Lumpia
These crisp Filipino spring rolls are filled with savory ground pork, vegetables, and garlic, then fried until golden. They are party-friendly, freezer-friendly, and very good with a sweet chili dipping sauce.
Total
65 min
Servings
Makes about 30 lumpia; serves 6 to 8
Level
Medium
Lumpia are Filipino spring rolls with thin, shattering wrappers and a savory filling. This version is close to lumpiang Shanghai, the small pork-filled rolls often served at parties, holidays, and family gatherings.
The key is to roll them slim, not overfill them, and keep the oil at a steady frying temperature. That helps the wrappers turn crisp while the pork filling cooks through.
You can wrap the lumpia the same day you fry them, or freeze a batch for later. Fry them straight from frozen when you need a quick snack or appetizer.
01What you'll need
Ingredients
15 items · Makes about 30 lumpia; serves 6 to 8
- 1 pound ground pork
- 1 cup finely grated carrot, squeezed lightly if very wet
- 1/2 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 30 to 35 lumpia wrappers or thin spring roll wrappers, thawed
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 4 cups neutral oil, such as canola or vegetable oil, for frying
- Sweet chili sauce, banana ketchup, or vinegar dipping sauce, for serving
02How to make it
Step-by-step
1. Thaw the wrappers
Thaw the lumpia wrappers according to the package directions. Keep them covered with a clean damp towel while you work so they do not dry out and crack.
2. Mix the filling
In a large bowl, combine the ground pork, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce if using, salt, and pepper. Mix with clean hands or a spoon until the filling looks evenly combined. Do not pack it down too hard.
3. Make the sealing paste
Stir the flour and water together in a small bowl until smooth. This paste works like glue and helps the wrapper stay closed during frying.
4. Set up your rolling station
Place one wrapper on the counter in a diamond shape, with one corner pointing toward you. Keep the rest of the wrappers covered. Put a baking sheet nearby for the finished rolls.
5. Roll the lumpia
Place about 1 1/2 tablespoons of filling in a thin line near the bottom corner of the wrapper. Fold the bottom corner over the filling, then roll once to cover it. Fold in the left and right sides, then keep rolling tightly. Brush a little sealing paste on the top corner and press to close. Repeat with the remaining filling and wrappers.
6. Heat the oil
Pour the oil into a heavy pot or deep skillet. Heat over medium-high heat until it reaches 350°F. If you do not have a thermometer, dip the end of a wooden chopstick or spoon into the oil; steady bubbles should form around it.
7. Fry in batches
Add a few lumpia to the hot oil, leaving space between them. Fry for 4 to 5 minutes, turning once or twice, until deep golden and crisp. Keep the oil close to 350°F and adjust the heat as needed. The pork filling should reach 160°F in the center.
8. Drain and serve
Transfer the fried lumpia to a wire rack or a paper towel-lined plate. Let them cool for a few minutes before serving with sweet chili sauce, banana ketchup, or a simple vinegar dipping sauce.
03From our kitchen
Cook's tips
- Make-ahead: Roll the lumpia up to 1 day ahead. Cover tightly and refrigerate. Keep the rolls in a single layer or separate layers with parchment so they do not stick together.
- Freezing: Freeze uncooked lumpia on a baking sheet until firm, then transfer to a freezer bag. Fry straight from frozen, adding 1 to 3 extra minutes to the cook time. Do not thaw first, or the wrappers may turn soggy.
- Storage: Refrigerate leftover cooked lumpia in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp. The microwave warms them but softens the wrappers.
- Wrapper swap: Lumpia wrappers are thinner than many egg roll wrappers. If you can only find thicker egg roll wrappers, the rolls will be chewier and may need a little longer to fry.
- Meat swaps: Ground chicken or turkey can replace pork. Use the same amount, and cook until the filling reaches 165°F. A mix of pork and shrimp is also common.
- Avoid bursting: Do not overfill the wrappers, and roll them snugly without squeezing. Too much filling can split the wrapper before the inside cooks.
Cook's note
Look for lumpia wrappers in the freezer section of Asian grocery stores. They are usually labeled “lumpia,” “spring roll pastry,” or “spring roll wrappers.” Avoid rice paper wrappers for this recipe; those are used for fresh or Vietnamese-style rolls and fry differently.
04Frequently asked
Questions & answers
Can I bake lumpia instead of frying it?
Yes, but the texture will be different. Brush the rolls well with oil and bake on a rack at 425°F for 18 to 25 minutes, turning once, until browned and cooked through. Fried lumpia will be crisper.
Can I cook lumpia in an air fryer?
Yes. Brush or spray the rolls with oil and air fry at 375°F for about 10 to 14 minutes, turning halfway through. Cook frozen lumpia a few minutes longer. Check that the filling is fully cooked.
Why did my lumpia turn greasy?
The oil was likely too cool, or the pan was crowded. Fry in small batches and let the oil return to about 350°F between batches. Cool oil makes wrappers absorb more oil.
Can I make lumpia without pork?
Yes. Use ground chicken, turkey, beef, or a plant-based ground meat. For a vegetarian version, use finely chopped mushrooms, cabbage, carrots, and tofu, and season well so the filling is not bland.
How do I keep lumpia crisp for a party?
Place fried lumpia on a wire rack set over a baking sheet, not in a covered container. Hold them in a 200°F oven for up to 30 minutes. Covering them traps steam and softens the wrappers.
05Keep cooking
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