Recipe

Traditional Lumpia: Spiced and Aromatic

Crispy Filipino lumpia with a savory pork and veggie filling, bright garlic pepper flavor, and that shatteringly crunchy wrapper.

By Matt Campbell

•

4.8

A real photograph of a platter of freshly fried golden lumpia with a small bowl of sweet chili sauce on the side, shot in natural window light

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Lumpia is one of those foods that makes people hover near the kitchen like seagulls at the beach. You fry one batch and suddenly everyone is “just checking” if they are done yet.

This version is classic, spiced, and aromatic, built on garlic, onion, black pepper, and a little soy for depth. The filling is cozy and savory, but the real magic is the contrast: juicy center, crisp wrapper, and those crackly edges that practically announce themselves when you bite in.

I keep the ingredients easy to find and the steps super clear, because lumpia is supposed to be fun. Imperfect rolls are still delicious rolls. To adjust seasoning, fry a tiny spoonful of filling until cooked through, taste it, then tweak from there. Then claim the first crunchy one for quality control.

A real photograph of lumpia filling in a mixing bowl with minced pork, shredded carrots, chopped green onions, and garlic ready to be mixed

Why It Works

Big flavor, not fussy: Garlic, onion, soy sauce, and black pepper do the heavy lifting.
Juicy filling, crisp shell: A little cornstarch and proper cooling helps the rolls stay tight and not burst.
Reliable crunch: A steady 350°F fry gives you golden, blistered wrappers without greasy sog.
Make ahead friendly: Roll now, fry later, or freeze a stash for future snack emergencies.

Pairs Well With

Storage Tips

How to Store Lumpia

In the fridge (already fried)

Cool completely, then store in an airtight container lined with paper towel for up to 3 days. Re-crisp in a 400°F oven or air fryer until hot and crunchy.

In the fridge (rolled but not fried)

Arrange seam-side down on a tray, cover tightly, and refrigerate up to 24 hours. Fry straight from the fridge.

In the freezer (best for meal prep)

Freeze uncooked lumpia on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen at 350°F, adding a few extra minutes. Do not thaw first or the wrappers can get gummy and tear.

Reheating tip

Microwave is fast but sad. Oven or air fryer brings the crunch back.

Common Questions

Lumpia FAQ

Do I need lumpia wrappers or can I use egg roll wrappers?

Lumpia wrappers are thinner and fry up lighter and crispier. Egg roll wrappers work in a pinch, but the rolls will be thicker and more bready-crunchy. If using egg roll wrappers, cut them into triangles or smaller rectangles for a more traditional size.

Can I bake lumpia instead of frying?

You can, but it will not be quite the same. Brush or spray generously with oil and bake at 425°F, flipping halfway, until deeply golden. Air fryer also works well with a good oil spray.

Why is my lumpia bursting while frying?

Most common culprits: overfilled rolls, a loose wrap, oil that is too hot, or moisture trapped inside. Keep the filling cool, roll snug, and fry at a steady 350°F.

Should I cook the filling first?

Not necessary for this recipe because the filling is finely mixed and the rolls fry long enough to cook through. If you prefer, you can lightly sauté the filling and cool it completely before rolling. Just know it can make the filling drier.

What dipping sauce is traditional?

Sweet chili sauce is a crowd-pleaser, but a simple vinegar dip with garlic and pepper is very traditional and seriously good with rich, crispy lumpia.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Chef’s knife and cutting board
Measuring spoons
Small bowl for sealing slurry
Deep skillet or Dutch oven for frying
Thermometer (helpful for keeping 350°F)
Tongs or spider strainer
Wire rack or paper towel lined tray

The first time I helped make lumpia, I thought I was there to “assist.” Turns out, lumpia is a full-contact team sport. Somebody mixes filling, somebody rolls, somebody fries, and everybody mysteriously appears when the first batch hits the rack.

I love it because it is both comfort food and a little kitchen project. You get into a rhythm, your rolls get better by the dozen, and by the end you have a pile of crispy, aromatic snacks that make the whole house smell like garlic and good decisions.

Traditional Lumpia: Spiced and Aromatic

(4.8 Reviews)

Prep Time 45 mins

Cook Time 20 mins

Total Time 1 hr 5 mins

Servings 24 lumpia

Ingredients

1 lb ground pork (or half pork, half ground chicken)
1 cup green cabbage, finely shredded
1 medium carrot, peeled and finely shredded
1/2 cup green onions, thinly sliced
4 cloves garlic, minced
1 small yellow onion, finely minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but great for savory depth)
1 tsp kosher salt, plus more to taste
1 1/2 tsp ground black pepper (lumpia loves pepper)
1/2 tsp sugar (balances the savory)
1 tbsp cornstarch (helps bind and keep juices in)
24 lumpia wrappers (thawed if frozen)
Sealing slurry: 2 tbsp all-purpose flour + 3 tbsp water
Neutral oil for frying (canola, vegetable, or avocado)
To serve: sweet chili sauce and/or vinegar garlic dip

Instructions

Make the filling. In a large bowl, combine ground pork, cabbage, carrot, green onions, garlic, onion, soy sauce, oyster sauce (if using), salt, black pepper, sugar, and cornstarch. Mix with clean hands or a fork until evenly combined. Cover and chill 15 minutes so it firms up and rolls easier.
Taste and adjust safely. Do not taste raw pork filling. Instead, fry a small teaspoon of filling in a skillet until cooked through, then taste and adjust salt, pepper, or soy sauce as needed.
Mix the sealing slurry. In a small bowl, stir flour and water into a smooth paste. This is your edible glue.
Set up your rolling station. Lay a wrapper on a cutting board like a diamond (one point toward you). Keep the rest of the wrappers covered with a barely damp towel so they do not dry out.
Fill and roll. Place about 1 to 1 1/2 tablespoons filling near the bottom third. Shape it into a thin log. Roll up tightly, fold in the left and right sides, then keep rolling into a snug cylinder. Brush a little slurry on the final edge and seal seam-side down.
Repeat. Place finished rolls on a tray in a single layer. If you are not frying right away, cover and refrigerate.
Heat the oil. Pour oil into a deep skillet or Dutch oven to about 1 1/2 to 2 inches deep. Heat to 350°F. (If you do not have a thermometer, test with a small piece of wrapper. It should bubble immediately and turn pale golden within about a minute.)
Fry in batches. Add lumpia seam-side down, leaving space so they do not crowd. Fry 3 to 4 minutes, turning occasionally, until deeply golden and crisp all over. The wrapper should be evenly browned and blistered, and the pork inside should be cooked through with no pink. Keep the oil temperature steady between batches.
Drain and rest. Transfer to a wire rack or paper towel lined tray. Let them rest 2 minutes so the filling settles and the wrapper stays crisp.
Serve. Serve hot with sweet chili sauce and/or a quick vinegar dip. Try not to burn your mouth on the first one. I fail at this regularly.

A real photograph of lumpia frying in a deep skillet with bubbling oil, with a metal spider strainer lifting one golden roll

Nutrition information is estimated.

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