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–+ servings
Close up of lumpia cut in half thumbnail shot.
5 from 4 votes

Lumpia (Filipino Spring Rolls)

These lumpia, or filipino spring rolls, are filled with ground pork, onion, and carrots and fried till perfectly golden brown and crispy on the outside. They are amazing with some chicken adobo and pancit, or bring a tray to your next gathering and watch it become the biggest hit!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Yield: 50 lumpia

Ingredients
 

For the lumpia:

  • 50 sheets lumpia wrapper or spring roll wrapper *see notes
  • 2 pounds ground pork preferably 70 lean/30 fat
  • ½ large yellow onion peeled and cut into smaller chunks
  • ½ large carrot peeled and cut into smaller chunks
  • 4 cloves garlic peeled and trimmed
  • 2 large eggs (plus 1 egg beaten for egg wash)
  • 4 tablespoons soy sauce low sodium (if using regular soy sauce, use a little less)
  • 2 teaspoon chicken bouillon powder
  • 1½ teaspoon Kosher salt
  • ½ teaspoon black pepper or more if you prefer

To serve:

Instructions

  • Prepare the vegetables:
    Into a blender, add the carrot and garlic cloves. Blend until finely chopped. Add the onion and blend until finely chopped. Scrape down the sides as needed.
    *You can also finely chop everything by hand or use a fine grater.*
  • Make the lumpia filling:
    In a large mixing bowl, add the finely chopped vegetables, ground pork, eggs, and seasonings (soy sauce, chicken bouillon powder, salt, and black pepper).
  • Mix everything together until combined, then mix in a circular motion (kind of vigorously) until the filling is well binded and looks kind of pasty. Set the filling aside until needed.
  • Prepare the lumpia wrapping station:
    Prepare a plate or sheet pan for the finished lumpia, a cutting board or a clean work surface for wrapping, a brush for egg wash, a damp, clean towel or paper towels, and a pipping bag or Ziploc bag for the filling.
  • For the filling, go ahead and transfer some into the pipping back or Ziploc bag. Fill up the bag enough so that it's comfort for you to handle. Twist the end to close off the bag and cut the tip of the bag to make a small opening, about ¼ inch. A little large is okay too. Don't make it larger than ½ inch!
  • Prepare the lumpia wrapper by carefully separating each sheet. We recommend using a whole sheet of lumpia wrapper for that ultra crispiness. If you're using large spring roll wrappers, cut the wrapper in half, diagonally. Keep the wrappers covered with the damp towel to prevent drying out.
  • If using lumpia wrapper:
    Pipe a line of filling about 4 inches long and about an inch from the bottom of the wrapper (the edge closest to you). Fold the bottom flap up, over the filling. Roll the filling up 1 to 2 rounds, then fold the left and right flaps towards the center. Overlapping is fine. Brush the top inch or two of the wrapper with a light layer of egg wash and roll the filling upwards for make a cylinder.
    *Please refer to the post above for step by step photo reference!*
  • If using spring roll wrapper:
    Turn the wrapper point side up (away from you). Pipe a line of filling about 4 inches long and about 1 inch from the bottom of the wrapper. Fold the bottom edge over the filling and roll the filling up one more round. Then fold the left and right flaps towards the center. Brush the tip of the wrapper (about 1 to 2 inches) with a thin layer of egg wash and roll the lumpia all the way up to seal.
    *Plese refer to the post above for step by step photo reference!*
  • Place the finished lumpia seam-side down on the prepared plate or sheet pan. Repeat the wrapping process until all the filling and/or wrappers are used.
  • Fry the lumpia:
    Heat 2 to 3 inches of oil in to 350°F. Maintain the heat between 325°F and 350°F. Also prepare a plate lined with paper towels or a sheet pan with a wire rack.
  • Once the oil is heated, gently place the finished lumpia into the hot oil. Fry the lumpia for about 4 to 5 minutes, or until the filling is cooked through. Make sure to fry in batches if needed and never overcrowd the oil!
    They usually float to the top and are crispy and golden brown on the outside when done. Lumpia made with spring roll wrappers may only be golden brown on the ends and pale golden in the middle.
  • Remove the lumpia and allow them to drain on the prepared plate or sheet pan. Repeat with the remaining lumpia.
  • Enjoy the lumpia while hot by themselves with with some banana sauce, sweet chili sauce, or sweet and sour sauce.

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
  • Wrappers - The lumpia wrapper is our most preferred choice because it yields the crispiest, best texture lumpia. However, spring roll wrappers are a good substitute if you can't find lumpia wrappers near you.
    • Also, do note that this recipe makes an average of 50 lumpia, but the number can vary, depending on how much filling you're putting in each lumpia.
  • If using spring roll wrappers - The instruction for using spring roll wrappers above is for large spring roll wrappers that's been cut in half, diagonally, into a right triangle. If you're using smaller spring roll wrappers, you can keep it whole. Wrap following the lumpia wrapper directions.
  • Egg wash - Although you can use water to seal the lumpia, we find that egg wash do a better job. 

Nutrition

Serving: 1lumpia | Calories: 98kcal | Carbohydrates: 8.4g | Protein: 4.5g | Fat: 4.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.8g | Trans Fat: 0.001g | Cholesterol: 20.5mg | Sodium: 237.9mg | Potassium: 63.9mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 132.5IU | Vitamin C: 0.4mg | Calcium: 5.2mg | Iron: 0.2mg
Keywords: easy recipe, freezer friendly, party appetizer
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