Pin it
This filling Filipino Lumpia brings rich homestyle tastes to your kitchen with just the right mix of flavorful stuffing and crisp wrapping. You won't be able to resist the mix of crunchy shell and moist inside—it works for everything from simple family meals to big parties.
My Filipino friend next door taught me how to make these, and she wouldn't let me off the hook until I could roll them tight enough. We laughed so hard at my weird-shaped early tries, but I got there eventually. These days, whenever I have people over, I make these and they're always the first thing to run out.
- Spring roll wrappers: they're the thin coverings that get super crispy and keep everything inside
- Ground pork: this classic meat choice gives you that juicy bite and deep taste
- Shredded carrots: they add a bit of sweetness and bright color
- Finely chopped green beans: these give you some crunch and fresh taste with the meaty parts
- Finely chopped onions: they start the flavor base for your filling
- Minced garlic: you can't skip this for true flavor
- Soy sauce: brings that savory richness that makes the meat taste better
- Ground black pepper: adds a little kick and more flavor layers
- Salt: pulls all the tastes together and makes everything pop
- Sesame oil: gives that warm, nutty smell that makes the whole dish better
- Fresh cilantro: you can leave this out, but it adds freshness
- Oil for frying: go with vegetable or peanut oil since they can get really hot without smoking
- Get Your Filling Ready:
- Combine everything for the filling in a big bowl and mix it really well. You want all those seasonings and veggies spread evenly through the meat. Don't rush this part because it sets up all the flavor. I think using your hands works best—just break up all the meat chunks so the texture's nice and even.
- Roll Them Just Right:
- Put your wrapper on the counter like a diamond. Drop about two spoonfuls of filling in a line near the bottom point. Fold that bottom corner up and over, then tuck it under to start your roll. Now bring both side corners in toward the middle, then keep rolling up to the top. Dab a little water on the final corner to make it stick. The tighter you roll, the less likely they'll burst when cooking.
- Cook Them Perfectly:
- Get your oil hot—around 350°F in a deep pot. If you don't have a thermometer, test by dropping in a tiny piece of wrapper—it should bubble up right away. Put in 4 or 5 rolls at a time so they've got room to cook evenly. Turn them a few times until they're golden all over, about 4-5 minutes total. Take them out when they're deep gold and let them drain on paper towels. Let them cool a bit before eating so they're extra crispy.
- Serve Them Up Nice:
- Put your fresh-fried lumpia on a plate. Serve with sweet chili sauce, vinegar sauce, or banana ketchup on the side. If they're big rolls, cut them at an angle to look fancy. Add some fresh herbs on top if you want. Make sure to eat them while they're still hot and crispy for the best taste.
Pin it
My grandma always threw in a spoonful of chopped water chestnuts for extra snap in our lumpia. It wasn't totally traditional, but it became our family's special touch. I spent hours in her kitchen learning exactly how to roll them just right—it took forever to get good at it, but the results were always worth it.
Keeping Them Fresh
Your lumpia will stay crunchy for about 2 hours sitting out, so they work great for get-togethers. If you need to keep them longer, let them cool down and put them in the fridge in a sealed container for up to 3 days. Don't use the microwave to warm them up—they'll get mushy. Instead, stick them in a 350°F oven for 10-15 minutes until they're hot and crispy again. They won't be quite as amazing as fresh ones, but they'll still taste good.
Pin it
Personal Touches
You can really play around with lumpia to make it your own. If you don't eat meat, try using chopped mushrooms, tofu, or tempeh instead. Seafood fans can toss in some chopped shrimp or crab. The veggie mix is totally up to you too. Some places in the Philippines add bean sprouts or cabbage for more crunch. There's even a sweet version called turon made with banana and jackfruit rolled up with brown sugar that gets all caramelized when you fry it.
Family Tradition
Lumpia means a lot in Filipino celebrations. It first came to the Philippines from Chinese influence but changed into its own thing across the islands. Filipino families often make lumpia together, with everyone from kids to grandparents helping to prepare big batches. It's a way to spend time together and pass down cooking skills through generations. When Filipinos serve lumpia to guests, it shows care and generosity.
Round out your Filipino meal by serving lumpia with pancit (tasty Filipino noodles), chicken adobo, or plain rice. All the different textures and flavors work really well together and show off what makes Filipino food so good. I bet your friends will want your recipe before they leave!
Frequently Asked Questions
- → What dip matches best with lumpia?
Sweet chili dip is a favorite, but vinegar-based dips bring a zesty kick too.
- → Can the filling include chicken instead of pork?
Absolutely, chicken works wonderfully and is a popular substitute for pork.
- → How do I keep lumpia crispy for longer?
Make sure you're frying in hot oil and don't overcrowd the pan. Let them drain on paper towels to remove extra grease.
- → Can lumpia be made ahead of time?
Totally! Roll and freeze them before frying. When ready to cook, fry directly from frozen.
- → What other versions of lumpia exist in Filipino dishes?
There are fresh lumpia made with sautéed veggies and soft wrappers, and turon, a dessert option with banana and jackfruit.