Traditional Filipino Lumpia

These golden, crackling spring rolls are a staple at Filipino gatherings, and once you see how simple they are to make, you’ll understand why. Thin wrappers are stuffed with a seasoned mix of pork and vegetables, rolled tight, then fried until the outside shatters with every bite. Pair them with a sweet chili sauce for dipping, and you’ve got a snack or party platter that disappears fast.

Forget takeout — once you try making these at home, you’ll wonder why you waited so long. This recipe walks you through every step so your lumpia turns out crunchy on the outside and juicy on the inside, batch after batch

Why We Love this Traditional Filipino Lumpia Recipe 

• Freezer-friendly: Roll a big batch and stash extras in the freezer for a quick snack or party app whenever the craving hits.

• Endlessly adjustable: Swap the pork for ground chicken or turkey, or load up on extra veggies to suit what’s in your fridge.

• Crunch that lasts: These fry up with a shatter-crisp shell that holds its texture, even after sitting out for a few minutes.

• Great for a crowd: One batch makes plenty, and they’re easy to dip, share, and devour at parties or potlucks.

Ingredients Notes

• Vegetable oil — Used both for cooking the filling and for frying the rolls; its neutral flavor and high smoke point make it ideal for both jobs.

• Ground pork — The classic protein for lumpia, bringing richness and savory depth to the filling.

• Chopped onion — Adds sweetness and aromatic backbone once it softens in the pan.

• Garlic, crushed — A must for that punchy, fragrant base flavor running through the filling.

• Minced carrots — Bring a touch of natural sweetness and a pop of color to the mix.

• Chopped green onions — Lend a mild, fresh bite that lightens up the richness of the pork.

• Thinly sliced green cabbage — The bulk of the filling, offering crunch and absorbing flavor as it cooks down.

• Chopped fresh cilantro (optional) — Adds a herby brightness if you’re a fan; skip it without issue if you’re not.

• Ground black pepper — Brings gentle heat and rounds out the savory profile.

• Salt — Essential for pulling all the flavors together.

• Garlic powder — Layers in extra garlic flavor beyond the fresh cloves.

• Soy sauce — Adds salty, umami depth that ties the whole filling together.

• Lumpia wrappers — Thin, delicate wrappers that crisp up beautifully when fried; find them in the freezer section of Asian grocery stores.

• Vegetable oil for frying — You’ll need enough to come about half an inch up the sides of your pan.

Step-By-Step Direction

Step 1: Gather all the ingredients.

Step 2: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the ground pork and cook, stirring frequently, until browned and fully cooked, about 5–7 minutes. Remove the pork from the pan and set aside. Drain excess grease, leaving a light coating in the pan.

Step 3: Add the onion and garlic to the pan. Sauté until fragrant, about 2 minutes.

Step 4: Return the cooked pork to the pan and stir in the carrots, green onions, cabbage, and cilantro. Season with black pepper, salt, garlic powder, and soy sauce. Remove from the heat and let the mixture cool for about 5 minutes, or until easy to handle.

Step 5: To assemble the lumpia, place about 3 heaping tablespoons of filling diagonally near one corner of a wrapper, leaving about 1½ inches of space on both ends.

Step 6: Fold the wrapper over the filling, tuck in both ends, and roll tightly to form a neat cylinder.

Step 7: Lightly moisten the remaining edge of the wrapper with water and press to seal. Place the finished lumpia on a plate and cover with plastic wrap to keep them from drying out. Repeat with the remaining wrappers and filling.

Step 8: Heat about ½ inch of vegetable oil in a heavy skillet over medium heat for 5 minutes.

Step 9: Carefully place 3–4 lumpia in the hot oil with the seam side facing down. Fry, turning occasionally, until golden brown and crispy on all sides, about 1–2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining lumpia.

Step 10: Serve hot and enjoy!

Storge

Refrigerator: Cool leftovers completely, then store in an airtight container with parchment between layers. Keeps for 3 to 4 days.

Freezer (cooked): Freeze in a single layer until solid, then transfer to a freezer bag. Keeps for up to 2 months.

Freezer (uncooked): Freeze assembled, unfried lumpia on a tray until firm, then bag them up. Keeps for up to 3 months — fry straight from frozen, adding a minute or two to the cook time.

Reheating: Skip the microwave — it makes the wrapper soggy. Use an air fryer at 350°F for 5 to 7 minutes or an oven at 375°F for 10 to 12 minutes, flipping halfway.

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