Can I bake lumpia instead of frying?

Yes. Brush each roll lightly with oil and bake at 400°F for 20 minutes, flipping once. They’ll be crispy but not quite as golden as fried.

What’s the difference between lumpia and egg rolls?

Lumpia wrappers are thinner and more delicate than Chinese egg roll wrappers, which gives lumpia a lighter, crispier texture.

Can I use store-bought coleslaw mix?

Absolutely. It’s a great shortcut for chopping veggies—just be sure to mince it finely so the filling stays cohesive.

How do I keep lumpia crispy after frying?

Drain them on a wire rack (not paper towels) and serve immediately. Avoid covering them while hot—they’ll steam and go soft.

Is lumpia gluten-free?

Only if you use gluten-free wrappers and substitute soy sauce with tamari. Always check labels if you're cooking for dietary needs.

Best Filipino Lumpia Recipe | 5-Star Crispy Roll You’ll Love

Name: Best Filipino Lumpia Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 1 lb ground pork; 1 cup shredded carrots; 1 cup chopped cabbage; ½ cup chopped green onions; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 tbsp soy sauce; 1 tbsp oyster sauce (optional); ½ tsp ground black pepper; 1 egg; 25–30 lumpia wrappers; 1 tbsp flour + 2 tbsp water (paste); Vegetable oil for frying

Description

This best Filipino lumpia recipe is crispy, savory, and completely addicting. Easy to make with ground pork, veggies, and a few pantry staples, it’s the perfect party snack, freezer meal, or quick weeknight dinner your whole family will love.

Ingredients

Scale

1 lb ground pork

1 cup shredded carrots

1 cup chopped cabbage

½ cup chopped green onions

3 cloves garlic, minced

1 small onion, finely chopped

1 tbsp soy sauce

1 tbsp oyster sauce (optional)

½ tsp ground black pepper

1 egg

25–30 lumpia wrappers

1 tbsp flour + 2 tbsp water (paste)

Vegetable oil for frying

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Instructions

1. In a large bowl, mix pork, carrots, cabbage, green onions, garlic, onion, soy sauce, oyster sauce, pepper, and egg.

2. Lay a wrapper in a diamond shape. Spoon 1 tbsp filling near the bottom edge.

3. Roll upward, folding sides in, and seal with flour-water paste.

4. Repeat until all filling is used.

5. Heat oil to 350°F. Fry in batches until golden, 3–5 mins.

6. Drain on paper towels. Serve hot with dipping sauce.

Notes

Freeze uncooked lumpia in a single layer, then transfer to a bag. Fry from frozen when needed.

To make vegetarian, swap pork for tofu and add mushrooms.

For a baked version, brush with oil and bake at 400°F for 20 minutes.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: Filipino

Nutrition

Serving Size: 2 lumpia
Calories: 180
Sugar: 1g
Sodium: 320mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg