Name: Lumpia (Filipino Spring Rolls) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 50 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; 2 tablespoons soy sauce; 2 eggs, lightly beaten; 3 dashes ground black pepper; 6 oz cabbage, thinly sliced

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

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.

What Dishes to Serve with this Recipe?

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

Complete Meal Plan

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RECIPE INDEX

Lumpia (Filipino Spring Rolls) Recipe

Course Appetizer

Cuisine Filipino

Keyword Lumpia

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 50 spring rolls

Calories 77 kcal

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
2 tablespoons soy sauce
2 eggs, lightly beaten
3 dashes ground black pepper
6 oz cabbage, thinly sliced

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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, eggs, and 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 (bottled from the store is fine).

Recipe Notes

Recipe Contributor: Marvin at Burnt Lumpia.

You can also 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.

You can use Chinese or Vietnamese spring roll wrappers (for deep-frying) if you can't find lumpia wrappers.

Nutrition Facts

Lumpia (Filipino Spring Rolls) Recipe

Amount Per Serving (50 rolls)

Calories 77 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 20mg 7%

Sodium 104mg 4%

Potassium 65mg 2%

Total Carbohydrates 5g 2%

Protein 4g 8%

Vitamin A 0.2%

Vitamin C 0.3%

Calcium 0.9%

Iron 2.9%

* Percent Daily Values are based on a 2000 calorie diet.

9 COMMENTS... read them below or add one

Spryte

January 27, 2009 at 12:02 PM

YUM!!!!

StickyGooeyCreamyChewy

January 27, 2009 at 10:22 AM

These look marvelous! I have a Filipino friend who make these and they are among my favorite treats!

Anonymous

January 27, 2009 at 6:10 PM

We are Chinese-Filipino and we love lumpia and of course lumpiang Shanghai. My mother has a lumpiang Shanghai recipe with ground chicken, chopped shrimp, some shredded carrot and chopped coriander leaves. I swear the conriander leaves make these lumpia so much more aromatic and tastier. Yummy! Your lumpiang Shanghai looks good, too!

Marc @ NoRecipes

January 27, 2009 at 9:15 PM

Ohh those look so good. When I lived in CA, I used to hit up a little hole-in-the-wall that made the best lumpia. I’ll have to try making them at home sometime.

Indonesia-Eats

January 28, 2009 at 1:32 PM

In Indonesia, we call lumpia too. The filling is bamboo shoot and shrimp and for course a bit kecap manis :)

Thanks for sharing the Filipino lumpia

Manggy

January 28, 2009 at 4:35 PM

One of my home favorites! Our recipe adds grated carrot and minced chives, and plenty of black pepper of course :) Served with sweet and sour (or a newer tradition– sweet chili sauce), it’s just heaven!

Lori Lynn

February 8, 2009 at 11:35 AM

Awesome. I know these would disappear in a minute around here. Like the addition of raw shrimp to the pork a lot too!
LL

Gourmet Mama

June 28, 2009 at 12:42 AM

I love fried lumpia, especially the one with meat in it. Yours looks really put well together. When I do mine, I only close off one end and leave the end open. It’s not too bad though, the filling never spills out.

Adena Forren

July 18, 2009 at 2:41 PM

I learned how to make Lumpia’s back in 1985 in Hawaii from a Filipino friend of mine. I use ground beef, french style green beans,shredded carrots,bean sprouts and minced garlic. I brown the beef along with the garlic. Add the carrots and french style green beans. Mix that all really well and lastly, I add the bean sprouts and let all the flavors marry. Then I cool the mixture on a baking sheet, then i get to rolling. I usually cook 50-100 at a time and freeze them 10-20 to a bag. I shop at the Piggly Wiggly and my awesome store manager lives near and Asian store and buys Lumpia wraps by the case and stocks them in our store for me because i live no where near an Asian store. I cannot eat a chinese eggroll but I can tear up some Lumpia’s :)

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Lumpia (Filipino Spring Rolls)