Appetizers/Snacks · Beef/Lamb · Party Ideas · Pork · Recipes

Filipino Lumpia

Lumpia is the Filipino equivalent of an egg roll.  There are many variations in the Philippines.  Lumpia is typically filled with all sorts of varieties of meats and vegetables.  This is my version of this recipe.

These crispy little guys are irresistible at parties.  You get your sweet from the sauce and the salty from the pork… the perfect complement to any alcoholic beverage.

Lumpia wrappers may be difficult to find, depending on your location.  You can use Chinese spring roll wrappers if need be.

Filipino Lumpia

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yields: About 30 Lumpia

Filipino Lumpia


  • 2 cups and 1 tablespoon vegetable oil, divided
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 cup shrimp, minced
  • 1 egg, beaten
  • 2 teaspoons garlic, minced
  • 1/2 cup onion, chopped
  • 3/4 cup carrots, minced
  • salt and pepper, to taste
  • 30 lumpia wrappers
  • Sweet and sour sauce or spicy vinegar sauce, for serving


  1. Heat 1 tablespoon of oil in your favorite large skillet. Add onions and cook until almost translucent. Add and cook the pork until no pink is showing. Add salt and pepper, carrots, oyster sauce and fish sauce. Mix well. Add shrimps and cook until pink then add the beaten egg. Mix well and remove from heat. Allow to completely cool and drain if necessary.
  2. Spoon a heaping tablespoon of filling diagonally near one corner of your wrapper. Turn that same corner over your filling, tuck in the sides and roll tightly (like a little burrito). Moisten the top corner and edges with water to seal it.
  3. Heat a deep skillet or large pot and add oil. Heat for 5 minutes (to about 375 degrees F). Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and quickly turn the egg roll to ensure the skin crisps up and does not stick to the other egg rolls in the pan. Adjust the heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Fry the rolls until all sides are golden brown, 2 or 3 minutes on each side. Drain on paper towels and serve with sweet and sour sauce or spicy vinegar sauce.

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4 thoughts on “Filipino Lumpia

  1. Can they be made vegetarian? even tho I am not a vegetarian, I prefer my eggroll type things to be. Is that odd? I also prefer hot & sour soup to be veggie.

  2. On a related note, one of the all time greatest appetizers of all time used to be served at Buffalo Wild Wings (back when they were cool and called themselves BW3), but it was pepperoni pizza toppings rolled inside an eggroll wrapper and fried…to DIE for. I'll have mine with a side of defibrillation please.

  3. I never knew that about you PC! Yes, you can jam pack some extra veggies in these guys. These are usually a little thinner than your average eggroll, but I feel like with more veggies you could plump them up a bit more 🙂

    I never know B-Dubs had lumpia!! Wow… even though I'd probably die of a heart attack, it'd be way worth it for those puppies! I'm definitely going to try that some time. Thanks for the tip! Ha. I'll have to bring you some.

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