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.
Over 20 years ago, I tasted lumpia for the first time. I fell in love with them at first bite.
Filipino Lumpia
Unfortunately, I lost touch with the friend who introduced them to me, courtesy of her mama’s cooking. I remembered them 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 that 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, Baked Filipino 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.)
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 Sauces for Filipino 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 declared that 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 simply find it simpler (with less concern to whether they’re cooked through) to make them the way the recipe is 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 and the cooking them 5-6 minutes or until golden brown.
Where To Buy Lumpia Wrappers
I am fortunate to live within a couple of miles of an Oriental supermarket. It is huge! I had never been there before and it was an awesome experience to just wander the aisles.
It was an entire superstore of the most exotic Oriental foods. I can hardly wait to try another new recipe! Luckily, I was able to find authentic Filipino lumpia wrappers. (There was an entire freezer section of nothing but different wrapping papers!)
Honestly, the special wrappers did make a big difference. The ones that I wrapped using basic spring roll wrappers were delicious, but the ones in the paper-thin lumpia wrappers were phenomenal.
Kitchen Tip: I use this bowl, this pan, and these tongs to make this recipe.
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! Also, I’m telling you now that you are going to love this egg roll in a bowl ramen!
How To Make Filipino Lumpia
Ingredients
- 1 pound ground pork cooked and crumbled
- 1 8 ounce can water chestnuts chopped
- 1 4 ounces can sliced mushrooms chopped
- 1 4 ounce can large shrimp chopped
- 1/2 cup green onions chopped
- 1/3 cup sweet yellow onion chopped
- 2 cloves fresh garlic pressed
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tsp soy sauce
- 2 eggs beaten
- lumpia wrappers or spring roll wrappers
- 2 cups oil for frying I used refined coconut oil, flavorless and unscented
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 a minute on one side and then turn to cook the other. If the oil covers them completely, just turn as needed to make sure they are cooking evenly. When they are lightly golden brown, remove from the oil and place on a paper towel covered plate. Serve with dipping sauces of your choice. Enjoy!
Notes
Nutrition
{originally published 1/17/12 – recipes notes and photos updated 3/10/22}
Anna says
What is the sauce you used to dip them in?
Mary says
That’s a sweet chili dipping sauce. I mentioned which ones we like best in the blog post. Enjoy!
Tiffany says
I have been making Lumpia for years now. I use my Great Grandmothers recipe with ground beef, potatoes, grated carrots, water chestnuts, onion, garlic, pepper, and soy sauce. I also make her homemade sweet and sour sauce. When I makes them there is never any left. I like to also make big batches and freeze them.
Ray says
40 years ago I remember helping my mom make these. She learned from a Filipino friend. Only we made the wrappers! It was a thin batter applied to a non stick grill with a paint brush.
Mary says
You made the wrappers too?! I’m in awe. I love that everyone has so many great memories of Lumpia.
Sue Giffin says
I definitely going to try this recipe. I used to live by a Filipino family. I would make her homemade bread or cinnamon rolls and she would give me frozen lumpia
She would spend the whole morning making hundreds of these and freeze them in family portions. Sadly I didn’t ask for the recipe. I haven’t had one in 10 years
Marie Dimarob says
My family recipe is almost like yours, but I stir in. Bean sprouts. As well. I was married to a Filipino for 45 years my husbands aunt thought me how to make lumpia.
I’ve had lumpia with potatoes. &. Some. With raisins, these. Are not for me.
I think different areas make different kinds .
NING says
Lumpia recipe—Put 2 tbsp oil in pan till heated enough.Add onion,garlic then stir for few seconds.Add ground meat (chicken or lean beef).Stir & cover til, it’s cook. Add carrots (cut lengthwise) Sir & covered till, half cook.Add green beans (cut diagonally) ,shredded cabbage, & bean sprouts.Stir properly from top to bottom.Cover for few minutes.Don’t forget to check & veggies shld. not be overcooked. Add soy sauce ( estimate accdg. to ur taste) Sitr. Out from the pan & put in strainer cause liquid will make holes in the wrappers. Lay wrapper & fill with filling & wrap,then fry till golden. Let cooked lumpia stand up in strainer to drain oil. .I use white vinegar with lots 9f minced garlic for dipping or scoop some & put in lumpia or anything u want to use..Good to eat b😨😧😐😐y itself. esp. in cold weather.GOOD LUCK IN COOKING.NI G
Lane says
Pacific Islanders serve Lumpia with Finadene Sauce for dipping. It’s simple to make and wonderful with hot crisp Lumpia!
Kimberly Peterson says
My sister in law is Filipino she made these alot for birthday party she would use a banana sauce that looks like cocktail sauce but sweet and so yummy.
Carole Rambo says
How to make the wrappers from scratch, please
Mary says
I’ve never made the wrappers myself, but it’s a basic pasta recipe. https://www.epicurious.com/recipes/food/views/lumpia-wrappers-352970 If you try it, let us know how it works for you!
Debbie says
We were stationed in Guam and I came to love lumpia but they made fenadean (sp?) sauce to use with them. Equal parts of white vinegar and soy sauce ,jalapeno and green onion ….. the last 2 I put to my taste. This is delicious also on fried rice,potstickers and egg rolls
Casey says
Is it necessary to use canned mushrooms and canned shrimp? I realize maybe the canned mushrooms have more moisture than fresh, and maybe that’s key. But I live in the Pacific Northwest… the fresh seafood here is amazing.
Thanks!
Mary says
Traditionally, lumpia is made with the canned ingredients. However, if fresh is easily accessible, absolutely use that. I love it best with fresh ingredients and have made it that way myself too. Sauté the mushrooms prior to mixing them in with the other ingredients. (And obviously, make sure the shrimp is cooked and chopped small, to match the consistency of the tiny canned shrimp.) Enjoy!
Ellen Casieri says
THEse sound wonderful but where can I buy the thin wrappers. Is there a certain brand I should look for? Thank you
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Mary says
I buy wrapper labeled as “lumpia wrappers” at the Asian markets. However, you can make them using any wrapper, wonton , eggroll etc, from most grocery stores. I do recommend lumpia wrappers though, if you can get your hands on them.
Theresa says
Spring roll wrappers are just as good. Got the stamp of approval from my Filipino mother. They’re less expensive n easier to peel apart. Less expensive. I make traditionAL fa mm ily recipe generations old. Also, willing to ship out. Email for detsils.
Janet says
My boyfriend is Filipino and I learned how to make lumpia….only problem in my area (southeast Idaho) is finding actual lumpia wrappers…looking online I found very few and at ridiculous prices to ship….can anyone help me out with where I might be able to order them from at a decent price?
Sheila says
Hi i have a quick question do i cook the meat and ingredients first before adding on them to the wrap?
Mary says
It actually works and is delicious both ways. Most of the time I cook the meat first because it’s easier for me and I don’t worry about whether or not it has cooked through during the frying process.
Terrence Estolas says
I started to make lumpia wrappers on a crepe pan. The recipe for the wrappers is 2 cups of water, 1 cup of flour and one one egg whites. Do not make the crepe pan to hot use a medium heat and when the edges dry lift off the pan and turn off to finish cooking. The should not be brown otherwise you have to cook them too much. Enjoy
Roy Leonard says
Thank u so much for the recipe! I’ve not had lumpia since I lived in japan in the mid 70’s as a young boy. I will have to figure out where to get the wraps tho. Thank u very much!!!!
Jane Verzosa says
Hello, you mentioned about the paper thin lumpia wrappers being phenomenal. Would you happen to remember the specific brand?
Mary Younkin says
Hi Jane, I do not remember the exact brand. If it’s marketed as a “lumpia wrapper” vs eggroll, they’ve all worked well for me.
Jane Verzosa says
Thank you!