This post may contain affiliate links. Please read my privacy policy.
Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States. In the Philippines, spring rolls are called lumpia.
In this lumpia recipe, Marvin, a native Filipino who blogs at Burnt Lumpia will explain different types of lumpia and share lumpiang Shanghai recipe with us.
What Is a Lumpia?
Many people wonder what does lumpia mean? Lumpia is a Filipino word and it comes from the Chinese spring roll, with veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) as the filling.
Different Types of Lumpia
There are many types of lumpia, here are some of the most popular ones:
- Lumpiang Sariwa refers to “fresh” lumpia with veggies and meat as the filling. You use a thin homemade crepe, instead of spring roll wrappers to wrap them.
- Lumpiang Hubad (naked lumpia) is made without a wrapper.
- Lumpiang Prito is Filipino fried spring roll with meat and a variety of vegetables as the filling.
How to Make Lumpia?
Below is the recipe for Lumpiang Shanghai with vegetables and ground pork as the filling. For serving, you dip them into Chinese sweet and sour sauce.
Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. They are perfect finger foods for parties!
Difference between Lumpia and Egg Rolls
Lumpia is the Filipino version of fried spring rolls. Egg rolls are American version of Chinese spring rolls. Both share the same origin but they taste and look different, with egg rolls being bigger and “fatter” in shape.
Can You Freeze Lumpia?
Yes, you can make lumpia ahead of time and freeze them in the refrigerator. In case you are wondering how long does frozen lumpia last? The answer is a long time. You can freeze them for months in the freezer without going bad.
Just make sure that you thaw them to room temperature before deep-frying.
How Many Calories per Serving?
Each roll is only 65 calories.
What Dishes to Serve with This Recipe?
For a classic Filipino meal, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Lumpia (Filipino Spring Rolls)
Ingredients
- 1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used (25 sheets))
- 2 lbs. (1kg) ground pork
- 5 cloves garlic (peeled and minced)
- 1 inch (2.5cm) ginger, peeled and minced
- 3 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder (optional)
- 2 eggs (lightly beaten)
- 1/2 teaspoon ground black pepper
- 6 oz. (175g) cabbage, thinly sliced
Instructions
- 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, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground 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 (5cm) 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 (1cm) 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 or chili sauce (bottled from the store is fine).
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Could cabbage be omitted, and if so what would you substitute or replace it with?
Jicama would be good.
Could I use gg roll wrappers? We can’t get Lumpia wrappers on the Cape.
Can you give us the recipe for the wrappers?
Just like my mama used to make!! Can you use pork sausage as a substitute for ground pork??
I am sure you can! Thanks for your comment!
Who can resist lumpia?!! Your spring rolls look like restaurant quality!
Can the Lumpia also be baked?
Yes you can bake or use an air fryer to fry.
Hi! If I want to bake these at what temperature and for how long should I bake?
Thank you!
Hi Christina, I am not sure since I didn’t bake them. I would think 375F for 30 minutes? But I really am not sure.
Are the sides enclosed like in Chinese spring rolls.
You can enclose or leave them open. I leave the sides open on these. Filipino lumpia are not always enclosed, for example these Lumpiang Shanghai.
I make these I use hamburger celery onions carrots cabbage Worcestershire salt pepper I deep fry and then when I dip them in finna Denny which is half vinegar half Zoe hot peppers flakes salt pepper onion garlic learn this when I was on Guam
Sound yummy!
Great recipe, and I will try to make these. My daughter-in-law is Filipino, and she makes them here for us when visiting me.
Awesome!
These look amazing. Can eggs be omitted from this recipe? Thank you for posting
Vida, these look like a great recipe, but if you want to try another that doesn’t have eggs, this is how we make Lumpia at our house. 2 lbs ground meat (mixture of chicken, turkey, pork, or beef), 5 garlic cloves, minced, 1 sweet onion minced, 2-3 carrots shredded, 1-2 medium potatoes diced or shredded (we really just put the veggies through the food processor) 2 Tbs soy sauce. Cook the mixture in a large fry pan. Cool filling. Roll in Wanton wrappers (not spring roll wrappers, those are not for frying). Lay wrapper on the diagonal, put a scoop of filling in the middle, roll up one corner, fold in the ends, then continue to roll, dab last corner with water and then finish rolling to make it stick (or you can use egg to do this part). Fry in a deep fryer until golden. Traditionally from Cebu there is no cabbage in Lumpia, also no ginger. I am sure that it is different in different parts of the Philippines.