Lumpia (Filipino Spring Rolls) Recipe
January 27th, 2009 64 Comments

Lumpia (Filipino Spring Rolls) Recipe

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Recipe: Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)

Makes about 50 lumpia/spring rolls


1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste


Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

Cook’s Note:

You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.

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64 comments... read them below or add one

  1. Anna says:

    YUM! Does anyone know how to make the wrappers?

    • Tess says:

      I wish I knew how to make the lumpia wrappers as well. I lived in the Philippines in the 60’s, stationed there and had first child there also. We made it a practice to eat at the SPic & Span restaurant in San Angeles Pampanga and became addicted to Lumpia and shanghai fried rice. It was the best I’ve ever had. I can come close to the flavor of these wonderful little fingers of goodness but would love to go back to the Philippines again. They also have a little sauasge that is really good and used in some of their dishes, I believe one of them is Pancit Guisado. Maybe someone with more knowledge can give me a clue if I’m right.

    • Tina says:

      My mom knew how to make them. Then she found won ton wrappers. She never made her own lumpia wrappers again.

  2. StickyGooeyCreamyChewy says:

    These look marvelous! I have a Filipino friend who make these and they are among my favorite treats!

  3. Susan says:

    This is a great idea! To have meat in the spring rolls. The reason why I don’t like egg rolls in the Chinese restaurants is because they are filled with (mostly tasteless) veggies! I think I will have to try your lumpiang shanghai recipe. Thank you.

  4. Anonymous says:

    We are Chinese-Filipino and we love lumpia and of course lumpiang Shanghai. My mother has a lumpiang Shanghai recipe with ground chicken, chopped shrimp, some shredded carrot and chopped coriander leaves. I swear the conriander leaves make these lumpia so much more aromatic and tastier. Yummy! Your lumpiang Shanghai looks good, too!

  5. ChichaJo says:

    Fantastic post Marvin! You are inspiring me to take on the lumpia world! Must try your recipe! :)

  6. Marc @ NoRecipes says:

    Ohh those look so good. When I lived in CA, I used to hit up a little hole-in-the-wall that made the best lumpia. I’ll have to try making them at home sometime.

  7. Watergirl says:

    Great recipe Marvin!
    I don’t know if the typical lumpia wrappers are available in the US (Filipino stores), but I remember seeing Ming Chai explain the different egg roll wrappers he found, and he loved lumpia wrappers because they fried perfectly and have a crackly crust when freshly cooked.
    Add to your list of lumpia – lumpiang ubod, which uses heart of coconut palm, shrimp and pork, typically served fresh (not fried), with a dipping sauce of ground peanuts, minced garlic, and slightly sweet dipping sauce made of cornstarch, broth, soy sauce, and a tsp of sugar. Since ubod is hard to get (you have to wait for a coconut tree to crash, then cut it down till you get to the tender inner meat), you can substitute canned artichoke hearts.

  8. momgateway says:

    My friend in SanFo makes pork lumpia too. Your has ginger, I think I will like that! The ones I make are vegetarian, crispy spring rolls. You might try checking it in my blog.

  9. Marvin says:

    Hi Anna. You can find ready-made lumpia wrappers at the Asian grocery store. They should actually say “lumpia” on the label. Homemade wrappers are usually prepared for Lumpiang Sariwa, or unfried lumpia.

    Thanks StickyGooey. Lumpia is everyone’s favorite treat;)

    Thanks spryte.

    Susan, these Lumpiang Shanghai are definitely a good change if you’re used to all-veggie egg rolls.

    Thanks anonymous. I’ll have to try adding corriander leaves the next time.

    Thanks Joey. These shanghai are super easy to make, so they are a good place for you to start in the lumpia world.

    Hi Marc. These lumpiang shanghai are also easy to adapt to your own tastes, so you could probably recreate what you had in the restaurant.

    Thanks Watergirl! I’m fairly certain we get typical lumpia wrappers pretty easily here. The difference I notice with lumpia wrappers vs. other wrappers is that lumpia usually fry up very smoothly with no bubbles in the wrapper. I’ve never had lumpiang ubod before, but it’s good to know that there’s a suitable substitute for the coconut palm hearts.

    Hello momgateway. The ginger is definitely my favorite part of this lumpia. And your vegetarian sprinrolls look wonderful as well.

  10. losangelesdaze says:

    Reading this blog while at work is dangerous as you are making me very hungry!!

    I wish I could make Asian dishes…i’m horrible at it. I miss all the food from back home!

  11. chuck says:

    My daughter loves spring rolls. I’ll have to give this recipe a try next time I make them. Thank you and Marvin for sharing this recipe.

  12. Indonesia-Eats says:

    In Indonesia, we call lumpia too. The filling is bamboo shoot and shrimp and for course a bit kecap manis :)

    Thanks for sharing the Filipino lumpia

  13. mycookinghut says:

    I never knew about lumpia. Looks great! Thanks for this great piece of info!

  14. Manggy says:

    One of my home favorites! Our recipe adds grated carrot and minced chives, and plenty of black pepper of course :) Served with sweet and sour (or a newer tradition– sweet chili sauce), it’s just heaven!
    I totally recommend eating lumpia naked, though. Lol.

  15. Jescel says:

    i make mine with grated carrots and a bit of red bell pepper (throw them in the food processor)–but not with ginger.. hmnn.. gotta try it with the ginger.. i’m sure they’d make a huge difference.. thanks marvin!

  16. foodhoe says:

    I love shanghai lumpia and am glad to know they are considered to be easier to make… and are you going to include a good home made sweet and sour sauce recipe? hint hint!

  17. Anonymous says:

    we’re big lumpia fans and couple of suggestions for everyone out there:

    -you can get lumpia wrappers or spring roll wrappers in asian supermarkets in the US. don’t ever use spring roll wrappers or dumpling wrappers, they’re too thick.

    -we make ours with minced carrots, lots of garlic and minced water chestnuts (canned or use fresh jicama, if you can find it).

    -our new favorite is mixing in chopped taro (dimsum style). yummy!

    i’ve never put ginger. must try soon…

  18. Marvin says:

    losangelesdaze, you might think you’re horrible at cooking asian dishes, but this lumpia recipe is fairly easy.

    You’re welcome, chuck!

    Thanks Indonesia-Eats! I had heard that before about indonesian lumpia.

    Thanks mycookinghut.

    Hey Manggy! I recommend naked eating as well;)

    Hi Jescel. The ginger does make a huge difference. I really like it in lumpiang shanghai.

    Hi Foodhoe. I actually do have a homemade sweet and sour sauce that I totally forgot about here:

    Thanks anon. It seems that many others use carrot, I’ll have to add carrot next time as well.

  19. white on rice couple says:

    Thanks for the great recipe and write up Marvin! Those look delicious!
    I’ve been known to eat a dozen of these amazing, crispy lumpia rolls of heaven! I sometimes think I must have been a Filipino in a previous life because I’ve been adopted by so many older Filipino ladies who feed me. :D

  20. Jude says:

    Great job Marvin. I’m definitely all about the fried version.

  21. Lori Lynn says:

    Awesome. I know these would disappear in a minute around here. Like the addition of raw shrimp to the pork a lot too!

  22. piang says:

    Hi Rasa,

    Since i stumbled on your site, I kept on coming back and tried some of your recipes. your site provides much information and tricks on how to prepare dishes.

    I have listed below some of the signature filipino dishes that you might consider posting in your site:

    1. Sinigang na Sugpo, Baboy or Baka
    2. Laing
    3. Sotanghon Guisado
    4. Lechon Kawali
    5. Inasal na Manok
    6. Sitaw at kalabasa sa gata
    7. Kinilaw
    8. Nilagang Bulalo
    9. Pinakbet
    10. Mechado
    11. Liempo
    12. Halo-halo -dessert
    13. Kare-Kare
    14. Daing na Bangus
    15. Beef Steak – filipino style
    16. Dinuguan
    17. Sisig
    18. Crispy Pata

    Hope that you would include these recipes soon! Thanks!



  24. Pong says:

    These are wrapped beautifully, like the way I do mine. But the fact that there is no inclusion of any vegetables whatsoever turns me off from this recipe. Seasoned well…. -some Finely minced vegetables imparts good flavor in Lumpia. Not to say that they’re not good, as I’ve never tried this recipe, but I usually have not liked any lumpia I’ve tasted that was overly meaty.

  25. I love fried lumpia, especially the one with meat in it. Yours looks really put well together. When I do mine, I only close off one end and leave the end open. It’s not too bad though, the filling never spills out.

  26. Diane says:

    Hi, I tried this lumpia for my son high school graduation party. I made about 100 of them. I swear they were gone in 10 minutes. Great recipe. I alter it a lit bit. I just added more of everything except the egg and pork stayed the same. I will definately make again

  27. ivy says:

    wow this recipe seems to be missing lots of ingredients. i am with other commenters that there should be minced veggies like carrots, water chestnuts, jicama, onions and even a bit of shrimp will make the filling so much better. also i’ve experimented with using ground chicken instead of pork and both are equally tasty

  28. Adena Forren says:

    I learned how to make Lumpia’s back in 1985 in Hawaii from a Filipino friend of mine. I use ground beef, french style green beans,shredded carrots,bean sprouts and minced garlic. I brown the beef along with the garlic. Add the carrots and french style green beans. Mix that all really well and lastly, I add the bean sprouts and let all the flavors marry. Then I cool the mixture on a baking sheet, then i get to rolling. I usually cook 50-100 at a time and freeze them 10-20 to a bag. I shop at the Piggly Wiggly and my awesome store manager lives near and Asian store and buys Lumpia wraps by the case and stocks them in our store for me because i live no where near an Asian store. I cannot eat a chinese eggroll but I can tear up some Lumpia’s :)

  29. Kat says:

    Love lumpia! My Mom always cooks this whenever we have an occassion. It’s always a favorite! They’re best if served as soon as they’re cooked. Unfortunately, I’m living about an hour from my Mom’s now, does anyone know how to keep them from getting soft while transporting them? Or What we should avoid doing so it stays crispier longer?
    Thanks, Kat

    • Bea says:

      We seal ours by dipping them briefly into hot oil on the seem side. We then will take them where we are going and fry them there or freezer seal them. They keep for at least 6 months if sealed well.

    • Deborah M. says:

      Kat, just wait until you get to your mom’s house to fry them. Prepare them at your house, transport them in a cooler, and then deep fry them once you get to your mother’s home. That way, they’ll be fresh and ready to eat as soon as the come out of the pan. :)

  30. Obbop says:

    Lumpia Shanghai sounds devastatingly delicious.

    The style with veggies, also, sounds yummy enough to make one’s liver quiver with unadulterated delight.

    I eagerly anticipate making my first-ever lumpia.

    I always had to rely upon others to concoct the wonderful lumpia for me but since I no longer visit the Philippines and having left California for hillbilly heaven in the Missouri Ozarks where roadkill possum is considered haute’ cuisine y’all and using the word “lumpia” is interpreted by the half- and quarter-wit local yokels as a cuss word it is now up to cooking impaired me to create those wonderful edible little critters I recall so fondly.

  31. Hawiza Sharpe says:

    I tried this recipe with ground beef instead of pork and it is delicious!!!

  32. Andy Valenciano says:

    To prevent cooking oil from seeping into the mixture during cooking, I mash the ingredient mixture with cooked squash and sweet potatoes. I also add a slice of salted duck egg into each roll. Great!

  33. Gretch says:

    Try adding half a hard boiled quail’s egg in the middle of the lumpia- it’s a great surprise when you bite into it!

    • maryk says:

      I make my lumpia with ground beef and shredded cabbage, carrots and some onion. I made my neighbor some for Christmas with ground beef, sausage (spicy), cabbage, carrots and cranberries. They were super good. You can make them with just about any filling combination you can think up. If you’re watching your weight, you can spray them with Pam and bake them. They aren’t quite as good, but still tasty.

  34. Macai26 says:

    Lumpiang prito is best with pancit bihon, or white steamed rice. The usual and traditional Lumpiang prito is made of ground pork, but it is best with ground beef!. before grinding the beef or pork, slice the onions, garlis and tomatoes then have it grind together with the meat. it is better than mixing it with the grounded pork/beef because the juices of the onion garlic and tomatoes are really mixing into it (don’t put much tomatoes). Then after grinding the ingredients, you can add shredded carrot, then 2 fresh eggs, put dashes of ground black pepper and salt to taste. Mix well. When you wrap the mixture to a wrapper use beaten egg as a sealer.

    • Macai26 says:

      CONT…before I forgot, fry the lumpia until it bacomes golden brown. then serve it with Catsup, chili sauce, or hot sauce… Hmmm!!, so Yummy!..

  35. Bernie says:

    I make the Lumpiang Shanghai, which are the smaller version. I cut the stack of thin spring roll wrappers (found in the asian grocery in the freezer) into 4 quarters and then roll my filling into each one. This makes 100 bite-size delicious rolls, which after frying, I dip into Mae-Ploy Thai sweet-chili dipping sauce! Yum!!

  36. EnDee says:

    I would like to know how to keep the lumpia once fried crispy for a longer time. Whenever I cook these, after an hour or so, they become soggy (from the cooking oil). When we have parties I always cook these 3 or 4 hours before the party because I make so much of them. Does anyone know of a trick that will keep them crispy longer?

    Thank you.

    • ligaya says:

      it is still best to eat lumpia just after it is fried (or within hour it is fried). but here are my suggestions:
      1) do not stack or pile lumpia pieces when they are still hot.
      2) be sure to drain off excess oil from cooked lumpia pieces using kitchen paper or towel.
      3) to revive soggy lumpia, i just pop them in a toaster oven for a 3-5 minutes.

      by the way, i use white vinegar with crushed garlic and salt as dipping sauce for my fried lumpia. :D

    • Rose Larsen says:

      Have them upright in a collander/strainer to drain excess oil

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  38. Anon says:

    You’ve named this wrong. Lumpia isn’t Filipino springrolls. They’re not part of the springroll family. Beef is used in it. I would know since my mother is from the Philippines and I’ve been eating it most of my life. The first thing she says is “They’re not springrolls. So please, change the name and get it right.

    • Anon says:

      Well I meant to say meat, but we use beef because she has high blood pressure.

    • Janice says:

      You know you are very rude. I wonder if you are even telling the truth about your mom being Filipino. If your mom is Filipino and knows so much about the food, as do you. (obviously by your post) Tell me then, why would you need to look up a recipe for lumpia if your mom is Filipino? You would think she would have a great one, and that you would know it.
      You should try not to be so rude. It’s not okay. I’m certain that the author of this recipe meant well. If it offended you that much, don’t you think you could have corrected her in a more well mannered way?

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  41. Chantelle says:

    Followed this recipe but added some minced shrimp to the pork mix. It was so tasty! I was a bit nervous when i was rolling my lumpia and the wrappers didnt stay in place and would possibly open up while frying. Once I placed them in the hot oil, they cooperated and I fried them until they were golden brown.

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  43. Bobbi Ysmael says:

    Ok This is how my Filipino Mother In Law makes her Sweet and Sour Sauce. She stir fry’s Onion, Garlic, Bell Pepper and some chunk pineapple from can and then she pours in about 3/4 of the can of pineapple juice and about 1/2 tbsp. of sugar it really doesn’t take a lot of sugar and mixes a bit of cornstarch in with a bit of Pineapple Juice from the can and a drop or two of red food coloring and then she pours that in and stirs until it thickens. The best Sweet and Sour sauce I ever had. I just wanted to share this with you because looking at your recipe for Sweet and Sour Sauce it doesn’t look right to me. I will try yours but I love Mama Ysmael’s version. Try it and let me know what you think please? Any questions, just e-mail.

    Thank you

    Bobbi Ysmael

  44. Bobbi Ysmael says:

    She adds a little bit of ginger to the sweet and sour sauce as well. I forgot to put that in as well. Sorry

  45. Charley O. Greene says:

    Living in the Philipines was a greaat cultural experience. Of all the foods, lumpia was my favorite food. We were served this delight by a family friend at a wedding, which varied in ingredients depending on your status. Lobster and Mahi-mahi were served to very respected guests. I don’t know how they could get lobster, but I guess WE were very special guests. My taste buds were never the same.

  46. Barbarainnc says:

    I use to go to a Filipino take out place that had the best lumpia sauce. The owner wouldn’t share the recipe for the sauce. So one day she wasn’t there and the people working that night told me how to make the dipping sauce. Mix equal amounts of sugar, vinegar and banana ketchup. Just stir to dissolve the sugar in the vinegar and banana ketchup. It is so good dipping the lumpia in this sauce. :) :) :) Give it a try.

  47. chef dave says:

    what are the size of the wrappers I can never find what I need in canada

    • Rose Larsen says:

      There are 2 sizes. Large sq. and 1 is slightly smaller, made in Singapore “spring roll wrappers”. Available in BC, Burns Lake

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