Lumpia
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. Native name preserved: Lumpia.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 20 min
- 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.
Ingredients
Ingredients
- Wheat flour, or 20 spring-roll wrappers20 g
- Pork, mince300 g
- Carrot1
- Onion1
- 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 minStep 2
Roll tight in wrappers. Fry at 175°C until gold, 3–4 minutes. Dip: vinegar, sugar, garlic, chilli.
15 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
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. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Marife.altabano via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Fresh%20Lumpia%2001.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Lumpia take?
1 hr all in — 40 min prep, 20 min cook. That is the time on this recipe, not a guess.
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.
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.
Similar dishes
Gyoza
餃子
Pan-fried dumplings, crisp on the bottom, steamed under a lid — Japanese potstickers with a garlic-forward pork filling.
55 minMediumNo chilli
Gỏi cuốn
Gỏi cuốn
Fresh rice-paper rolls — prawn or pork, herbs, noodles — dipped in peanut or nước chấm. Not fried.
40 minMediumNo chilli
Chicken adobo
Adobong manok
Filipino chicken braised in vinegar, soy, garlic and pepper — a method more than a single official recipe.
1 hrEasyNo chilli