Crispy on the outside, savory and juicy inside—this Lumpia recipe is one of those classic Filipino dishes that brings people together. Also known as Lumpiang Shanghai, these golden spring rolls are filled with seasoned ground pork, finely chopped veggies, and a binding egg that holds it all together beautifully. It’s simple, satisfying, and always a crowd-pleaser whether you’re serving it as an appetizer, snack, or part of a party spread.
A No-Fuss Way to Make Lumpia at Home
This is my go-to recipe for making delicious, crunchy Lumpia without overcomplicating things. I’ve kept the ingredients simple so anyone can try it at home, but you can absolutely make it your own—add more veggies, a mix of meats, or even a little kick of chili if that’s your style. The whole process is broken down into three main steps: mix, wrap, and fry. Once you get into the rhythm, rolling and frying these spring rolls becomes a breeze.
How to Cook Lumpia
There are three main steps to making Lumpia from scratch. Let’s walk through each one.
1. Mix the Filling
Start by combining all the filling ingredients in a large mixing bowl. This includes ground pork, minced onions, grated carrots, some seasoning, and an egg to bring it all together. You can mix it by hand—just make sure everything is well incorporated. If you have a stand mixer, that works too. Just attach the dough hook and let it do the heavy lifting.
Tip: The filling should hold together nicely but not be too wet. A little stickiness is good—it means the egg is doing its job.
2. Wrap the Lumpia
Once the filling is ready, it’s time to wrap it up. You can use either egg roll wrappers or traditional Filipino lumpia wrappers if you can find them. I personally prefer the thinner, more delicate lumpia wrappers because they crisp up beautifully when fried.
Lay a wrapper flat, place a spoonful of filling near the edge, roll it snugly like a mini log, and seal the end with a dab of water or a beaten egg. If you’re using wider wrappers, it might take a bit of practice, but once you get the hang of it, it’s actually quite relaxing.
3. Fry Until Golden and Crisp
The final step is frying. I recommend deep frying for the best crunch. Here’s a trick: don’t wait for the oil to get blazing hot. If you start frying when the oil is around 250°F, the filling will have a chance to cook through without the wrapper getting too dark too fast.
As the rolls fry, they’ll float and turn a beautiful golden color. That’s your cue—they’re ready.
Dipping Sauce Options
While these rolls are flavorful enough to eat on their own, they really shine when dipped into a tangy sweet and sour sauce. Banana ketchup is another fun and nostalgic Filipino option. You can even go with a chili garlic dip if you’re into bold flavors.
What’s Inside the Filling
This version keeps it simple but tasty. The filling is made with:
- Ground pork
- Finely chopped carrots
- Minced onions
- Parsley (or green onions for a twist)
- Egg (as a binder)
- Garlic powder
- Salt, pepper, and a little sesame oil for depth
Even without a long list of ingredients, the flavors come together beautifully. The key is to season well—don’t rely on the dipping sauce alone for flavor.
What Kind of Wrapper to Use
If you’re in the Philippines, finding lumpia wrappers is never a problem—they’re available at almost any local market or grocery store. But if you’re outside the country, check your nearest Asian or Filipino store.
There are usually a few different types available. The thin, almost translucent kind is my favorite. You can also use regular egg roll wrappers if that’s all you can find—they’re thicker but still work.
If you’re feeling adventurous, you can even make your own wrappers at home. You’ll need flour, water, and a little salt. Just cook them like you would a crepe in a non-stick pan.
Storing and Reheating
To store uncooked lumpia: Place them in a single layer on a tray lined with parchment paper, cover tightly with plastic wrap, and refrigerate for up to 2 days. For longer storage, freeze them (uncooked) and fry directly from frozen—just extend the cooking time a bit.
To reheat cooked lumpia: Use an oven or air fryer at 350°F to warm them up and bring back their crispiness. Microwaving is convenient, but you’ll lose that signature crunch.
Lumpia Shanghai (Filipino Spring Rolls)
Crispy and flavorful deep-fried Filipino-style egg rolls, also known as lumpiang Shanghai.
Ingredients
- 50 pieces lumpia wrappers
- 3 cups cooking oil
Filling:
- 1 1/2 lbs ground pork
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped parsley
- 1 1/2 teaspoons salt
- 1 tablespoon sesame oil
- 2 eggs
Instructions
- In a mixing bowl, combine all the filling ingredients and mix thoroughly.
- Scoop about 1 to 1 1/2 tablespoons of the mixture and place it on a lumpia wrapper. Spread the filling evenly.
- Fold both sides of the wrapper inward, then fold the bottom edge upward. Brush a little beaten egg on the top edge to seal. Roll tightly until fully wrapped. Repeat the process until all the filling is used.
- Heat oil in a pot over medium heat. Deep fry the lumpia until they rise to the surface and turn golden brown.
- Remove from the pot and let the excess oil drain. Serve hot and enjoy
Notes
- Cooking Lumpia in an Air Fryer:An air fryer is a great alternative for a healthier version. Set it to 370°F and cook for around 12 minutes, adjusting based on desired crispiness.
- The fat from the pork tends to render out during cooking, resulting in a lighter version with a satisfying crunch.
To avoid dryness, lightly spray the wrappers with cooking oil before air frying. This step is optional and based on personal preference.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 2648Total Fat: 206gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 158gCholesterol: 509mgSodium: 3868mgCarbohydrates: 85gFiber: 6gSugar: 6gProtein: 112g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use a different meat?
Absolutely. Ground chicken, turkey, or even beef work well. Just adjust your seasonings accordingly.
Can I bake Lumpia instead of frying?
Yes, though they won’t be as crispy. Brush them with oil and bake at 400°F for about 20–25 minutes, flipping halfway through.
Is there a vegetarian version?
You can skip the meat and use tofu, mushrooms, cabbage, and other veggies. Just make sure the filling holds together with a binder like mashed tofu or a bit of flour.
How to Serve
Lumpia is best served fresh and hot with a dipping sauce on the side. It works beautifully as an appetizer, party snack, or a side dish next to rice and pancit. For potlucks or gatherings, you can prep them ahead and fry them on-site or reheat them in the oven.
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