I uncovered surprising origins and regional twists of Filipino Lumpia and compiled essential notes on wrapping styles, filling variations, and frying methods that explain its enduring popularity.

Jump to Recipe

I grew up sneaking crunchy lumpia at family parties, and this Delicious Crunchy Lumpia is that memory turned loud and proud. Picture a shattering wrapper and a savory center where ground pork and garlic fight for attention, salty and bright and strangely addictive.

Every region puts its own spin, from Cebuano home kitchens to fiesta tables, so this thing carries stories not just flavors. I keep coming back to a Traditional Lumpia Recipe for the backbone, but I also like little surprises that make people ask whats inside.

Try it once and you get why Lumpia Filipino shows up everywhere.

Ingredients

Print Recipe (No Advertisments)

Ground pork: Rich in protein, adds savory juiciness; choose lean for a healthier option.
Carrot: Adds subtle sweetness, crunchy bite and fiber, gives nice color and vitamins.
Water chestnuts or jicama: Super crunchy, low calorie, adds fresh texture with mild flavor.
Green onions: Bright oniony pop, low calorie, adds freshness and mild sharpness.
Soy sauce: Salty umami backbone, deepens flavor; watch your salt if needed.
Lumpia wrappers: Thin starch sheets that fry very crisp, mostly carbs, form the shell.
Banana ketchup or spiced vinegar: Sweet or tart dip, brightens each bite and balances grease.

Ingredient Quantities

1 lb (450 g) ground pork, lean if you can find it

1/2 cup finely chopped yellow onion

3 cloves garlic, minced

1 cup grated carrot (about 1 medium carrot)

1/3 cup finely chopped green onions (scallions)

1/3 cup finely chopped water chestnuts or jicama for crunch (optional but nice)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for extra umami)

1 teaspoon fish sauce (patis), optional

1 large egg, beaten

2 tablespoons cornstarch or all purpose flour to help bind

1 teaspoon sugar

1/2 teaspoon ground black pepper

Salt to taste (about 1/2 teaspoon as a starting point)

30 to 40 lumpia wrappers or spring roll wrappers (about 4 x 4 inches)

Vegetable or peanut oil for frying, about 2 to 3 cups or enough to deep fry

Banana ketchup, sweet chili sauce, or spiced vinegar for dipping (store bought ok)

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: finely chop the yellow onion, mince the garlic, grate the carrot, slice the green onions, and dice the water chestnuts or jicama if using. Put the lumpia wrappers on a plate and cover with a damp towel so they dont dry out.

2. Heat a tablespoon of oil in a skillet over medium heat, sauté the onion until soft, add garlic and cook 30 seconds more until fragrant.

3. Add the ground pork, breaking it up with a spatula, cook until browned and no longer pink. Drain any excess fat if needed.

4. Stir in the grated carrot, green onions, water chestnuts or jicama, soy sauce, oyster sauce if using, fish sauce if using, sugar, black pepper and about 1/2 teaspoon salt. Cook a few minutes until the veggies are just tender and most liquid is evaporated.

5. Remove pan from heat and let the filling cool a few minutes. Mix in the beaten egg (reserve about 1 tablespoon of the beaten egg for sealing) and the 2 tablespoons cornstarch or flour to bind. Taste and adjust salt or soy if needed. If you have time chill the filling 15 to 30 minutes so it firms up and is easier to roll.

6. To roll: place one wrapper with a corner toward you, spoon about 1 to 2 tablespoons of filling near the corner (dont overfill). Fold the corner up over the filling, fold both sides in snugly, then roll tightly toward the opposite corner. Brush the final edge with the reserved beaten egg to seal. Repeat for remaining wrappers (you should get 30 to 40 rolls depending on how full you make them). Keep finished rolls covered with a towel.

7. Pour 2 to 3 cups vegetable or peanut oil into a deep pot to deep fry, heat to about 350 F (175 C). If you dont have a thermometer drop a small piece of wrapper in the oil, it should sizzle and rise slowly.

8. Fry lumpia in small batches seam side down for 2 to 4 minutes, turning so they brown evenly, until golden and crunchy. Avoid crowding the pot so oil temperature stays steady.

9. Drain on paper towels, let cool a minute or two and serve with banana ketchup, sweet chili sauce or spiced vinegar. Quick tips: dont overstuff, keep wrappers covered so they wont dry, squeeze excess moisture from grated carrot or jicama if you want a firmer filling, and fry in batches for best crispiness.

Equipment Needed

1. Cutting board, for chopping onion, carrot and water chestnuts
2. Sharp chef’s knife, to mince garlic and dice stuff
3. Box grater, to grate the carrot fast
4. Large skillet or frying pan (10 to 12 inch), for cooking the filling
5. Heatproof spatula or wooden spoon, to break up and stir the pork
6. Mixing bowl, to combine and chill the filling
7. Small bowl and fork or pastry brush, for the beaten egg used to seal
8. Measuring cups and spoons, for sauces, salt and cornstarch
9. Deep pot or Dutch oven plus a slotted spoon or tongs, and paper towels or a wire rack for draining, also a plate with a damp towel to keep wrappers from drying

FAQ

Can I make these ahead and freeze them? Yes, you can. Roll the lumpia, place them on a baking sheet lined with parchment so they dont touch, freeze until firm, then transfer to a zip bag. Fry from frozen about 3 to 4 minutes until golden, or bake straight from frozen at 400°F for 20 to 25 minutes, flipping once. Don’t thaw first or the wrappers get soggy.

How do I keep the filling from making the wrappers soggy? Cook the filling until most of the liquid evaporates, squeeze excess moisture from grated carrot if needed, and let the filling cool before rolling. The egg and 2 tablespoons cornstarch help bind things so they dont leak. Seal edges with a dab of beaten egg and fry in hot oil so the wrapper crisps up fast.

What oil temp should I use and how do I know it’s ready? Aim for about 350 to 375°F. If you dont have a thermometer, drop a small corner of wrapper into the oil it should sizzle and bubble steadily without smoking. Fry in batches so you dont overcrowd the pot or the temp will drop and theyll absorb oil.

Can I bake them instead of deep frying? Yes, you can bake for a lighter version. Brush or spray with oil and bake at 400°F for 18 to 25 minutes, turning once so they brown evenly. They wont be quite as oily-crunchy as deep fried but still tasty, especially in an air fryer.

Any easy swaps for dietary needs or missing ingredients? Use ground chicken, turkey, or firm crumbled tofu with mushrooms instead of pork. If you dont have water chestnuts, jicama or extra carrot gives crunch. Skip the oyster sauce for vegetarian and boost soy or a little mushroom sauce instead.

How do I store and reheat leftovers so they stay crispy? Store cooled lumpia in a single layer in an airtight container in the fridge up to 3 days. Reheat in the oven or air fryer at 350°F for 6 to 10 minutes until crisp. Avoid the microwave unless you dont mind them getting soft.

Delicious Crunchy Lumpia: A Filipino Flavor Adventure Recipe Substitutions and Variations

Delicious Crunchy Lumpia: A Filipino Flavor Adventure

Intro
Crispy, savory, and kinda addictive, these lumpia are a party favorite. They’re easy to make, and once you get the rolling rhythm down, you’ll crank them out fast. Serve with banana ketchup, sweet chili, or spiced vinegar and watch them disappear.

Ingredients
– 1 lb (450 g) ground pork, lean if you can find it
– 1/2 cup finely chopped yellow onion
– 3 cloves garlic, minced
– 1 cup grated carrot (about 1 medium carrot)
– 1/3 cup finely chopped green onions (scallions)
– 1/3 cup finely chopped water chestnuts or jicama for crunch (optional but nice)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional for extra umami)
– 1 teaspoon fish sauce (patis), optional
– 1 large egg, beaten
– 2 tablespoons cornstarch or all purpose flour to help bind
– 1 teaspoon sugar
– 1/2 teaspoon ground black pepper
– Salt to taste (about 1/2 teaspoon as a starting point)
– 30 to 40 lumpia wrappers or spring roll wrappers (about 4 x 4 inches)
– Vegetable or peanut oil for frying, about 2 to 3 cups or enough to deep fry
– Banana ketchup, sweet chili sauce, or spiced vinegar for dipping (store bought ok)

Method
1. Prep: Have wrappers covered with a damp towel so they don’t dry out. Beat the egg and set aside for sealing.
2. Cook filling: In a skillet over medium heat add a little oil, sauté onion until soft, add garlic and cook 30 seconds. Add ground pork and break up, cook until no longer pink. Stir in carrot, green onions, and water chestnuts/jicama. Add soy sauce, oyster sauce if using, fish sauce if using, sugar, pepper and salt. Cook 2 more minutes until flavors meld. Taste and adjust seasoning.
3. Bind: Remove from heat, let cool 5 minutes, then stir in beaten egg and cornstarch/flour to bind. Cooling helps the filling not to tear the wrappers.
4. Wrap: Place about 1 to 2 tablespoons filling near one corner of a wrapper. Fold corner over filling, fold sides in, then roll tightly to close. Brush the final edge with a little beaten egg to seal. Don’t overstuff or they’ll burst.
5. Fry: Heat oil in a deep pot to about 350°F (175°C). Fry lumpia in batches for 3 to 5 minutes until golden and crisp, turning as needed. Don’t overcrowd the pot.
6. Drain: Transfer to paper towels to drain. Serve hot with your favorite dip.

Tips and hacks
– Test oil temp with a corner piece of wrapper; it should bubble and rise slowly.
– Keep finished ones warm in a low oven while you finish frying.
– To bake instead: spray with oil and bake at 425°F for 12 to 18 minutes flipping once, less crisp but still good.
– Freeze uncooked wrapped lumpia on a tray then bag them; fry from frozen, add 1 to 2 minutes to cook time.

Substitutions

Ground pork: use ground chicken or turkey for a leaner option; or crumbled firm tofu or tempeh for a vegetarian version (add a splash of soy and mushroom sauce for umami).
Water chestnuts/jicama: substitute finely chopped celery or raw apple for crunch and mild sweetness, keep pieces small so they wrap easy.
Oyster sauce: use hoisin sauce or a mix of soy sauce plus 1 tsp sugar and a splash of mushroom soy for a vegetarian umami boost.
Lumpia wrappers: egg roll wrappers or thinner spring roll pastry work; for gluten free try rice paper (hydrate briefly and roll a bit differently) or make quick thin flour wrappers at home.

Pro Tips

– Squeeze the grated carrot or jicama in a clean kitchen towel or paper towels before mixing in. Too much water = soggy filling and limp lumpia, so get out as much moisture as you can, then chill the filling a bit so it firms up and is easier to roll.

– Keep the wrappers under a damp towel and work fast. If one edge starts to dry while you roll, dab a little beaten egg or water on the edge to seal. Don’t overfill, roll snugly but not so tight it bursts when frying.

– Fry in small batches and keep the oil at about 350 F. If you crowd the pot the temperature drops and they absorb oil, ending up greasy. Use a thermometer if you have one, or test with a tiny scrap of wrapper so you don’t waste a whole lumpia.

– If you want less mess or a lighter version, oven bake or air fry: brush or spray the rolls with a little oil and bake at 400 F until golden, flipping once. Not exactly the same crunch as deep frying but still really good, and way easier cleanup.