Favorite Filipino Lumpia

Taste our Filipino lumpia-fried, fresh or plain cheese, which has been the favorite as appetizer or as main dish even among non-Filipinos.

Lumpia or spring roll is a versatile food. You can choose your fillings - beef, pork, or chicken or include your favorite vegetable. You may want it fried or fresh. You can also store the individually wrapped rolls in the freezer for later and easier cooking.

Filipino spring roll

Favorite Fried Lumpia

  • 1 kilo ground beef or pork or chicken or mixed 
  • 2 peeled and chopped carrots
  • 1 peeled and chopped singkamas or jicama or 2 potatoes
  • 1 peeled and chopped onion
  • 4 cloves minced garlic
  • 2 pieces chopped spring onion
  • 1 teaspoon ground pepper
  • Salt about 1 teaspoon (use soy sauce with beef and adjust salt)
  • Seasoning
  • 1 beaten egg white to seal wrapper
  • Cheese, sliced in thin strips
  • Wrappers 
  • Oil 

Mix all ingredients, except the last four, to make the filling.

Wrap the filling and add cheese at the middle. Filling, about 2 teaspoons, must be formed in thin cylinder to ensure that it is cooked while wrapper is crispy and not burnt when fried. Another way to ensure cooked filling and crispy wrapper is to fry by heating the oil first before putting the spring roll and then cooking over low fire/heat.

Fry one roll first, check if filling is already cooked and taste for saltiness and crispiness. Adjust accordingly.

Continue wrapping all fillings. 

Drain excess oil by using colander and paper towel.

You may reserve some in the freezer but use plastic to avoid roll sticking to each other.


You can mix vinegar, chili and a little soy sauce for dipping or try this recipe:

  • 1 chopped onion
  • 3 cloves minced garlic
  • 4 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • ½ cup brown sugar
  • Ground pepper 
  • Oil
  • Water

Mix cornstarch in 1 cup water. Melt sugar in 1½ cups water, set aside.  Heat oil in pan cook crushed garlic until brown then chopped onion until limp. Add soy sauce, melted brown sugar and pepper then slowly add the cornstarch, stirring constantly. Sauce is done when it thickens.

Fresh Spring Roll 

fresh spring roll
  • 150 grams shrimp-peeled, deveined and cut in small thin strips
  • 150 grams pork or chicken, in small thin strips
  • 2 cups bamboo shoots, julienne strips
  • 2 carrots, julienne strips
  • Lettuce, washed 
  • 1 chopped onion
  • 3-4 cloves minced garlic
  • Salt to taste
  • Ground pepper 
  • Seasoning

Sautee garlic in oil until brown, add onion and cook until limp. Add chicken and pork, cover and let stand for few minutes. Add shrimp and cook until pinkish. Mix the bamboo shoots and carrots, cover and let stand for few minutes. When almost done, put salt, pepper and little seasoning. Shoots and carrots must be crunchy even after its remaining heat. 

Put about 2 tablespoons of filling on top of one lettuce leaf  which is also on top of wrapper but with one end left open showing a small part of green lettuce. Carefully roll the wrapper with the other end tucked inside. Seal the edge of wrapper using water.

cheese lumpia

Cheese spring roll with cheese as only filling.  Goes well with mayonnaise or catsup as dipping.

You can add one cup of ground toasted peanut to the dipping recipe above. Serve with sauce spread on top of the fresh lumpia.

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