Lumpia and egg rolls are both crispy, golden fried rolls filled with savory ingredients, but they are not the same. Lumpia, the Filipino version, uses a thin, delicate wrapper that fries up shatteringly crisp, while the American-Chinese egg roll has a thicker, puffier wrapper with a blistered, bread-like texture. This guide breaks down the differences so you can choose the right one for your table, and includes a recipe for each so you can taste the contrast yourself.
Ingredients
For the Lumpia
- 1 lb (450 g) ground pork
- 1 cup (150 g) finely chopped onion
- 3 cloves garlic, minced
- 1 cup (120 g) shredded carrot
- 1 cup (100 g) shredded cabbage
- 1/2 cup (60 g) chopped green beans (optional)
- 1 large egg, beaten
- 1 tbsp (15 ml) soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 20–24 lumpia wrappers (about 8 inches/20 cm square)
- 2 cups (500 ml) vegetable oil, for frying
For the Egg Rolls
- 1 lb (450 g) ground pork (or shredded chicken)
- 2 cups (200 g) shredded cabbage
- 1 cup (120 g) shredded carrot
- 1/2 cup (75 g) chopped onion
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1 large egg, beaten (for sealing)
- 12–14 egg roll wrappers (about 6 inches/15 cm square)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
Make the Lumpia Filling
- In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), beaten egg, soy sauce, salt, and pepper. Mix with your hands until well combined.
- Place a lumpia wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of filling in a line just below the center.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly away from you, moistening the top corner with a little water to seal. Repeat with remaining wrappers and filling.
Make the Egg Roll Filling
- In a large skillet over medium-high heat, cook the ground pork until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat.
- Add the cabbage, carrot, onion, and garlic. Cook, stirring, until the vegetables are tender, about 3–4 minutes. Stir in soy sauce, sesame oil, and ginger. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of filling in a line just below the center.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
Fry Both
- Heat oil in a deep skillet or pot to 350°F (175°C). You need enough oil to cover the rolls halfway.
- Fry the lumpia in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes. The internal temperature of the pork should reach 160°F (71°C) (USDA FSIS safe minimum for ground meat). Drain on paper towels.
- Fry the egg rolls in the same oil, in batches, until golden brown and puffed, about 4–5 minutes. Ensure the pork reaches 160°F (71°C) as well. Drain on paper towels.
Tips
- Wrapper substitution: If you can’t find lumpia wrappers, use spring roll wrappers (the thin ones) – they are nearly identical. Egg roll wrappers are thicker and not a good substitute for lumpia.
- Sealing: Lumpia wrappers seal with water; egg roll wrappers need beaten egg to hold shut. If your lumpia opens during frying, press the edges firmly and use a bit more water.
- Don’t overfill: Overfilling makes rolling difficult and causes bursting during frying. Stick to the suggested amounts.
- Oil temperature: If the oil is too hot, the outside burns before the filling cooks; if too cool, the rolls absorb oil and become greasy. Use a thermometer.
Serving Suggestions
Serve lumpia with sweet chili sauce or a vinegar-dipped garlic sauce (a mix of vinegar, garlic, and black pepper). Egg rolls are classic with sweet-and-sour sauce, duck sauce, or hot mustard. Both are great as appetizers, party snacks, or alongside a bowl of fried rice.
Variations
- Vegetarian: Replace the meat with extra cabbage, carrot, and mushrooms (like shiitake) for both versions.
- Shrimp lumpia: Use chopped raw shrimp instead of pork; cook to 145°F (63°C) until opaque.
- Baked version: Brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until crisp. They won’t be as crunchy as fried but are lower in fat.
- Gluten-free: Use rice paper wrappers (soaked briefly in warm water) for lumpia; note they fry differently and are stickier.
Storage and Reheating
Store cooked rolls in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked rolls on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen or refrigerated rolls in a 375°F (190°C) oven for 10–15 minutes (or 15–20 if frozen) until hot and crisp. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Are lumpia and spring rolls the same? No. Spring rolls (the fresh Vietnamese kind) use a rice paper wrapper and are often served cold. Lumpia is fried and uses a thin wheat wrapper. In some regions, “spring roll” refers to a fried roll similar to lumpia, but the classic fresh spring roll is different.
Can I use egg roll wrappers for lumpia? You can, but the texture will be different – thicker, doughier, and less crisp. It will still taste good, but it’s not authentic lumpia. Look for lumpia wrappers in Asian grocery stores or online.
Why do my lumpia burst open when frying? This usually happens because the roll is overfilled or not sealed tightly. Make sure to press the edges firmly and use enough water to moisten the final corner. Also, don’t overcrowd the pan, which can cause sticking.
Can I make these ahead of time? Yes, you can assemble the rolls up to a day ahead, cover with plastic wrap, and refrigerate. Fry just before serving. You can also freeze uncooked rolls for up to 3 months.
What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a strong flavor.
Are lumpia healthy? They are fried, so they are not a low-calorie food. However, you can bake them for a lighter version, or serve them with fresh vegetables to balance the meal.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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