Lumpia are the Filipino version of spring rolls—crispy, golden cylinders stuffed with a savory mixture of ground meat and vegetables. This filling recipe is the heart of the dish: it’s juicy, well-seasoned, and holds together perfectly so your lumpia fry up crackling crisp without bursting. Whether you use pork, beef, or a mix, this filling works for both fresh and frozen lumpia.
Ingredients
- 1 lb (450 g) ground pork (or ground beef, or a 50/50 mix)
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated or minced
- 1 cup (150 g) green beans, finely sliced (or use cabbage, see Tips)
- 1/2 cup (60 g) water chestnuts, finely chopped (optional, for crunch)
- 2 large eggs
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional, adds depth)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) sugar (balances the saltiness)
- 2 tbsp (30 ml) cooking oil, for sautéing
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add the onions and garlic, and sauté for 2–3 minutes until fragrant and translucent.
- Add the ground pork (or beef). Cook, breaking it up with a spatula, until it is no longer pink. If using pork, cook until the meat reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS). For whole cuts of beef, the safe minimum is 145°F (63°C) with a 3-minute rest, but since we are using ground meat, 160°F (71°C) applies.
- Stir in the carrots, green beans, and water chestnuts (if using). Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender but still have a bit of crunch.
- Season with soy sauce, oyster sauce (if using), salt, pepper, and sugar. Stir well and cook for another 2 minutes. Taste and adjust seasoning—remember that the filling will be wrapped and fried, so it should be slightly saltier than you’d like the final bite.
- Remove the skillet from heat and let the mixture cool for about 10 minutes. This is important: if the filling is hot, it will steam the wrappers and make them soggy.
- Once cooled, beat the eggs in a small bowl and mix them into the filling until fully combined. The eggs act as a binder, keeping the filling moist and helping it hold together during frying.
- Your lumpia filling is ready to use. Wrap in lumpia wrappers, then fry or freeze as desired.
Tips
- Substitutions: No green beans? Use finely shredded cabbage or chopped bok choy. For a vegetarian version, replace the meat with 1 lb (450 g) of firm tofu, crumbled, and add 1 cup (150 g) of chopped mushrooms for umami. Cook the tofu and mushrooms until any liquid evaporates.
- Don’t skip the cooling step: Hot filling will make the wrappers tear and become soggy. Let it cool completely—you can even refrigerate it for 30 minutes to speed things up.
- Common mistake: Overcooking the vegetables. They should be just tender, not mushy, so they retain texture and don’t release excess water that can make the lumpia soggy.
- Make ahead: The filling can be made up to 2 days in advance and kept refrigerated. It also freezes well for up to 3 months—just thaw overnight in the fridge before using.
Serving Suggestions
Serve your lumpia hot and crispy with a dipping sauce. Classic choices are sweet chili sauce, a mixture of vinegar and soy sauce with garlic, or banana ketchup. Lumpia are perfect as an appetizer for parties, a snack with drinks, or part of a Filipino feast alongside pancit and rice.
Variations
- Shrimp Lumpia: Replace half the pork with chopped raw shrimp. Cook the pork first, then add the shrimp and cook until pink and opaque—about 3–4 minutes.
- Vegetable Lumpia: Omit the meat entirely and double the vegetables. Add 1 cup (150 g) of shredded cabbage and 1/2 cup (75 g) of chopped green onions. Sauté until tender, then proceed.
- Cheesy Lumpia: Stir in 1/2 cup (60 g) of shredded cheddar or mozzarella into the cooled filling for a melty surprise.
- Spicy Lumpia: Add 1–2 minced bird’s eye chilies (or 1 tsp chili flakes) along with the garlic for a kick.
Storage and Reheating
Cooked lumpia are best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until crisp again. Avoid microwaving, as it makes the wrappers soggy. Uncooked lumpia (wrapped but not fried) can be frozen in a single layer on a baking sheet, then transferred to a zip-top bag for up to 3 months. Fry directly from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use ground chicken or turkey? Yes, but they are leaner and can be drier. Add 1–2 tablespoons of oil or a splash of chicken broth to the filling to keep it moist.
Why is my lumpia filling watery? This usually happens if the vegetables release too much liquid. Make sure to cook the filling until most of the liquid has evaporated, and avoid overpacking the wrappers—too much filling can also cause sogginess.
Can I make the filling ahead and freeze it? Absolutely. Freeze the cooked, cooled filling in an airtight container for up to 3 months. Thaw overnight in the fridge, then wrap and fry as usual.
What’s the best wrapper for lumpia? Use thin spring roll wrappers (often labeled “lumpia wrappers� in Asian stores). If they’re unavailable, egg roll wrappers work, but they’re thicker and will yield a heavier, less delicate crust.
How do I keep lumpia crispy for a party? After frying, drain on a wire rack (not paper towels, which trap steam). Keep them warm in a 200°F (93°C) oven for up to 30 minutes, but they’re best within the first hour.
Is it necessary to use eggs in the filling? The eggs help bind the ingredients and add moisture, but you can omit them if you have an allergy. The filling will be a bit more crumbly, so be gentle when wrapping.
Related
- Is There Gluten in Sticky Rice? Safe or Not
- Bacardi Hurricane Cocktail: Easy Rum Recipe
- Captain Hurricane Cocktail Recipe: Easy Rum Drink
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).