If you haven’t had Filipino Lumpia before, you’re in for a seriously delicious treat. These irresistible bite-sized spring rolls are filled with savory pork, veggies, and a hit of garlic, all wrapped up crispy and golden. They’re fast to prepare, simple to master, and the kind of dish that instantly draws a crowd—perfect for any busy weeknight or a last-minute gathering. Just a few pantry staples, a skillet, and a bit of rolling, and you’ll realize why Lumpia is one of the most beloved Filipino snacks out there.

Why You’ll Love This Recipe

  • Quick and Easy: With minimal chopping and fast frying, these come together in around 30 minutes from start to finish.
  • Incredibly Satisfying: Crisp on the outside, juicy and packed with flavor inside—every bite is seriously crave-worthy.
  • Perfect for Sharing: Make a big batch, and watch them disappear in minutes! Ideal for potlucks, party appetizers, or family dinners.
  • Customizable: The filling is totally adaptable based on what you have and your preferences.

Ingredients You’ll Need

  • Ground Pork: Brings a juicy, savory base to the filling. Chicken, turkey, or even plant-based grounds can be swapped in easily.
  • Onion: Adds classic flavor depth and sweetness once sautéed. Finely chopped is key here for even cooking.
  • Carrots: A touch of sweetness and color. Chop them very fine for the best texture.
  • Minced Garlic: Delivers that unmistakable savory punch.
  • Green Onions: A gentle oniony kick and freshness—don’t skip these!
  • Soy Sauce: For saltiness and umami; a splash goes a long way.
  • Shredded Cabbage: Adds crunch and lightness to the filling.
  • Garlic Powder: A little extra garlic flavor—no such thing as too much.
  • Salt and Pepper: Season to taste—don’t be shy!
  • Egg Roll or Spring Roll Wrappers: The crispy vehicle for your filling. Look for the thin kind for maximum crunch.
  • Oil for Frying: Neutral oil with a high smoke point works best. Think vegetable or canola oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There are so many fun ways to put your own spin on lumpia:

  • Protein Swap: Use ground chicken, turkey, beef, or even tofu crumbles for a vegetarian version.
  • Veggie Packed: Add bell peppers, bean sprouts, mushrooms, or even chopped water chestnuts for extra crunch.
  • Cheese it Up: A little shredded cheese inside (like cheddar) makes for a delightful twist.
  • Spicy: For heat, add some chopped chilies or a pinch of chili flakes right to the filling.
  • Wrapper Choices: If you want gluten-free, seek out rice paper wrappers—just soften them before rolling.

How to Make Filipino Lumpia

Step 1: Sauté the Filling

Start by simmering ground pork, onions, and carrots together in a skillet over medium-high heat. You’re looking for the pork to be browned all the way through and for those vegetables to get a little soft. It should smell amazing already.

Step 2: Season and Finish

Turn the heat down a bit and stir in your minced garlic, garlic powder, soy sauce, green onions, cabbage, plus a generous hit each of salt and pepper. Cook for a few minutes — just enough for everything to mingle.

Step 3: Cool the Filling

Let your filling sit and cool slightly. This makes wrapping way easier and helps prevent soggy wrappers.

Step 4: Roll the Lumpia

Lay a wrapper on a flat surface. Spoon a small line of filling close to one edge. Fold the sides in, then tightly roll it up all the way, sealing the edge with a dab of water. They should look like little cigars.

Step 5: Fry to Crispy Perfection

Heat a few inches of oil in a deep-sided skillet until it hits 350°F. Fry 4–5 lumpia at a time; don’t crowd the pan! Turn them occasionally so each side gets golden brown and crispy. Drain them on paper towels when done.

Step 6: Serve Up

You’re ready to serve as soon as they’re cool enough to handle—crispy, steaming, and ready to dunk.

Pro Tips for Making Lumpia

  • Keep the Wrappers Moist: Cover unused wrappers with a damp cloth so they don’t dry out while you roll.
  • Seal Tightly: A little water on the edge helps seal the roll so it doesn’t open while frying.
  • Test the Oil: Not hot enough, and your lumpia will soak up oil; too hot and they’ll burn on the outside before the inside is hot.
  • Don’t Overcrowd the Pan: Fry in batches so the oil stays hot and rolls get truly crisp.
  • Filling Ahead: Make the filling up to a day in advance and refrigerate—just bring to room temp to make rolling easier.

How to Serve

Lumpia is perfect with a sweet and tangy dipping sauce (like banana ketchup or a sweet chili sauce), but they also shine on their own. Pile them high as a fun appetizer, pair with jasmine rice for a meal, or serve them picnic-style with skewered barbecue and fresh cucumber salad. For an extra treat, add a little side of vinegar with chopped garlic and chili for a Filipino-style dip.

Make Ahead and Storage

Storing Leftovers

Let cooked lumpia cool completely, then store in an airtight container in the fridge for up to 3 days. They’ll stay crisp if you reheat them properly!

Freezing

Lumpia is perfect for making ahead. Lay assembled (but uncooked) rolls on a tray and freeze until solid, then pile into bags. No need to thaw—just fry straight from frozen, adding an extra minute or two to the cook time.

Reheating

Reheat in a 400°F oven or toaster oven for 8–10 minutes, or until they’re hot and crunchy. Avoid the microwave if you want them crispy.

FAQs

  1. Can I bake lumpia instead of frying?

    Definitely! Brush or spray them lightly with oil and bake at 425°F on a parchment-lined tray for 15–20 minutes, turning them once or twice until crisp and golden.

  2. Can I make the filling ahead of time?

    Absolutely, prepping the filling a day in advance is a great way to save time. Just keep it chilled and bring it back to room temperature before rolling.

  3. What sauce goes best with lumpia?

    Sweet chili sauce is a crowd favorite, but banana ketchup or spiced vinegar are also classic Filipino choices. Even a simple soy sauce and lime dip is delicious.

  4. Can I use different vegetables in the filling?

    Yes, this recipe is super flexible! Finely chop whatever veggies you love or have on hand—just make sure to sauté them enough so they’re tender before rolling.

Final Thoughts

Bringing lumpia to your table is a surefire way to spark smiles and satisfy your cravings for something seriously crispy and flavorful. These Filipino spring rolls are a backyard barbecue staple, a party superstar, and a snack no one can resist. Dive in, get rolling, and make them your own—there’s no wrong way to enjoy lumpia. Try the recipe soon, and you’ll wonder how you ever went without them!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Filipino Lumpia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nora
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 30 lumpia rolls 1x
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Filipino
  • Diet: Halal

Description

Filipino Lumpia is a classic and delicious Filipino appetizer, featuring a savory filling of ground pork, vegetables, and aromatic seasonings, all wrapped in crispy egg roll wrappers and deep-fried to golden perfection. Ideal for parties and gatherings, these crunchy rolls deliver a burst of flavor in every bite.


Ingredients

Units Scale

Meat

  • 1 lb. ground pork

Vegetables

  • 1/2 onion, chopped fine
  • 1/2 cup carrots, chopped fine
  • 1/2 cup green onions, chopped fine
  • 1 cup shredded cabbage

Seasonings & Sauces

  • 2 tsp. minced garlic
  • 1 tbsp. soy sauce
  • 1 tsp. garlic powder
  • Salt and pepper, to taste

Other

  • 30 egg roll or spring roll wrappers
  • Oil for frying
  • Water (to seal wrappers)

Instructions

  1. Sauté Filling: In a skillet over medium-high heat, cook the ground pork with the chopped onions and carrots. Stir frequently and cook until the pork is fully browned and the vegetables have softened.
  2. Add Seasonings and Vegetables: Lower the heat to medium. Stir in the minced garlic, garlic powder, soy sauce, green onions, shredded cabbage, and add salt and pepper to taste. Continue to sauté for a few more minutes until everything is well combined and fragrant.
  3. Cool the Filling: Remove the pan from heat and let the filling mixture cool slightly so it’s easier to handle.
  4. Assemble Lumpia: Lay an egg roll or spring roll wrapper flat on a clean surface. Place a small spoonful of cooled filling in a straight line close to one edge. Fold over the sides, then roll the wrapper tightly around the filling. Dab a bit of water at the edges to seal and secure the roll.
  5. Heat Oil: In a deep-sided skillet, heat several inches of oil over medium-high heat until it reaches 350°F (175°C).
  6. Fry Lumpia: Carefully add about 5 lumpia rolls at a time into the hot oil. Fry them until the outsides are golden brown and crispy, turning as needed for even cooking. Once done, remove the lumpia and let them drain on a paper towel-lined plate.
  7. Repeat and Serve: Continue the process until all the lumpia are cooked. Enjoy your Filipino lumpia hot with dipping sauce of your choice!

Notes

  • Do not overfill the wrappers to prevent bursting during frying.
  • Lumpia can be frozen before frying; fry straight from frozen when ready to serve.
  • Serve with sweet chili sauce or vinegar-based dipping sauce for added flavor.
  • For a vegetarian version, omit the pork and increase the amount of vegetables or use tofu.

Nutrition

  • Serving Size: 1 lumpia roll
  • Calories: 277 kcal
  • Sugar: Not specified
  • Sodium: 469 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: Not specified
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 28 mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star