Best Lumpia Recipe (Authentic Filipino Recipe) (2024)

For family dinners, parties, or just for your indulgence, homemade lumpia should be your number-one pick. It’s crunchy, juicy, and irresistible. Composed of ground pork, mixed veggies, and seasonings, this lumpia recipe will satisfy your tastebuds. But what does lumpia mean?

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Tomorrow is Christmas, and once a year, I make Lumpia and Beef Bistek or Hunan Beef.

Lumpia has and will always be a symbol of celebration and Christmas to me. Growing up my mother would always whip up several dozen for every birthday, graduation, and holiday.

There are many interpretations of spring rolls in Asia, but in the Philippines, you’ll encounter a meal called lumpia. It’s a Filipino plate that originated from Chinese spring rolls and is made with vegetables, seasonings, and meat or seafood. (Don’t mistake them for egg rolls—an American version of Chinese spring rolls that are bigger and fatter in shape).

The Filipino-style spring roll is also known as lumpia Shanghai.

You’ll find various lumpia-filling ingredients on the internet, as well as lumpia recipes, but here, I’ll cover an easy one that’s proven to be exquisite!

Preparation Time

Luckily, lumpia isn’t challenging to make and doesn’t require a lot of time or fancy culinary techniques. Here’s the time it’ll take you to finish it:

  • Prep time:30 minutes
  • Cook time:15 minutes
  • Total time:45 minutes
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Following my easy recipe, the ingredients needed to make Filipino spring rolls are:

  • 1 pack of lumpia wrappers (Chinese, Vietnamese, or Filipino spring roll wrappers)
  • 1 lb ground pork
  • 1/2 cup onion
  • 1/2 cup carrots
  • 1/2 cup cabbage, thinly sliced
  • 2 cloves garlic
  • 1/2 cup green onions
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • Bean sprouts (optional)
  • Oil for frying, I prefer coconut oil or palm shortening

How to Make Lumpia

You can make lumpia using your stove or air fryer. Here are the detailed instructions on how to make the delicious rolls.

1. Prepare the Vegetable Upfront

Peel and chop the veggies according to your liking. But let me tell you, the smaller the pieces are, the more delicious your rolls will be. Also, try to cut all pieces in equal sizes so that they cook equally.

2. Start Preparing the Meat Mixture (The Filling)

Heat the pan over medium heat, and add the oil. When the oil is hot, fry the garlic for about 30 seconds until it begins to brown. However, pay attention when frying because burned garlic can ruin your filling and make it taste bitter.

3. Add the Ground Pork

Cook the ground pork until it loses its pink/red color. But make sure the meat doesn’t absorb too much oil (important if you don’t want oil dripping from your mouth when eating lumpia).

4. Cook the Rest of the Veggies

Reuse the same pan after adding fresh oil and add the rest of the vegetables. When the veggies become slightly tender, continue to the next step.

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5. Combine the Ingredients and Add Spices

Mix the meat and veggies, then add the seasonings, which are salt, garlic powder, pepper, and soy sauce. Cook for one more minute. After finishing, let the filling cool down.

Note:Pre-cooking (stir-frying) the filling is essential if you want to ensure that all ingredients are fully cooked after deep frying the lumpia.

6. Prepare the Mix Used for Sealing the Wrap

Make a thick paste for sealing the lumpia wraps by combining the flour and water in a mixing bowl. One more way to seal the lumpia wrapper is to use egg wash.

7. Assemble the Lumpia

Carefully separate the thin wrappers. Next, lay a lumpia wrapper on the counter with one corner pointing toward you, then add 2-3 tablespoons of filling. Roll tightly, then apply the paste or the egg wash to seal the edges. Repeat these steps with the rest of the wrappers.

After you finish, keep the wrappers on a plate and cover them with a damp cloth or paper towel to prevent them from drying.

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8. Fry the Lumpia

Fill a pan with hot oil, and heat to about 350 degrees. Deep fry the lumpia until golden brown. It’s essential here that you don’t leave them for too long because the thin wrappers can easily become overcooked.

9. Let the Rolls Dry Out

Lumpia tends to absorb oil a little too much when deep-fried. That’s why you should place the fried lumpia on paper towels before serving to let the excess oil drip out.

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How to Serve Lumpia

You can serve this tasty Filipino dish as an appetizer or finger food. It’s best when combined with a dipping sauce. The two most common dipping sauces that go well with the lumpia are:

  • Sweet and sour sauce (like sweet chili sauce)
  • Flavored spicy vinegar sauce (made with white vinegar, salt, pepper, garlic, and chili pepper)

Tips and Tricks

Here are some tips to make your lumpia Shanghai recipe exceptional.

Store Lumpia Properly

If you have leftovers (which doesn’t often happen since it’s quite hard to resist eating lumpia), place them in an airtight container or wrap them in foil. Then, store them in your refrigerator for up to four days.

If you want to freeze them uncooked, place them in a Ziplock bag. You can store the uncooked meal in your freezer for at least a month.

Use Ground Beef

Feel free to experiment with the filling. Those who don’t favor pork can easily replace it with ground beef. To boost it up, mix the two, and you’ll have a delicious, crispy, and juicy appetizer.

Air Fry the Rolls

If you want to make a healthier version (some of you might not be fans of frying food in deep oil), try cooking lumpia in an air fryer. Add the filling, roll it up, and cook lumpia for 6 minutes (or until golden brown).

Make sure to turn the lumpia halfway to ensure both sides are fried evenly. Add the sweet and sour dipping sauce, and your dish is ready to be served!

Choose the Right Wrappers

To make the best lumpia, look for a lumpia or thin spring roll wrapper.

Egg roll wrappers are also an option, but not the best one. The texture is different from the one you want as an egg roll wrapper is thicker and, when fried, not as smooth.

Wonton wrappers are a better alternative than egg roll wrappers, but they aren’t a perfect fit if you want to experience the taste and crunch of an original lumpia.

Hence, always go for paper-thin lumpia wrappers. But where can you find these? The best option would be to jump on the plane, go to the Philippines, and get the original wrappers from the local market.

However, considering that the odds of you doing so are quite slim (kudos to those who can prove me wrong!), you can look for lumpia wrappers in Asian and Filipino stores in your local town.

If you’re, however, having trouble finding them, try online stores or Amazon.


Can I Bake Lumpia in the Oven Instead of Frying It?

Yes, you can. Preheat the oven to 400-425 degrees. Then, put the lumpia on a baking sheet and spray it with cooking spray. Push the tray in and wait for 20 minutes or till the lumpia is golden brown.

Can I Make Lumpia With Shrimp?

Yes, you can make lumpia with shrimp, fresh fish, chicken, or any protein you want.

Some tips for this Best Lumpia Recipe

  • You can freeze this recipe to cook up later. Make sure to place the lumpia in a roll in a freezer-safe container. To prevent sticking, place a piece of parchment paper between each layer.
  • When you are ready to cook the lumpia, you can cook them frozen however, you will need to keep an eye on oil temperature. You do not want to burn the outside while the inside is frozen so keep turning the lumpia every 4-5 minutes.
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Yield: 20

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Vegetables and meat, wrapped and then fried in the best lumpia recipe. Recipe is from my Filipino family



  1. In a skillet combined the ground beef, onion, and veggies and cook until the meat is well done.
  2. Add in the salt, pepper and oyster sauce and mix until well blended.
  3. Remove skillet from oven and set aside.
  4. Crack the egg into a small bowl and whisk. This is the "glue" that you will use to seal the wrapper.
  5. Peel the lumpia wrapper in to individual pieces and place one spoonful of filling into the wrapper and roll as the video shows.
  6. At this point I leave out what I want to cook immediately and place the rest in freezer safe bags for later. I will often take the balance and give them away as gifts.
  7. In a medium pan warm your cooking oil. When it's hot drop your lumpia in and fry until golden brown on one side and then flip. These serious brown up in 4 minuted or less.
  8. Repeat.
  9. Remove lumpia from the pan and drain on a piece of paper toweling.
  10. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 187Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 201mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 8g

Did you make this recipe?

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Best Lumpia Recipe (Authentic Filipino Recipe) (2024)


What is authentic lumpia made of? ›

They're made with paper-thin lumpia wrappers and filled with a savory mixture of ground pork, cabbage, and other vegetables. Serve lumpia as a side dish or appetizer with a sweet chili dipping sauce. Did you know you can make restaurant-worthy lumpia in your own home?

What is the difference between lumpia and lumpia shanghai? ›

Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.

What is the best oil for lumpia? ›

I recommend vegetable oil, which has a neutral flavor and a high smoking point, but peanut oil is a good alternative. Fry the lumpia in batches.

How do you make lumpia stay crispy? ›

How do you make lumpia stay crispy? Lumpia is best served fresh out of the fryer, but you can also use a toaster oven to crisp up your lumpia again. This is a great option if you have leftover lumpia in the fridge.

What is the difference between spring rolls and lumpia Shanghai? ›

Lumpia was passed on to the Philippines by Chinese settlers from Fujian China, it has a basic resemblance to Chinese egg rolls. The wrappers for Lumpia Shanghai tend to be thinner than the traditional Chinese spring roll wrappers. Lumpia Shanghai also tends to be longer while spring rolls are fatter.

Is lumpia originally from Philippines? ›

Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: "lun" means wet, moist, or soft, and "pia" means cake or pastry.

What is the most popular lumpia in the Philippines? ›

MANILA, Philippines – Lumpiang Shanghai has earned a spot on Taste Atlas' list of best street foods in the world. It's the only Filipino dish on the list, which is topped by China's guotie, which are pan-fried dumplings stuffed with pork, cabbage, scallions, ginger, and soy sauce.

Why do Filipinos love to eat lumpia? ›

Filipinos love Lumpia because it is a delicious dish that can be served as an appetizer, main course or snack. It has a light and crunchy wrapper with savory meat filling inside. It's best eaten fresh out of the pan with soy sauce mixed in, but some people like to eat it cold.

Is air fried lumpia better than deep fried? ›

This recipe for lumpia in the air fryer results in the same crispiness without having to deep-fry. Your taste buds will never know the difference, but your waistline will!

Why is my lumpia falling apart? ›

Make sure the oil is hot enough, but not too hot — between 350°F to 360°F. This is CRUCIAL for frying the lumpia. If the oil isn't hot enough, the lumpia will get soggy and fall apart. Additionally, if the oil is too hot, the wrapper will cook, but the filling will not!

What is best wrap for lumpia? ›

"There are many combination's of Lumpia fillings and after trying many I came up with this, reminds me of how they tasted when I was in the Philippians. I prefer the authentic Lumpia wrapper (spring roll wrapper) as they are very thin and fry up nice and crisp. Opposed to the egg roll and wanton wrappers."

How do you know when lumpia is done frying? ›

Into a large heavy pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, fry the lumpia in batches, turning occasionally, until the wrappers are golden brown and the filling is cooked, about 8 minutes.

Is it better to fry lumpia frozen or thawed? ›

There's no need to defrost before frying.

How long do you fry lumpia for? ›

Pre-heat oil at a medium to medium-high temperature. Do not overcrowd the pan. Cook until golden brown and the inside temperature reads 165° F. Usually cooks in approximately 8-10 minutes.

How do you seal lumpia wrappers without eggs? ›

To make this, mix 2 tablespoons of cornstarch with 1⁄3 cup of water in a small saucepan. Bring to a boil over low heat, stirring often until thickened into a glue-like consistency. Allow it to cook until it is easy to handle, then use it as you would water to seal the lumpia wrappers shut.

What is Filipino lumpia wrapper made of? ›

They are made from just four simple ingredients. Flour, cornstarch, Water, and Salt. These ingredients are combined to form an extremely wet and viscous dough.

What is so special about lumpia? ›

Filipinos love Lumpia because it is a delicious dish that can be served as an appetizer, main course or snack. It has a light and crunchy wrapper with savory meat filling inside. It's best eaten fresh out of the pan with soy sauce mixed in, but some people like to eat it cold.

What are the different types of lumpia? ›

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  • Authentic Filipino lumpia's / spring rolls.

Are lumpia wrappers the same as spring roll? ›

Lumpia Wrappers

Lumpia are a Filipino-style version of spring rolls. Typically made from flour, cornstarch, and water, lumpia wrappers are thin and delicate, but strong enough to hold fillings. You can serve either serve lumpia fresh or fried.

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