Filipino Lumpia Recipe with Sweet Garlic Lumpia Sauce

Filipino lumpia are thin, crisp rolls filled here with seasoned ground pork, cabbage, carrot, and aromatics, then fried until golden. This lumpiang Shanghai–style version comes with a quick sweet-tangy garlic sauce; fillings and dipping sauces vary among Filipino families, so the recipe is a practical starting point rather than the only way to make lumpia.

Ingredients

1 lb (454 g) ground pork
1 cup (110 g) finely grated carrot
1½ cups (105 g) finely chopped green cabbage
½ cup (75 g) finely chopped yellow onion
3 garlic cloves (9 g), finely minced
¼ cup (25 g) thinly sliced scallions
1 large egg (about 50 g), beaten, for the filling
1 tbsp (15 ml) soy sauce
½ tsp (1 g) ground black pepper
½ tsp (3 g) fine salt
24 thin square lumpia wrappers, about 8 in (20 cm) wide
1 large egg (about 50 g), beaten with 1 tbsp (15 ml) water, for sealing
6 cups (1.4 L) neutral frying oil, or enough to reach about 1½ in (4 cm) in a deep, heavy pan
For the sauce: ⅓ cup (67 g) packed light brown sugar
½ cup (120 ml) rice vinegar
½ cup (120 ml) water
2 garlic cloves (6 g), finely minced
1 tbsp (15 ml) soy sauce
2 tsp (5 g) cornstarch
1 tbsp (15 ml) cold water, for the cornstarch
¼ tsp (0.5 g) red pepper flakes, optional

Instructions

Mix the filling. In a large bowl, combine the ground pork, carrot, cabbage, onion, minced garlic, scallions, beaten egg, soy sauce, pepper, and salt. Mix just until evenly combined. Avoid squeezing or kneading the mixture for a long time; overmixing can make the filling compact. Keep the bowl refrigerated if you need to pause before wrapping.
Set up a rolling station. Place a wrapper on a clean board with one corner pointing toward you, and cover the remaining wrappers with a barely damp, clean kitchen towel so they do not dry out. Keep a small bowl of the beaten egg-and-water mixture nearby. If a wrapper tears, use a second wrapper or reserve the damaged one for another use; a split wrapper can leak filling into the oil.
Fill and roll the lumpia. Spoon about 1½ tablespoons of filling into a narrow line across the wrapper, roughly 2 inches (5 cm) above the corner nearest you. Fold that corner over the filling, fold in both side corners, then roll snugly toward the far corner. Brush the final edge with egg wash and press to seal. Keep each roll fairly slim and tight, but do not stretch the wrapper until it tears. Repeat to make 24 rolls.
Make the sauce. In a small saucepan, stir together the brown sugar, vinegar, ½ cup water, garlic, soy sauce, and optional pepper flakes. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Stir the cornstarch with 1 tablespoon cold water until smooth, then slowly pour it into the simmering sauce while stirring. Cook for 1–2 minutes, until lightly glossy and just thick enough to coat a spoon. Take the pan off the heat; the sauce thickens a little more as it cools.
Heat the oil. Pour the oil into a deep, heavy pot or deep skillet, leaving plenty of room above it, and heat to 350°F (175°C). A clip-on or instant-read thermometer helps keep the temperature steady. If you do not have one, test with a small piece of wrapper: it should bubble steadily and turn pale golden in a short time, not darken immediately. Keep water away from hot oil and never leave the pot unattended.
Fry in batches. Lower 5 or 6 lumpia carefully into the oil, leaving space around each one. Fry for about 4–5 minutes, turning as needed, until the wrappers are crisp and evenly golden. Do not crowd the pot; too many rolls at once lower the oil temperature and can leave the wrappers greasy. Let the oil return to 350°F (175°C) between batches.
Check doneness and drain. Transfer a cooked roll to a plate and carefully insert a thin instant-read thermometer lengthwise into the center of its filling. Ground pork must reach the USDA FSIS safe minimum of 160°F (71°C). If needed, return the batch to the oil and cook a little longer, then check another roll. Drain the finished lumpia on a wire rack or paper towels. Serve hot with the sauce alongside.

Tips

Keep wrappers covered. Thin lumpia wrappers dry quickly once opened, which makes their edges crack during rolling. Work with a few at a time and keep the rest covered with a barely damp towel. If a wrapper feels stiff, do not soak it; that can make it gummy and difficult to seal.
Use a dry, finely chopped filling. Grated carrot and finely cut cabbage distribute well, while large vegetable pieces can poke through the wrapper. If the vegetables seem wet after chopping, blot them with a clean towel. Excess moisture can soften the roll and make hot oil sputter.
Control the oil temperature. Oil that is too cool encourages greasy wrappers; oil that is too hot can brown the outside before the pork is cooked through. Fry a small batch first and adjust the burner as needed. Use a thermometer to check the oil and the pork filling rather than relying on color alone for food safety.
Choose a workable wrapper substitute. Frozen spring-roll pastry sheets are the closest practical replacement; thaw them in the refrigerator and separate them gently. Rice-paper sheets are not a like-for-like substitute: they fry up with a different, often blistered texture and need different handling, so use wrappers labeled for fried spring rolls when possible.

Serving Suggestions

Serve the lumpia as a party appetizer, snack, or part of a Filipino-inspired meal. For an appetizer portion, plan on three or four rolls per person; with rice and other dishes, two or three may be plenty. Put the sweet-garlic sauce in a small bowl for dipping rather than pouring it over the rolls, which keeps the wrappers crisp. A simple plate of steamed rice, sliced cucumber, and fresh tomato balances the rich, crunchy rolls without competing with their savory filling.

Set out extra sauce and a small bowl of vinegar with sliced chili or minced garlic for guests who prefer a sharper, less sweet dip. Serve the rolls soon after frying, when their wrappers are at their crispest. If you are serving a crowd, fry in batches and hold the cooked rolls in a single layer on a wire rack in a low oven, around 200°F (95°C), while the remaining batches cook. Avoid stacking them, because trapped steam softens the wrappers.

Variations

Chicken lumpia: Replace the pork with 1 lb (454 g) ground chicken. Keep the same seasonings and shape the rolls as directed. Ground chicken must reach 165°F (74°C), the USDA FSIS safe minimum for poultry, so check the center with a thermometer and fry longer if needed.

Vegetable lumpia: Replace the pork with about 2 cups (300 g) finely chopped mushrooms and 1 cup (150 g) finely chopped firm tofu. Cook the mushrooms briefly in a skillet until their released liquid evaporates, then cool them before mixing with the other filling ingredients. This helps prevent a wet filling; the result is less meaty and has a softer texture. Keep the rolls sealed and fry until crisp and hot throughout.

Adjust the dip: For a less sweet sauce, reduce the brown sugar to ¼ cup (50 g); for a more pronounced tang, add 1–2 teaspoons (5–10 ml) extra vinegar after cooking. Add the optional pepper flakes for gentle heat, or leave them out for a mild dip. For a thinner sauce, use less cornstarch or stir in a spoonful of water after it cools.

Use a different filling balance: You can replace some of the cabbage with finely chopped green beans, celery, or more carrot, keeping the total vegetables close to 2½ cups (about 240 g). Cut them small so the rolls close easily. Large or very wet additions can split wrappers, so avoid adding uncooked watery vegetables in generous amounts.

Storage and Reheating

For food safety, refrigerate cooked lumpia within 2 hours of frying. Store them in a covered container in the refrigerator for 3–4 days. They will soften as they sit, but reheating in a dry oven or air fryer can restore some crispness. Arrange them in one layer on a baking sheet and heat at 375°F (190°C) for about 8–12 minutes, turning once. In an air fryer, try 350°F (175°C) for 4–6 minutes, checking early so the wrappers do not overbrown. Reheat leftovers to 165°F (74°C), as recommended for food safety.

Keep leftover sauce in a separate covered container in the refrigerator and use it within 3–4 days. Rewarm it gently in a small saucepan or in short microwave bursts, stirring between bursts. If it has thickened in the fridge, mix in a teaspoon of water at a time until it reaches a dipping consistency.

To freeze uncooked rolls, arrange them in a single layer on a parchment-lined tray until firm, then transfer them to a freezer-safe container with parchment between layers. For best quality, use within about 2 months. Fry them from frozen without thawing, in small batches, allowing extra time and checking that the pork center reaches 160°F (71°C). Do not put ice-crusted rolls into hot oil; brush off visible frost first to reduce splattering. Cooked lumpia can also be frozen, though the wrappers may be less crisp after thawing; reheat from thawed or frozen until hot throughout and 165°F (74°C) inside.

Frequently Asked Questions

Can I assemble lumpia ahead of time?
Yes. Arrange the uncooked rolls in a single layer, cover them well, and refrigerate for up to 1 day before frying. Keep them cold, and separate layers with parchment if stacking is unavoidable. If the wrappers begin to dry, cover them more securely. For longer storage, freeze the rolls instead of keeping them refrigerated for several days.

Why are my lumpia opening while they fry?
Common causes are a loose roll, a dry or poorly sealed edge, too much filling, or a wrapper that has cracked. Use a modest amount of filling, fold the sides in firmly, and seal the final corner with egg wash. Lower rolls gently into the oil with the seam side down first; avoid turning them repeatedly before the seam has set.

Can I cook these in an air fryer instead of deep-frying?
Yes, though the texture is usually a little less evenly blistered than deep-fried lumpia. Brush or spray the rolls lightly with oil and arrange them in a single layer with space between them. Air-fry around 375°F (190°C), turning once, until crisp and the pork filling reaches 160°F (71°C); the exact time depends on the appliance and the size of the rolls. Check the center with a thermometer rather than using browning as the only doneness test.

What can I use if I cannot find lumpia wrappers?
Look for thin wheat-based spring-roll pastry sheets in the freezer section of an Asian grocery store. Thaw them according to the package directions and keep them covered while working. Thick egg-roll wrappers make larger, heavier rolls, while rice-paper wrappers behave differently in hot oil, so neither will give quite the same delicate, crisp shell.

Can I make the lumpia sauce without cornstarch?
Yes. Leave out the cornstarch and its water, then simmer the sauce for a few extra minutes until it reduces slightly. It will remain thinner and more pourable rather than becoming glossy and spoon-coating. Taste it after reducing, because evaporation concentrates both the sweetness and the vinegar tang.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).