If you’re looking to add a delicious Asian flair to your holiday table or everyday meals, lumpia might just be your new favorite dish. Crispy on the outside and packed with a flavorful filling, lumpia is a versatile dish that works perfectly as an appetizer, snack, or even a main dish!

After tasting the authentic version shared by my Filipino friends, I couldn’t wait to make them part of my own cooking. What I love most about lumpia is how it blends simple, fresh ingredients into something extraordinary.

The filling combines ground pork, carrots, and simple seasonings to create a delicious blend of textures and tastes. Wrapped in thin lumpia wrappers and fried to perfection, each bite is a delightful contrast of crunch and savory goodness.

With this step-by-step recipe, you’ll be able to recreate this classic dish in your own kitchen.

Table of Contents

Ingredients:

Ground pork: ½ kg (500 grams)
Carrots: 2 medium, finely grated
Garlic: 3 cloves, minced
Onion: 1 medium, finely chopped
Celery: 1 stalk, finely chopped
Spring onions: 2 stalks, finely chopped
Soy sauce: 2 tablespoons
Egg: 2 whole eggs
Salt and pepper: to taste
Lumpia wrappers: about 25 pieces
Flour and water mixture: (1 tablespoon flour mixed with 2 tablespoons water) for sealing wrappers
Cooking oil: for frying

Instructions:

Step 1: Prepare the Filling

In a large mixing bowl, combine the ground pork, grated carrots, minced garlic, chopped onion, and spring onions (if using).
Add soy sauce, the eggs, salt, and pepper. Mix everything thoroughly until well-combined.

Step 2: Test the Filling

Heat a pan with a bit of oil and fry a small portion of the filling.
Taste the cooked filling and adjust seasoning with more salt, pepper, or soy sauce if needed.

Step 3: Wrap the Lumpia

Lay a lumpia wrapper flat on a clean surface, with one corner pointing towards you (a diamond shape).
Spoon about 1 to 1½ tablespoons of the filling onto the wrapper, near the corner closest to you.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Use a small amount of the flour and water mixture to seal the edge.
Pro Tip: Cut the lumpia into palm-sized rolls after sealing, which makes frying easier and more even.
Repeat for the remaining wrappers and filling.

Step 4: Fry to Golden Perfection

Heat enough oil in a deep frying pan to submerge the lumpia. The oil should be at medium heat (about 350°F or 175°C).
Carefully place lumpia into the hot oil in small batches. Fry and turn occasionally, until they are golden brown and crispy.
Remove the cooked lumpia and place them on a plate lined with paper towels to drain excess oil.

Step 5: Serve with Dipping Sauce

Pair your freshly cooked lumpia with your favorite dipping sauce. For this recipe, we used sweet chili sauce, which perfectly complements the savory flavors of the filling.
Alternatively, you can serve lumpia with ketchup, or vinegar with minced garlic for a more traditional Filipino twist.

Serving Suggestions:

Lumpia is best enjoyed fresh and hot, served with dipping sauces like sweet chili sauce, vinegar with garlic, or even banana ketchup for a uniquely Filipino twist. They pair beautifully with steamed rice or as part of a larger spread of Asian-inspired dishes.

Lumpia Recipe: How to Make (Filipino Style) Fried Spring Rolls

Looking for a versatile and tasty dish? Try this Filipino lumpia recipe! Perfect as an appetizer, snack, or main dish.

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Servings 10 people

Calories 180 kcal

Ingredients

Ground pork: ½ kg 500 grams
Carrots: 2 medium finely grated
Garlic: 3 cloves minced
Onion: 1 medium finely chopped
Celery: 1 stalk finely chopped
Spring onions: 2 stalks finely chopped
Soy sauce: 2 tablespoons
Egg: 2 whole eggs
Salt and pepper: to taste
Lumpia wrappers: about 25 pieces
Flour and water mixture: 1 tablespoon flour mixed with 2 tablespoons water for sealing wrappers
Cooking oil: for frying

Instructions

In a large mixing bowl, combine ½ kg ground pork, 2 grated carrots, 3 minced garlic cloves, 1 finely chopped onion, 1 finely chopped celery stalk, and 2 finely chopped spring onions (optional).
Add 2 tablespoons of soy sauce, 1 beaten egg, salt, and pepper to the mixture. Stir well until all ingredients are fully combined.
Heat a small amount of oil in a pan and fry a small portion of the filling to taste. Adjust the seasoning by adding more salt, pepper, or soy sauce if needed.
Lay a lumpia wrapper flat on a clean surface, with one corner pointing towards you (forming a diamond shape).
Spoon about 1 to 1½ tablespoons of the prepared filling onto the wrapper, near the corner closest to you.
Fold the bottom corner of the wrapper over the filling, then fold in both sides.
Roll the wrapper tightly towards the top corner, sealing it by using a small amount of the flour and water mixture (1 tablespoon flour mixed with 2 tablespoons water)
Repeat this process for the remaining lumpia wrappers and filling.
Heat enough cooking oil in a deep frying pan to submerge the lumpia. The oil should be at medium heat, around 350°F or 175°C.
Carefully place the lumpia into the hot oil in small batches. Fry them for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove the cooked lumpia from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the lumpia with your favorite dipping sauce, such as sweet and sour sauce, ketchup, or vinegar with minced garlic.
Enjoy your homemade lumpia as a crispy, flavorful appetizer, snack or main dish!

A Crispy and Flavorful Treat

Lumpia is a crowd-pleasing dish that brings a delightful crunch and bold flavors to your table. This recipe, shared from the heart of Filipino cuisine, is perfect for holidays or adding an Asian twist to any meal.

Easy to prepare, these golden rolls are versatile and pair well with a variety of dipping sauces. The combination of pork, vegetables, and crisp wrappers creates an irresistible bite every time.

Give this recipe a try and watch your family and guests ask for seconds (or thirds!).

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