Recipe courtesy of Corinne Domingo and Carlita Domingo

Lumpia Shanghai

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  • Yield: 40 pieces
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1 lb lean ground pork

3 green onions, chopped

2 eggs, beaten

2 tbsp soy sauce

Salt and pepper to taste

20 lumpia wrappers, square

Vinegar Dipping Sauce, for serving

Sweet and Sour Sauce, for serving

Vinegar Dipping Sauce:

1/2 cup white vinegar

3 garlic cloves, crushed

Salt and cracked black pepper to taste

Sweet and Sour Sauce:

1/4 cup white vinegar

1/4 cup soy sauce

1/4 cup ketchup

1/2 cup water

2 tbsp sugar

salt to taste

1 tbsp cornstarch dissolved in 2 tbsp water


  1. Mix pork, green onions, eggs and soy sauce in bowl. Season with salt and pepper. Lay out one lumpia wrapper on clean surface. Spread 1-2 tablespoons of mixture in a thin line against the edge of wrapper. Roll tightly, very long and thin, leaving the edges open. Seal opposite end with water.
  2. Deep fry at 350 degrees until golden brown, about 3-5 minutes. Drain on paper towels. Before serving, cut them in half. Serve with sweet sour or vinegar and garlic dipping sauce.

Vinegar Dipping Sauce:

  1. Mix together all ingredients.

Sweet and Sour Sauce:

  1. In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.