15 Delicious Filipino Lumpia Amazing Recipes
Nothing brings people together quite like the crispy, savory delight of Filipino lumpia. Whether you’re craving a quick dinner fix or eager to explore the rich flavors of Filipino cuisine, these 15 amazing recipes are your ticket to a delicious adventure. From classic rolls to creative twists, there’s a lumpia for every taste. Ready to roll up your sleeves and dive in? Let’s get cooking!
Classic Pork Lumpia
Dive into the crispy, savory world of Classic Pork Lumpia—your next party hit that’s easier to whip up than you think.
Ingredients
- 1 lb ground pork
- a couple of cloves garlic, minced
- 1 small onion, diced
- a splash of soy sauce
- 1 cup shredded carrots
- 1 cup chopped green beans
- 1 egg, beaten
- a pack of lumpia wrappers (about 25 pieces)
- oil for frying
Instructions
- Heat a pan over medium heat and cook the ground pork until no longer pink, about 5 minutes.
- Add the minced garlic and diced onion to the pan, sautéing until fragrant, about 2 minutes.
- Stir in the soy sauce, shredded carrots, and chopped green beans, cooking for another 3 minutes until veggies are slightly soft. Let the mixture cool.
- Lay out a lumpia wrapper on a clean surface, spoon about 2 tbsp of the pork mixture onto the wrapper, and fold according to package directions, sealing the edge with beaten egg.
- Heat oil in a deep fryer or large pan to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Pro tip: Keep the oil temperature steady to avoid soggy lumpia. Another tip: Don’t overfill the wrappers to prevent bursting. Last tip: Serve immediately for maximum crispiness.
Perfectly golden and crunchy on the outside, with a juicy, flavorful filling inside. Try dipping them in sweet chili sauce or wrapping them in lettuce for a fresh twist.
Vegetable Lumpia
Never tried Vegetable Lumpia? You’re missing out! This crispy, veggie-packed roll is your new go-to snack. Let’s roll!
Ingredients
- a couple of cups of shredded cabbage
- a handful of julienned carrots
- a splash of soy sauce
- a teaspoon of minced garlic
- a pinch of salt
- a dash of pepper
- a pack of lumpia wrappers
- a cup of oil for frying
Instructions
- Heat a pan over medium heat and sauté garlic until golden.
- Toss in the cabbage and carrots, stir-fry for about 3 minutes until slightly soft.
- Add soy sauce, salt, and pepper. Mix well and cook for another 2 minutes. Let it cool.
- Lay a lumpia wrapper flat, spoon 2 tablespoons of the veggie mix onto the bottom third.
- Fold the bottom over the filling, then the sides, and roll tightly. Seal the edge with a bit of water.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels to remove excess oil.
Perfectly crispy outside, tender and flavorful inside. Serve with sweet chili sauce for an extra kick or chop them into bite-sized pieces for party appetizers.
Chicken Lumpia
Y’all, get ready to roll into flavor town with this crispy, golden Chicken Lumpia—your next party MVP.
Ingredients
- 1 lb ground chicken (keep it lean, folks)
- a couple of carrots, finely diced
- a handful of green onions, sliced thin
- a splash of soy sauce (the good, dark kind)
- 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
- 1 egg, beaten (the glue that holds our lumpia together)
- a pack of lumpia wrappers (find them in the freezer aisle)
- a cup of oil for frying (vegetable works, but peanut oil is the secret to extra crisp)
Instructions
- Grab a big bowl—toss in the chicken, carrots, green onions, soy sauce, and garlic powder. Mix it like you mean it until everything’s best friends.
- Lay out a lumpia wrapper like a diamond. Spoon about 2 tbsp of filling near the bottom corner. Fold the corner over the filling, tuck it tight, then fold in the sides. Roll it up, sealing the end with a dab of beaten egg. Pro tip: Keep the wrappers under a damp towel to prevent them from drying out.
- Heat your oil in a deep pan to 350°F—use a thermometer, or test with a wooden spoon (if it sizzles, you’re golden). Fry the lumpia in batches, 3-4 at a time, until they’re a deep golden brown, about 3-4 minutes. Flip halfway for even cooking. Drain on paper towels. Second pro tip: Don’t overcrowd the pan, or you’ll drop the oil temp and end up with soggy lumpia.
- Serve them piping hot with a side of sweet chili sauce or a vinegar dip. Third pro tip: Let them sit for a minute before biting in—that filling is lava hot.
Finger-licking good doesn’t even cover it. These lumpia are crunch-tastic on the outside, juicy on the inside, and downright addictive. Try serving them on a platter with a drizzle of sauce and a sprinkle of sesame seeds for that extra ‘gram appeal.
Shrimp Lumpia
Never underestimate the crunch of a perfectly fried Shrimp Lumpia—this Filipino spring roll packs a flavorful punch with every bite. Grab your apron; it’s time to roll.
Ingredients
- 1 pack of lumpia wrappers (about 20 pieces)
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- a splash of soy sauce
- a couple of dashes of ground black pepper
- 1 egg, beaten (for sealing)
- 2 cups vegetable oil (for frying)
Instructions
- Heat a pan over medium heat, add a splash of oil, and sauté garlic and onion until fragrant, about 2 minutes.
- Add the chopped shrimp, cook until pink, roughly 3 minutes. Tip: Don’t overcook; shrimp will fry later.
- Toss in carrots and bean sprouts, stir for 2 minutes. Add soy sauce and pepper, mix well. Remove from heat, let cool.
- Lay out a lumpia wrapper, place 1 tbsp of filling near the bottom edge. Fold sides inward, roll tightly, seal with beaten egg.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden, about 3 minutes per side. Tip: Don’t crowd the pan.
- Drain on paper towels. Tip: Serve immediately for maximum crunch.
Serve these golden beauties with a sweet chili dip or wrap them in lettuce for a fresh twist. The contrast of the crispy shell and juicy filling? Absolutely addictive.
Beef Lumpia
Feast your eyes on this crispy, golden Beef Lumpia—your next party hit that’s packed with flavor and crunch. Forget the fork; these are straight-up finger food perfection.
Ingredients
- 1 lb ground beef (the leaner, the better for less grease)
- a couple of cloves garlic, minced (because more is always better)
- a splash of soy sauce (for that umami kick)
- 1 cup shredded carrots (for a sweet crunch)
- 1/2 cup chopped onions (they’re the soul of the dish)
- a handful of spring roll wrappers (find them in the freezer aisle)
- 1 egg, beaten (the glue that holds it all together)
- 2 cups oil for frying (go for something neutral like canola)
Instructions
- Heat a pan over medium heat and cook the ground beef until it’s no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
- Toss in the garlic, onions, and carrots, cooking until soft, about 3 minutes. Stir in the soy sauce, then let the mix cool. Tip: Cooling prevents the wrappers from tearing.
- Lay out a spring roll wrapper, spoon 2 tbsp of the beef mix onto it, fold the sides, roll it tight, and seal the edge with beaten egg. Tip: Keep the wrappers covered with a damp towel to prevent drying.
- Heat oil to 350°F in a deep pan. Fry the lumpia in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Now, these beauties are all about the contrast—crispy outside, savory-sweet inside. Serve them with a spicy vinegar dip or wrap them in lettuce for a fresh twist.
Sweet Potato Lumpia
Craving something crispy yet sweet? Sweet Potato Lumpia is your go-to snack, blending the earthy sweetness of spuds with that irresistible crunch. Perfect for those who dare to dip their toes into Filipino fusion.
Ingredients
- 2 medium sweet potatoes, peeled and julienned
- a couple of cups of vegetable oil, for frying
- a splash of water
- 1 pack of lumpia wrappers (about 25 pieces)
- a pinch of salt
- 1 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Heat your oil in a deep fryer or large pot to 350°F—keep a thermometer handy for accuracy.
- While the oil heats, toss the julienned sweet potatoes with brown sugar and cinnamon in a bowl. Pro tip: Let them sit for 5 minutes to draw out some natural sweetness.
- Lay out a lumpia wrapper on a clean surface. Place a small handful of the sweet potato mix near the bottom edge. Fold the sides in, then roll tightly. Seal the edge with a dab of water. Repeat until all wrappers are filled.
- Fry the lumpia in batches, 3-4 at a time, for about 3 minutes or until golden brown. Don’t overcrowd the pot to keep the oil temperature steady.
- Transfer to a paper towel-lined plate to drain. Sprinkle with a pinch of salt while still hot for that sweet-salty kick.
Just out of the fryer, these lumpia are a textural dream—crispy shell giving way to soft, spiced sweet potato inside. Serve them with a side of spicy mango salsa for a tropical twist, or dunk in caramel sauce for dessert vibes.
Tofu Lumpia
Unleash your inner chef with this crispy, savory twist on a classic—Tofu Lumpia. It’s the vegan snack that’ll have everyone reaching for seconds.
Ingredients
- a block of firm tofu, pressed and crumbled
- a couple of cloves garlic, minced
- a small onion, finely chopped
- a splash of soy sauce
- a pinch of salt and pepper
- a cup of shredded carrots
- a handful of green onions, sliced
- a pack of lumpia wrappers
- a bowl of water for sealing
- a cup of oil for frying
Instructions
- Heat a pan over medium heat and sauté garlic and onion until fragrant, about 2 minutes.
- Add crumbled tofu, soy sauce, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Toss in shredded carrots and green onions. Cook for another 3 minutes until veggies soften. Let the mixture cool.
- Lay a lumpia wrapper flat. Place 2 tbsp of the tofu mix near the bottom edge. Fold the sides in, then roll tightly. Seal the edge with a dab of water.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden brown, about 3 minutes per side. Drain on paper towels.
- Tip: Keep unused wrappers covered with a damp cloth to prevent drying.
- Tip: Don’t overfill the wrappers to avoid bursting during frying.
- Tip: Maintain oil temperature for even cooking and crispiness.
Dig into these golden rolls for a crunch that gives way to a flavorful, veggie-packed center. Serve with sweet chili sauce or a spicy peanut dip for an extra kick.
Pork and Shrimp Lumpia
Get ready to roll with this crispy, savory delight that’s perfect for any gathering or a solo snack attack. Pork and Shrimp Lumpia brings the crunch and flavor in every bite—no fancy skills needed.
Ingredients
- 1 pack of lumpia wrappers (about 25 pieces)
- 1/2 lb ground pork
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- A splash of water for sealing
- Enough oil for frying (about 2 cups)
Instructions
- In a bowl, mix ground pork, shrimp, carrots, green onions, garlic, soy sauce, and sesame oil until well combined.
- Lay a lumpia wrapper flat. Spoon about 2 tbsp of the filling near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a splash of water.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden brown, about 3-4 minutes per side. Don’t overcrowd the pan to keep them crispy.
- Drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Vibrant and versatile, these lumpia are a textural dream—crispy outside, juicy inside. Try serving them with a sweet chili sauce for a kick or wrap them in lettuce for a fresh twist.
Chicken and Vegetable Lumpia
Get ready to roll with these crispy, flavor-packed Chicken and Vegetable Lumpia—your next party hit or weeknight win.
Ingredients
- 1 lb ground chicken
- a couple of carrots, julienned
- a handful of green beans, chopped
- 1 small onion, diced
- a splash of soy sauce
- 2 cloves garlic, minced
- 1 tsp ground black pepper
- a pack of lumpia wrappers
- 1 egg, beaten (for sealing)
- enough oil for frying (about 2 cups)
Instructions
- In a pan over medium heat, sauté the garlic and onion until fragrant, about 2 minutes.
- Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, roughly 5 minutes.
- Toss in the carrots and green beans, stirring for another 3 minutes until slightly soft.
- Season with soy sauce and black pepper, mix well, then let the filling cool. Tip: Cooling prevents the wrappers from tearing.
- Lay a lumpia wrapper flat, place 2 tbsp of filling near one end, fold the sides, then roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to keep them crispy.
- Drain on paper towels. Tip: Serve immediately for the ultimate crunch.
Crispy on the outside, juicy on the inside—these lumpia are a textural dream. Dunk them in sweet chili sauce or wrap them in lettuce for a fresh twist.
Spicy Beef Lumpia
Sizzle up your snack game with these crispy, fiery rolls that pack a punch in every bite. Perfect for those who dare to spice up their life.
Ingredients
- 1 lb ground beef (the leaner, the meaner)
- a couple of cloves garlic, minced (because more is always better)
- a splash of soy sauce (for that umami kick)
- 1 tbsp chili flakes (turn up the heat)
- a handful of carrots, julienned (for a crunch)
- 1 cup green onions, chopped (freshness overload)
- a pack of lumpia wrappers (the crispy magic cloak)
- 1 egg, beaten (the glue that holds it all together)
- 2 cups oil for frying (go deep or go home)
Instructions
- Brown the ground beef in a pan over medium heat, breaking it apart like you mean it, about 5 minutes.
- Toss in the garlic and soy sauce, stir-frying until the kitchen smells like heaven, roughly 2 minutes.
- Mix in the chili flakes, carrots, and green onions, cooking just until the veggies flirt with tenderness, about 3 minutes. Tip: Don’t let them get too cozy; they should still have some bite.
- Lay out a lumpia wrapper, spoon 2 tbsp of the beef mix onto it, fold like a burrito, and seal with egg wash. Tip: Keep the rolls tight to avoid any filling escapees during frying.
- Heat oil to 350°F in a deep pan or fryer. Tip: No thermometer? A wooden spoon’s handle will bubble when the oil’s ready.
- Fry the lumpia in batches until golden and crispy, about 3-4 minutes, flipping halfway for even crunch.
- Drain on paper towels because nobody likes a greasy situation.
Whoa, that crunch! The spicy beef filling is a flavor bomb, with just enough heat to keep you coming back. Serve these bad boys with a sweet chili dip to balance the fire, or go rogue and wrap them in lettuce for a fresh twist.
Cheese Lumpia
Craving something crispy, cheesy, and utterly addictive? Cheese lumpia is your golden ticket—easy to whip up and impossible to stop eating.
Ingredients
- a pack of lumpia wrappers (about 20 pieces)
- 2 cups of shredded mozzarella cheese
- a splash of water (for sealing the wrappers)
- a couple of cups of oil (for frying, enough to submerge the lumpia)
Instructions
- Lay out a lumpia wrapper on a clean surface in a diamond shape.
- Place a tablespoon of shredded mozzarella cheese near the bottom corner.
- Fold the bottom corner over the cheese, then fold in the sides. Roll tightly towards the top corner. Tip: Keep the cheese centered to prevent leaks.
- Dip your finger in water and moisten the top corner to seal the lumpia. Tip: This ensures it stays rolled during frying.
- Heat oil in a deep pan to 350°F. Tip: Use a thermometer to get the perfect crisp without burning.
- Fry the lumpia in batches until golden brown, about 2-3 minutes per side. Don’t overcrowd the pan.
- Drain on paper towels to remove excess oil.
Out of the fryer, these cheese lumpia are a dream—crispy on the outside, gooey and stretchy inside. Serve them with a sweet chili dip or sneak them into your next party spread for guaranteed raves.
Fish Lumpia
Kick off your culinary adventure with Fish Lumpia—crispy, golden rolls packed with flaky fish and vibrant veggies. Perfect for snacking or impressing at potlucks, these bites are a game-changer.
Ingredients
- 1 cup of flaked cooked fish (think tilapia or cod)
- a couple of carrots, julienned
- a handful of green onions, chopped
- a splash of soy sauce
- 1 tsp of minced garlic
- a dash of black pepper
- 12 lumpia wrappers
- 1 egg, beaten (for sealing)
- 2 cups of vegetable oil (for frying)
Instructions
- In a bowl, mix the flaked fish, carrots, green onions, soy sauce, garlic, and black pepper until well combined.
- Lay a lumpia wrapper flat. Spoon about 2 tbsp of the filling near one corner. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of beaten egg.
- Heat the vegetable oil in a deep pan to 350°F—use a thermometer to get it just right.
- Fry the lumpia in batches, about 3-4 at a time, until golden brown and crispy, roughly 2-3 minutes per side. Don’t overcrowd the pan to keep the oil temperature steady.
- Drain on paper towels to remove excess oil. Serve hot with your favorite dip.
Out of the fryer, these lumpia are irresistibly crunchy with a savory, slightly sweet filling. Try serving them with a spicy mango salsa for a tropical twist that’ll have everyone asking for the recipe.
Pork and Mushroom Lumpia
Oozing with flavor and crunch, these Pork and Mushroom Lumpia are your next obsession. Wrap, fry, and dip—these little rolls pack a punch.
Ingredients
- 1 lb ground pork
- 2 cups finely chopped mushrooms
- 1 small onion, diced
- 3 cloves garlic, minced
- a splash of soy sauce
- a couple of dashes of black pepper
- 1 pack lumpia wrappers
- 1 egg, beaten (for sealing)
- 2 cups oil for frying
Instructions
- Heat a pan over medium heat, add the ground pork, and cook until no longer pink, about 5 minutes.
- Toss in the onions and garlic, sauté until fragrant, about 2 minutes.
- Add the mushrooms, soy sauce, and black pepper. Cook until the mushrooms are soft, about 3 minutes. Let the mixture cool.
- Lay out a lumpia wrapper, place 2 tbsp of the filling near one end, fold the sides in, and roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep pan to 350°F. Fry the lumpia in batches until golden brown, about 3 minutes per side. Drain on paper towels.
- Tip: Keep the wrappers covered with a damp cloth to prevent drying out.
- Tip: Don’t overcrowd the pan to ensure even cooking.
- Tip: Let the filling cool completely to avoid soggy wrappers.
Yummy doesn’t even cover it—these lumpia are crispy on the outside, juicy inside. Serve with a sweet chili dip or wrap them in lettuce for a fresh twist.
Chicken and Cheese Lumpia
Get ready to roll into flavor town with these crispy, cheesy, chicken-packed lumpia. Perfect for snacking or impressing at potlucks, they’re a game-changer.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- a couple of cloves garlic, minced
- a splash of soy sauce
- 1 tsp black pepper
- a handful of spring onions, chopped
- 1 pack lumpia wrappers
- a small bowl of water for sealing
- enough oil for deep frying
Instructions
- In a bowl, mix the shredded chicken, cheddar cheese, minced garlic, soy sauce, black pepper, and chopped spring onions until well combined.
- Lay a lumpia wrapper flat on a clean surface. Spoon about 2 tablespoons of the chicken mixture onto the wrapper, near one corner.
- Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Heat oil in a deep fryer or large pan to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Don’t overcrowd the pan to keep them crispy.
- Drain on paper towels to remove excess oil. Let them cool for a minute before serving—trust us, it’s worth the wait.
Bite into these lumpia for a crunch that gives way to a gooey, savory center. Serve with a sweet chili dip or slice them up for a fun party platter.
Vegetarian Lumpia with Peanut Sauce
Who says you need meat to enjoy the crispy, savory goodness of lumpia? These vegetarian rolls are packed with flavor and dunked in a creamy peanut sauce that’ll make you forget the original.
Ingredients
- a couple of cups of shredded cabbage
- a handful of shredded carrots
- a splash of soy sauce
- a teaspoon of minced garlic
- a tablespoon of vegetable oil
- a pack of lumpia wrappers
- a cup of smooth peanut butter
- a squeeze of lime juice
- a dash of chili flakes
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Sauté the minced garlic until golden, about 30 seconds.
- Add the shredded cabbage and carrots, stir-frying until just soft, around 3 minutes.
- Splash in the soy sauce, mix well, and remove from heat to cool.
- Lay out a lumpia wrapper, spoon 2 tablespoons of the veggie mix onto it, and roll tightly, sealing the edge with a bit of water.
- Fry the rolls in hot oil at 350°F until golden brown, about 2 minutes per side.
- For the sauce, whisk together peanut butter, lime juice, and chili flakes with a little water to thin it out.
- Zesty and crunchy, these lumpia are best served hot with the peanut sauce for dipping. Try adding a sprinkle of sesame seeds for extra crunch.
Conclusion
Lumpia lovers, rejoice! This roundup of 15 delicious Filipino lumpia recipes offers a treasure trove of flavors waiting to be explored in your kitchen. Whether you’re craving something classic or adventurous, there’s a recipe here for every taste. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love (and this article) on Pinterest. Happy cooking!
