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Crunchy Filipino Lumpia Rolls

Category: Start Your Meal with Something Special

Dig into this Filipino favorite—extra crispy pork lumpia that are a hit at any hangout. They’re stuffed with a tasty mix of ground pork, carrots, water chestnuts, onion, garlic, and a splash of oyster sauce for that sweet-savory thing. Rolled up tight in thin wrappers and fried 'til perfectly crunchy, these little snacks are great for parties or whenever you want a treat. The filling is hearty and has a slight bit of sweetness, plus a good crunch from the veggies. Eat them hot, and don’t skip dunking in sweet chili sauce for that epic flavor combo. Got extras? Freeze them before frying and cook ’em straight from the freezer—no stress!

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Dana
Updated on Mon, 30 Jun 2025 19:17:48 GMT
A bowl of sauce next to a plate of spring rolls. Pin
A bowl of sauce next to a plate of spring rolls. | chefsnaps.com

This tasty Filipino lumpia brings home the party vibes and awesome flavors of the Philippines. Crunchy wrappers and a yummy pork-and-veggie filling will spark up any get-together. If you see a Filipino celebration, you’ll spot these spring rolls every time—and now you can whip them up right in your own kitchen.

My close friend showed me this one summer at a barbecue. Making lumpia together became a sweet tradition that I look forward to every year now.

Irresistible Ingredients

  • Sweet chili sauce: Tangy and sweet for dunking—don’t skip it
  • Vegetable oil: Any oil with a high smoke point works for frying these up
  • Lumpia wrappers: Thin and light for an ultra-crunchy outside (even thin spring roll wrappers work)
  • Egg: Keeps stuff together and makes the filling moist
  • Oyster sauce: Super rich umami flavor—or swap for some good soy sauce
  • Black pepper: Gives a little heat—grab the grinder for best flavor
  • Water chestnuts: Crunchy and cool, canned works if rinsed well
  • Garlic: Fresh garlic gives loads of depth and aroma
  • Medium carrot: Pop of color and a hint of sweet—shred with a box grater
  • Medium onion: Dice it small so it melts in—go for yellow onions
  • Ground pork: Juicy and tasty, get fresh pork with some fat for max flavor

Chopping everything extra fine might look like work but it’s the secret to super flavorful, perfectly textured lumpia.

Simple How-To Steps

Dish Up and Enjoy:
Serve up your lumpia hot with plenty of sweet chili sauce on the side. Bring them out while they’re warm and just watch everyone dig in.
Get Ready to Fry:
Cover the bottom of a skillet with half an inch of oil. Heat it on medium-high so a piece of wrapper sizzles fast. Fry in batches, rolling them to get that deep golden crust all over. Four minutes a side is usually enough. Let them drain on a paper towel to lose any extra grease.
Time to Wrap:
Set your lumpia wrapper on a flat clean counter. Drop one-and-a-half to two tablespoons of the filling near the bottom edge. Make it look like a tiny log, then keep the sides clear. Dab a little water on the wrapper’s edge. Roll up from the bottom, fold in the sides, then roll it up tight. Seal the end with another touch of water so it sticks.
Mix the Filling:
Grab a big bowl. Throw in pork, onion, carrot, garlic, water chestnuts, black pepper, oyster sauce, and your egg. Use your hands and squish it around so it’s totally mixed. Take your time here because a good mix means it’ll cook super even.
A bowl of food with a spoon inside. Pin
A bowl of food with a spoon inside. | chefsnaps.com

Fresh garlic totally amps up the flavor—skip the jar stuff. Rolling and frying these with my family before big meals brings me back to goofy stories and filled-up tables every time.

Storing Leftovers

If you’re making ahead, lay rolled lumpia flat so they freeze in a single layer. Once frozen, pop them in an airtight box. Fry them straight from the freezer—just be careful when the ice hits the hot oil.

Swap-Outs and Variations

No oyster sauce? Soy sauce does the trick. Don’t eat pork? Ground chicken or tofu works great. Toss in some cabbage or green beans for more crunch and a nutrition bump.

How to Serve It Up

Lumpia is heaven right after frying—grab sweet chili sauce or spicy vinegar for dipping. Serve a platter at parties or pile them up next to rice and noodles for dinner.

Plate loaded with food and a dipping bowl. Pin
Plate loaded with food and a dipping bowl. | chefsnaps.com

Recipe FAQs

→ Why are lumpia wrappers so good for these rolls?

The wrappers are thin enough to get super crisp and give you that delicate crunch, which goes just right with all the savory stuff inside.

→ Can I swap out oyster sauce in the filling?

Definitely. Soy sauce works just fine and will still give your filling a nice hit of savory flavor.

→ How do I keep the rolls from opening when I fry them?

Just wet the edges of the wrapper and press ’em down tight before frying. A tiny bit of water helps stick things together so the rolls stay closed.

→ What sauce works best for dipping lumpia?

Sweet chili sauce is always tasty, but you can mix things up with banana ketchup or vinegar-based sauces if you want more tang.

→ Can you freeze these before cooking?

Oh, for sure! Lay them out flat to freeze, then fry them straight from the freezer. Just watch out for oil popping.

Pork Lumpia Rolls

Ultra crispy spring rolls full of tasty pork and veggies, served up with a sweet chili dip you’ll love.

Preparation Time
20 min
Cooking Time
20 min
Total Time
40 min
By: Dana

Category: Appetizers

Difficulty: Intermediate

Cuisine: Filipino

Yield: 20 Servings (Good for 20 lumpia)

Dietary Preferences: Dairy-Free

Ingredients

→ Main Ingredients

01 2 packs thawed spring roll wrappers or lumpia wrappers
02 Vegetable oil for deep frying
03 1 large egg
04 3.5 tablespoons oyster or soy sauce
05 1 teaspoon black pepper, freshly cracked
06 225 grams canned water chestnuts, chopped fine
07 6 garlic cloves, chopped tiny
08 1 medium carrot, diced small
09 1 medium onion, diced fine
10 900 grams ground pork

→ To Serve (Optional)

11 Sweet chili sauce, for dipping

Steps

Step 01

Dish these out hot and dip in sweet chili sauce if you like.

Step 02

Warm up about half an inch of oil in a skillet over medium-high heat until it's shimmering. Fry rolls in groups, flip once, and wait for all sides to go golden and crunchy. It usually takes 4 minutes each side. Put cooked ones on a plate lined with paper towels to catch extra oil.

Step 03

Wet the edges of the wrapper a little with water. Fold the bottom up over the meat mix, tuck the sides in, then roll everything up snug. Dab a bit of water to stick the last edge down.

Step 04

Grab a wrapper and put it on a clean counter or board. Scoop about 1.5–2 tablespoons of filling across the lower third, leaving room at both ends.

Step 05

Toss pork, onions, carrots, garlic, water chestnuts, pepper, oyster or soy sauce, and an egg into a big bowl. Use your hands to mix until everything sticks together well.

Notes

  1. Oyster sauce gives it a rich, savory taste, but you can swap in soy sauce if you want.
  2. Freeze the uncooked rolls flat, with parchment to keep them apart. You can fry straight from frozen—just let them cook longer.
  3. Careful with frying frozen lumpia—it might splatter. You might want to cover the pan.

Required Tools

  • Big bowl for mixing
  • Cutting board and knife
  • Frying pan or skillet
  • Tongs or big slotted spoon
  • Paper towels

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has egg
  • Gluten in wrappers and maybe in the sauces
  • Could contain shellfish if your oyster sauce is traditional

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 120
  • Fats: 5 g
  • Carbohydrates: 10 g
  • Protein: 8 g