I can’t wait to share my Filipino Lumpia story, tracing its rich history, revealing delightful regional variations, and offering wrapping and frying tips for a perfect golden crunch.

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I love the way Crunchy Filipino Lumpia teases your senses before you even bite. It feels like a tiny history lesson, from market carts to party platters, with regional twists that keep you guessing.

I’ve spent years fiddling with textures, and I usually reach for ground pork and garlic because they give that familiar savory punch. This is my take on Filipino Lumpia, a little imperfect and loud with flavor, the kind that makes people lean in and ask where you learned it.

Expect crisp sheets, surprise fillings, and stories folded into every roll.

Ingredients

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Ground pork adds rich protein and fat, gives savory depth, its not super lean
Shrimp brings sweet seafood flavor and low calories high protein
Water chestnuts add crunch and fiber, almost no flavor change
Egg binds everything, adds protein and moisture helps crisp during frying
Soy sauce gives salty umami a little sweetness sometimes boosts savoriness
Carrot lends slight sweetness color vitamin A and some crunchy texture
Scallions add fresh onion bite aroma and a green pop not overpowering
Lumpia wrappers turn golden and crispy mostly carbs so enjoy in moderation

Ingredient Quantities

1 lb ground pork

1/2 lb raw shrimp peeled and finely chopped optional

1 medium onion finely chopped

3 cloves garlic minced

1 medium carrot grated or finely chopped

3 scallions green onions thinly sliced

1/2 cup water chestnuts finely chopped optional

1 large egg beaten

1 tbsp soy sauce

1 tbsp oyster sauce optional

1 tsp fish sauce patis optional

1 tsp sugar

1/2 tsp ground black pepper

1/2 tsp salt or to taste

1 tbsp cornstarch or 2 tbsp breadcrumbs for binding optional

1 package lumpia wrappers about 40 to 50 wrappers

About 4 cups vegetable oil for frying or enough to deep fry

How to Make this

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1. Chop the onion, mince the garlic, grate the carrot, slice the scallions, finely chop the water chestnuts if using, and peel and finely chop the shrimp if using; beat the egg and set aside about a tablespoon for sealing later.

2. Heat a tablespoon of oil in a skillet over medium heat, saute the onion and garlic until soft, add 1 lb ground pork and break it up; cook till no pink, then add the chopped shrimp if using and cook until just opaque.

3. Stir in the carrot, scallions and water chestnuts, then season with 1 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tsp fish sauce if using, 1 tsp sugar, 1/2 tsp ground black pepper and 1/2 tsp salt; sprinkle 1 tbsp cornstarch or 2 tbsp breadcrumbs if you want extra binding, mix well.

4. Turn off the heat and quickly stir most of the beaten egg into the hot filling to help bind everything, taste and adjust salt or soy as needed; transfer filling to a bowl and chill 15 to 30 minutes so it firms up and is easier to roll.

5. Keep lumpia wrappers covered with a slightly damp towel so they dont dry out; lay one wrapper diamond shaped, spoon about 1 to 2 tablespoons of filling onto the lower third, fold the bottom up, fold both sides in snugly, then roll tightly toward the top and brush the reserved egg on the top edge to seal, dont overfill or they will burst when frying.

6. Pour about 4 cups vegetable oil or enough to deep fry into a heavy pot and heat to 350 to 375 F; if you dont have a thermometer, dip a wooden chopstick in the oil and look for steady bubbles rising around it.

7. Fry lumpia in batches seam side down a few seconds to set the seal, then turn so they brown evenly; cook about 3 to 5 minutes until golden and crunchy, keep the oil temperature steady and dont overcrowd the pot.

8. Remove with a slotted spoon and drain on a wire rack or paper towels; keep finished lumpia warm in a low oven at about 200 F if making a big batch so they stay crisp.

9. Serve immediately with your favorite dipping sauce or plain vinegar with garlic, its great for parties and everyone will fight for the last one.

10. To store: cool completely then refrigerate for a day or freeze uncooked lumpia on a tray then bag them; when reheating, crisp them up in a 375 F oven for 8 to 12 minutes rather than microwaving so they stay crunchy.

Equipment Needed

1. Chef’s knife — for chopping onions, garlic and shrimp, dull knives make everything harder
2. Cutting board — a sturdy one, plastic or wood, keep raw meat on one side only
3. Box grater or fine grater — for the carrot
4. Large mixing bowl plus a small bowl — big bowl for the filling, small one to hold the beaten egg reserve
5. 12-inch skillet or saute pan — to cook the pork and aromatics
6. Heavy-bottomed pot or Dutch oven — for deep frying the lumpia
7. Slotted spoon or spider skimmer — to lift fried lumpia out of the oil
8. Wire rack and baking sheet or paper towels — drain and keep them crispy while you finish the batch
9. Pastry brush or small silicone brush — to brush the egg on the wrapper edge to seal
10. Instant-read thermometer or a wooden chopstick — thermometer for oil temp, chopstick if you dont have one (look for steady bubbles)

FAQ

Q: How do I keep lumpia crunchy and not soggy? A: Dont overfill the wrapper, squeeze extra water out of grated carrot and chopped shrimp, and cook the filling first so moisture evaporates. Roll tight, seal with a bit of beaten egg or cornstarch slurry, then fry in hot oil 350 to 375 F until golden. Fry in small batches and drain on a rack not paper towels so they stay crisp.

Q: Can I swap the pork for something else or make these vegetarian? A: Yes. Use ground chicken or turkey, or for veg go with finely chopped mushrooms, tofu or a mix of cabbage and carrots. Add extra cornstarch or breadcrumbs if the mixture seems loose so they hold together when frying.

Q: Whats the best way to seal the lumpia wrappers? A: Use a thin brush of beaten egg or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Tuck the sides in, roll tight and press the edge to seal. Dont overstuff or the seal will pop open while frying.

Q: What oil temp and how long should I fry them? A: Heat oil to about 350 to 375 F. Fry a few at a time for 3 to 4 minutes until golden and evenly browned. If you’re deep frying from frozen add a minute or two. For air fryer try 375 F for 8 to 10 minutes flipping once, but the texture will be a bit different.

Q: Can I make lumpia ahead and freeze them? A: Yes. Arrange rolled lumpia single layer on a tray, freeze until firm, then transfer to a zip bag. Fry from frozen adding 1 to 2 minutes to the time, or thaw in the fridge and pat dry before frying. They keep well for a month or so.

Q: Whats the best dipping sauce and how do I reheat leftovers? A: Classic choices are sweet chili, banana ketchup, or vinegar with garlic and chilies, but soy with a squeeze of calamansi or lemon is great too. Reheat in a 350 F oven for 8 to 10 minutes or in an air fryer 350 F for 5 to 7 minutes to restore crunch. Microwave will make them soggy so avoid it if you can.

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

Ground pork: swap 1 lb for ground chicken or turkey 1:1. Theyre leaner so add 1 tbsp oil or an extra beaten egg to keep filling moist. For a veg option use 1 lb crumbled firm tofu or plant based ground, press out water and season more.
Raw shrimp: use cooked chopped shrimp or lumpia with canned crab or imitation crab for similar seafood flavor. For a non seafood option replace with finely chopped mushrooms or extra pork.
Water chestnuts: substitute with grated jicama, diced celery, or chopped bamboo shoots for the same crunchy texture and mild taste.
Lumpia wrappers: use egg roll wrappers or spring roll wrappers (same technique, fry a bit shorter if thicker). Wonton wrappers work too for bite sized rolls, just seal with water and fry quickly.

Pro Tips

– Use slightly fattier pork or add a tablespoon of oil to the mix so the filling stays juicy, especially if youre using shrimp which can dry out. Squeeze any extra water from shrimp or water chestnuts with a paper towel before you chop them, too, or the lumpia will steam and burst when frying.

– Chill the filling before rolling, it firms up and makes rolling way easier. Keep the wrappers under a damp towel while you work, they dry out in seconds, and dont overfill or theyll split.

– Seal like a pro: brush the edge with the reserved beaten egg and tuck the sides in tight, press out air pockets as you roll. If youre making these for a party, double-wrap the first few to see if your technique holds, then you can go faster.

– Oil temp matters more than time. Aim for about 350 to 375 F, or test with a wooden chopstick and look for steady bubbles. Fry in small batches, dont crowd, and finish on a wire rack so they stay crisp instead of getting soggy on paper.

– Make ahead hacks: freeze uncooked lumpia on a tray then bag them so you can fry straight from frozen, or par-fry briefly, chill, then finish frying later for super-crispy results. To reheat, use a hot oven not a microwave so they come back crunchy.

Delicious Crunchy Lumpia: A Filipino Flavor Adventure Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can't wait to share my Filipino Lumpia story, tracing its rich history, revealing delightful regional variations, and offering wrapping and frying tips for a perfect golden crunch.

Servings

servings

Calories

465

kcal

Equipment: 1. Chef’s knife — for chopping onions, garlic and shrimp, dull knives make everything harder
2. Cutting board — a sturdy one, plastic or wood, keep raw meat on one side only
3. Box grater or fine grater — for the carrot
4. Large mixing bowl plus a small bowl — big bowl for the filling, small one to hold the beaten egg reserve
5. 12-inch skillet or saute pan — to cook the pork and aromatics
6. Heavy-bottomed pot or Dutch oven — for deep frying the lumpia
7. Slotted spoon or spider skimmer — to lift fried lumpia out of the oil
8. Wire rack and baking sheet or paper towels — drain and keep them crispy while you finish the batch
9. Pastry brush or small silicone brush — to brush the egg on the wrapper edge to seal
10. Instant-read thermometer or a wooden chopstick — thermometer for oil temp, chopstick if you dont have one (look for steady bubbles)

Ingredients

1 lb ground pork
1/2 lb raw shrimp peeled and finely chopped optional
1 medium onion finely chopped
3 cloves garlic minced
1 medium carrot grated or finely chopped
3 scallions green onions thinly sliced
1/2 cup water chestnuts finely chopped optional
1 large egg beaten
1 tbsp soy sauce
1 tbsp oyster sauce optional
1 tsp fish sauce patis optional
1 tsp sugar
1/2 tsp ground black pepper
1/2 tsp salt or to taste
1 tbsp cornstarch or 2 tbsp breadcrumbs for binding optional
1 package lumpia wrappers about 40 to 50 wrappers
About 4 cups vegetable oil for frying or enough to deep fry

Directions

Chop the onion, mince the garlic, grate the carrot, slice the scallions, finely chop the water chestnuts if using, and peel and finely chop the shrimp if using; beat the egg and set aside about a tablespoon for sealing later.
Heat a tablespoon of oil in a skillet over medium heat, saute the onion and garlic until soft, add 1 lb ground pork and break it up; cook till no pink, then add the chopped shrimp if using and cook until just opaque.
Stir in the carrot, scallions and water chestnuts, then season with 1 tbsp soy sauce, 1 tbsp oyster sauce if using, 1 tsp fish sauce if using, 1 tsp sugar, 1/2 tsp ground black pepper and 1/2 tsp salt; sprinkle 1 tbsp cornstarch or 2 tbsp breadcrumbs if you want extra binding, mix well.
Turn off the heat and quickly stir most of the beaten egg into the hot filling to help bind everything, taste and adjust salt or soy as needed; transfer filling to a bowl and chill 15 to 30 minutes so it firms up and is easier to roll.
Keep lumpia wrappers covered with a slightly damp towel so they dont dry out; lay one wrapper diamond shaped, spoon about 1 to 2 tablespoons of filling onto the lower third, fold the bottom up, fold both sides in snugly, then roll tightly toward the top and brush the reserved egg on the top edge to seal, dont overfill or they will burst when frying.
Pour about 4 cups vegetable oil or enough to deep fry into a heavy pot and heat to 350 to 375 F; if you dont have a thermometer, dip a wooden chopstick in the oil and look for steady bubbles rising around it.
Fry lumpia in batches seam side down a few seconds to set the seal, then turn so they brown evenly; cook about 3 to 5 minutes until golden and crunchy, keep the oil temperature steady and dont overcrowd the pot.
Remove with a slotted spoon and drain on a wire rack or paper towels; keep finished lumpia warm in a low oven at about 200 F if making a big batch so they stay crisp.
Serve immediately with your favorite dipping sauce or plain vinegar with garlic, its great for parties and everyone will fight for the last one.
To store: cool completely then refrigerate for a day or freeze uncooked lumpia on a tray then bag them; when reheating, crisp them up in a 375 F oven for 8 to 12 minutes rather than microwaving so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.