Homemade Lumpia Recipe: Crispy Filipino Spring Rolls From Scratch

Have you ever tasted the crispy, savory goodness of lumpia? These Filipino spring rolls have completely stolen my heart (and my taste buds)! After years of enjoying them at family gatherings and restaurants, I finally mastered making them at home, and I’m thrilled to share my foolproof recipe with you today.

Lumpia are thin pastry wrappers filled with a delicious mixture of meat and vegetables, rolled tight, and deep-fried to golden perfection. While they require some preparation time, the results are absolutely worth it. Plus, they freeze beautifully, allowing you to prepare a large batch and enjoy them whenever cravings strike!

A Bit About Lumpia

Before diving into the recipe, let me share a little about this beloved Filipino dish. Lumpia originated from Chinese spring rolls but evolved into a distinct Filipino favorite over centuries. The word “lumpia” actually comes from a Chinese Hokkien term “lunpia,” and these delightful rolls are now considered a staple in Filipino cuisine.

There are several varieties of lumpia, including:

• Lumpiang Shanghai: Thin rolls filled with seasoned ground meat (typically pork) and vegetables
• Lumpiang Sariwa: Fresh (unfried) lumpia with a peanut sauce
• Lumpiang Ubod: Filled with heart of palm
• Lumpiang Gulay: Vegetable-filled lumpia

Today, I’m sharing my recipe for Lumpiang Shanghai, the most popular variety and my personal favorite!

What Makes Great Lumpia?

In my journey to perfect homemade lumpia, I’ve discovered several key elements that separate good lumpia from exceptional ones:

Thin, crispy wrapper : The wrapper should be paper-thin yet strong enough to hold the filling without tearing. When fried properly, it should bubble and crisp up with a satisfying crunch.

Well-seasoned filling : The filling needs to be perfectly seasoned with a balance of savory, slightly sweet, and umami flavors.

Proper rolling technique : Lumpia should be rolled tightly (but not so tight that they burst when cooking) and sealed properly.

Optimal frying temperature : The oil needs to be hot enough to crisp the wrapper quickly without making it greasy.

Perfect dipping sauce : A complementary sauce enhances the flavors and brings the whole experience together.

Ingredients You’ll Need

For the Filling:

For Assembly and Cooking:

For the Dipping Sauce:

Equipment Needed

To make lumpia successfully, you’ll need:

• Large mixing bowl
• Cutting board and sharp knife
• Heavy-bottomed pot or deep fryer
• Cooking thermometer (helpful but not essential)
• Slotted spoon or spider strainer
• Paper towels
• Plate or tray for rolling
• Small bowl of water or beaten egg (for sealing)

Step-by-Step Instructions

Preparing the Filling

1. Heat a large skillet over medium heat.
2. Add the ground pork and cook until it begins to brown, breaking it up with a wooden spoon (about 5 minutes).
3. Add the diced onions and minced garlic, continuing to cook until the onions become translucent (2-3 minutes).
4. Add the carrots and celery, cooking for another 3-4 minutes until they begin to soften.
5. Stir in the cabbage and green onions, cooking just until the cabbage wilts slightly (about 2 minutes).
6. Add the soy sauce, oyster sauce, salt, pepper, sugar, and sesame oil, mixing thoroughly.
7. Remove from heat and allow the mixture to cool completely before rolling. (I often make the filling a day ahead and refrigerate it overnight, which makes the rolling process quicker and allows the flavors to develop.)

Rolling the Lumpia

1. Place a lumpia wrapper on a clean, flat surface with one corner pointing toward you (diamond orientation).
2. Spoon approximately 1-2 tablespoons of filling onto the wrapper, about 2 inches from the corner closest to you. Shape the filling into a thin line.
3. Fold the corner closest to you over the filling, then fold in the sides to create an envelope shape.
4. Roll the wrapper away from you, keeping it tight but not so tight that it tears.
5. When you reach the final corner, dab it with beaten egg or water to seal.
6. Place the finished lumpia seam-side down on a plate and cover with a damp cloth to prevent drying out.
7. Repeat until all filling is used.

Frying the Lumpia

1. Heat vegetable oil in a deep pot to 350°F (175°C). The oil should be about 2-3 inches deep.
2. Gently place 4-5 lumpia in the hot oil, being careful not to overcrowd the pot.
3. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
4. Remove with a slotted spoon and drain on paper towels.
5. Continue with remaining lumpia, monitoring oil temperature between batches.

Preparing the Sweet Chili Dipping Sauce

1. In a small saucepan, combine sugar, water, vinegar, garlic, and chopped chilies.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Simmer for 2-3 minutes to allow flavors to meld.
4. Mix cornstarch with 1 tablespoon water to create a slurry.
5. Slowly pour the cornstarch mixture into the simmering sauce while stirring constantly.
6. Continue to cook for another minute until the sauce thickens slightly.
7. Remove from heat and allow to cool to room temperature.

Tips for Success

From my years of making lumpia, I’ve gathered these helpful tips to ensure your success:

Working with Lumpia Wrappers

• Keep the stack of unused wrappers covered with a damp cloth to prevent them from drying out.
• If the wrappers are frozen, thaw them completely in the refrigerator before using.
• Handle the wrappers gently as they can tear easily.
• If you find a tear in a wrapper, don’t discard it! Simply double-wrap it by placing another wrapper on top.

Filling and Rolling

• Don’t overfill your lumpia – about 1-2 tablespoons of filling per wrapper is perfect.
• Roll tightly enough to keep the filling secure but not so tight that the wrapper tears or the filling bursts during frying.
• Place rolled lumpia seam-side down to prevent them from unraveling.
• If you’re making a large batch, work in smaller sections to keep the wrappers from drying out.

Frying

• Maintain the oil temperature between 325-350°F (165-175°C) for optimal results. Too hot, and they’ll burn; too cool, and they’ll absorb too much oil.
• Fry in small batches to avoid overcrowding and dropping the oil temperature.
• If making lumpia for a party, you can fry them ahead of time, then reheat in a 350°F (175°C) oven for 10 minutes just before serving.

Storage and Make-Ahead Options

• Uncooked lumpia can be stored in the freezer for up to three months. Place them in a single layer on a baking sheet until frozen, then transfer to freezer bags.
• Frozen lumpia can be fried directly from frozen – just add an extra minute to the frying time.
• Cooked lumpia can be refrigerated for up to 3 days and reheated in an oven or air fryer until crispy.

Serving Suggestions

Lumpia are incredibly versatile and can be served in numerous ways:

• As an appetizer with dipping sauce
• As part of a Filipino meal alongside pancit (noodles) and adobo
• At parties as finger food
• For lunch with a side of steamed rice
• In a bento box or packed lunch

I like to serve lumpia with a variety of dipping sauces to please different palates. Besides the sweet chili sauce in this recipe, you might also enjoy:

• Traditional Filipino banana ketchup
• Soy sauce with calamansi (Filipino lime)
• Vinegar with garlic and chilies
• Sweet and sour sauce

Nutritional Information

While lumpia are a treat, here’s an approximate nutritional breakdown per serving (3 pieces):

Keep in mind that these values can vary based on your specific ingredients and cooking method. For a healthier option, you can bake or air-fry lumpia instead of deep-frying!

Variations to Try

One of the joys of making lumpia is experimenting with different fillings. Here are some delicious variations I’ve tried:

Vegetarian Lumpia

Replace the ground pork with a mixture of:

• Finely diced firm tofu (pressed to remove excess moisture)
• Finely chopped mushrooms
• Bean sprouts
• Glass noodles (soaked and chopped)

Seafood Lumpia

Replace the ground pork with:

• Chopped shrimp
• Flaked crab meat
• Finely diced water chestnuts for crunch

Sweet Dessert Lumpia (Turon)

For a delightful dessert version:

• Fill with sliced bananas and jackfruit
• Sprinkle with brown sugar before rolling
• Fry until caramelized
• Serve with a scoop of vanilla ice cream

Troubleshooting Common Issues

Problem: Lumpia wrappers tearing

Solution: Handle wrappers gently, keep them covered with a damp cloth, and don’t overfill them. If they’re still tearing, they might be too dry – try a different brand or double-wrap them.

Problem: Filling falling out during frying

Solution: Make sure to seal the edges well with egg wash or water, and don’t overfill the wrappers.

Problem: Lumpia not browning evenly

Solution: Turn them frequently during frying and maintain a consistent oil temperature.

Problem: Lumpia absorbing too much oil

Solution: Ensure your oil is hot enough (325-350°F/165-175°C) before adding the lumpia. If the oil is too cool, they’ll absorb more oil.

Problem: Filling still raw inside

Solution: Make sure the filling is fully cooked before rolling, as the frying process is mainly to cook the wrapper.

Frequently Asked Questions

Q: Where can I find lumpia wrappers? Most Asian grocery stores carry them in the freezer section. Look for “spring roll wrappers” or specifically “lumpia wrappers.” If you can’t find them, you can substitute with egg roll wrappers, though they’re thicker.

Q: Can I make lumpia ahead of time for a party? Absolutely! You can prepare and roll them up to 3 months ahead and freeze them uncooked. On the day of your party, you can fry them directly from frozen.

Q: Is there a healthier way to cook lumpia besides deep-frying? Yes! You can brush them with oil and bake at 425°F (220°C) for about 15-20 minutes, turning halfway through. You can also air-fry them at 375°F (190°C) for about 8-10 minutes.

Q: My lumpia are bursting open when I fry them. What am I doing wrong? You might be overfilling them or the oil might be too hot. Try using less filling and checking your oil temperature with a thermometer.

Q: How do I know when the oil is ready for frying without a thermometer? Place the end of a wooden spoon or chopstick into the oil. If small bubbles form around it and rise steadily, the oil is ready. If it bubbles vigorously, the oil is too hot.

Q: Can I reuse the oil after frying lumpia? Yes, you can strain it through a fine-mesh strainer lined with cheesecloth once it’s completely cooled, then store it in a clean container. It can be reused 2-3 times before discarding.

Q: My filling is too wet. How do I fix it? If your filling seems too wet, you can add a small amount of breadcrumbs to absorb the excess moisture, or cook it a bit longer to evaporate more liquid before rolling.

Q: Can I make lumpia wrappers from scratch? While traditional lumpia wrappers can be made from scratch, it’s a challenging process that requires special techniques. I recommend using store-bought wrappers, especially for beginners.

Q: How many lumpia does this recipe make? This recipe yields approximately 30-35 lumpia, depending on how much filling you use per wrapper.

Q: What’s the best way to reheat leftover cooked lumpia? For the crispiest results, reheat them in an oven at 350°F (175°C) for 10 minutes or in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid the microwave as it will make them soggy.

Final Thoughts

Making lumpia at home is truly a labor of love, but the results are infinitely better than any store-bought version. I still remember the first batch I made for my friends—they disappeared within minutes, and everyone begged for the recipe!

Don’t be discouraged if your first few attempts aren’t perfect. Rolling lumpia takes practice, but even the “ugly” ones taste delicious. The key is to enjoy the process and not rush it. I often turn lumpia-making into a social activity, inviting friends over to help with the rolling while we chat and laugh.

Once you master this basic recipe, you’ll have a versatile dish perfect for everyday meals, special occasions, and everything in between. Plus, there’s something incredibly satisfying about pulling a batch of homemade lumpia from your freezer on a busy weeknight!

I hope this recipe brings as much joy to your kitchen as it has to mine. Happy cooking!