Mass Production Lumpia Shanghai Recipe

I’ve been asked on several occasions to help wrap lumpia for various clubs, organizations, and parties. I decided to try to make these “lumpia wrapping parties” a little more effective. The main problem when wrapping lumpia is the time spent gossiping and less time wrapping. So even after 3 hours and 10 people the total number of wrapped lumpia is under 100.

The other problem is food contamination with the number of hands. Germs scare me and if you ever see me in the kitchen I’m washing my hands after I touch anything.

In order to increase wrapping speed and decrease contamination came up with the idea to use an pastry bag to squeeze the meat onto the lumpia wrapper. (I feel like this is the same way mass production companies do it for their lumpia, if not, maybe I’ll sell my idea).

Using an pastry bag also squeezes the correct amount of filling at the right size and shape to create more uniformed looking lumpia. Please note that this only works with the “shanghai” style of lumpia.


1. Make your best batch of filling (usually take all the veggies and put it through a food processor)
2. Fill your piping bag with the filling
3. Cut a hole at the tip about .5 inches wide
4. Squeeze filling onto lumpia wrappers
5. Wrap as normal (follow the instructions on the package)

Edel’s Lumpia Recipe

* 1 pound ground pork
* 1 pound ground beef
* 1 medium onion, minced
* 1/2 cup water chestnuts, minced
* 1 carrot, minced
* 5 cloves of garlic, minced
* 1/4 cup soy sauce
* 2 1/2 teaspoons black pepper
* 1 teaspoons salt