Classic Filipino Lumpia

Did you know you can recreate the crispy perfection of restaurant-quality lumpia at home? This recipe ensures your spring rolls turn out golden, crispy, and irresistible every time.

What Is Lumpia?

Lumpia are Filipino and Indonesian-style fried spring rolls, typically filled with a savory mix of ground pork, vegetables, and wrapped in a thin, crispy pastry shell known as lumpia wrappers.

How to Prepare Lumpia

Below you'll find the detailed, step-by-step instructions, but here's a quick summary of what you can expect from the process:

1. Prepare the filling: Brown the pork until it’s crumbled, then set aside. Leave a little grease in the pan and cook the onions and garlic in it. Return the pork to the pan and add the veggies, cilantro, and seasonings. Remove from heat and let it cool.
2. Assemble the lumpia: Spoon three tablespoons of filling onto each wrapper and follow the instructions to roll and seal the lumpia. Repeat until all are rolled.
3. Fry the lumpia: Heat oil in a pan and fry the lumpia in batches of three or four at a time. Turn them occasionally until all sides are golden brown. Drain on paper towels.

How to Serve Lumpia

Lumpia is commonly enjoyed with a sweet chili dipping sauce (try this 5-ingredient Hot and Sweet Dipping Sauce for a perfect match). For those who prefer a milder taste, a classic Sweet and Sour Sauce also works wonderfully.

Make your lumpia a complete meal by pairing it with Garlic Fried Rice, or serve it as a starter alongside a traditional Filipino main dish like Caldereta.

How to Store Lumpia

Let the lumpia cool completely before placing any leftovers into an airtight container or wrapping them securely in foil. Keep the lumpia refrigerated for up to four days.

Can You Freeze Lumpia?

Yes, you can! However, it's best to freeze the lumpia before frying them for optimal texture.

To freeze uncooked lumpia: Lay the cooled rolls on a baking sheet and cover them with plastic wrap. Freeze for several hours or overnight. Once frozen, transfer the rolls into a zip-top freezer bag (squeezing out the excess air) or another airtight container. For extra protection, wrap in foil. Lumpia can be stored in the freezer for up to three months.

No need to thaw—simply fry the lumpia directly from the freezer.

Dinogo Community Feedback and Applause

"I had always wanted to make lumpia, but I thought they’d be difficult," says misspiggy067. "I was so wrong! They’re incredibly easy and taste amazing. My family loves them!"

"As a Filipino, I've tried many lumpia recipes, and this one is definitely a winner," shares Baker. "Just be careful with the oil temperature—keep it medium. If the oil’s too hot, the outside crisps too fast and the inside stays soft."

"I almost wish I hadn’t discovered how simple and affordable it is to make lumpia at home," laughs shesinparties. "Now I find myself wondering if lumpia would go well with my morning coffee. These are so easy and delicious!"

Editorial input by Corey Williams

Ingredients List

• 1 tablespoon vegetable oil

• 1 pound ground pork

• ½ cup chopped onion

• 2 cloves garlic, crushed

• ½ cup minced carrots

• ½ cup chopped green onions

• ½ cup thinly sliced green cabbage

• 2 tablespoons chopped fresh cilantro (Optional)

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce

• 30 lumpia wrappers

• 2 cups vegetable oil for frying, or as needed

Instructions

Prepare all the ingredients ahead of time.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the pork and cook, stirring frequently, until it crumbles and turns brown, about 5 to 7 minutes. Remove the pork and set it aside. Drain off excess grease, leaving just a thin layer in the pan.

Add the onion and garlic to the pan, cooking and stirring for about 2 minutes, or until fragrant.

Stir in the cooked pork along with carrots, green onions, cabbage, and cilantro. Season the mixture with salt, pepper, garlic powder, and soy sauce. Remove from heat and let it cool for about 5 minutes, or until it’s safe to handle.

To assemble the lumpia: Place 3 generous tablespoons of filling diagonally on one corner of a lumpia wrapper, leaving about 1 ½ inches of space at both ends.

Fold the side of the wrapper over the filling, tuck in both ends, and roll tightly to seal the lumpia.

Dampen the other side of the wrapper with water to seal the edges. Place the lumpia on a plate and cover with plastic wrap to keep them moist. Repeat the process to assemble the remaining lumpia.

Carefully slide 3 to 4 lumpia into the hot oil with the seams facing down. Fry, turning occasionally, until golden brown on all sides, about 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Continue frying the remaining lumpia.

Serve immediately and enjoy!

Editor’s Note

Nutrition Information (per serving)