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freshly cooked vegetable lumpiang shanghai
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Vegetable Lumpiang Shanghai

Vegetable Lumpiang Shanghai - a Filipino vegetarian dish is crispy, filling, nutritious, and a perfect appetizer or main course in every occasion!
Prep Time30 mins
Cook Time30 mins
Course: Appetizers
Cuisine: Filipino
Servings: 25
Author: Lainey


  • 2 tablespoon of coconut oil or vegetable oil for saute
  • 1 small red shallot minced
  • 3-4 cloves of garlic minced
  • 1 small sweet potato cubed
  • 1 small potato cubed
  • 1 medium carrot cubed
  • 1 small size chayote cubed
  • 1 cup mung bean sprouts
  • 1 tablespoon of soy sauce
  • 1 teaspoon salt
  • Pinch of pepper
  • 25 lumpia/spring roll wrapper
  • 1 cup vegetable oil for frying


  • Heat a nonstick pan or wok over medium heat and add oil.  Add the onions, garlic and saute for 1 minute or until it becomes translucent. 
  • Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes. 
  • Add carrot, chayote, mung bean sprouts, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste. 

To make the Lumpiang:

  • On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper. 
  • Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper.
  • Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
  • Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone.
  • Frying the Lumpiang
  • Pre heat a deep pan on med heat and add the 1 cup of  oil.
  • Add lumpia, but do not overfill and deep fry lumpia until it turns a golden color.
  • Remove from frying and allow the oil to drain by placing the lumpiang on a plate coverd with a paper towl.
  • Best served with sweet chili sauce or the authentic a spicy vinegar sauce. Enjoy immediately!
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