Lumpia Recipe
Learn how to roll lumpia like the pros. This recipe delivers party-perfect Filipino spring rolls stuffed with a mouthwatering pork and veggie filling. Served with sweet chili sauce for dipping, it’s the ultimate crowd-pleasing appetizer or snack. Freezing tips included.
I’m quickly learning that when I bring a Filipino dish to the party, it’s the first to disappear. Everyone seems to love the bold flavors of Chicken Adobo and the mix of chicken and pork in Classic Pancit. I’d suggest giving either of these recipes a try the next time you need a crowd-pleasing meal.
What is Lumpia?
Lumpia is a traditional Filipino spring roll made with a savory filling—often pork, vegetables, or a mix of both- wrapped in a thin pastry and fried until golden and crisp. The wrappers themselves are ultra-thin, wheat-based sheets made for frying. They’re not the same as egg roll wrappers (which are thicker) or rice paper spring roll wrappers (which are not ideal for frying).
My version sticks closely to the classic. It contains a flavorful pork and vegetable filling, but it’s designed to be easy for home cooks. The steps are streamlined, the uncooked rolls are freezer-friendly, and I’ve included expert tips for rolling and frying to help you get that irresistible crunch every time. Trust me, once you try it, you’ll see why it’s a Filipino party favorite.
Ingredients and Substitutions
- Vegetables – I used a mix of carrots, red onion, celery, cabbage, ginger, and garlic to bring freshness, texture, and balance to the filling. Yellow or white onions work as a substitute for red onions. You can also use a store-bought coleslaw mix in place of the cabbage to save time.
- Pork – Juicy ground pork (I used an 80/20 blend) is traditional in the umami-rich filling. You can also use ground chicken or turkey for a leaner option, or add chopped shrimp for an extra flavor boost.
- Eggs – The eggs serve two purposes: I use two in the filling to bind everything together and keep it moist, and I whisk the third with a little water to create an egg wash that seals the wrappers shut.
- Soy Sauce – This is the main source of saltiness and umami. I used regular soy sauce, but low-sodium soy sauce works just as well.
- Seasonings – You only need salt and pepper, but I also love adding bouillon powder for depth. I also use sugar to balance the savory, salty flavors. It’s subtle, but it makes a difference.
- Wrappers – Ultra-thin lumpia wrappers fry up super crispy and deliciously flaky. If you aren’t making them yourself, buy wrappers labeled “lumpia“ or “spring roll pastry.” You can typically find them in the freezer section of Asian markets or well-stocked international grocery stores. Or use my homemade lumpia wrappers.
- Oil – I fry the rolls in a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
How to Make Fresh Lumpia
Mince the veggies: First, I add the carrots, celery, onion, cabbage, ginger, and garlic to a food processor and pulse until everything is roughly minced. I usually stop to scrape down the sides once or twice to ensure everything is chopped evenly.
Mix the filling: I add the minced vegetable mixture, ground pork, eggs, soy sauce, sugar, salt, pepper, and bouillon to a large bowl. Then, I roll up my sleeves and mix everything with my hands until it’s thoroughly combined.
Fill and roll the wrappers: I lay a lumpia wrapper on a clean surface in a diamond position with the bottom corner facing me, then pipe a 4- to 5-inch line of filling 2 to 3 inches above that bottom corner.
I then fold the bottom corner over the filling, fold both sides inward toward the center, and roll it forward until I’m 2 to 3 inches from the top.
Next, I dab some of the egg wash on the top corner before sealing the roll shut. I place each lumpia seam-side down on a parchment-lined tray as I go.
Heat the oil: About halfway through rolling, I fill a large pot halfway with cooking oil and heat it over low to medium heat until it reaches 350°F.
Fry: Once the oil is hot, I fry 6 to 7 lumpia at a time for 4 to 5 minutes, or until they’re crispy, golden brown, and the internal temperature hits 145°F. About halfway through, I use a slotted spoon to gently move the rolls around to help them cook evenly and prevent them from sticking together.
Drain: When I finish each batch, I transfer the rolls to a rack set over a sheet tray (or a paper towel-lined plate) to drain the excess oil.
Chef Tip + Notes
Always roll your lumpia with care. If the wrapper is too loose, it may unravel during frying; if it’s overstuffed, the filling might not cook through or burst out. Aim for a snug, compact roll with a log of filling about the thickness of your thumb. Also, always seal the wrapper with the egg wash to get that gorgeous golden crunch and juicy, perfectly cooked center.
- Keep the wrappers damp: Lumpia wrappers dry out quickly, which can make them crack and tear when rolling. To prevent this, I keep the stack covered with a damp paper towel and only take one out at a time.
- Use the piping method: I like to spoon the filling into piping bags to cleanly stuff each wrapper. This isn’t required, but it makes the filling process quicker and more consistent.
- Filling falling apart? You might have overpulsed the veggies. Instead, aim for minced veggies, not a puréed veggie mash. If there’s still too much moisture, let the mixture rest for 5 to 10 minutes, then drain any excess liquid before rolling.
- Bake or air fry lumpia instead: If you prefer baking, brush the rolls lightly with oil and bake at 400°F for 20-25 minutes, flipping them halfway. To air fry, spray the rolls with oil and cook at 375°F for 10-12 minutes, flipping once. You’ll still get crispy spring rolls, but they may be a little less golden.
Serving Suggestions
A side of sweet chili sauce for dipping is a must with hot and crispy lumpia. That bright, tangy sweetness perfectly balances the savory filling. I’ll usually offer a creamier dipping option as well when I bring these to parties. Some options are peanut sauce, kecap manis, or teriyaki sauce.
Make-Ahead and Storage
Make-Ahead: Freshly fried lumpia rolls are best served right away. You can, however, prepare the filling 3 to 4 hours ahead of time. Keep it in a covered bowl in the refrigerator, and allow it to come down to room temperature before stuffing.
How to Store: Once the leftovers are cool, transfer them to a paper-towel-lined airtight container (to absorb excess moisture). Store in the fridge for up to 3 days. You can freeze uncooked rolled lumpia for up to 3 months. When ready to cook, fry them straight from frozen, adding a minute or two to the cooking time.
How to Reheat: Reheat in a 375°F oven or air fryer for 8-10 minutes, or until hot and crispy again.
More Asian-Inspired Recipes
Lumpia Recipe
Ingredients
- 2 peeled carrots, about 1 cup roughly minced
- ½ peeled red onion, about 1 cup roughly minced
- 2 ribs celery, about 3/4 cup roughly minced
- 1/8 head of cabbage, about 1 cup roughly minced
- 1 inch piece of peeled ginger
- 6 garlic cloves
- 2 pounds ground pork
- 2 large eggs
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons coarse salt
- 1 ½ teaspoons ground pepper
- ½ teaspoon bouillon powder, optional
- 50 lumpia wrappers
- 1 large egg whisked with 1 tablespoon of water
- oil for frying
Instructions
- In a food processor, add the carrots, celery, onion, cabbage, ginger, and garlic, and pulse on high until it roughly minced. You may need to stop and scrape the processor a few times.
- Transfer the vegetables to a large bowl along with the pork, eggs, soy sauce, sugar, salt, pepper, and optional bouillon. Thoroughly mix with your hands until well combined.
- Once mixed, you can optionally place the filling into piping bags or even plastic zip bags. Cut the end off so that there is roughly a ¾ to 1 inch opening.
- Add one sheet of the lumpia wrappers to a clean surface and place it down with a corner facing you. Then grab your piping bag and about 2 to 3 inches up from that corner pipe out about a 4 to 5-inch-long filling piece. Then, at this point, fold the corner just over the filling. Next, carefully fold each side over to the center, ensuring everything remains nice and tight.
- Next, roll everything forward, stopping about 2 to 3 inches shy. Then, using your fingers or a pastry brush, get some of the egg wash (egg whisked with water) and rub it on that top corner piece. This will help keep everything closed in when frying. Finish rolling up like this, and place them on a sheet tray lined with parchment paper.
- Repeat the process until all the lumpia filling has been used.
- About halfway through the rolling process, fill a 4 to 5-quart pot halfway with cooking oil and heat it over low to medium heat until it reaches 350°F. Hold it at that temperature.
- Next, add the lumpia 6 to 7 at a time and cook for 4 to 5 minutes or until crispy golden brown on the outside and 145° internally. I usually move everything around using a slotted spoon halfway through to ensure everything is evenly cooking on all sides and not sticking.
- Drain on a rack over a sheet tray or paper towels. Repeat until all the lumpia have been fried.
- Serve the lumpia hot with an optional side of sweet chili dipping sauce.
WOW!!! right up my ally here… I can only eat a pan full of these delicious egg rolls. The are my favorite thing along with the hundreds of other thing you make for us Chef.
I never get tired of making your food. Thank you and God Bless you for all of my Favorites. Chef you know me better than anyone dose!!!