To make the lumpia, lay a piece of lumpia wrapper in a flat surface. Put about 2 tablespoon of the meat mixture on the center and form it into a log shape. Make sure the filling will be too thick, not thicker than your finger. Fold one edge of the wrapper towards the center and roll it half way to from a log shape. Step 1: Chop all the vegetables (garlic, onion, carrot, and water chestnuts) very finely and add them to the ground pork, egg, oyster sauce, and black pepper in a large mixing bowl. Combine ingredients thoroughly, using your hands. Step 2: Roll! Fill a small bowl with water (more on this in a bit). Take out a wrapper, then spoon out one very Cut the roll into three pieces of approximately three inches each using scissors or a knife. Add about 2 inches of oil to a heavy-bottomed saucepan and heat to 325 F. Add the rolled lumpias to the oil. Cook each batch for three to four minutes. The rolled lumpias should be golden brown with a crisp outer layer. In a large bowl, combine ground pork, garlic, onion, carrots, egg, oyster sauce, and sugar. Season with salt and pepper to taste. Mix until well incorporated. To assemble, put about 1 to 2 tablespoons filling near the lower part of the wrapper. Fold the wrapper over and roll the wrapper thin, sealing the edges with egg. Instructions Combine all filling ingredients in a bowl. Mix well. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats. Remove from the pot. Let excess oil For the ingredients, we'll need carrots, onion, garlic, kinchay, flour, cheese, egg, salt, pepper, seasoning granules, oil, ground pork, and of course, the very thing that makes Lumpiang Shanghai a spring roll, Lumpia or spring roll wrappers! We'll first make the fillings of the Lumpiang Shanghai. This version takes the "gulay" seriously. These lumpia are loaded with other vegetables. These can range from different kinds of kamote or sweet potatoes, cabbage, carrots, mushrooms, and even green beans sliced thinly. The meat meanwhile is commonly swapped with chunks of tofu or tokwa or rehydrated dried mushrooms to give it a boost in umami. Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce. Make sweet and sour sauce: Place brown sugar, vinegar, salt, and water in a non-aluminum saucepan. Stir only when it begins to boil. Reduce heat to a simmer, add slurry made of flour and water, and mix continuously until a smooth sauce is achieved. Step1. 20 Min. Combine ground pork, onion, carrot, MAGGI® Oyster Sauce and ½ sachet of MAGGI Magic Sarap®. Mix well. Assemble 1 - 1½ tbsp per lumpia wrapper. There are so many different kinds of lumpia in the Philippines. There's fried lumpia, fresh lumpia and even a dessert version- turon. However, lumpiang shanghai is one of my favorite types of lumpia. It is a Filipino style spring roll that uses ground pork as the main ingredient in the filling. TKb8k.