There are many ways to make lumpia, but this recipe is a solid base you can customize to your taste. Add shrimp, shredded cabbage, spinach, or my favorite, bean sprouts. You can substitute the meat with ground turkey or ground pork—I’ve tried many variations and they all turn out great. While I dip one more time into the turquoise waters of Coron, Palawan, enjoy this easy lumpia guide.
From experience, lumpia is usually prepared one of two ways: cook the filling first or use a raw filling, wrap and freeze the rolls—often called Lumpia Shanghai. For wrappers, native Asian lumpia wrappers (brands like Menlo or Simex) give the best texture. If you don’t have access to an Asian market, wonton wrappers will work, though they’ll be slightly less crunchy. Some suggest phyllo dough as an alternative, but I haven’t tested it myself.
Many find lumpia intimidating, but it’s straightforward. Homemade lumpia are tastier and cheaper than store-bought spring rolls. This recipe makes a great party appetizer; friends will rave about it. Lumpia wrappers usually come in packs of 50, so you can make many and freeze extras. Fry 3–4 pieces at a time from frozen—no need to thaw. Note: lumpia are best eaten immediately after frying; they become soggy if left sitting, so they’re not ideal for packed lunches.
Easy Filipino Lumpia Recipe with Chili Sweet and Sour Dipping Sauce
Serve lumpia with sweet chili sauce, ketchup, or your favorite dip. If you use leeks in this recipe and have leftovers, try recipes like Salt and Pepper Shrimp with Leeks or Stir-Fried Teriyaki Salmon for another meal idea.
For more lumpia variations, try Fresh Lumpia, another easy and delicious lumpia recipe, zucchini lumpia, or mung bean (lumpiang togue).
Easy Filipino Lumpia Recipe
Shobee
Pin Recipe
Ingredients
- 1 stem leeks chopped (or 1 medium red onion)
- 4 cloves garlic chopped
- 1 1/4 cups carrots chopped (about 1 large carrot)
- 2 lbs ground beef
- 2 tablespoon cooking oil
- dark soy sauce or salt to taste
Instructions
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Heat the cooking oil in a skillet. Add the garlic and leeks and sauté for about 2 minutes. Stir in the carrots and cook another 2 minutes. Add the ground beef and cook until no pink remains. Drain excess oil, then season with dark soy sauce or salt and pepper to taste. Allow the filling to cool before assembling the lumpia.
To Assemble:
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Prepare a small bowl of water to seal the wrappers. Carefully separate each lumpia wrapper since they are thin. Place one wrapper on a flat surface. Spoon a heaping 2–3 tablespoons of filling diagonally near one corner, leaving about 1½ inches clear at the edges. Fold the bottom edge up over the filling, then fold both sides toward the center. Roll tightly and moisten the final edge with water to seal. Repeat with remaining wrappers.
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To freeze: arrange assembled lumpia an inch apart on a baking sheet and freeze until firm. Transfer to a zip-top bag to store—this prevents them from sticking. No thawing is needed before frying.
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To cook: deep-fry 3–4 pieces at a time over medium heat, ensuring they cook through without burning the wrapper. If necessary, cook a little longer to make sure the filling is hot and cooked.
Notes