This Filipino lumpia recipe makes crisp, golden spring rolls filled with seasoned ground pork, finely minced onion and carrot, parsley, garlic, and sesame oil. The thin wrappers fry until crunchy while the pork filling stays savory and tender inside. Serve the lumpia hot with sweet and sour sauce for an easy appetizer, party food, or family meal.
This recipe makes about 30 lumpia and includes step-by-step instructions for mixing the pork filling, wrapping the rolls tightly, frying them evenly, and keeping those wrappers crisp instead of greasy or soggy.
Readers Also Make
If crispy, savory recipes are your kind of comfort food, try my Instant Pot Pork Fried Rice, Instant Pot Sesame Chicken, or Instant Pot Chicken Lo Mein.
Why You’ll Love This Filipino Lumpia Recipe
- Crispy outside, savory inside. Thin spring roll wrappers become golden and crisp around a seasoned pork and vegetable filling.
- Great for parties. One batch makes about 30 pieces, making lumpia an easy finger food for gatherings, celebrations, and appetizer trays.
- Simple ingredients. Ground pork, onion, carrot, egg, herbs, and pantry seasonings create plenty of flavor without a complicated ingredient list.
- Make-ahead friendly. You can prepare and roll the lumpia ahead of time and keep them chilled until you are ready to fry.
- Easy to customize at the table. Serve them with sweet and sour sauce or your favorite Filipino-style dipping sauce.
How to Make Crispy Filipino Lumpia
Watch how easy it is to make this Filipino lumpia recipe from start to finish. You’ll see how to mix the seasoned ground pork filling, roll and seal the lumpia wrappers, heat the frying oil to 350°F, and fry the rolls until crisp and golden. Finish by draining the lumpia and serving them hot with sweet and sour sauce for dipping.
What Is Lumpia?
Lumpia is a Filipino-style spring roll that can be prepared with a variety of fillings. This version uses seasoned ground pork mixed with finely minced onion and carrot, then wraps the filling tightly in thin spring roll wrappers before frying.
The result is a slender, crispy roll with a savory meat filling inside. Because the filling begins with raw ground pork, the lumpia should be cooked completely before serving.
Filipino Lumpia Ingredients
This easy pork lumpia recipe uses a short list of ingredients, but how you prepare them makes a difference in the finished rolls.
- Ground pork: The main ingredient in the savory filling.
- Onion and carrot: Mince these finely so they cook evenly and do not tear the wrappers.
- Egg: Helps bind the pork and vegetables together.
- Garlic powder: Adds garlic flavor throughout the filling.
- Ground black pepper and salt: Season the pork mixture.
- Fresh parsley: Adds a little freshness and color.
- Sesame oil: Gives the filling additional savory flavor.
- Spring roll or lumpia wrappers: Thin wrappers give the finished lumpia its crisp shell.
- Cooking oil: Use enough oil to fry the lumpia evenly.
How to Make Filipino Lumpia
Make the Pork Filling
Place the ground pork, minced onion, minced carrot, egg, garlic powder, black pepper, chopped parsley, sesame oil, and salt in a large mixing bowl. Mix until the vegetables and seasonings are evenly distributed throughout the pork.
Fill and Wrap the Lumpia
Lay one spring roll wrapper on a clean work surface. Place approximately 1 1/2 tablespoons of filling near the lower portion of the wrapper and shape it into a thin log.
Fold the wrapper over the filling and roll tightly, keeping the filling compact and pushing out excess air. Fold the sides toward the center as you continue rolling. Moisten the final edge with a little water or egg wash and press gently to seal.
Repeat with the remaining wrappers and filling.
Heat the Frying Oil
Pour the cooking oil into a deep, heavy pot and heat it to approximately 350 degrees F. Adjust the heat as necessary while cooking so the wrappers brown gradually instead of burning before the pork filling cooks through.
Fry the Lumpia
Carefully add the lumpia to the hot oil in batches without overcrowding the pot. Fry for approximately 8 to 10 minutes, turning as necessary, until the wrappers are crisp and golden and the pork filling is completely cooked.
Ground pork should reach an internal temperature of 160 degrees F.
Drain and Serve
Remove the cooked lumpia from the oil with tongs or a slotted spoon. Let excess oil drip away, then transfer them to a wire rack or paper-towel-lined plate.
Serve the lumpia hot with sweet and sour sauce for dipping.
How to Wrap Lumpia So It Stays Closed
- Place a wrapper on your work surface with one corner pointing toward you.
- Add approximately 1 1/2 tablespoons of filling near the bottom center.
- Shape the filling into a thin horizontal log rather than a thick mound.
- Fold the bottom corner snugly over the filling.
- Roll tightly enough to remove air pockets without tearing the wrapper.
- Fold both side corners toward the center.
- Continue rolling toward the remaining corner.
- Brush the final edge lightly with water or egg wash and finish rolling to seal.
If you prefer using egg wash as your seal, see my easy egg wash recipe.
Expert Tips for Crispy Lumpia
- Keep the wrappers covered. Spring roll wrappers can dry quickly once exposed to air. Keep unused wrappers beneath a slightly damp kitchen towel while you work.
- Mince the vegetables finely. Large pieces of carrot or onion can poke through the thin wrapper and may not soften completely during frying.
- Do not overfill. A thin line of filling cooks more evenly than a thick roll.
- Roll tightly. Large air pockets can cause the wrapper to loosen or absorb excess oil.
- Watch the oil temperature. Oil that is too cool can make the lumpia greasy, while oil that is too hot can brown the wrapper before the pork is finished cooking.
- Fry in batches. Overcrowding the pot lowers the oil temperature and makes it harder for the lumpia to cook evenly.
- Drain without trapping steam. A wire rack is especially helpful when you want the wrappers to stay crisp.
Perfect With
Serve Filipino lumpia with sweet and sour sauce as an appetizer, or turn them into part of a larger meal with steamed rice, noodles, or Instant Pot Pork Fried Rice. They also work beautifully on a party platter alongside other small bites and dipping sauces.
Make-Ahead Lumpia
You can mix the filling and roll the lumpia before you plan to fry them. Arrange the uncooked rolls in a single layer, cover them well, and refrigerate until you are ready to cook.
Keeping the wrappers covered is important because exposed wrappers can dry out and crack.
How to Store Leftover Lumpia
Allow cooked lumpia to cool, then place leftovers in an airtight container in the refrigerator. For the best quality, enjoy refrigerated lumpia within about 3 days.
How to Reheat Lumpia
The oven or air fryer is the best choice when you want to restore some of the crispness to leftover lumpia. Reheat until the centers are hot and the wrappers have crisped again.
The microwave will warm lumpia, but the wrappers will generally become softer rather than crisp.
Can You Freeze Lumpia?
Yes. Uncooked lumpia freezes well. Arrange the rolls in a single layer and freeze until firm, then transfer them to a freezer-safe container or bag. This keeps the individual rolls from freezing together.
You can fry frozen lumpia without completely thawing them, but use extra caution around hot oil because ice or moisture can cause splattering. Allow additional cooking time and make sure the pork filling reaches 160 degrees F before serving.
Filipino Lumpia Troubleshooting
Why Is My Lumpia Greasy?
The frying oil may not have been hot enough, or too many lumpia may have been added to the pot at once. Bring the oil back to temperature between batches.
Why Did My Lumpia Wrapper Tear?
The wrapper may have dried out, the filling may have been too thick, or a larger piece of carrot or onion may have punctured it. Keep wrappers covered and mince the vegetables very finely.
Why Did My Lumpia Open While Frying?
Make sure the rolls are wrapped snugly and that the final edge is completely sealed with water or egg wash before frying.
Why Is the Wrapper Brown but the Pork Is Not Done?
The oil may be too hot or the rolls may be overfilled. Lower the heat slightly and keep the filling in a thin, even layer so the pork cooks at the same rate as the wrapper.
Filipino Lumpia FAQs
What Is Filipino Lumpia Made Of?
This Filipino lumpia recipe is filled with ground pork, onion, carrot, egg, garlic powder, black pepper, parsley, sesame oil, and salt. The mixture is rolled in thin spring roll wrappers and deep fried until crisp.
Can I Use Egg Roll Wrappers for Lumpia?
Egg roll wrappers can work when lumpia or thin spring roll wrappers are unavailable, but they are generally thicker and will give the finished rolls a different texture.
Can I Prepare Lumpia Ahead of Time?
Yes. Roll the lumpia ahead of time, cover them well, and refrigerate until you are ready to fry. You can also freeze uncooked lumpia for longer storage.
Can I Bake This Lumpia Recipe?
This particular Filipino lumpia recipe was developed for frying. I recommend following the frying method for the texture and cooking time intended for this recipe rather than simply converting it to the oven without testing.
What Sauce Goes With Lumpia?
Sweet and sour sauce is an easy and delicious dipping sauce for these pork lumpia. You can also serve other favorite Filipino-style dipping sauces alongside them.
The Blue’s Clues & You! Connection
This Filipino lumpia recipe originally came to Mommy’s Memorandum through Blue’s Clues & You! Blue’s Big Baking Show. In the episode that inspired the recipe feature, Josh and his Lola—his grandmother—make lumpia together.
That family connection is what made this recipe such a fun fit for the original feature. You can read my Blue’s Clues & You! Blue’s Big Baking Show review for more about the release.
Original Blue’s Clues & You! Lumpia Recipe Card
I’m keeping the original promotional recipe card here as part of the history of this post.
Recipe courtesy of PanlasangPinoy.com, as credited in the original Blue’s Clues & You! promotional recipe materials.
Related Posts
Keep cooking with my How to Make an Egg Wash, Instant Pot Sesame Chicken, and Instant Pot Pork Fried Rice.
Filipino Lumpia Recipe
Crispy Filipino lumpia filled with seasoned ground pork, onion, carrot, parsley, garlic, and sesame oil, wrapped tightly in thin spring roll wrappers and fried until golden. Serve these crunchy pork spring rolls hot with sweet and sour sauce for an easy appetizer, party food, or family meal.
Ingredients
- 30 spring roll or lumpia wrappers
- 2 cups cooking oil, for frying
Filling:
- 1 pound ground pork
- 1 small onion, finely minced
- 1 large carrot, finely minced
- 1 large egg
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon sesame oil
- 1 1/2 teaspoons salt
For sealing:
- Water, as needed
- Egg wash, optional
Instructions
1. Make the filling. Add the ground pork, minced onion, minced carrot, egg, garlic powder, black pepper, parsley, sesame oil, and salt to a large bowl. Mix until evenly combined.
2. Fill the wrappers. Lay one spring roll wrapper on a clean work surface. Place approximately 1 1/2 tablespoons of pork filling near the lower portion of the wrapper and shape it into a thin log.
3. Fold and roll. Fold the bottom portion of the wrapper snugly over the filling. Roll tightly to remove air pockets, then fold both sides toward the center.
4. Seal the lumpia. Continue rolling toward the remaining edge. Moisten the final edge lightly with water or egg wash and press to seal. Repeat with the remaining wrappers and filling.
5. Heat the oil. Add the cooking oil to a deep, heavy pot and heat to approximately 350°F. Adjust the burner as necessary to maintain steady frying heat.
6. Fry in batches. Carefully add several lumpia to the hot oil without overcrowding the pot. Fry for approximately 8 to 10 minutes, turning as needed, until crisp and golden and the ground pork filling reaches 160°F.
7. Drain. Remove the lumpia with tongs or a slotted spoon and allow the excess oil to drain. Transfer to a wire rack or paper-towel-lined plate.
8. Serve. Serve the Filipino lumpia hot with sweet and sour sauce or your favorite dipping sauce.
Notes
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Deep heavy-bottomed pot or Dutch oven
- Deep-fry thermometer or instant-read thermometer
- Tongs or slotted spoon
- Wire cooling rack
- Sheet pan or plate for draining
- Small bowl for water or egg wash
Expert Tips
- Keep the wrappers covered. Lumpia and spring roll wrappers can dry out quickly. Keep unused wrappers covered with a slightly damp kitchen towel while you work.
- Mince the vegetables finely. Small pieces of onion and carrot cook more evenly and are less likely to puncture the thin wrappers.
- Do not overfill. About 1 1/2 tablespoons of filling is enough for each wrapper. A thin log of filling cooks more evenly than a thick roll.
- Roll tightly. Roll firmly enough to eliminate large air pockets without tearing the wrapper.
- Seal the edge well. Use a small amount of water or egg wash to seal the final edge of the wrapper.
- Watch the oil temperature. Keep the frying oil around 350°F. Oil that is too cool can make the lumpia greasy, while oil that is too hot can brown the wrapper before the pork finishes cooking.
- Fry in batches. Do not overcrowd the pot because adding too many lumpia at once can quickly lower the oil temperature.
- Check the filling. Ground pork should reach an internal temperature of 160°F before serving.
- Drain without trapping steam. A wire rack helps the wrappers stay crisp after frying.
Variations
Ground pork is used in this Filipino lumpia recipe. Lumpia can also be made with other fillings, including chicken, beef, shrimp, vegetables, or combinations of meat and vegetables. Cooking times and safe internal temperatures may change when using a different filling.
For the crispiest, thinnest shell, use lumpia wrappers or thin spring roll wrappers. Egg roll wrappers can be used when necessary, but they are generally thicker and will produce a different texture.
Serving Suggestions
Serve Filipino lumpia hot with sweet and sour sauce or your favorite dipping sauce.
For a larger meal, pair lumpia with steamed rice, noodles, Instant Pot Pork Fried Rice, Instant Pot Sesame Chicken, or Instant Pot Chicken Lo Mein.
Storage
Allow cooked lumpia to cool before transferring it to an airtight container. Refrigerate leftovers and enjoy them within about 3 days for the best quality.
Reheating
For the crispiest leftovers, reheat lumpia in an oven or air fryer until heated through and crisp again.
The microwave will warm the filling, but the wrappers will generally become softer rather than crispy.
Make Ahead
The lumpia can be filled and rolled ahead of time. Arrange the uncooked rolls in a covered container and refrigerate until you are ready to fry them.
Keep the wrappers and prepared rolls covered so they do not dry out and crack.
Freezing
Uncooked lumpia freezes well. Arrange the rolls in a single layer on a baking sheet or tray and freeze until firm. Transfer the frozen lumpia to a freezer-safe bag or airtight container for longer storage.
Lumpia can be fried from frozen without completely thawing. Use extra caution when placing frozen food into hot oil because moisture can cause splattering. Allow additional cooking time and make sure the pork filling reaches 160°F before serving.
Troubleshooting
Why is my lumpia greasy?
The frying oil may not have been hot enough, or too many lumpia may have been added to the pot at once. Allow the oil to return to approximately 350°F between batches.
Why did my lumpia wrapper tear?
The wrapper may have dried out, the roll may have been overfilled, or a larger piece of carrot or onion may have punctured it. Keep wrappers covered, mince the vegetables finely, and avoid overfilling.
Why did my lumpia open while frying?
Make sure the rolls are wrapped snugly and that the final edge is completely sealed with water or egg wash.
Why did the wrapper brown before the pork was cooked?
The oil may have been too hot, or the lumpia may have been overfilled. Reduce the heat slightly and keep the pork filling in a thin, even layer so it cooks at approximately the same rate as the wrapper browns.
Why isn't my lumpia crispy?
Make sure the frying oil is hot enough, avoid overcrowding the pot, and allow the cooked lumpia to drain on a wire rack so steam does not soften the wrappers.
More Recipes to Try
Learn how to make an egg wash for sealing your lumpia wrappers.
Serve your lumpia with Instant Pot Pork Fried Rice.
Try my Instant Pot Sesame Chicken for another easy Asian-inspired dinner.
Make Instant Pot Chicken Lo Mein for an easy noodle dish to serve alongside your lumpia.
Recipe Attribution
This recipe is courtesy of PanlasangPinoy.com, as credited in the original Blue's Clues & You! promotional recipe materials.
Nutrition Disclaimer
Nutritional information is provided as an estimate only and may vary based on the exact ingredients and brands used, serving size, preparation methods, and the amount of cooking oil absorbed during frying.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1727Total Fat: 134gSaturated Fat: 15gUnsaturated Fat: 120gCholesterol: 158mgSodium: 1986mgCarbohydrates: 100gFiber: 5gSugar: 6gProtein: 40g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Next Recipe to Try: Instant Pot Chicken Lo Mein
If crispy lumpia has you craving another savory dinner, make my Instant Pot Chicken Lo Mein next. It is an easy noodle dinner packed with chicken and vegetables.
This recipe was originally published in 2022 and updated August 10, 2026, with clearer cooking instructions, wrapping tips, storage information, troubleshooting, and updated recipe organization.