How to Make Crispy Filipino Lumpia

Want to know how to make crispy Filipino lumpia that shatters when you bite into it? You’re in the right place. This authentic Filipino spring roll recipe walks you through everything—from filling to frying—so you can nail this traditional Filipino party appetizer at home.

My Lola’s Kitchen

Every Sunday afternoon at my grandmother’s house in Quezon City smelled the same. Garlic. Pork. Hot oil crackling in her old kawali. I was maybe seven years old, standing on a wooden stool, watching her weathered hands roll Filipino lumpia faster than I could count.

“The secret,” she’d whisper, dabbing water on the wrapper edges, “is patience. And never, ever overstuff.”

She’d been making lumpia since before the war. Learned it from her own mother. That kitchen—tiny, with peeling paint and a window that stuck—produced hundreds of those golden rolls for every birthday, fiesta, and random Tuesday when relatives showed up unannounced.

I burned my fingers sneaking one straight from the pan once. Totally worth it. That memory—the crunch, the savory filling, her laughter when she caught me—that’s why I still make Filipino lumpia today. It connects me to her, even though she’s been gone fifteen years now.

Why This Filipino Lumpia Recipe Wins

This easy lumpia recipe with ground pork and shrimp delivers every time. Here’s the thing: most recipes give you soggy lumpia. Nobody wants that.

What makes this different?

• Extra crispy shell – A double-fry technique keeps them crunchy for hours
• Balanced filling – Not too wet, not too dry, seasoned properly
• Simple ingredients – Nothing fancy or hard to find
• Freezer-friendly – Make a big batch, fry when needed

This Filipino lumpia recipe feeds a crowd. Perfect for parties. Or, honestly, just for yourself. No judgment here.

Ingredients You’ll Need for Filipino Lumpia

For the Filling

• 1 lb ground pork – The base. Get something with about 20% fat for flavor
• ½ lb shrimp, minced – Adds sweetness and authenticity
• 1 cup carrots, finely shredded – Texture and a bit of sweetness
• 1 cup jicama or water chestnuts, minced – That signature crunch
• 1 small onion, diced – Aromatic foundation
• 4 cloves garlic, minced – Because garlic is life
• 1 egg – Binds everything together
• 2 tbsp soy sauce – Salty, savory depth
• 1 tsp black pepper – A little heat
• Salt to taste – Adjust after mixing

For Wrapping and Frying

• 1 pack lumpia wrappers (25-30 sheets) – Spring roll wrappers work too
• Water for sealing – Just a small bowl
• Oil for frying – Vegetable or canola, about 2 inches deep

For the Best Lumpia Dipping Sauce

• ½ cup vinegar – White or cane vinegar
• 3 cloves garlic, crushed – Raw and punchy
• Salt and pepper – Balance the acid
• Optional: sweet chili sauce – For those who like it sweeter

How I Make Crispy Filipino Lumpia

Step 1: Prepare the Filling

Mix the ground pork and minced shrimp in a large bowl. Add carrots, jicama, onion, and garlic. Crack in the egg. Pour in soy sauce. Season with pepper.

Get your hands in there. Seriously. A spoon won’t cut it. Mix until everything’s combined but don’t overwork it—you’re not making meatloaf.

Step 2: Master the Rolling (Step-by-Step Lumpia Rolling Guide)

Place one wrapper on a clean surface, corner pointing toward you like a diamond. Spoon about 2 tablespoons of filling near the bottom corner. Shape it into a log.

Fold the bottom corner over the filling. Tuck it snug. Fold in both side corners—like you’re making an envelope. Roll it up tightly toward the top corner. Dab water on that final corner to seal.

The key? Roll tight but gentle. Too loose and oil gets in. Too tight and they burst.

Step 3: Fry Until Golden

Heat oil to 350°F. No thermometer? Drop a small wrapper piece in—it should sizzle immediately.

Fry lumpia in batches. Don’t crowd the pan. About 3-4 minutes per batch, turning occasionally. They should be deep golden brown all over.

Drain on paper towels or a wire rack. Resist eating them all immediately. (Okay, eat one. You earned it.)

Air Fryer Lumpia Method

Prefer less oil? The air fryer lumpia method works great. Brush or spray rolls lightly with oil. Air fry at 375°F for 10-12 minutes, flipping halfway. They won’t be quite as crispy as deep-fried, but pretty close—and way less mess.

Tips That Make a Difference

• Squeeze excess moisture from vegetables before mixing. Wet filling = soggy lumpia
• Let wrappers warm up slightly before using. Cold wrappers crack
• Fry from frozen if needed—just add 2-3 extra minutes. No thawing required
• Double-fry for extra crunch—fry once at 325°F for 5 minutes, rest, then fry again at 375°F until golden
• Make your own wrappers—homemade lumpia wrapper from scratch takes practice but tastes incredible

Easy Filipino Lumpia Variations

This traditional Filipino party appetizer adapts easily:

• Lumpia Shanghai – Skip the vegetables, use all meat, roll thinner
• Chicken Lumpia – Swap pork for ground chicken
• Vegetable Lumpia – Bean sprouts, cabbage, carrots, tofu. Totally plant-based
• Cheese Lumpia – Add mozzarella strips for a fusion twist

Storage and Reheating Your Filipino Lumpia

Fresh (Unfried)

Arrange on a baking sheet lined with parchment. Freeze until solid—about 2 hours. Transfer to freezer bags. They’ll keep for 3 months.

Cooked Leftovers

Refrigerate up to 3 days. Reheat in a 375°F oven for 8-10 minutes or air fryer for 5-6 minutes. Microwave makes them chewy. Don’t do it.

Equipment You’ll Need

• Large mixing bowl
• Deep pan or Dutch oven for frying
• Slotted spoon or spider strainer
• Wire cooling rack or paper towels
• Kitchen thermometer (optional but helpful)
• Baking sheets for freezing

Filipino Lumpia FAQs

What’s the difference between lumpia and egg rolls?

Filipino lumpia uses thinner wrappers and usually contains a pork and vegetable mixture. The wrapper creates a more delicate, crispier shell than thick egg roll wrappers. Lumpia also tends to be thinner and longer.

Can I bake Filipino lumpia instead of frying?

Yes. Brush with oil and bake at 425°F for 20-25 minutes, turning once. They won’t get quite as crispy but still taste good. Many people prefer the air fryer lumpia method for a middle ground.

Why is my Filipino lumpia not crispy?

Three usual suspects: oil temperature too low, filling too wet, or overcrowding the pan. Make sure oil is at 350°F. Drain vegetables well. Fry in small batches. These fixes solve most crispiness problems.

How far ahead can I prepare Filipino lumpia?

You can roll them up to 24 hours ahead—cover tightly and refrigerate. For longer storage, freeze uncooked. Fry straight from frozen when ready. They actually fry better frozen because the filling stays firm.

What’s the best lumpia dipping sauce?

Traditional Filipino style uses vinegar with crushed garlic, salt, and pepper. Sweet chili sauce works great too. Some people mix banana ketchup with a splash of soy sauce. Honestly, they’re so good you might skip the sauce entirely.

Final Note

Making crispy Filipino lumpia takes a bit of practice. Your first few might look rough. That’s okay. My grandmother made thousands before hers looked perfect, and even then, the “ugly” ones tasted just as good.

This authentic Filipino spring roll recipe connects you to something bigger than dinner. It’s food that brings people together. Food that tells a story. Whether you’re cooking for a party or just a weeknight craving, these lumpia will deliver that satisfying crunch and savory filling that makes this dish a Filipino favorite.

Now go make some lumpia. And maybe save one for me.

 

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