Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.
Lumpia would be the perfect appetizer or side dish to make any Asian meal complete! Lumpia is a great addition because they aren’t too heavy and overfilled with meat. It’s the perfect size! I love to serve these alongside fried rice, vegetable stir fry, and beef and broccoli lo mein.
What Is Lumpia?
Lumpia is referred to as the Filipino spring roll. Filled with ground pork and vegetables, this delicious appetizer is a favorite in the Philippines! They are light in texture and great for dipping! Lumpia is a perfectly crispy fried roll that is irresistible at any meal or celebration.
The best part about these darling little rolls is that they are perfect for dipping! I love to serve them with several different dipping sauces for my guests to enjoy. Lumpia is traditionally served with a side of dipping sauce. I love to serve it with my sweet chili sauce because it’s the best! But you can also make my homemade sweet and sour sauce or teriyaki sauce. Or even better, serve a side of all three!
Filipino Spring Roll Ingredients
The lumpia filling is made with fresh ingredients and loaded with authentic Filipino flavors. The filling is most commonly pork-based but can consist of a variety of savory meat, poultry, or seafood. Prepare the filling, assemble the rolls, then fry to crispy perfection! Everyone will enjoy these appetizers and ask for them again and again.
- Sesame Oil: Any oil works, but sesame oil gives it a great Asian flavor.
- Garlic: Fresh garlic always.
- Fresh Ginger: Fresh ginger adds great flavor.
- Ground Pork: Ground pork is the most common, but any type of meat works.
- Green Onion: I love that green onion isn’t too strong.
- Carrots: I like to mince the carrots really small.
- Green Cabbage: Cabbage adds great texture and crunch.
- Onion Powder: For added onion flavor!
- Salt: Salt to taste and balance flavors
- Ground Black Pepper: Pepper for seasoning.
- Soy Sauce: Adds flavor and moisture.
- Wrappers: Lumpia wrappers are thin and traditional, but if you can’t find them you can use egg roll or spring roll wrappers.
- Oil: Oil for frying.
- Water: A small bowl of water to help seal the edges of the lumpia wrapper.
Lumpia recipes are passed down from generations! It’s fun to hear what cute Filipino Grandma’s have added to their recipe. Add seasonings and veggies of your choice. The filling is so easy to make, and assembly can be fast if you have your kids to help! Check out the pictures for step-by-step instructions. It’s actually super easy.
- Heat the Oil in the Pan: Heat the oil in a medium pan over medium-high heat.
- Add the Garlic and Ginger: Add the garlic and ginger. Cook for 20 seconds until fragrant.
- Cook the Pork: Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the Green Onion, Carrots, and Cabbage: Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes to heat through.
- Add Salt, Pepper, and Soy Sauce: Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.
Rolling and Frying Lumpia
- Cut the Wrappers if Needed: If using egg roll wrappers, cut them down to a rectangular size to help achieve a thinner roll.
- Add the Filling to the Wrapper: Scoop around 1 to 1 ½ tablespoons of filling then place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
- Roll up Lumpia: Starting from the bottom, roll-up tight until completely wrapped.
- Seal the Wrapper with Water: Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge.
- Heat the Oil for Frying: Heat oil in a large skillet deep enough for frying. Deep fry lumpia on medium heat until it floats.
- Enjoy Warm With Dipping Sauce: Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce!
Tips For Frying
Frying Lumpia is simple and fast! Follow my tips below to help you along the way. Lumpia is light and crispy and fried to perfection! I can’t wait for you to make them. You’re going to love them!
- The Right Temperature: Make sure the temperature of the oil is 350 degrees Fahrenheit for frying. If the temperature is less than 350 degrees Fahrenheit, the wrappers will absorb the oil too much. Then the lumpia will be too greasy. When the oil is too hot, the wrappers will too fast. Then the filling won’t have enough time to warm through.
- Use Paper Towels: Lay the fried lumpia on paper towels to cool. Paper towels absorb any excess oil and will help the rolls stay crispy.
Authentic lumpia is a Filipino spring roll fried in a lumpia wrapper. The wrappers are paper thin and smooth and is similar to a crepe. When fried in hot oil, the texture of the wrapper is crispy and flakey. Each bite is light and crunchy and full of flavor! Traditional lumpia is made with actual lumpia wrappers. If you can’t find them, then that’s ok! I wasn’t able to find mine locally, so here are some alternatives.
- Wonton Wrappers: Wonton wrappers are thin in texture.
- Spring Roll Wrappers: Rice paper wrappers that are thin and translucent.
- Egg Roll Wrappers: Most common wrappers available at grocery stores.
This lumpia recipe makes a lot, so here are instructions for storing. I also have instructions for freezing leftovers for months at a time. My tip for reheating cooked lumpia is to do it in the air fryer! It restores the crispiness and is delicious to enjoy all week.
- In the Refrigerator: Once lumpia has cooled, then transfer the leftovers to an airtight container. Store the leftovers in the refrigerator for up to 4 days.
- In the Freezer: Lumpia is best stored in the freezer before frying. Arrange the rolls on a baking sheet, then cover with foil wrap. Freeze the lumpia for a few hours. When the rolls are frozen solid, transfer the them to a zip-top freezer bag. Lumpia can be frozen for up to 3 months.
- To Reheat: Reheat cooked rolls in the air fryer at 360 degrees Fahrenheit for 4 minutes.
- Fry Frozen Lumpia: There’s no need to thaw frozen lumpia. Simply fry the rolls right from the freezer.
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger
- 1 lb ground pork
- 1/4 cup green onion, minced
- 1/2 cup carrots, minced
- 3/4 cup green cabbage, finely sliced
- 1 teaspoon onion powder
- 1 teaspoon salt, to taste
- 1 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 30 wrappers, lumpia wrappers or egg roll wrappers
- 3 cups oil, for frying
- Heat the oil in a medium pan over medium-high heat.
- Add the garlic and ginger. Cook for 20 seconds until fragrant.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes just to slightly soften the veggies.
- Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.
Rolling and Frying the Lumpia
- If using egg roll wrappers, cut them down to a rectangle size to help achieve the look of lumpia.
- Scoop around 1 to 1 ½ tablespoons of filling and place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
- Starting from the bottom, roll-up tight until completely wrapped.
- Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge. Repeat the steps until all the mixture is used.
- Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
- Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.