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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.
My favorite is homemade pork lumpia recipe. If you like to try other pork spring rolls, make a batch of this Vietnamese Spring Rolls 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, Vietnamese Fresh Spring Rolls or Malaysian Fresh Spring Rolls Popiah.
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 brands are Jufran and UFC.
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 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. Serve hot with sweet and sour sauce or banana ketchup.
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.
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!
More Favorite Filipino Recipes
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! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
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. Serve hot with sweet and sour sauce or banana ketchup.
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
I love lumpia, so good.
Lumpia is one my absolute favorite Philippine Foods !
There is a brown sweet dipping sauce that our favorite Favorite Philippine restaurant uses that I’ve never seen in other restaurants.
We love it !!!
But can’t find a recipe for it. It has a molasses brown sugar taste.
Do you know this recipe?
Sorry I don’t know.
Hosin sauce made from plums.
Thanks, I love Hoisin Sauce and use for Fresh Spring Rolls and Vermicelli Bowl.
But that’s not it.
also try Kecap Manis – a delicious Indonesian sweet sauce.
available in Asian supermarkets
It’s the all purpose sauce. Brown and sweet
Can I cook numerous ones at once in a deep fryer and then keep them warm in the oven until I’m ready to serve?
Sure!
Can you make these ahead of time and reheat them in the oven to serve for a gathering??
Yes but won’t be as crispy.
I reheat lumpias in the toaster oven and air fryer and they come out crispy?
Is it possible to make these in an air fryer?
We did some one night inside air fryer it was not good stick to the oil cooking method it’s got great flavor
These sounds delicious. I am looking for a sauce for the Lumpia that I had one time. It was a vinegar base but mildly sweet and had onion in it. Does anyone know that recipe?
Sorry I am not sure.
I can say the absolute best bottled sweet and sour sauce is kim kum lee
We don’t really do a sauce, but you might be thinking of a dim sum style like soy sauce & vinegar, which we don’t use. It’s more traditional to just use ketchup.
Hello, does this help? In a pinch, my neighbor will pour apple cider vinegar or white distilled vinegar, smashed garlic cloves and place a red thai chili pepper, which is optional, and black pepper. No sugar added though. I think because she used apple cider vinegar which tends to be sweeter. She keeps it in a jar and keeps out. She even uses an olive oil slim bottle with a pour spout on her table. She calls it “Suka”
https://youtu.be/g01QvSqkklw
Its called finadini sauce
Its green onion Lemon juice from about 3 or 4 lemons depens on amount and jalapeno fresh pepper to hotness. I don’t have measures but this is how we made it on Guam when I went to visit I don’t use vinegar neither did they…
And soy sauce
Here’s my version of Clear Thai Dipping Sauce: 3/4c white vinegar, 1/4c water, 1 cup white sugar, 2T minced garlic, 2T shredded carrot. Add all but carrot to a sauce pan, bring to a boil stirring continuously then reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Add carrot at the end. Store leftover sauce in a Mason jar in the fridge.
I make mine with seasoned rice vinegar, and teriyaki sauce. about a half a cup of each, minced garlic to taste and chopped green onions. I make it the day before if possible to let the flavors blend.
I just use red wine vinaigrette salad dressing, or sweeter raspberry walnut vinaigrette.
We use vinegar and crushed garlic as dipping sauce.
Datu Puti (Filipino brand cane vinegar) add salt and pepper and fresh minced garlic to your taste. That is what my family always dips lumpia! Most westerners (Americans) like sweet sour sauce or Filipino banana ketchup too! Enjoy!
i do same thing make sure meat is cooked
hi
try making lumpia with ground meat, my mom would cook ground meat with chopped cabbage minced carrots raisins cook above ingredients together with soy sauce and thats the filling
Yum!
Yes! I knew a woman who made the BEST lumpia and she would cook the filling first. She used just ground beef, no pork. It was amazing.
If it’s a regular size lumpia, I also believe in cooking (stir frying) the meat and filling too. The nostalgic one for me are potatoes, carrots and 80/20 Ground beef. (No cabbage, no raisins, no glass noodles) but if it’s Shanghai style aka the tiny finger sized ones, then typically it ground pork, as it’s smaller and will cook faster in the oil.
My favorite lumpia wrapper is from the Menlo brand. It’s identified as it’s a red package.
Can I use cooked shrimp & crab meat cream cheese creation in this recipe?
You can use cooked shrimp but no crab meat cream cheese.
I cannot find Lumpia wrappers or Vietnamese spring roll wrappers in NY. I’ve had Lumpia made by Filipino friends and they are absolutely wonderful. Can I use WonTon wrappers instead of Lumpia wrappers. That’s the closest I can find.
You may but they will taste different.
Water is absolutely NOT effective “glue” for spring roll wrapper! As soon as roll heats up in oil, roll becomes unsealed!
If you don’t believe me, make one, see what happens.
I find that a 1 egg scrambled with 1-2 tbsp water works best for sealing my “menlo” brand lumpia wrapper. I have onky used “menlo” brand lumpia wrapper (it’s in a red colored plastic packaging) at most Asian stores.
Try the egg/water glue and see if that works for you. Remember to place seam side down when placing on/in the frying oil. :)
if you find an Asian Indian store you can use the ones they use for their samosas.