Lumpia

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, they are called lumpia or lumpiang Shanghai.

Aside from Vietnamese spring rolls, this authentic and easy pork lumpia recipe is one of the simplest appetizers you can make quickly. It requires only four main ingredients, seasoned with soy sauce and ground black pepper.

Why is this the ultimate recipe? Because it was developed by Marvin Gapultos, a best-selling native 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!

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:

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 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.

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:

• Thaw lumpia wrappers properly to prevent tearing and keep them moist by covering them with a damp cloth.
• Chop the cabbage finely and mix evenly with the ground pork.
• Practice wrapping with a small amount of filling, sealing edges with beaten egg to prevent unraveling.
• Fry lumpia in batches on medium-high heat or bake in the oven for a healthier option at 400°F (200°C).
• Use an air fryer for extra crispy and non-oily lumpiang Shanghai.
• Freeze uncooked lumpia in a single layer before storing in freezer bags; reheat in an oven or air fryer to maintain crispiness.

Frequently Asked Questions

What To Serve With Lumpia

For a classic Filipino meal, I recommend the following recipes:

Pancit (Filipino Fried Rice Noodles)

Chicken Adobo

Shrimp Sinigang

Filipino Chicken Skewers

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

5 Secrets to 20-Minute Dinners

FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!

Please enable JavaScript in your browser to complete this form.

Name

Email *

Yes, I want it

SaveSaved Pin Print

4.50 from 314 votes

Lumpia

By: Bee Yinn Low

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.

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 50 Spring Rolls

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

• 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 Filipino spring rolls in the air fryer at 350°F for about 10 minutes, longer if using frozen.

Nutrition

Serving: 1roll, Calories: 79kcal, Carbohydrates: 6g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.001g, Cholesterol: 20mg, Sodium: 130mg, Potassium: 72mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!