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Almost every country in Asia has its own version of spring rolls or what we call egg rolls here in the United States. In the Philippines, it’s called lumpia or lumpiang Shanghai.
In this blog, Marvin, a native Filipino who blogs at Burnt Lumpia, will explain different types of Filipino spring rolls and share his homemade pork lumpia recipe with us.
If you like to try other pork spring rolls, make a batch of this Vietnamese Spring Rolls recipe next!
What is Lumpia
Lumpia or spring roll is a popular Filipino food usually served as an appetizer, snack, or even as a main dish. 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.
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 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.
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.
- 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.
- 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.
Dipping Sauces for Filipino Spring Rolls
Although lumpia is delicious on its own, it’s way better when paired with a dipping sauce. The most popular dip for spring rolls is sweet and sour sauce. It’s made with vinegar, sugar, ketchup, cornstarch, and sometimes chili.
It’s my personal favorite because it’s sweet and tangy at the same time. So it’s a nice contrast to the crispy and savory lumpia rolls. I use it for other dishes too 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 brand is Jufran.
How to Make Lumpia Recipe
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 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?
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Pro tip: If frying frozen lumpia, 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.
Step 6: Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).
Frequently Asked Questions
What is Filipino lumpia wrapper made of?
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!
Where to buy lumpia wrappers?
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.
What is the difference between lumpia and egg 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.
Can you freeze lumpia?
Yes! In fact, lumpia freezes really well. Make a big batch of spring rolls and store them in freezer-safe bags. You can keep them in the freezer for up to 3 months. And the best part? You don’t even need to thaw them before frying!
What to Serve with Pork Lumpia
For a classic Filipino meal, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Additionally, feel free to explore my other recipes, such as Chicken Egg Rolls and Shrimp and Cheese Spring Rolls next. Happy cooking!
Lumpia (Crispy Filipino Spring Rolls Recipe)
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 (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.
- 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.
- 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
- You can add finely minced raw shrimp to the pork mixture if you'd like. Also, instead of ground pork, you can use ground beef or ground turkey.
- If you can't find lumpia wrappers, you can use Chinese or Vietnamese spring roll wrappers (meant for deep-frying).
- If using frozen spring rolls, frying time will take 1 to 2 minutes longer.
- You can also pop the rolls in the air fryer at 400°F for 7 to 9 minutes, longer if using frozen.
- Watch the cooking video on this page for a step-by-step guide.
Nutrition
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.