Lumpia
Filipino spring rolls — a vegetable or pork filling in a thin wrapper, fried, with a sweet-sour dip.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 40 min
- Cook
- 20 min
- Rest
- None
- Total
- 1 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Lumpia are the Filipino spring roll. Lumpiang shanghai is the thin fried pork one; fresh lumpia is unfried and a different cousin. This is the fried party roll. The wrapper should shatter. The filling should be cooked and cool before you roll or the paper steams.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
- Ingredients
- Dip
Ingredients
Ingredients
- Wheat flour, or 20 spring-roll wrappers20 g
- Pork, mince300 g
- Garlic3 clove
- Soy sauce15 ml
- Egg (optional)1 large
- Neutral oil400 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Cook pork with onion, garlic and carrot until dry-ish. Soy. Cool completely.
12 min
Step 2
Roll tight in wrappers. Fry at 175°C until gold, 3–4 minutes. Dip: vinegar, sugar, garlic, chilli.
15 min
Nutrition
Per serving · estimate
- Calories
- 304 kcal
- Protein
- 15.6 g
- Carbs
- 8.3 g
- Fat
- 23 g
- Saturated fat
- 4.3 g
- Fibre
- 0.8 g
- Sugar
- 3.5 g
- Sodium
- 217 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Soy
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Pork → A vegetable mince
Lumpiang gulay energy. Season harder.
Tips
- They freeze raw. Fry from frozen, a minute longer.
- Water chestnut in the filling is a shanghai crunch if you have it.
History & culture
Birthdays, Noche Buena, and the frozen bag in the freezer. Chinese-Filipino cooking that became national.
Spring rolls via Fujian migration. The thin shanghai-style roll is the party one.
Modern adaptation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Lumpia take?
1 hr all in — 40 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 rolls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tbsp of Soy sauce.
How much vinegar?
2 tbsp of Vinegar.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Pork → A vegetable mince. Lumpiang gulay energy. Season harder.
Any tips from this recipe?
They freeze raw. Fry from frozen, a minute longer. Water chestnut in the filling is a shanghai crunch if you have it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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