Crispy, savory, and bursting with flavor, this Lumpia recipe delivers authentic Filipino spring rolls right to your kitchen. Lumpia pairs perfectly with sweet chili sauce for an irresistible snack or appetizer.
Each bite of this golden-fried treat wraps seasoned ground pork and fresh veggies in a delicate, crunchy shell. Make a big batch of Lumpia for parties, family gatherings, or a special weekend treat.
Key Ingredients for Perfect Lumpia
- Ground Pork – The star of the filling, adding savory richness and juicy texture.
- Garlic & Fresh Ginger – Infuse the pork with warm, aromatic depth that makes every bite pop.
- Onion – Brings subtle sweetness that balances the savory notes.
- Carrot – Adds slight sweetness and a tender crunch.
- Green Cabbage – Offers freshness and helps lighten the filling.
- Water Chestnuts – Lend extra crisp bites for textural surprise.
- Scallions – Add a fresh, mild onion flavor that brightens the mix.
- Lumpia Wrappers – Thin, delicate sheets that fry to crisp perfection.
- Sweet Chili Sauce – The classic dipping sauce that complements the savory filling.
How to Make Lumpia: Quick Steps
Start by cooking the seasoned ground pork until it’s browned and crumbly. Add garlic, ginger, and vegetables, cooking just enough to soften them while keeping texture. Season generously with soy sauce, sesame oil, and spices.
Once cooled, wrap the filling tightly in lumpia wrappers—rolling each like a small burrito. Fry the lumpia in hot oil until golden brown on all sides. Serve piping hot with plenty of sweet chili sauce for dipping.
Tips & Tasty Twists for Lumpia
To get perfectly crispy Lumpia, don’t overcrowd the pan—this helps keep the oil at the right temperature. Make sure the filling is cool before rolling to avoid tearing the delicate wrappers. If you can’t find lumpia wrappers, egg roll wrappers work in a pinch—just trim them to size for a more authentic look.
For a lighter version, bake the lumpia in the oven or crisp them up in an air fryer. Feel free to experiment with the filling—try adding shrimp, ground chicken, or a mix of finely diced vegetables for a vegetarian twist.
Keeping Lumpia Fresh: Store & Reheat Like a Pro
Leftover lumpia can be frozen before frying—arrange the rolled lumpia in a single layer on a baking sheet, freeze until firm, then store in a freezer bag for up to two months. When ready, fry directly from frozen—no need to thaw.
Cooked lumpia stay crispy when stored in an airtight container lined with paper towels. Reheat them in the oven or air fryer at 350°F until hot and crunchy again. Avoid microwaving, which can make the wrappers soggy.
Lumpia Recipe
Ingredients
- 1 tablespoon light soy sauce
- 2 scallions minced
- 1/3 cup finely minced water chestnuts
- 1 pound ground pork
- 1 teaspoon garlic powder
- 1 small onion finely minced
- Oil for frying
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 1 medium carrot finely minced
- 1 tablespoon vegetable oil
- 30 lumpia wrappers
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 teaspoon salt
- 1/2 cup thinly sliced green cabbage
- Sweet chili sauce for dipping
Instructions
- Warm the vegetable oil in a nonstick skillet set over medium-high heat. Introduce the ground pork and cook thoroughly, breaking it apart until no pink remains, for approximately 5 minutes. Drain any rendered fat. Incorporate the minced garlic and ginger, sautéing briefly until aromatic, about 20 seconds. Fold in the onion, carrot, cabbage, water chestnuts, and scallions. Sauté for an additional 2 to 3 minutes until the vegetables soften. Season with salt, black pepper, garlic powder, soy sauce, and sesame oil. Remove from heat and allow the filling to cool until manageable. Lay a lumpia wrapper on a clean surface in a diamond orientation. Place roughly 2 1/2 tablespoons of filling near the bottom point, leaving 1 1/2 inches of space. Shape the filling into a 4 to 5 inch strip. Fold the bottom corner over the filling, then tuck in the sides to form an envelope. Roll tightly toward the top point, moistening the final 2 inches with water to seal. Position seam side down on a plate and cover with plastic wrap. Repeat until all filling and wrappers are used. To cook, heat about 1 inch of vegetable oil in a heavy skillet over medium heat until the oil reaches 350°F. Fry 4 lumpia at a time, seam side down, without crowding, for 1 to 2 minutes per side until golden and crisp. Transfer to a plate lined with paper towels to drain excess oil. Serve at once accompanied by sweet chili sauce.