15/10/2026
5 Delicious Filipino-Style Lumpia Recipes
1\. Classic Pork Lumpia
Ingredients
* 500 g ground pork
* 20–25 spring roll wrappers
* 1 medium carrot, finely grated
* 1 small onion, finely chopped
* 3 garlic cloves, minced
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* ½ tsp black pepper
* Salt to taste
* 2 tbsp chopped green onions
* Cooking oil for frying
* Water or beaten egg for sealing
Method
* In a large bowl, combine ground pork, carrot, onion, garlic, soy sauce, oyster sauce, black pepper, salt and green onions.
* Place a spring roll wrapper on a clean surface with one corner facing you.
* Add 1–2 tablespoons of filling near the bottom corner.
* Fold the bottom over the filling, fold in both sides and roll tightly. Seal the final edge with water.
* Heat oil in a deep pan over medium heat.
* Fry the lumpia in batches for 5–8 minutes, turning occasionally, until golden brown and the pork is fully cooked.
* Drain on paper towels and serve with sweet chili sauce.
2\. Chicken Lumpia
Ingredients
* 500 g ground chicken
* 20–25 spring roll wrappers
* 1 medium carrot, finely grated
* ½ cup finely shredded cabbage
* 1 small onion, chopped
* 3 garlic cloves, minced
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* ½ tsp black pepper
* Salt to taste
* 2 tbsp chopped green onions
* Cooking oil for frying
* Water for sealing
Method
* Mix ground chicken, carrot, cabbage, onion, garlic, soy sauce, oyster sauce, black pepper, salt and green onions.
* Place a wrapper on a flat surface and add a small amount of filling near one edge.
* Fold in the sides and roll tightly, sealing the edge with water.
* Heat oil over medium heat.
* Fry the rolls for approximately 5–7 minutes, turning until evenly golden and cooked through.
* Check that the chicken reaches an internal temperature of 74°C (165°F).
* Drain and serve hot with sweet chili or garlic dipping sauce.
3\. Shrimp Lumpia
Ingredients
* 400 g peeled, finely chopped shrimp
* 20–25 spring roll wrappers
* 1 medium carrot, grated
* ½ cup shredded cabbage
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 1 tbsp soy sauce
* 1 tsp fish sauce
* ½ tsp black pepper
* Salt to taste
* 2 tbsp chopped green onions
* Cooking oil for frying
* Water for sealing
Method
* Combine chopped shrimp, carrot, cabbage, onion, garlic, soy sauce, fish sauce, pepper, salt and green onions.
* Place 1–2 tablespoons of filling on each wrapper.
* Fold the sides inward and roll tightly. Seal with water.
* Heat oil over medium heat.
* Fry the lumpia for about 3–5 minutes, depending on size, until crisp and golden.
* Ensure the shrimp filling is fully cooked and opaque.
* Drain and serve with sweet chili sauce or a tangy vinegar dip.
4\. Vegetable Lumpia
Ingredients
* 2 cups finely shredded cabbage
* 1 medium carrot, julienned
* ½ cup chopped green beans
* 1 small onion, chopped
* 3 garlic cloves, minced
* 20–25 spring roll wrappers
* 1 tbsp soy sauce
* 1 tsp oyster sauce (optional)
* ½ tsp black pepper
* Salt to taste
* 2 tbsp chopped green onions
* 1 tbsp cooking oil for the filling
* Cooking oil for frying
* Water for sealing
Method
* Heat 1 tablespoon of oil in a pan.
* Sauté onion and garlic until fragrant.
* Add carrots, green beans and cabbage. Stir-fry for 3–5 minutes until just tender.
* Add soy sauce, oyster sauce if using, black pepper, salt and green onions.
* Let the filling cool completely.
* Place a spoonful of filling on each wrapper, fold in the sides and roll tightly. Seal with water.
* Fry in medium-hot oil until crisp and golden, about 3–5 minutes.
* Drain and serve with sweet chili sauce or a vinegar-garlic dip.
5\. Cheesy Corned Beef Lumpia
Ingredients
* 1 can corned beef (approximately 300–340 g)
* 1 cup grated mozzarella or cheddar cheese
* 20–25 spring roll wrappers
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 1 small carrot, grated (optional)
* 1 tbsp mayonnaise (optional)
* ½ tsp black pepper
* Salt to taste, if needed
* Cooking oil for frying
* Water for sealing
Method
* Heat a small amount of oil in a pan and sauté the onion and garlic until fragrant.
* Add the corned beef and grated carrot, if using. Cook for 3–4 minutes, breaking up any large pieces.
* Allow the mixture to cool, then mix in the cheese, mayonnaise and black pepper.
* Place 1–2 tablespoons of filling on each wrapper.
* Fold in the sides and roll tightly. Seal the edges with water.
* Fry over medium heat for 3–5 minutes until golden and crisp, and the cheese is melted.
* Drain on paper towels and serve warm with ketchup, garlic mayonnaise or sweet chili sauce.
Tips for crispy lumpia
* Keep the filling cool before wrapping to prevent soggy wrappers.
* Roll tightly and avoid overfilling.
* Maintain the oil at approximately 170–180°C (340–355°F).
* Fry in small batches so the oil temperature stays consistent.
* To freeze, arrange uncooked lumpia in a single layer, freeze until firm, then transfer to a sealed freezer bag. Fry from frozen over medium heat, allowing extra cooking time and checking that meat fillings are fully cooked.
