Crispy Filipino Lumpia: Authentic Spring Rolls Bursting with Flavor
Traditional Filipino Lumpia
:max_bytes(150000):strip_icc()/35151-traditional-filipino-lumpia-ddmfs-hero-3x4-0744-6a66461864c9437da74828a882f2c42a.jpg)
Start your appetizer journey with crispy, golden Filipino lumpia that brings the vibrant flavors of the Philippines straight to your table.
Prep Time: | Cook Time: | Total Time:
Servings: 15 servings
Category: Appetizer | Cuisine: Filipino, Asian
Why You’ll Love This Lumpia Recipe
- Authentic Filipino spring rolls with a perfectly crisp shell
- Loaded with savory pork, crunchy cabbage, and carrots
- Ideal party finger food or side dish
- Customizable to vegetarian or shrimp lumpia variations
Ingredients for Authentic Lumpia
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground pork
- 1 carrot, julienned
- 2 cups shredded cabbage
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15–20 lumpia wrappers
- Vegetable oil, for frying
How to Make Traditional Filipino Lumpia
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add ground pork, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes.
- Stir in julienned carrot and shredded cabbage. Season with soy sauce, salt, and pepper. Cook 3–4 minutes until veggies soften.
- Remove pan from heat and let the filling cool slightly.
- Lay a lumpia wrapper on a clean surface. Place 2–3 tablespoons of filling near one corner.
- Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
- In a deep pan or wok, heat about 1 inch of vegetable oil over medium-high heat. Fry lumpia in batches until golden brown, about 2–3 minutes per side.
- Drain rolls on paper towels. Serve hot with sweet chili sauce or vinegar dip.
Expert Tips for Perfect Lumpia
Tip: Pat shredded cabbage dry to avoid soggy wrappers. Tip: Keep wrappers covered with a damp cloth so they don’t dry out while you roll.
Enjoy the authentic taste of lumpia with friends and family!
Nutrition (per serving): 168 kcal; 11 g fat; 11 g carbs; 7 g protein; 23 mg cholesterol; 288 mg sodium.
Traditional Filipino Lumpia
Filipino lumpia are fried spring rolls filled with a savory mixture of pork, cabbage, and other veggies for a deliciously crispy appetizer or side.
Ingredients
Method
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add ground pork, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes.
- Stir in julienned carrot and shredded cabbage. Season with soy sauce, salt, and pepper. Cook 3–4 minutes until veggies soften.
- Remove pan from heat and let the filling cool slightly.
- Lay a lumpia wrapper on a clean surface. Place 2–3 tablespoons of filling near one corner.
- Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
- In a deep pan or wok, heat about 1 inch of vegetable oil over medium-high heat. Fry lumpia in batches until golden brown, about 2–3 minutes per side.
- Drain rolls on paper towels. Serve hot with sweet chili sauce or vinegar dip.
Original recipe: Traditional Filipino Lumpia
