This homemade Beef Lumpia or beef shanghai recipe is crunchy in every bite. A Filipino beef egg roll or spring roll that is filled with ground beef and vegetables then fried to achieve the perfect crispiness and cooked to a golden brown. Perfect to bring to gatherings and special occasions as an appetizer, snack, or side dish for pancit
Since my readers here on my blog love my crispy pork lumpia, I decided to share another easy-to-prepare and tasty lumpiang shanghai recipe. This ultimate beef lumpia recipe is great for all kinds of events and parties. The staple dish for every Filipino celebration and gathering around the world.
Everybody that I know loves crispy lumpia. My American and Asian friends call this Filipino beef spring roll derived from the Chinese spring roll. They request me to make this recipe all the time for any group gathering or watching sports. They can’t eat and won’t stop eating until it’s gone very fast.
Why you will love this
- Crispy and delicious in every bite. You can’t stop eating just one beef lumpia because it is one of the tastiest dishes. This is one of the favorite appetizers and bite-size snacks by many people including my friends.
- Freezer-friendly snack. Can I freeze lumpia? Do you ask? Absolutely! I make huge batches and freeze them all the time. That way, I save time and energy. Grabbing some from the freezer whenever I am hungry and it is accessible anytime. This is also a good idea to encourage your kids or family member to help and get busy in the kitchen rolling lumpia.
- Minimal ingredients. Fewer ingredients, more flavor dish. Most of the ingredients for this beef lumpia are already in your refrigerator and pantry. You will be surprised you only need a few ingredients and you can make the tastiest and most yummy snack for everyone.
- It is very easy to make at home and better than take out from your Asian restaurants.
Ingredients and substitutions
Like what we said above, we just need a few ingredients to make this crunchy and tasty beef lumpia.
- Cooking Oil – For frying lumpia.
- Ground Beef – I like to use 90/10 for this recipe because we don’t need extra fat from meat. You can use other ground meat in this recipe. If you are vegan, use tofu or mushroom as a substitute. Make sure to use a food processor or chop them in minced.
- Onion and Green Onions – for aroma
- Carrots and Cabbage – Add texture, flavor, and vibrant color. Using a food processor to mince the carrots and onion is a game changer.
- Eggs – binder
- Lumpia Wrappers – Store brought or you can make your own wrapper eggroll or spring wrapper. You can always find them at the Asian Grocery stores.
- Garlic Powder, Salt, and Black Pepper – for flavor and taste. Feel free to add some of your favorite spices.
To make this recipe is extremely easy and fun. It will take some practice to roll up the lumpia in a wrapper but it will get easier. There is no right and wrong way to do it anyway.
- Make the filling. You will need a large bowl to put all the ingredients. Combine all the ingredients above except cooking oil and wrapper. Mix everything until well combined.
- Rolling lumpia wrapper. Separate wrappers into individual sheets and lay one on a flat working surface such as a chopping board. Scoop about 1 tablespoon of meat mixture on the lower end of the wrapper, closest to you. Fold the bottom of the wrapper over the filling and continue to roll tightly into a thin log about 3/4-inch thick. Wrap the left and right sides toward the center and continue rolling up. Wet the remaining edge of the wrapper with a dab of water to completely seal. repeat this process until all the mixture is finished.
- Frying lumpia. In a frying pan or skillet over medium heat, pour about 1 cup of cooking oil or just about 1-2 inches deep. Let the cooking oil heat up to 350 degrees Fahrenheit (177 C). Start frying your lumpia in batches until crispy and golden brown for about 3-5 minutes in medium heat. Using a tong, flip the other each side of the lumpia to cook both sides.
- Air-fryer – Air-fry lumpia only needs minimal oil compared to fried lumpia. This is worth a try if you are conscious of using oil. You may need to do this in a few batches.
- Lay some lumpia in the air-fryer tray or basket and brush each side with olive oil or any other oil you have. Air-fry at 375 degrees (190 C) Fahrenheit for about 5 minutes and flip to the other side and continue to air-fry for about 5 minutes or until golden brown and crispy.
- Oven – The same with an air-fryer, you just need minimal oil to cook this crispy and crunchy beef lumpia. But it will take a longer period of time.
- Preheat your oven to 375 degrees Fahrenheit (190 C). Transfer your lumpia to a baking tray, spray or brush each side with oil and bake it in the oven for about 20 minutes or until golden brown and crispy. Turn halfway.
- Meat mixture – Instead of beef, you can substitute this with tuna, chicken, or other meat options. Just use the same amount of beef if you substitute. You can also add other vegetables such as bean sprouts, celery, and green beans.
- Dipping Sauce – I make a dipping sauce with vinegar, salt, and pepper. You can also try my healthy 5 ingredients sweet and sour sauce.
Make-Ahead, Storage, and Reheating
- Make-ahead: You can make the beef filling mixture ahead. Transfer them to an air-tight container and refrigerate until ready to make lumpia.
- Storage: Transfer leftover lumpia to an air-tight container and refrigerate for up to 5 days.
- Freezer: After making lumpia, you can store them uncooked in the freezer. Because lumpia is freezer friendly, it will last a long time in the freezer if stored properly. Put them on a baking rack and freeze until completely firm. Transfer in ziplock or freezer-safe container. Lumpia can last up to 6 months in the freezer. Thaw in the refrigerator overnight or on the countertop until it reaches room temperature.
- Reheating: You can reheat your leftover beef lumpia in an air-fryer, oven, or fry them again. Preheat your oven or air-fryer to 350F and reheat lumpia until warmed through for about 5 minutes. You can also use the microwave but it will not achieve a crispy and crunchy texture. To re-fry the lumpia, your oil should be hot enough to achieve the right texture and the lumpia will not absorb too much oil. Fry them until warm and crispy enough.
- For extra crispiness, deep-fry in enough cooking oil to cover the beef shanghai lumpia fully and maintain an optimal temperature of 350F to 375F. If the oil is too hot, it will burn the wrapper immediately leaving the filling uncooked.
- Instead of a paper towel, use a wire rack set over a baking sheet or colander set over a bowl or plate to catch excess oil and retain crispy texture.
- Seal your lumpia wrapper tightly to avoid exploding while frying.
More Recipes you may like
Beef Lumpia Recipe
- 1 frying pan or skillet
- 2 pounds ground beef
- 50 pieces lumpia wrappers
- 3 large minced carrots
- 1/2 large finely chopped cabbage
- 2 large eggs
- 1 medium minced or diced yellow onion
- 1 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup chopped green onion
- In a large bowl, combine ground beef, eggs, carrots, cabbage, onion, green onions, garlic powder, salt and pepper. Mix well until everything is well combined.
- Lay a lumpia wrapper on a flat surface. Scoop a tablespoon of meat mixture the lower end of the wrapper, closest to you. Roll up tightly into a log and fold the left and right sides towards the middle and keep rolling up. Wet the remaining edge of the wrapper with a dab of water to seal completely.
- Heat about 1-2 inches of cooking oil in a frying pan over medium heat. Fry lumpia in batches until crisp and golden brown. Make sure to flip each side of lumpia to cook evenly. Transer into a baking rack to absorb excess oil. Ready to serve.
- You can use an oven and air-fryer to cook lumpia. Check the variations above for more tips.