Lumpia – Filipino Spring Rolls
Where there are Filipino Spring Rolls or Lumpia, there’s a party! There’s always a crowd around these crispy finger foods once they’re fresh out the fryer. These pork and vegetable filled lumpia disappear almost as soon as you put them out. In this post, you will see just how easy and quick they are to make for your next get together.
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Since my husband and I have not been able to see much of our family, I’ve been feeling a little sad that there are so many events that haven’t been able to be celebrated. There’s a certain thrill and excitement that comes with a party that I miss. People crowded in the kitchen, helping put together food and drinks, children running about, the front door constantly opening with the arrival of new guests. My favorite kind of party is a potluck, where the one dish I can always count on being there is a tray piled high with crispy, delicious lumpia.
Making lumpia brings so much nostalgia. While lots of conversations are happening, it’s a bustling, almost factory line process—someone is placing the filling into the spring roll wrappers, others are rolling and sealing, and someone’s on frying duty at the stove, where much care is taken to make sure each piece is evenly browned and crisp.
What is lumpia?
Lumpia is a type of spring roll common to the Philippines and Indonesia. They’re tubular shaped snacks or appetizers, of meat or vegetables wrapped in a thin papery or crepe-like wrapper. They’re sometimes made with fresh vegetables, or fried in a deep fryer or pan fried. For serving, they’re usually paired with sauces—banana ketchup or sweet chili sauce for the fried version for instance, or a sweet soy and peanut sauce for the fresh version.
What you need for this recipe
- Spring roll wrappers
- Ground pork
- Red onion (or you can use yellow onion, but I like the color combination)
- Carrots
- Scallions
- Garlic
- Soy sauce
- Sesame oil
- Kosher salt
- Freshly ground black pepper
- Cilantro
- Egg
- Canola oil, for frying
- Sweet chili sauce, for dipping
There are many ways to add variety to the filling, you can add shrimp and water chestnuts. Sometimes leftover pancit noodles are added.
How to wrap lumpia
Make sure to use an eggwash when closing up the last corner of your lumpia roll in order to prevent it from opening up during frying.
Hope you try this recipe for your next family gathering!
Need some other Filipino recipes for your party? Try these yummy recipes!
- Chicken Adobo
- Pancit – Chicken and Shrimp Stir Fry Noodles
- Mini Biscoff and Ube Cheesecakes
- Apple Pie Turon
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Lumpia Spring Rolls
Equipment
- cutting board
- knife
- mixing bowl
- spoon
- box grater
- silicone brush
- large heavy bottomed pot
- spider or tongs
- cooling rack
- paper towels
Ingredients
Filling
- 1 pound ground prk
- 1 medium red onion diced, or yellow onion
- 1 medium carrot grated
- 2 cloves garlic
- 1 teaspoon ginger grated
- 2 tablespoons cilantro finely chopped, plus more to garnish
- 1/4 cup green onions minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce or tamari
Miscellaneous
- 1 package lumpia wrappers 25 pieces
- 1 egg beaten
- 1 1/2 cups canola oil for frying
- sweet chili sauce for serving
Instructions
- Mix the lumpia filling ingredients together. Mix in a circular motion until mixture is well combined and slightly sticky.
- Take one spring roll wrapper, and lay it out in a diamond shape. Two inches up from the bottom corner, spoon filling in a horizontal line, about 2 tablespoons.
- Fold the bottom corner up, over the filling, and roll it up once. Fold the side corners to the middle, to create an envelope shape, then roll up toward the top corner. When you're 1-2 inches away from the top, brush beaten egg onto the corner then roll up to seal the end.
- Heat your oil to 300F. Frying 5-6 lumpia at a time, fry on each side for 4 minutes or until golden brown. Once done, remove from oil and place on a cooling rack.
- Sprinkle with cilantro and serve with sweet chili sauce.
- Enjoy!
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