Lumpia Shanghai

It’s been years since I made some; and none since I moved to Australia. So I made some. The meat mixture makes a good meatball too, but will need some breadcrumbs as binder. Consider the recipe below as a basic starter, and feel free to add other vegetables and seasonings and ingredients for your own lumpia.

I also put in how I wrap them, in case anyone needs a step by step. I hope it helps ^_^


Lumpia Shanghai


Egg roll wrapper

500g ground pork

1 cup shredded carrot

1 to 1 1/2 cup finely chopped Chinese cabbage

1 tablespoon chicken or vegetable broth powder (If using pork cube, it will need mashing.)

2 eggs

1/4c ketchup

1/8 c soy sauce

Finely ground pepper to taste

1 tsp ground ginger

2 tsp ground garlic


Crack open the eggs, season with the chicken broth powder, and seasonings. Scramble the eggs until seasonings are well mixed and blended, with no lumps. (You can use a blender to really make sure it blends together.)

In a bowl, add the egg mixture to the meat, vegetables, and mix until well blended. Cover the bowl with plastic wrap and refrigerate overnight to let the meat marinade.

The next day, mix the meat mixture again. Open your packet of egg roll wraps, and set up a work area with a dinner plate, a small bowl of water, and your bowl of meat mixture.

If your wrapper is round, the principle of the folding technique remains the same. The wrappers I got this time were square, so it’s easier to do this.

Using a table spoon – the type you eat with, not the measuring type, put a heaping spoon’s worth onto the wrapper, to a spoon and a half. It depends on how ‘fat’ you want the resulting roll to be.

Fold a corner up and over the meat.

Flip the wrapper over once and massage out the meat into a more sausage like shape on either side.

Moistening your fingertips ‘paint’ some water on the length of the roll then fold the sides of the wrapper like so:

Paint a little water on top of the folds and roll it over. On the now ‘top’ side, paint another stripe of water over the wrapper. Roll it over again.

At this stage, wet the bottom part and then roll it to seal.

Lay out on a metal tray or plate.


You can freeze the rolls, laid out like thus, and when frozen, move them into ziplock bags for later cooking.


To cook, fry in a little oil, over medium heat, until golden brown on each side.

You can make mini versions using wonton wrappers, and a tea spoon.


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