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Filled with ground pork and vegetables, these crispy lumpia are always a hit at parties and family gatherings. Serve fried Filipino spring rolls as an appetizer with a sweet and sour dipping sauce or pair them with steamed rice for a quick meal.
The Best Lumpia Recipe
Almost every country in Asia has its own version of spring rolls, known as egg rolls in the United States. In the Philippines, we call them lumpia, or lumpiang Shanghai.
Aside from Vietnamese spring rolls, this authentic and easy pork lumpia recipe is one of the simplest appetizers I love to make quickly. It only requires four main ingredients, seasoned with soy sauce and ground black pepper.
What makes this the ultimate recipe? It was developed by Marvin Gapultos, a best-selling Filipino cookbook author. Plus, it’s fail-proof, beginner-friendly, and guaranteed to be a crowd favorite. With over 300 glowing reviews, this is the go-to recipe to try at home!
My first time making spring rolls. To me this recipe was so easy to prepare and SO delicious!
– Lin
What Is Lumpia
Lumpia or Filipino spring roll is a popular Filipino food usually served as an appetizer, snack, or even as a main dish in restaurants and fast-food chains like Jollibee. It is made by rolling a thin, crepe-like wrapper filled with a savory mixture of meat and vegetables.
The protein for the filling can vary from pork, chicken, beef, shrimp, or even tofu, although it’s usually pork. Vegetables like carrots, cabbage, and green onions are also commonly added for texture, flavor, and nutrition.
Like most Filipino dishes, it is heavily influenced by Chinese cuisine, particularly the Chinese spring roll or egg roll. Hence, why it’s also called lumpiang Shanghai. They aren’t exactly the same, but they share similar ingredients, rolling techniques, and cooking methods.
Another iconic Filipino dish you need to try is shrimp sinigang!
Different Types Of Lumpia
In the Philippines, there are two main types of spring rolls depending on how it’s cooked: fresh or fried.
From the name itself, fresh lumpia is not cooked and is usually served cold with a sweet peanut sauce. It’s usually filled with vegetables like bean sprouts, carrots, and cabbage, and sometimes includes shrimp or tofu.
It’s a generally healthier option compared to fried ones, so it’s commonly eaten like a salad or as a light snack. It’s similar to these Summer Rolls, and Vietnamese Fresh Spring Rolls.
On the other hand, fried lumpia is the more popular Filipino spring roll made by deep-frying the filled wrapper until it turns crispy and golden brown. It’s usually served as an appetizer or as a main dish, served with steamed rice or fried noodles (pansit) and a side of dipping sauce.
During special occasions and big celebrations, Filipinos almost always opt for a bilao (big plate) of fried spring rolls. Because let’s be real, who can resist that crispy and crunchy goodness?
Here are some of the specific types of lumpia you can find in the Philippines:
- lumpiang sariwa means “fresh” lumpia. It’s commonly filled with veggies and meat using a thin crepe-like wrapper made with eggs and flour.
- lumpiang hubad directly translates to “naked” lumpia. It’s made without any wrapper, so it’s basically just the filling itself.
- lumpiang ubod is another type of fresh spring roll. But it uses a specific filling called ubod or heart of palm (from the core of palm trees).
- lumpiang shanghai or prito is the most common one and it’s the one we’re making in this recipe.
- lumpiang togue is a fried lumpia that has bean sprouts as its main filling. Compared to lumpiang shanghai, it’s larger and usually served with a garlic-vinegar dipping sauce.
Lumpia Ingredients
- ground pork – can be substituted with ground beef or even turkey. I love using pork though because it has a good balance of flavor and texture.
- vegetables – I only used cabbage in this recipe, but feel free to add carrots and green onions for more color, texture, and flavor.
- lumpia wrappers – these are made with flour and water and they give the spring rolls their crispy texture when fried. If you can’t get any, you can use Chinese or Vietnamese spring roll wrappers meant for frying instead.
- soy sauce – adds a savory depth of flavor to the filling. You can also put some chicken bouillon powder for added umami, but it’s optional.
- eggs – helps bind the filling together for easier handling.
See the recipe card for full information on ingredients.
Dipping Sauces For Lumpia
Although lumpia is delicious on its own, it’s even better when paired with a dipping sauce. The most popular dip is sweet and sour sauce, made with vinegar, sugar, ketchup, and cornstarch, and sometimes a touch of chili.
This sauce is my personal favorite because its sweet and tangy flavors contrast perfectly with the crispy, savory lumpia rolls. I also love using it with other dishes like stir-fries, fried dumplings, and grilled meats.
Another staple dip in every Filipino household is banana ketchup. Unlike tomato ketchup, it’s made from mashed bananas, sugar, vinegar, and spices, so it’s sweet and tangy with a hint of spice. You can get different variations of banana ketchup in any Asian market, but the most popular brands are Jufran and UFC. They are perfect as a dipping sauce for fried spring rolls.
Can’t find banana sauce or sweet and sour sauce? Serve with other dipping sauce like Thai sweet chili sauce or plain soy sauce with fresh calamansi for added flavors!
How To Make Lumpia
Lumpia is a staple in the Philippines and it’s practically part of their culture. I grew up eating a different version of spring rolls, but all the filling, rolling, and frying are familiar to me. We love having fried spring rolls for appetizer, finger food for parties, and even as a main dish for dinner.
And let me tell you, these little homemade Filipino spring rolls are addicting! It’s so easy to pop one after another into your mouth without even realizing how many you’ve eaten. But who’s counting, right?
Here’s how you can make the best lumpia recipe at home:
First, grab your square lumpia wrappers and cut them in half with a serrated knife so you have two stacks of rectangular ones. Place a damp paper towel over the wrappers to keep them from drying out while you work.
Next, in a big bowl, mix together the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if you’re using it), eggs, and ground black pepper. Get in there with your hands or a rubber spatula and mix everything really well so the seasonings are evenly distributed.
Now, lay one of those rectangular wrappers flat on your work surface with the short edge facing you. Put a heaping teaspoon of the filling in the middle, about half an inch from the edge closest to you. Grab the bottom edge of the wrapper and roll it up over the filling. Keep rolling until you have about 2 inches of wrapper left.
Dip two fingers in a bowl of water and lightly moisten the last 2 inches of the wrapper with water. Finish rolling up the lumpia and lay it seam-side down. Keep going with the rest of the filling and wrappers.
Pro tip: Water usually does the trick to seal the wrappers, but if it’s not sticking, an egg wash works like a charm too.
For frying, fill a large frying pan with about 1/2 inch of vegetable oil and heat it over medium-high heat. Gently place the lumpia in the hot oil and fry until golden brown on all sides—about 3 to 5 minutes total. Serve them hot with sweet and sour sauce or banana ketchup.
Pro tip: If you’re using frozen lumpia rolls, they might need an extra 1 to 2 minutes in the oil. Or, you can air fry them at 400°F for 7 to 9 minutes—longer if they’re frozen. They’re so crispy and tasty!
The Secret Ingredient In Lumpia Rolls
Aside from fresh and good-quality ingredients, there’s one ingredient that makes this version stand out from other recipes. I like adding a little bit of chicken bouillon powder to the filling mixture for an instant umami boost.
Chicken bouillon powder is a popular seasoning used to enhance the taste of dishes. It is essentially a dehydrated broth made from real chicken meat and bones, so it tastes way better than MSG (although some brands add MSG to their formulation).
Shopping Tip: I recommend Knorr brand chicken bouillon powder, especially the no-MSG version. I love adding this powder to my cooking because it adds a depth of flavor that is hard to achieve with just salt. Don’t skip this secret ingredient if you want your lumpia to have that extra oomph!
Helpful Tips For Home Cooks
Here are some essential tips for making lumpia at home:
- I always make sure to thaw the lumpia wrappers properly to prevent them from tearing. To keep them moist, I cover them with a damp cloth while I work with them.
- I chop the cabbage finely and mix it evenly with the ground pork for the filling.
- I also practice wrapping with a small amount of filling at first and seal the edges with beaten egg to prevent the lumpia from unraveling during frying.
- When frying, I do it in batches on medium-high heat for the perfect golden crunch, or I bake them in the oven at 400°F (200°C) if I want a healthier option.
- For extra crispy, non-oily lumpiang Shanghai, I love using an air fryer.
- If I’m making a big batch, I freeze the uncooked lumpia in a single layer before storing them in freezer bags. Then, I reheat them in the oven or air fryer to keep them crispy.
Frequently Asked Questions
Traditionally, Filipino lumpia wrappers are made from flour and water. They’re thin and delicate, making them perfect for frying. And they crisp really well!
You can easily find pre-made lumpia wrappers in most Asian grocery stores or online. If you can’t find them, egg roll or spring roll wrappers are great substitutes. Do not use wonton wrappers as they are not meant for making spring rolls.
Lumpia is the Filipino version of fried spring rolls and it’s typically made with thin, flour-based wrappers. Egg roll, on the other hand, is the American version of Chinese spring rolls and it uses thicker wrappers. They share the same origin, but they taste and look different as lumpia tends to be smaller and more slender than egg rolls.
Lumpia can be wrapped completely to keep the filling sealed inside, which is good for meat and vegetable filling to stay juicy and crispy. Alternatively, they can be open-ended, showing the filling, often for lighter versions or a casual look, giving extra crispiness at the ends.
Yes! Lumpia can be frozen for up to 3 months. Make a big batch of these rolls and store them in freezer-safe bags. The best part? You don’t even need to thaw them before frying!
Using oven:
Yes, you can bake lumpia in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through, for a healthier alternative to frying.
Using air fryer:
You can fry lumpia in an air fryer at 350°F (177°C) for 10 minutes. This method will give you super crispy lumpia without any excess oil!
Trust me, you will have no leftovers! Anyway, to reheat lumpia and keep them crispy, use an oven or air fryer at 350°F (177°C) for 8 minutes. You may also reheat in a skillet or pan, with a little bit of oil until heated through. Avoid using the microwave if you want to maintain crispiness, but it’s fine for quick reheating, for about 10 seconds.
What To Serve With Lumpia
For a classic Filipino meal, I recommend the following recipes:
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Lumpia
Ingredients
- 1 package (25 sheets) Lumpia wrappers, Chinese or Vietnamese spring roll wrappers meant for frying can be used.
- 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 (5 cm) 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.Pro tip: Water is usually enough to seal the lumpia wrappers, but if that doesn’t work, you can use an egg wash.
- To cook the lumpia, fill a large frying pan with about 1/2-inch (1 cm) 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. Serve hot with sweet and sour sauce or banana ketchup.Pro tip: If frying frozen rolls, it will take 1 to 2 minutes longer. You can also pop them in the air fryer at 400°F for 7 to 9 minutes, longer if using frozen.
Video
Notes
- I always make sure to thaw the lumpia wrappers properly to prevent them from tearing. To keep them moist, I cover them with a damp cloth while I work with them.
- I chop the cabbage finely and mix it evenly with the ground pork for the filling.
- I also practice wrapping with a small amount of filling at first and seal the edges with beaten egg to prevent the lumpia from unraveling during frying.
- When frying, I do it in batches on medium-high heat for the perfect golden crunch, or I bake them in the oven at 400°F (200°C) if I want a healthier option.
- For extra crispy, non-oily lumpiang Shanghai, I love using an air fryer.
- If I’m making a big batch, I freeze the uncooked lumpia in a single layer before storing them in freezer bags. Then, I reheat them in the oven or air fryer to keep them crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.