Filipino Lumpia Recipe: Crispy Pork Spring Rolls at Home

Filipino lumpia are thin, crisp spring rolls filled with seasoned meat and vegetables, commonly served as a party appetizer with a tangy dipping sauce. This recipe makes lumpiang Shanghai, a popular pork-filled version; family and regional recipes vary, and other lumpia may be vegetable-filled or served fresh rather than fried.

Ingredients

1 pound (454 g) ground pork, preferably not extra-lean
1 medium carrot, peeled and finely grated, about 1 cup (90 g)
1/2 cup (75 g) finely chopped yellow onion
2 garlic cloves, finely minced, about 2 teaspoons (6 g)
2 scallions, thinly sliced, about 1/4 cup (20 g)
1 large egg, about 2 ounces (50 g)
1 tablespoon (15 ml) soy sauce
1/2 teaspoon (3 g) fine salt
1/4 teaspoon (0.5 g) ground black pepper
24 lumpia wrappers, about 8 inches (20 cm) square, thawed if frozen
2 tablespoons (30 ml) water, for sealing wrappers
6 to 8 cups (1.4 to 1.9 L) neutral frying oil, such as canola or peanut oil; use enough for a depth of about 1 1/2 inches (4 cm) in your pan

Instructions

Prepare the filling. In a large bowl, combine the ground pork, grated carrot, onion, garlic, scallions, egg, soy sauce, salt, and pepper. Mix with clean hands or a fork just until evenly combined. Avoid squeezing or overworking the mixture, which can make the filling dense. The carrot and onion should be finely cut or grated so they cook through quickly and do not poke through the wrappers.
Set up a wrapping station. Place a wrapper on a clean, dry work surface with one corner pointing toward you, like a diamond. Keep the remaining wrappers covered with a barely damp clean towel so their edges do not dry out. Put the water in a small bowl and have a tray ready for the rolled lumpia.
Fill and roll. Spoon about 1 tablespoon of filling into a narrow line across the wrapper, roughly 2 inches (5 cm) from the corner nearest you. Shape it into a small log about 3 inches (7.5 cm) long, leaving space on both sides. Fold the near corner over the filling, tuck it snugly underneath, then fold in the left and right corners. Roll away from you into a tight cylinder. Brush a little water along the final corner and press to seal. Keep the roll snug, but do not pull hard enough to tear the wrapper. Repeat with the remaining filling and wrappers.
Heat the oil. Set a heavy, deep skillet or Dutch oven over medium heat and add oil to a depth of about 1 1/2 inches (4 cm), leaving several inches of space at the top of the pan. Heat the oil to 350°F (175°C), checking with a deep-fry or instant-read thermometer. If you do not have a thermometer, a small scrap of wrapper should bubble steadily when added, without immediately turning dark; a thermometer is more reliable. Keep the pan handle turned inward and have a plate lined with paper towels or a wire rack ready.
Fry in batches. Carefully lower 5 or 6 lumpia into the hot oil, leaving room for the oil to circulate. Fry for about 4 to 5 minutes, turning occasionally, until the wrappers are evenly golden and crisp. Do not crowd the pan: too many rolls at once cool the oil and can leave the wrappers greasy. Let the oil return to 350°F (175°C) between batches. Transfer cooked rolls to the rack or paper towels and repeat with the rest.
Check the filling temperature. Before serving the first batch, insert a clean instant-read thermometer through the end of one roll into the center of the pork filling. Ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, return the roll to the oil and cook it longer, then check again with a clean thermometer.
Drain and serve hot. Let the lumpia drain for a minute or two. If making multiple batches, keep finished rolls on a wire rack in a 200°F (95°C) oven while you fry the remaining rolls; avoid stacking them, which traps steam and softens the wrappers. Serve while crisp, with dipping sauce on the side.

Tips

Use the right wrappers. Lumpia wrappers are thin wheat wrappers made for frying and may be sold frozen in Asian grocery stores. If you cannot find them, thin wheat spring-roll wrappers are a practical substitute and give a similar crisp shell. Do not substitute rice-paper wrappers: they handle and fry differently and are more prone to sticking or bursting in this preparation.
Keep the filling restrained. A heaped spoonful may seem generous, but overfilled rolls are more likely to split, leak meat into the oil, or cook unevenly. Keep each filling log narrow, roll firmly, and seal the last corner with only a little water. If a wrapper has cracked, use an intact wrapper rather than trying to fry a leaking roll.
Manage the oil temperature. Oil that is too cool produces greasy rolls; oil that is too hot can brown the outside before the pork is safely cooked. Fry in small batches and let the temperature recover between them. Use a deep, stable pot, do not fill it more than halfway with oil, and lower each roll gently to reduce splashing.
Make the filling your own. For a lighter-tasting filling, replace up to half the pork with finely chopped ground chicken, but check that the chicken reaches 165°F (74°C). Finely chopped shrimp can also be used, though the texture and cooking time change; shrimp should reach 145°F (63°C). Do not use wet or large vegetable pieces, which can make rolling difficult and leave the center undercooked.

Serving Suggestions

Serve lumpiang Shanghai hot as an appetizer, a party snack, or part of a Filipino-style meal. A classic easy dip is a mixture of vinegar, minced garlic, and a pinch of salt; add sliced chili if you like heat. Sweet chili sauce is another familiar pairing, while banana ketchup offers a sweeter, distinctly Filipino-style alternative. Put sauces in separate bowls so the rolls stay crisp until each person is ready to eat.

For a meal, serve the rolls with steamed rice and a fresh or pickled vegetable side, such as cucumber salad or atchara, Filipino pickled green papaya. Since lumpia are rich and crunchy, something bright and tangy balances the plate. Arrange them in a single layer on a platter rather than piling them high, and provide small plates or napkins because the crisp wrappers can shed crumbs.

Variations

Lumpia is a broad family of Filipino dishes, not just one fixed filling. Lumpiang Shanghai is usually a small, tightly rolled meat-filled version, while other recipes may include more vegetables or use a larger wrapper. This recipe gives you a familiar pork-and-carrot filling, but it can be adjusted while keeping the mixture fairly dry and finely chopped.

For a pork-and-beef mix, replace half the pork with 1/2 pound (227 g) ground beef. Ground beef, like ground pork, must reach 160°F (71°C). For a vegetable-forward version, replace some of the meat with finely chopped cabbage, green beans, or additional carrot; sauté watery vegetables first and cool them completely so they do not make the filling soggy. A vegetarian filling can use crumbled firm tofu and finely chopped mushrooms, but press and cook off excess moisture before mixing.

You can also change the seasoning with a teaspoon of finely grated ginger or a little extra scallion. For a soy-free option, use coconut aminos in place of soy sauce; it is usually sweeter and less salty, so taste the filling before adding all the salt. Keep in mind that any change in filling size, moisture, or ingredients may affect how quickly the center cooks. Check the appropriate safe temperature for meat, poultry, or seafood rather than relying on the wrapper color alone.

Storage and Reheating

Let leftover cooked lumpia cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. To help retain some crispness, store them in a single layer or separate layers with parchment. Reheat on a wire rack set over a baking sheet in a 375°F (190°C) oven for about 8 to 12 minutes, turning once, until hot and crisp. An air fryer also works; heat at 350°F (175°C) for about 4 to 7 minutes, checking early so the wrappers do not overbrown. Reheat leftovers to 165°F (74°C).

For longer storage, freeze cooked lumpia in a single layer until firm, then move them to a freezer-safe container or bag and use within about 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven, allowing roughly 15 to 20 minutes and checking that the center reaches 165°F (74°C). You can also freeze uncooked rolls in a single layer before bagging them. Fry them from frozen in small batches, carefully, at 350°F (175°C); they may need several extra minutes, and the filling must still reach its required safe temperature. Avoid thawing uncooked rolls on the counter.

Frequently Asked Questions

What is the difference between lumpia and lumpiang Shanghai?

Lumpia refers to a range of Filipino spring rolls, with different wrappers, fillings, and cooking methods. Lumpiang Shanghai is the small, usually fried version commonly filled with ground meat and finely chopped vegetables. The name and exact ingredients can vary between households, so this recipe is one widely recognized style rather than a rule for every kind of lumpia.

Can I prepare lumpia ahead of time?

Yes. You can mix the filling and roll the lumpia a few hours ahead, then cover and refrigerate them until frying. Keep them in a single layer or separate layers with parchment, and do not leave the raw pork mixture at room temperature. For a longer make-ahead window, freeze the uncooked rolls. Frying just before serving gives the crispest result.

Why did my lumpia wrappers split?

Common causes include dry wrappers, overfilling, loose rolling, or a wrapper that was not sealed. Keep unused wrappers covered, use about 1 tablespoon of filling per roll, and dampen only the final corner enough to make it stick. A wrapper with a tear can leak filling into the oil, so replace it if possible.

Can I bake lumpia instead of frying it?

You can bake it, but the texture will be different: the wrappers are usually less evenly crisp and may dry out before browning. Brush or lightly spray the rolls with oil, place them seam-side down on a rack over a baking sheet, and bake at 425°F (220°C), turning once, until browned and the pork reaches 160°F (71°C). Start checking around 18 minutes because wrapper thickness and ovens vary.

How do I know when the lumpia is done?

A deep golden wrapper is a useful visual cue, but it cannot confirm that the filling is safely cooked. Check a roll from the first batch by inserting a clean instant-read thermometer into the center of the filling. Ground pork needs to reach 160°F (71°C); adjust the frying time or batch size if the wrappers brown before the filling reaches that temperature.

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).