Lumpia, a cherished Filipino spring roll, is known for its crisp golden wrapper and flavorful filling. These rolls are light, crunchy, and packed with a mix of vegetables, meat, and aromatic seasonings. Traditionally served at family gatherings, holidays, and celebrations, lumpia can be either savory or sweet. The savory version, Lumpiang Shanghai, is especially popular—a perfect finger food that pairs beautifully with a tangy dipping sauce. Every bite delivers a satisfying crunch followed by tender, juicy filling wrapped in delicate pastry.
2. Ingredients
For the filling:
-
1 pound (450 g) ground pork or beef
-
1 small carrot, finely grated
-
½ cup finely chopped onion
-
3 cloves garlic, minced
-
½ cup chopped green onions
-
½ cup finely shredded cabbage
-
1 egg
-
1 tablespoon soy sauce
-
1 teaspoon oyster sauce
-
½ teaspoon salt
-
½ teaspoon black pepper
For wrapping and frying:
-
20 lumpia or spring roll wrappers
-
1 egg white or water (for sealing)
-
Oil for deep frying
For the dipping sauce:
-
¼ cup vinegar
-
2 tablespoons soy sauce
-
1 tablespoon sugar
-
1 clove garlic, minced
-
½ teaspoon chili flakes (optional)
3. Instructions
-
Prepare the filling:
In a large bowl, combine the ground pork, grated carrot, chopped onion, garlic, green onions, and shredded cabbage. Add the egg, soy sauce, oyster sauce, salt, and pepper. Mix well until everything is evenly blended and the mixture becomes slightly sticky. You can use your hands or a spoon for better control. -
Assemble the lumpia:
Lay one wrapper flat on a clean surface, with a corner pointing toward you (like a diamond). Spoon about 1½ tablespoons of filling near the bottom corner. Spread the filling into a small log shape, about 4 inches long. Fold the bottom corner over the filling, then fold in both sides. Roll tightly toward the top corner, sealing the end with a dab of egg white or water. Repeat with remaining wrappers and filling. -
Fry the lumpia:
Heat about 2 inches of oil in a deep skillet or pot over medium heat. Once the oil reaches 350°F (175°C), carefully add a few lumpia at a time. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding the pan to keep the temperature steady. Transfer cooked lumpia to a paper towel-lined plate to drain excess oil. -
Make the dipping sauce:
In a small bowl, whisk together vinegar, soy sauce, sugar, garlic, and chili flakes (if using). Adjust sweetness or tanginess to your taste. -
Serve:
Arrange the freshly fried lumpia on a platter and serve hot with the dipping sauce on the side. They’re best enjoyed right after frying when the wrappers are still crispy.
4. Cooking Time
Total: 50 minutes
Prep: 20 minutes
Cook: 25 minutes
Assemble: 5 minutes
5. Serving
Makes 20 rolls
6. Nutrition (per roll)
Calories: 120 kcal
Protein: 6 g
Fat: 7 g
Carbohydrates: 8 g
Sugar: 1 g
7. Tips
-
Tighter rolls = crispier lumpia: If the rolls are too loose, oil seeps in, making them soggy. Keep the roll snug but not overstuffed.
-
Keep wrappers moist: Cover unused wrappers with a damp towel to prevent them from drying out and cracking.
-
Make ahead: Assemble and freeze uncooked lumpia on a tray, then store in freezer bags. Fry straight from frozen—no need to thaw.
-
Healthier option: Bake at 400°F (200°C) for 20–25 minutes, brushing lightly with oil for a crispy finish.
-
Filling variety: Substitute ground pork with chicken, shrimp, or tofu for different versions.
-
Party serving idea: Cut each roll in half and serve on toothpicks with sweet chili or banana ketchup dip.
8. Final Thought
Lumpia is more than just a spring roll—it’s a beloved symbol of togetherness and comfort in Filipino cooking. The golden, crunchy shell and savory filling make it irresistible, whether served as an appetizer or main snack. It’s simple, flavorful, and endlessly customizable. One bite of freshly fried lumpia, dipped in tangy sauce, instantly captures the warmth of Filipino hospitality.
