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Pork, shrimp, and vegetables are folded into a paper-thin lumpia wrapper and then fried to crisp golden perfection in this traditional recipe for Filipino lumpia. Almost 30 years ago, I tasted lumpia for the first time and I fell in love with them at first bite.
Filipino Lumpia
Unfortunately, I lost touch with the friend who introduced them to me. Luckily, I remembered lumpia a few years ago and realized that I might be able to make them at home.
Then I ran into a problem. Where would I find the recipe? I looked online and didn’t find anything that sounded quite right. The lumpia I remembered was not your average eggroll.
There wasn’t cabbage or an abundance of vegetables in them. I simply remembered that there were a lot of different flavors packed into a very thin wrapper.
I mentioned my lumpia craving to a friend, (thanks, Sandra!) who told me to look for one of her friends on Facebook. I did that and proceeded to message back and forth with her friend, Irene, who was happy to chat about lumpia recipes for a bit to make sure I had it right.
The lumpia turned out fabulously and my middle son immediately requested them for his birthday meal the following year. We like to serve lumpia with this simple Asian-inspired Rice and bowls of Egg Drop Soup.
In my house, a birthday request is the very highest of food compliments. Everyone in the family devoured these and my youngest actually cried when they were gone. There wasn’t a single one left or we probably would have eaten more.
Over the years, I’ve made traditional lumpia, Air Fryer Lumpia, Baked Lumpia, and when I’m short on time, this easy recipe for a Filipino Lumpia Skillet is always a hit!
Once you’ve tried the lumpia skillet, you’ll want to try the original Egg Roll Skillet and the Sausage Egg Roll in a Bowl for more fun variations. And definitely don’t miss out on Egg Roll in a Bowl Ramen too!
If you love all the flavors of traditional lumpia and egg roll recipes, but just don’t have the time to roll them each time you’re craving them, the skillet recipes are sure to thrill you.
Dipping Sauce for Lumpia
We like to use a couple of different sweet and sour hot sauces for dipping. My husband enjoys the heat of Lingham’s Sweet & Spicy Hot Sauce and my younger boys and I prefer the sweetness of Mae Ploy Sweet Chili Sauce.
My oldest son mixes the two and declares it perfect. My friend Irene also mentioned that she likes Frank’s Sweet Chili Sauce, however, I didn’t see that one at my store.
Lumpia Recipe
The first time I made these, I misunderstood the original directions and I cooked and crumbled the ground pork prior to mixing it with the other ingredients.
It was supposed to be mixed together in the style of meatloaf with all the other ingredients and then fried and cooked that way. I loved the way mine turned out, so I have chosen to share that particular method.
I’ve also made them as originally intended with raw meat and they’re delicious that way. I find it simpler (with less concern about whether they’re cooked through) to make them according to the recipe as written above.
If you decide to make them with the more traditional method, be certain the meat is fully cooked in the oil. Irene recommends just a teaspoon or so of the mix in each lumpia roll and then cooking them for 5-6 minutes or until golden brown.
Lumpia Wrappers
When it comes to lumpia wrappers, finding the real deal in an Asian market is going to be your best bet. Lumpia wrappers, spring roll, and eggroll wrappers are not the same thing, although they can be used interchangeably in many recipes.
Filipino lumpia wrappers are typically thinner and more delicate than spring roll wrappers, leading to a crisper and more delicate texture when fried. If you’re unable to find authentic lumpia wrappers in a store near you, spring roll wrappers will work.
Seriously though, try to find the lumpia ones. The lumpia that I’ve made using basic spring roll wrappers were delicious, but the ones in the paper-thin lumpia wrappers are always phenomenal.
What is in Lumpia?
You’ll need the following ingredients for this recipe:
- ground pork
- canned water chestnuts
- sliced mushrooms
- shrimp
- green onions
- yellow onion
- garlic
- salt, pepper, sugar
- soy sauce
- egg
- lumpia wrappers or spring roll wrappers
- oil for frying
Combine all ingredients except for the eggs in a bowl, and mix with your hands. (per Irene, this way it is with love!) After it’s all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
In a small saucepan, heat about 2 inches of oil over medium-high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about 1½-2 minutes on each side. If the oil covers them completely, just turn as needed to make sure they are cooking evenly.
When the lumpia are lightly golden brown, remove from the oil and place on a paper towel-covered plate. Serve with dipping sauces of your choice.
If you’re craving more eggroll style recipes, check out these Italian Eggrolls, Chicken Cordon Bleu Eggrolls, Macaroni and Cheese Eggrolls, Southwestern Eggrolls, and don’t miss these Breakfast Eggrolls with Sausage Gravy!
How To Make Filipino Lumpia
Ingredients
- 1 pound ground pork cooked and crumbled small
- 8 ounces canned water chestnuts chopped very small
- 4 ounces canned sliced mushrooms chopped very small
- 4 ounces canned shrimp chopped very small
- ½ cup green onions very thinly sliced
- ⅓ cup sweet yellow onion chopped very small
- 2 cloves fresh garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon soy sauce
- 2 eggs beaten
- lumpia wrappers or spring roll wrappers
- 2 cups refined coconut or vegetable oil for frying
Instructions
- Combine all ingredients except for the eggs in a bowl, and mix with your hands. (per Irene, this way it is with love!) After it's all mixed, cover it and let it sit in the fridge for an hour (or up to 24 hours) before wrapping.
- Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls. The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
- Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them according to your preference and then dip your finger in the beaten egg and seal the edges. Set the rolls aside until ready to cook. I found it was easiest to roll them all in an assembly line and then cook them in batches.
- In a small sauce pan, heat about 2 inches of oil over medium high. Once the oil is hot, use tongs to place a few rolls in the oil at a time. Let cook for about 1½-2 minutes on each side. If the oil covers them completely, just turn as needed to make sure they are cooking evenly.
- When the lumpia are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/17/12 – recipes notes and photos updated 6/2/25}
I was just going to ask the same question that Wolfdogz asked I just found this recipe and would love to make it. I have never heard of Filipino Lumpia. It sounds yummy and we just made the dipping sauce and it is wonderful. So now we want to try the Lumpia. Do you add the eggs to the mix or are they for sealing the wrappers? Thanks for posting this recipe
I'm sorry that I missed the original question. The egg likely won't affect the mix in the end. It is there just for sealing the wrappers though. I'll update the recipe now to make that more clear. Thank you!
I like Jufran's sweet Banana Sauce, they also have a spicey Banana Sauce. Look for it in your oriental market where you get the Lumpia wrappers.
I lived on Guam for a year and was taught how to make those by a Philipina. Wrappers are traditionally made by brushing a thick mixture of water and cornstarch on a grill with a sponge and the dipping sauce I was taught was a clove of garlic minced in vinegar. Delicious
Thank, thank you, thank you!! I grew up in the Philippines eating Filipino food and this is one of my favorites. I have looked for an authentic recipe for a long time and THIS is it!! Thanks. NOW, if you really want to be authentic, you need to serve it with patis (pah-teese'), a fish sauce that, admittedly, could take a bit to get used to, but it is incredible for dipping lumpia or other Asian spring rolls. "Patis" is not a brand name – it is a type of sauce. Because Americans are not familiar with it, it may be sold as "fish sauce." I think if you ask for "patis" at the market, they will steer you in the right direction. Try it!!
The Lumpia I make ( from my sisters mother in law who is Filipino) uses ground beef, cabbage, carrots, garlic and soy sauce. They are divine!
I can give you the ingredients for making the sauce: just boil 1 cup water, mix with cider vinegar, sugar, salt, banana catsup, chopped garlic and ginger, and prepare cornstarch mix with water and just pour it in in the boiling mixture until it becomes thick. Drop some tabasco sauce to make it more spicy.
I use Italian Sausage and wrap mine much thinner. If I use just ground sausage I add shrimp. Or, if you wish, you could use 1/2 Italian Sausage and 1/2 Ground Pork. I too use Patis (a somewhat salty fish sauce similar to soy sauce) to dip. I also make Pancit to go with the Lumpia. I learned these foods and more from a very dear Filipina friend. Filipino food is so good because it is a mixture of Oriental and Spanish. Your recipe looks great!!
Never heard of this, but will definitely make them. Couple of questions: can I use fresh (raw or cooked) shrimp and mushrooms instead of canned? Also, what "course" are they served for? Thanks!
Yes! Absolutely you can use fresh cooked shrimp and mushrooms instead of canned. I often swap those two when I have them on hand. We eat Lumpia as an appetizer, or side dish. I love it as a main course, but that means making a whole lot of lumpia! I'd serve with rice and a salad or vegetable in that case.
These look fantastic. I wish I lived near an Asian market. I would love to explore the aisles.
The meat cooks completely from the frying? With that, I assume I should not over stuff the wrapper of any size?
Definitely do not overstuff the wrapper. Be sure to read the Cook's Note under the recipe for tips on working with the raw meat. Enjoy!
There's also cheese lumpia. Easier and simpler.
I've taken a block of pepper jack cheese, cut on the short side but big enough to fill a wrapper and deep fry. Pretty damn good too!
I had this 45years ago in the Philippines but it was made with ground beef,carrots and fresh green beans. My friend also made bananas and cinnamon fried in lumpia wrappers.
thats not the kind my aunt makes but I'm sure any lumpia is gooooood
My ex son in law is from the phillipines. Grew up there most of his life. This is not how he makes them.
Most families couldnt afford all these ingrediants back in the day from my understanding.
I will try this omitting the shrimp, as I LOVE lumpia thanks to him! lol Thanks for sharing!
What is the Dipping sauce recipe?