Filipino Lumpia Recipe -
Filipino Lumpia Recipe
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Filipino Lumpia
Like Filipino egg rolls, they're stuffed with tasty pork and cabbage and fried. See more

Filipino Lumpia

Recipe by  

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

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Ingredients Edit and Save

Original recipe makes 30 lumpia Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)

Most Helpful Critical Review
Jan 25, 2004

Not to keen on the flavor...I'm still going to search for what I was introduced as a Lumpia. I'm sure there are lots of recipes out there...I just need to find it. Also I could only get egg roll wrappers....I really wanted spring roll wrappers. It really makes a difference in taste.

Jan 25, 2004

My boyfriend is Filipino and I've eaten lumpia at every party and get-together we've had with his family. This recipe is the closest thing to the lumpia his mother makes. The only changes I tried were to half the green onions and add in 1/4 cup chopped fresh green beans, omit the salt and use low sodium soy sauce and add 2 tsps Adobo seasoning to the meat. This adds a little more flavor without too much extra salt. I also doubled the recipe and made beef, beef and pork, and just pork lumpia. We like the mixture of beef and pork best! We also dip our lumpia in a sweet chili sauce, which can be found in any asian market. This is a GREAT recipe! Thanks Christina.

May 04, 2006

Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favorite recipes from this site so far. I've made these with shrimp/pork mixture and they are even better.

Dec 28, 2005

This is a great recipe! However, I reccommend adding 1 head of cabbage and 4 medium sized carrots. The extra veggies just seem to add to the flavor and turn out just like I remember them from when I was a child. I also reccommend trying a apple cider vinegar and garlic dipping sauce--4 cloves garlic to 1 cup apple vinegar. Thanks for the great recipe!! :)

Mar 10, 2003

As as child in my hometown, there was a large Filipino community. Therefore, I grew up on Lumpia. ( They are so superior to Chinese eggrolls. ) Also, Lumpia wrappers are readily available in most Asian markets. Perhaps for this good review in return the submitter, Christina could add on this web site a recipe for pancit ? :)

Jan 25, 2004

Positively delicious! (hey guys!) This makes a terrific appetizer, but my gang prefered this as part of their meal. I'm fortuante to have a terrific Asian market in the area, so the wrappers were easy to find. (by the way, there is a pancit recipe on this site) Also wonderful! Thanks so much Christina!

Jan 25, 2004

I've tried the other Lumpia recipes on this site and they do not even compare to this one. These turned out delicious! Everyone in my family absolutely loved them. I even froze half of them and cooked them a couple of weeks later and they tasted just as good as the first batch. Thanks for this great recipe!


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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