43 kcal
  • 2%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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