Filipino lumpia is one of my all-time favorite snacks—crispy, golden rolls filled with savory meat and vegetables, fried to perfection. I always find them irresistible, especially when dipped in sweet chili sauce. This recipe is a classic version using ground beef, carrots, garlic, and soy sauce, wrapped in thin lumpia wrappers and fried until delightfully crunchy.
Why You’ll Love This Recipe
I love how simple yet flavorful this lumpia recipe is. It uses easy-to-find ingredients but delivers that authentic, satisfying taste I crave. The outside is perfectly crispy, while the inside stays juicy and savory. I also appreciate how versatile this recipe can be—I can use different types of meat or even toss in extra vegetables when I want to mix things up. Whether I’m serving them as appetizers, party snacks, or part of a main meal, they’re always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef or any meat of choice
1 small onion, finely chopped
3 cloves garlic, minced
1 cup shredded carrots
1 tablespoon soy sauce
1/2 teaspoon salt and pepper
25 lumpia wrappers (thin papers found in Asian markets)
Oil for frying
Directions
I start by heating a pan over medium heat and adding the ground meat, chopped onion, and garlic. I cook it while stirring frequently until the meat is fully browned. Then, I drain off any excess grease.
Next, I stir in the shredded carrots and soy sauce and let it cook for another 2 minutes. I season with salt and pepper to taste, then remove the pan from the heat and set the filling aside to cool slightly.
I lay out a lumpia wrapper on a clean, flat surface and place about 1 1/2 tablespoons of the meat mixture near the bottom edge. I fold in the sides and roll it tightly, sealing the edge with a dab of water.
Once I’ve rolled all the lumpia, I heat oil in a deep pan and fry them in batches until they’re golden brown and crispy on all sides.
I serve them hot with sweet chili sauce on the side for dipping.
Servings and timing
This recipe makes about 25 lumpia rolls, which is perfect for 4 to 6 servings depending on portion size.
When I want to switch things up, I sometimes use ground chicken or even turkey instead of beef. I also like adding green beans, bean sprouts, or even chopped water chestnuts for extra crunch and nutrition. For a spicier version, I mix in a bit of chili flakes or diced jalapeños into the filling. If I want to make a vegetarian option, I replace the meat with firm tofu and increase the amount of vegetables.
Storage/Reheating
I store leftover lumpia in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F for 5–7 minutes until they’re crisp again. I try to avoid microwaving them as that can make the wrappers soggy. I also like to freeze uncooked lumpia for later—they can go straight from freezer to fryer without thawing, just with a slightly longer cook time.
FAQs
What’s the difference between lumpia and egg rolls?
Lumpia uses a thinner, more delicate wrapper compared to the thicker and chewier egg roll wrappers typically used in Chinese-American cuisine. The filling is also usually more finely chopped.
Can I bake lumpia instead of frying?
Yes, I can bake them at 400°F for about 20–25 minutes, flipping halfway through. They won’t be as crispy as fried ones, but they’re still tasty and a bit healthier.
Can I make lumpia ahead of time?
Absolutely. I often prepare the filling and roll the lumpia a day in advance, then store them in the fridge or freeze them. They’re ready to fry whenever I need them.
What’s the best dipping sauce for lumpia?
Sweet chili sauce is my go-to—it complements the savory filling perfectly. Vinegar with minced garlic and pepper also makes a great traditional Filipino dip.
Do I need to thaw frozen lumpia before frying?
No need! I fry them straight from the freezer. I just make sure to adjust the cooking time slightly to ensure they cook through without burning the outside.
Conclusion
I always find Filipino lumpia to be the perfect combination of crispy, savory, and satisfying. They’re quick to prepare, endlessly adaptable, and perfect for sharing with family and friends. Whether I’m making a batch for a party or just for myself, they never last long on the table.
Delicious Crispy Filipino Lumpia are golden, crunchy spring rolls filled with a savory mix of ground meat, vegetables, and seasonings. Fried to perfection and served with sweet chili sauce, they’re a classic, crowd-pleasing Filipino snack or appetizer.
Total Time:35 minutes
Yield:25 lumpia rolls (4–6 servings)
Ingredients
1 pound ground beef (or meat of choice)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup shredded carrots
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
25 lumpia wrappers
Oil for frying
Instructions
Heat a pan over medium heat and cook ground meat with onion and garlic until browned. Drain excess grease.
Add shredded carrots and soy sauce. Cook for 2 more minutes. Season with salt and pepper. Let filling cool slightly.
Place 1 1/2 tablespoons of filling on a lumpia wrapper. Fold sides, roll tightly, and seal edge with water.
Repeat until all wrappers are filled and rolled.
Heat oil in a deep pan. Fry lumpia in batches until golden brown and crispy.
Drain on paper towels. Serve hot with sweet chili sauce for dipping.
Notes
Use ground chicken, turkey, or tofu for variations.
Add green beans, sprouts, or water chestnuts for extra crunch.
Freeze uncooked lumpia for later—fry directly from frozen.
Bake at 400°F for 20–25 minutes as a healthier option.
Use vinegar garlic dip as a traditional Filipino alternative to sweet chili sauce.
