Lumpia (Crispy Filipino Spring Rolls Recipe)

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This easy lumpia recipe is something that every Filipino family knows by heart! Made with ground pork and vegetables, these crispy fried Filipino spring rolls are always a hit at parties and family gatherings. Serve them as an appetizer with a sweet and sour dipping sauce or pair them with steamed rice for a quick meal.

Lumpia or Filipino fried spring rolls on a plate with sweet and sour sauce ready to be served.

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Almost every country in Asia has its own version of spring rolls or what we call egg rolls here in the United States. In the Philippines, it’s called lumpia or lumpiang Shanghai.

In this blog, Marvin, a native Filipino who blogs at Burnt Lumpia, will explain different types of Filipino spring rolls and share his homemade pork lumpia recipe with us.

If you like to try other pork spring rolls, make a batch of this Vietnamese Spring Rolls recipe next!

What is Lumpia

Lumpia or spring roll is a popular Filipino food usually served as an appetizer, snack, or even as a main dish. It is made by rolling a thin, crepe-like wrapper filled with a savory mixture of meat and vegetables.

The protein for the filling can vary from pork, chicken, beef, shrimp, or even tofu, although it’s usually pork. Vegetables like carrots, cabbage, and green onions are also commonly added for texture, flavor, and nutrition.

Like most Filipino dishes, it is heavily influenced by Chinese cuisine, particularly the Chinese spring roll or egg roll. Hence, why it’s also called lumpiang Shanghai. They aren’t exactly the same, but they share similar ingredients, rolling techniques, and cooking methods.

Different Types of Lumpia

Lumpiang Shanghai with sweet and sour sauce on the side.

In the Philippines, there are two main types of spring rolls depending on how it’s cooked: fresh or fried.

From the name itself, fresh lumpia is not cooked and is usually served cold with a sweet peanut sauce. It’s usually filled with vegetables like bean sprouts, carrots, and cabbage, and sometimes includes shrimp or tofu.

It’s a generally healthier option compared to fried ones, so it’s commonly eaten like a salad or as a light snack. It’s similar to these Summer Rolls and Vietnamese Fresh Spring Rolls.

On the other hand, fried lumpia is the more popular Filipino spring roll made by deep-frying the filled wrapper until it turns crispy and golden brown. It’s usually served as an appetizer or as a main dish, served with steamed rice or fried noodles (pansit) and a side of dipping sauce.

During special occasions and big celebrations, Filipinos almost always opt for fried spring rolls. Because let’s be real, who can resist that crispy and crunchy goodness?

Several rolls of fried lumpiang Shanghai with ground pork and vegetable filling.

Here are some of the specific types of lumpia you can find in the Philippines:

lumpiang sariwa means “fresh” lumpia. It’s commonly filled with veggies and meat using a thin crepe-like wrapper made with eggs and flour.
lumpiang hubad directly translates to “naked” lumpia. It’s made without any wrapper, so it’s basically just the filling itself.
lumpiang ubod is another type of fresh spring roll. But it uses a specific filling called ubod or heart of palm (from the core of palm trees).
lumpiang shanghai or prito is the most common one and it’s the one we’re making in this recipe.
lumpiang togue is a fried lumpia that has bean sprouts as its main filling. Compared to lumpiang shanghai, it’s larger and usually served with a garlic-vinegar dipping sauce.

Ingredients

ground pork – can be substituted with ground beef or even turkey. I love using pork though because it has a good balance of flavor and texture.
soy sauce – adds a savory depth of flavor to the filling. You can also put some chicken bouillon powder for added umami, but it’s optional.
eggs – helps bind the filling together for easier handling.
vegetables – I only used cabbage in this recipe, but feel free to add carrots and green onions for more color, texture, and flavor.
lumpia wrappers – these are made with flour and water and they give the spring rolls their crispy texture when fried. If you can’t get any, you can use Chinese or Vietnamese spring roll wrappers meant for frying instead.

Dipping Sauces for Filipino Spring Rolls

Although lumpia is delicious on its own, it’s way better when paired with a dipping sauce. The most popular dip for spring rolls is sweet and sour sauce. It’s made with vinegar, sugar, ketchup, cornstarch, and sometimes chili.

It’s my personal favorite because it’s sweet and tangy at the same time. So it’s a nice contrast to the crispy and savory lumpia rolls. I use it for other dishes too like stir-fries, fried dumplings, and grilled meats.

A fried Filipino spring roll dipped in a small bowl of lumpia sauce.

Another staple dip in every Filipino household is banana ketchup. Unlike tomato ketchup, it’s made from mashed bananas, sugar, vinegar, and spices, so it’s sweet and tangy with a hint of spice. You can get different variations of banana ketchup in any Asian market, but the most popular brand is Jufran.

How to Make Lumpia Recipe

Lumpia is a staple in the Philippines and it’s practically part of their culture. I grew up eating a different version of spring rolls, but all the filling, rolling, and frying are familiar to me. We love having fried spring rolls for appetizer, finger food for parties, and even as a main dish for dinner.

And let me tell you, these little Filipino spring rolls are addicting! It’s so easy to pop one after another into your mouth without even realizing how many you’ve eaten. But who’s counting, right?

A square lumpia wrapper divided in half to make two rectangular pieces.

Step 1: 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.

Mixing pork and vegetable filling in a bowl for lumpia rolls.

Step 2: Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Pork and vegetable filling in a lumpia wrapper.

Step 3: 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.

Rolling lumpia tightly and sealing with water.

Step 4: Dip two fingers into a bowl of water, then moisten the last 2 inches (5 cm) 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.

Pro tip: Water is usually enough to seal the lumpia wrappers, but if that doesn’t work, you can use an egg wash.

Step 5: To cook the lumpia, fill a large frying pan with about 1/2-inch (1 cm) 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.

Pro tip: If frying frozen lumpia, it will take 1 to 2 minutes longer. You can also pop them in the air fryer at 400°F for 7 to 9 minutes, longer if using frozen.

Step 6: Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

Frequently Asked Questions

What is Filipino lumpia wrapper made of?

Traditionally, Filipino lumpia wrappers are made from flour and water. They’re thin and delicate, making them perfect for frying. And they crisp really well!

Where to buy lumpia wrappers?

You can easily find pre-made lumpia wrappers in most Asian grocery stores or online. If you can’t find them, egg roll or spring roll wrappers are great substitutes.

What is the difference between lumpia and egg rolls?

Lumpia is the Filipino version of fried spring rolls and it’s typically made with thin, flour-based wrappers. Egg roll, on the other hand, is the American version of Chinese spring rolls and it uses thicker wrappers. They share the same origin, but they taste and look different as lumpia tends to be smaller and more slender than egg rolls.

Can you freeze lumpia?

Yes! In fact, lumpia freezes really well. Make a big batch of spring rolls and store them in freezer-safe bags. You can keep them in the freezer for up to 3 months. And the best part? You don’t even need to thaw them before frying!

What to Serve with Pork Lumpia

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

I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Additionally, feel free to explore my other recipes, such as Chicken Egg Rolls and Shrimp and Cheese Spring Rolls next. Happy cooking!