Filipino Lumpia

Joyce Lowery


Lumpia is a Filipino type of egg roll. It is a yummy recipe and great to serve as a finger food. I have two sisters-in-law from the Philippines who make this dish.


★★★★★ 1 vote

40 Min
30 Min
Deep Fry


  • 1 lb
    ground pork
  • 1 lb
    ground beef
  • 1
    onion, finely chopped
  • 1
    carrot, finely grated
  • 1/4 c
    soy sauce
  • 2 tsp
    black pepper
  • 2 Tbsp
  • 1 tsp
    garlic powder
  • 8 oz
    spring roll wrappers
  • 1 qt
    canola oil, for frying

How to Make Filipino Lumpia


  1. In a large bowl, combine the ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. Knead the meat mixture in the bowl.
  2. Gradually blend in the soy sauce, black pepper, garlic powder and salt until all ingredients are evenly distributed.
  3. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line near the edge on the lumpia wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the filling.
  4. Fold the lumpia wrapper over the line of meat you just spooned. Now you will begin to roll the meat into a tube. Stop rolling when you are to the middle of the wrapper. Fold the right and left sides of lumpia wrapper to the center. Continue to roll to the end of the wrapper. Dip your fingers in a small bowl of water and lightly moisten the exposed edge of the lumpia wrapper,. Fold wrapper edge onto itself pressing it down gently, so it seems to glue itself down. Place to the side for now and repeat, repeat, repeat! until there isn't any more wrappers or meat left.
  5. Fry 3 or 4 lumpia at a time. Fry about 3 - 4 minutes, turning once. Lumpia are cooked through when they float and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce.

Printable Recipe Card

About Filipino Lumpia

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Filipino

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