There’s something magical about the first bite of freshly fried lumpia. The paper-thin wrapper shatters with a satisfying crunch, giving way to a savory, juicy filling packed with tender pork, crisp vegetables, and aromatic spices. Lumpia, often called Filipino spring rolls, isn’t just food—it’s a centerpiece at family gatherings, a must-have at celebrations, and the kind of dish that disappears from the plate almost as fast as you can fry it.
If you’ve ever thought making lumpia at home was complicated, think again. This guide walks you through every step with confidence, from mixing the filling to wrapping like a pro. By the end, you’ll not only know how to make lumpia but also how to make it taste better than the store-bought ones.
Why You’ll Love This Lumpia Recipe
Easy for Beginners, Perfect for Pros
This recipe is designed to be approachable, even if it’s your first time rolling a spring roll. With simple ingredients and clear steps, you’ll feel like you have a Filipino tita (aunt) cheering you on in your kitchen.
Crispy and Flavorful Every Time
No more soggy rolls or undercooked centers. This method ensures the wrappers stay golden and crisp while the filling cooks through beautifully.
Make-Ahead Friendly
Whether you’re hosting a party or just want snacks ready for a rainy day, you can prepare these ahead of time and fry them straight from the freezer.
Ingredients for Lumpia (Filipino Spring Rolls)
A good lumpia starts with fresh, flavorful ingredients. This classic version keeps it simple yet delicious, with plenty of room for you to make it your own.
Core Ingredients
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Ground pork – The traditional choice for a juicy, flavorful filling. You can also use chicken or beef if you prefer.
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Carrots and cabbage – Finely chopped for texture and a hint of sweetness.
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Onion and garlic – The aromatic base that gives lumpia its irresistible scent as it cooks.
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Soy sauce and oyster sauce – For a rich, umami-packed flavor.
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Egg – Helps bind the filling so it doesn’t fall apart when frying.
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Lumpia wrappers – Thin and delicate, these are key to that signature crisp.
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Vegetable oil – For deep frying to golden perfection.
Substitutions and Tips
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Meatless option: Swap the pork for tofu, mushrooms, or a medley of vegetables for a vegetarian version.
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Gluten-free: Use gluten-free soy sauce and rice paper wrappers if needed.
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Extra flavor: Add a teaspoon of sesame oil to the filling for a subtle nutty aroma.
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Wrappers: If you can’t find lumpia wrappers, spring roll or egg roll wrappers work in a pinch, though they tend to be thicker.
The Best Wrappers for Lumpia
When it comes to lumpia, the wrapper makes all the difference. Traditional lumpia wrappers are incredibly thin and fry up to a delicate, almost glass-like crispness. They can be found in most Asian grocery stores, often in the freezer section.
If you’re using spring roll wrappers, keep a damp cloth over the stack while you work to prevent them from drying out and cracking. For a healthier twist, rice paper wrappers can be used and air-fried, but the texture will be slightly chewier.
Kitchen Tools You’ll Need
Must-Have Tools
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A large mixing bowl for combining the filling.
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A sharp knife or food processor for chopping vegetables finely.
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A deep skillet or frying pan for frying.
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Tongs or a slotted spoon for handling the hot lumpia.
Nice-to-Have Tools
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A stand mixer with a dough hook if you prefer hands-off mixing.
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An air fryer for a lower-oil version.
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A pastry brush for sealing the wrappers with beaten egg.
How to Make Lumpia (Filipino Spring Rolls)
This process is simpler than it looks. With a few key tips and a little patience, you’ll have a platter of crisp, savory lumpia ready to impress.Step 1: Make the Filling
In a large bowl, combine the ground pork, finely chopped carrots, shredded cabbage, green onions, garlic, soy sauce, oyster sauce (if using), black pepper, salt, and one beaten egg. Mix everything thoroughly until it’s well blended.
You can do this by hand, but make sure not to overmix or the filling can become dense. The goal is a mixture that holds together but isn’t packed too tightly. If you’re tempted to sneak a taste of the raw filling, resist the urge—it’s worth waiting for the cooked version.
Pro tip: If you want to check seasoning, fry a teaspoon of filling in a little oil and taste it. Adjust salt and pepper as needed before you start wrapping.
Step 2: Wrap the Lumpia
Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you—like a diamond. Spoon about one to two tablespoons of filling near the corner closest to you and shape it into a log about three inches long.
Fold the corner over the filling, then fold in the sides snugly, like you’re making a tiny envelope. Roll tightly toward the far corner, making sure there’s no trapped air. Brush a little beaten egg along the edge to seal the roll. Place the finished lumpia seam side down on a plate or baking sheet.
Repeat until all the filling is used. Don’t worry if your first few rolls look a little uneven. As long as they’re sealed tightly, they’ll fry up beautifully.
Pro tip: Keep the unused wrappers covered with a damp cloth while you work to prevent them from drying out and cracking.
Step 3: Fry Until Golden and Crispy
Heat about two inches of vegetable oil in a deep skillet or pan over medium heat. To test if the oil is ready, dip the edge of a lumpia in—if it sizzles gently, you’re good to go.
Carefully add a few lumpia at a time, being careful not to overcrowd the pan. Fry for three to five minutes, turning occasionally, until they’re golden brown all over. Transfer them to a plate lined with paper towels to drain excess oil.
Pro tip: Keep the oil temperature steady. Too hot, and the wrappers will brown before the filling cooks; too cool, and they’ll absorb too much oil. Medium heat is your friend here.
Tips for Success
Making lumpia at home is all about the little details. These tips will help you get it right every time.
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Don’t overfill the wrappers. Too much filling makes them hard to roll and more likely to burst during frying.
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Roll them tightly but gently. Air pockets can cause splattering when frying.
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If frying in batches, skim out any stray bits of filling or wrapper between batches to keep the oil clean and prevent burning.
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For a healthier version, you can air-fry lumpia at 370°F for about 12 minutes. Lightly spray or brush them with oil to help them crisp up.
How to Store Lumpia
The beauty of lumpia is that it freezes like a dream. You can make a big batch and fry them straight from frozen whenever the craving strikes.
At Room Temperature
Serve cooked lumpia fresh out of the fryer for maximum crispness. If they’ve cooled slightly, reheat in a hot oven or air fryer for a few minutes to revive the crunch.
In the Refrigerator
Leftover cooked lumpia will keep in an airtight container for up to three days. Reheat in the oven or air fryer to avoid sogginess.
Freezing Tips
To freeze uncooked lumpia, lay them in a single layer on a baking sheet and freeze until solid. Transfer them to freezer bags and store for up to three months. Fry directly from frozen; just add an extra minute or two to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying?
Yes, you can bake lumpia at 400°F for about 20 minutes. Brush or spray them with oil before baking to encourage a crisp exterior.
How do I keep lumpia crispy?
Serve immediately after frying and avoid covering them tightly with foil or plastic wrap. Reheat leftovers in an oven or air fryer rather than the microwave.
Can I make lumpia ahead of time?
Absolutely. Prepare and freeze them uncooked, then fry them straight from the freezer when you’re ready to serve.
What’s the difference between Lumpiang Shanghai and other lumpia?
Lumpiang Shanghai is typically smaller and filled with seasoned ground meat, making it ideal for finger food. Other versions may feature larger rolls with a mix of vegetables, shrimp, or even sweet fillings.
Related Recipes
If you loved this Lumpia (Filipino Spring Rolls) recipe, you might also enjoy these savory dishes:
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Easy Garlic Butter Cheese Bombs: Bite-sized, gooey, and perfect for parties.
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Creamy Mushroom Soup: A cozy, rich starter to pair with Lumpia.
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Crispy Fish Batter: Light, crunchy coating ideal for seafood appetizers.
Conclusion
Homemade lumpia is the kind of dish that brings people together. Whether you’re making them for a party or just to enjoy with family, every crispy bite is worth the effort. Once you’ve mastered this recipe, don’t be surprised if you’re asked to bring a tray to every gathering.
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The BEST Lumpia (Filipino Spring Rolls) Recipe
- Total Time: 45 minutes
- Yield: 25–30 spring rolls 1x
- Diet: Halal
Description
These Filipino Lumpia are crispy, golden spring rolls filled with savory ground pork, vegetables, and spices. Perfect for parties and family gatherings.
Ingredients
- ½ cup chopped green onions
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 lb ground pork
- 1 cup finely chopped carrots
- 1 cup shredded cabbage
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon ground black pepper
- 1 egg (for filling)
- Salt to taste
- 25–30 lumpia wrappers
- 1 egg (beaten, for sealing)
- Vegetable oil for frying
Instructions
- In a large bowl, combine pork, carrots, cabbage, onions, garlic, soy sauce, oyster sauce, pepper, salt, and egg. Mix well.
- Place a wrapper on a flat surface like a diamond. Add 1–2 tbsp filling, roll tightly, fold in sides, and seal with beaten egg.
- Heat oil in a deep pan over medium heat. Fry lumpia in batches for 3–5 minutes until golden and crispy.
- Drain on paper towels and serve hot with dipping sauce.
Notes
- Freeze uncooked lumpia on a tray before bagging for later frying.
- Use an air fryer at 370°F for 12 minutes as a healthier alternative.
- Test filling seasoning by frying a small piece before wrapping.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Lumpia, Filipino Spring Rolls, Lumpiang Shanghai, party appetizers, crispy spring rolls
