Crispy Filipino Pork Lumpia Golden Filipin Spring Rolls
Last year, my husband’s Filipino coworker brought a tray of these crispy lumpia to a potluck, and they disappeared faster than any other dish on the table. After trying one, then another, and a few more, I had to ask for the recipe. Now they’re a regular request in our house, and whenever I make them, they vanish within minutes!
These delicious Filipino spring rolls are packed with a savory mixture of seasoned ground pork, crisp vegetables, garlic, and onions, all wrapped in delicate spring roll wrappers and fried until irresistibly golden and crunchy. Every bite delivers a satisfying crackle followed by a warm, flavorful filling that keeps you coming back for more.
Perfect as an appetizer, party snack, or family treat, lumpia are always a crowd-pleaser. Serve them with sweet chili sauce, garlic vinegar dip, or enjoy them straight from the plate.
Ingredients
For the Filling
1 pound (450g) ground pork
1 cup finely shredded cabbage
1 cup grated carrots
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sesame oil (optional)
For Wrapping
25–30 spring roll wrappers (lumpia wrappers)
1 egg, beaten (for sealing)
For Frying
Vegetable oil, enough for deep frying
Optional Dipping Sauces
Sweet chili sauce
Garlic vinegar sauce
Soy sauce with calamansi or lemon juice
Instructions
1. Heat a skillet over medium heat and cook the ground pork until lightly browned.
2. Add the onion and garlic and sauté until fragrant.
3. Stir in the cabbage and carrots. Cook for 3–4 minutes until slightly softened.
4. Season with soy sauce, salt, pepper, and sesame oil if using.
5. Remove from heat and allow the filling to cool completely.
6. Place a wrapper on a clean surface in a diamond shape.
7. Spoon about 2 tablespoons of filling near the bottom corner.
8. Fold the bottom corner over the filling, then fold in the sides and roll tightly.
9. Brush the edge with beaten egg and seal.
10. Repeat until all wrappers are filled.
11. Heat oil to 350°F (175°C).
12. Fry the lumpia in batches for 3–5 minutes or until golden brown and crispy.
13. Transfer to a paper towel-lined plate to drain excess oil.
14. Serve hot with your favorite dipping sauce.
Tips for Perfect Lumpia
Cool the filling before wrapping to prevent soggy wrappers.
Roll tightly to keep the filling secure during frying.
Avoid overcrowding the pan when frying.
Freeze uncooked lumpia for up to 3 months for an easy make-ahead appetizer.
For a lighter version, air-fry at 390°F (200°C) for 10–12 minutes, turning halfway through.
Nutritional Information
Approximate per lumpia
Calories: 90
Protein: 4g
Carbohydrates: 6g
Fat: 5g
Fiber: 1g
Why You’ll Love This Recipe
Crispy and golden on the outside
Flavorful pork and vegetable filling
Great for parties and gatherings
Freezer-friendly and easy to prepare ahead
Authentic Filipino-inspired comfort food
Whether you’re hosting a celebration, bringing a dish to a potluck, or simply craving something crunchy and satisfying, these Crispy Filipino Pork Lumpia are guaranteed to be a hit. Make a double batch—you’ll be glad you did, because one batch is