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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.
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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. ground pork
- 5 cloves garlic (peeled and minced)
- 1 inch 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. 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 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 or chili sauce (bottled from the store is fine).
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
In the 80’s traveled to Manila a great deal for work and would be served this dish a lot. Loved it and the workers in the semiconductor plant would always introduce me to many of the dishes there. Loved all of them, especially this one. Thanks for all your recipes – they bring smiles to my face. Thank you.
But do have one question. I can’t seem to see any video’s noted on your recipes – I click and nothing happens. Please advise how to view your recipes via video.
Thank you, and here is the video for this recipe!
Making this tonight, my (step) mom raised me and is from Manila I couldnt remember what all I needed (I have a traumatic brain injury) but as soon as I read your recipe is knew it was the right one! I am so excited cause mom went back home when Daddy died and his birthday is coming up so I am missing them both so bad right now. Time to make lumpia, pork adobo and have a comfort meal.
I am so sorry for all you have gone through. I am so glad to know it helped bring back good memories. Enjoy your meal!
I have been looking for this recipe for over 40 years. I was stationed in the Philippines in the early 70’s and really enjoyed these. A special place in Subic City served these with shrimp fried rice. That and a San Meg beer made my day every time I went there. My most sincere thanks.
That is amazing and I hope you enjoy this just as much.
YUM! I made this for meal prep and I would eat them all right now if I could! I followed the recipe to the T and they came out perfect. Going to freeze them already fried to reheat in the air fryer during work. I’m adding this recipe to my favorites! I fried them all in a cast iron skillet (it loves the oil) and used a splatter guard because last time I fried something I burned my eye. I can’t wait to make this for others to enjoy! Thank you for sharing!
Thank you so much for the kind words.
I just love your lumpia recipe. I spent over 30 years in the military. During the holidays the Filipino guys would always bring Lumpia. After retiring i missed it and after finding your recipe I decided to try my own. Exactly like theirs! Thank you so much for sharing.
Awesome!😊
Thank you so much for this recipe, my Filipino neighbor makes these and I was craving them. This was such an easy process and they taste just like hers, I’m happy