Lumpiang Shanghai – Fried Egg Rolls with Pork and Shrimp

Growing up in a Filipino household one of the things that I remember are the parties where family, extended family, and friends come together to celebrate a birthday, holiday, and others. One memory that I recall is the beeline that I would make to the kitchen as my titos and titas were setting up the party just to see if I could grab a few of them along with the sweet and sour dipping sauce to snack on while the rest of the table was set. Filipinos make large batches of lumpia and freeze them to be prepared for a party later in the future. Note for frozen lumpia, it may take double the time for frying.


1.0 lb | 0.45 kg of ground pork (Ours are sourced from Long Stone Farm)
½ lb | 0.23 kg kg of shrimp, peeled and chopped
¼ cup | 9 g of dried shitake mushrooms, soaked in water for 30 minutes and chopped
1 can (12oz) if water chestnuts drained and finely chopped
¼ cup of green onions chopped
2 egg yolks
3 tbsp | 35 ml of soy sauce
1 tsp | 5 ml of sesame oil
salt and pepper to taste
12 egg roll wrappers


  1. Combine all of the ingredients except the wrappers in a mixing bowl and mix until well combined.
  2. Cut the square eggroll wrapper in half to form a rectangle.
  3. Place a thin line of filling along the long edge of the wrapper.
  4. Roll lengthwise like a cigar and seal the seam with water.


  1. Fry in hot oil for 3 to 5 minutes until golden brown on all sides.
  2. Drain on paper towels and cut into 1½ inch pieces.


  1. Serve with Sweet and Sour Sauce.