These lumpia, or Filipino spring rolls, are stuffed with seasoned ground pork, onion, and carrot, then fried until golden and crisp. They pair wonderfully with chicken adobo and pancit, or serve a large tray at a gathering and watch them disappear. They’re simple to make and freeze well, so you can prepare a batch ahead and enjoy them whenever the craving hits.
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What is lumpia?
Lumpia, commonly called Filipino spring rolls, evolved from Chinese spring rolls (rùnbǐng or bópíjuǎn). There are many lumpia variations—fresh or fried, sweet or savory. This recipe focuses on lumpiang shanghai, the familiar fried version filled with seasoned ground pork, onions, carrots, garlic, and simple seasonings.
Ingredient notes
Scroll to the recipe card for exact ingredient amounts.
- Lumpia wrapper – Found in most Asian markets in the freezer section near dumpling and egg roll wrappers. Spring roll wrappers can be used as a substitute, but lumpia wrappers are thinner and produce a crispier result.
- Ground pork – Traditionally 70% lean / 30% fat for flavor and juiciness. You can substitute or mix in ground beef or shrimp if preferred.
- Yellow onion – Adds depth and flavor. Green onions can be used if you prefer a milder onion flavor.
- Carrot – Adds color, texture, and a touch of natural sweetness.
- Garlic – Use fresh garlic for the best flavor.
- Eggs – Act as a binder in the filling and one beaten egg is used as an egg wash to seal the wrappers.
- Soy sauce – Adds seasoning and color; low-sodium soy sauce is recommended.
- Chicken bouillon powder – Optional but adds pleasing umami to the filling.
- Salt and black pepper – To taste.
Lumpia wrapper
Lumpia wrappers are thinner and more porous than standard spring roll wrappers, which helps achieve a delicate, extra-crispy exterior and an attractive golden color after frying. If you can’t find lumpia wrappers, spring roll wrappers work as an alternative, but the texture and color may differ.
How to make lumpia
See the recipe card below for full ingredient quantities and timing.
1. Finely chop the vegetables. Place carrot and garlic in a food processor and pulse until finely chopped. Add the onion and pulse until finely minced, scraping the bowl as needed. You can also finely chop by hand or use a grater if you prefer.
2. Make the filling. Combine the chopped vegetables, ground pork, eggs, soy sauce, bouillon powder (if using), salt, and pepper in a large bowl. Mix thoroughly, then mix vigorously in a circular motion until the mixture binds and becomes slightly pasty. This helps the filling hold together while frying.
3. Set up a wrapping station. Lay out a plate or sheet pan for finished lumpia, a clean work surface or cutting board, a brush for egg wash, a damp towel to keep wrappers from drying, and a piping bag or a zip-top bag for the filling.
4. Prepare the wrappers. Separate each wrapper sheet before you start to save time. Keep them covered with a damp towel to prevent drying.
5. Wrap the lumpia. Fill a piping bag and snip a ¼–½ inch opening. Pipe a 4-inch log of filling about 1 inch from the bottom edge of the wrapper. Fold the bottom flap up, tuck, roll 1–2 turns, fold the side flaps in, brush the edge with egg wash, and finish rolling to seal. See the “How to wrap lumpia” section below for details and photos.
6. Fry the lumpia. Heat 2–3 inches of oil to around 350°F. Fry the lumpia in batches, 4–5 minutes each, until the wrapper is golden and crisp and the filling is cooked through. Avoid overcrowding the oil to maintain temperature.
7. Serve. Drain on paper towels or a wire rack and enjoy hot. Serve with banana sauce, sweet chili sauce, or sweet and sour sauce.
How to wrap lumpia
If using lumpia wrapper:
1. Pipe a 4-inch log of filling about 1 inch from the bottom edge of the wrapper.
Note: Lumpia wrappers can be porous and may have small tears. If that happens, roll extra layers to reinforce the seam and prevent leaks.
2. Fold the bottom flap over the filling, tuck gently, and roll up 1–2 turns. Press the ends of the filling to reduce air pockets.
3. Fold the left and right flaps toward the center, brush the top edge with egg wash, and roll to seal.
If using spring roll wrapper:
1. For large spring roll wrappers, stack and cut them in half diagonally to form right triangles. For smaller wrappers, you can use a whole sheet.
2. Place the triangle with the long side closest to you, pipe a 4-inch log about 1 inch from the bottom, fold the bottom flap over the filling, roll once, fold the side flaps in, brush the tip with egg wash, and finish rolling to seal.
Recipe tips
- Keep wrappers covered: Use a damp towel or damp paper towels to prevent drying while you work.
- Don’t overcrowd the oil: Fry in batches to keep oil temperature steady and ensure crisp results.
- Roll tightly but gently: Proper rolling prevents air pockets that can cause sogginess, but avoid over-tightening which can tear the wrapper.
- Separate wrappers beforehand: Peel apart each sheet before you begin wrapping to save time and frustration. Treat delicate lumpia wrappers carefully—they’re thin and tear easily.
Storage
Cooked lumpia will keep in the refrigerator for up to 4 days. We don’t recommend freezing already-fried lumpia as the filling can dry out. Instead, freeze uncooked lumpia arranged in a single layer in an airtight container or freezer bag; they will keep 3–4 months. No need to separate them with parchment.
Reheating
Reheat refrigerated cooked lumpia in an air fryer at 400°F for 3–5 minutes or in a 425°F oven for 5–10 minutes until hot and crispy. Frozen uncooked lumpia can be fried at 350°F for 5–10 minutes, until cooked through and golden brown.
FAQ
Lumpia is commonly made with ground pork, onions, carrots, seasonings, and eggs to bind. Variations may include cabbage, green onions, or celery, and some families substitute beef or shrimp.
They’re similar but not identical. Lumpia (especially lumpiang shanghai) is typically long and thin and often meat-based, while many Chinese restaurant-style spring rolls tend to be vegetarian and vary in shape and wrapper thickness.
Egg rolls are thicker, often filled with cabbage and a bit of meat, and use a heavier wheat wrapper. Lumpia wrappers are paper-thin and lumpia are usually long and slender with a pork-centered filling.
Lumpia originated from Chinese spring rolls and was adapted into Filipino cuisine with regional variations.
What to do with leftover oil
Let the oil cool completely, then transfer it to a heatproof jar or container. Strain through a fine mesh strainer or cheesecloth to remove debris and store in a cool, dark place for reuse within a couple of weeks. If you need to dispose of the oil, seal it in a container and throw it in the trash—never pour oil down the drain.
📖 Recipe
Lumpia (Filipino Spring Rolls)
Ingredients
For the lumpia:
- 50 sheets lumpia wrapper (or spring roll wrapper — see notes)
- 2 pounds ground pork (preferably 70/30)
- ½ large yellow onion, cut into chunks
- ½ large carrot, cut into chunks
- 4 cloves garlic, peeled
- 2 large eggs (plus 1 beaten for egg wash)
- 4 tablespoons low-sodium soy sauce
- 2 teaspoons chicken bouillon powder (optional)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper (or to taste)
To serve:
- Banana sauce
- Sweet chili sauce
- Sweet and sour sauce
Instructions
- Prepare the vegetables: In a food processor, pulse carrot and garlic until finely chopped. Add onion and pulse until minced. Scrape bowl as needed. (You can also finely chop by hand or grate.)
- Make the filling: In a large bowl, combine the chopped vegetables, ground pork, eggs, soy sauce, bouillon powder (if using), salt, and pepper. Mix until combined, then mix vigorously in a circular motion until the mixture binds and becomes slightly pasty.
- Set up: Prepare a plate or sheet pan for finished lumpia, a work surface, a brush for egg wash, a damp towel to keep wrappers covered, and a piping bag or zip-top bag for the filling.
- Fill a piping bag: Transfer filling to the bag and snip a ¼–½ inch opening. Separate wrapper sheets and keep them covered while working.
- Wrap: For lumpia wrappers, pipe a 4-inch log about 1 inch from the bottom, fold the bottom flap up, roll 1–2 times, fold the side flaps in, brush the edge with egg wash, and finish rolling to seal. For large spring roll wrappers, cut in half diagonally and follow the same process using the triangle shape.
- Fry: Heat 2–3 inches of oil to around 350°F. Fry lumpia in batches 4–5 minutes until golden and crispy and the filling is cooked through. Drain on paper towels or a rack.
- Serve: Enjoy hot with banana sauce, sweet chili, or sweet and sour sauce.
Notes
- The lumpia wrapper yields the crispiest texture; spring roll wrappers are a suitable substitute. This recipe makes about 50 lumpia but the number will vary depending on how much filling you use per roll.
- If using large spring roll wrappers, cut them in half diagonally. For smaller wrappers, you can use whole sheets.
- Egg wash seals better than water, helping prevent unraveling while frying.
Recommended equipment
- Blender or food processor
- Large mixing bowl
- Disposable piping bag or zip-top bag
- Deep fryer or heavy pot for frying
Nutrition
Serving: 1 lumpia • Calories: 98 kcal • Carbohydrates: 8.4 g • Protein: 4.5 g • Fat: 4.6 g