Lumpia are Filipino spring rolls with savory beef and cabbage filling.
These golden, crunchy rolls make an ideal party snack or appetizer, and they’re surprisingly straightforward to assemble at home. Cutting square lumpia wrappers into rectangles gives you the perfect size for rolling, and the filling comes together with just ground beef, cabbage, garlic, ginger, and soy sauce. Once you master the rolling technique, you can turn out dozens in under an hour.
The real magic happens in the pan, where a shallow layer of oil transforms each roll into something shatteringly crisp on the outside while keeping the filling tender and flavorful inside. Serve them with sweet and sour sauce or banana ketchup, and watch them disappear faster than you can fry them.
What Goes Into Lumpia: Key Ingredients
This filling relies on a short list of ingredients that work together to create a savory, well-seasoned center with just enough moisture to stay tender without making the wrappers soggy.
- Lumpia wrappers – thin pastry sheets that fry up light and crisp, available in the frozen section of most Asian grocery stores.
- Ground beef – provides a rich, meaty base that holds the filling together and absorbs the seasonings.
- Cabbage – adds crunch, moisture, and a mild sweetness that balances the savory elements.
- Garlic and ginger – deliver aromatic depth and a subtle warmth that defines the flavor profile.
- Soy sauce – brings umami and saltiness, tying the filling together.
- Chicken bouillon powder – amplifies savory notes and adds a layer of richness.
- Eggs – bind the filling and help it stay cohesive during rolling and frying.
- Ground black pepper – contributes a gentle heat and sharpness.
Rolling and Frying Lumpia: Step-by-Step Guide
STEP 1: Use a serrated knife to cut the square lumpia wrappers in half so you have two stacks of rectangular wrappers. Cover them with a damp paper towel to prevent drying out while you work.
STEP 2: Combine the ground beef, cabbage, garlic, ginger, soy sauce, chicken bouillon powder, eggs, and black pepper in a large bowl. Mix thoroughly with your hands or a rubber spatula until the seasonings are evenly distributed throughout the filling.
STEP 3: Place one rectangular wrapper vertically on your work surface with the short edge facing you. Spoon a heaping teaspoon of filling onto the wrapper, positioning it about half an inch from the edge closest to you. Roll the bottom edge up and over the filling, then continue rolling until about 2 inches of wrapper remain.
STEP 4: Dip two fingers into a bowl of water and moisten the last 2 inches of wrapper. Finish rolling the lumpia, then rest it seam-side down. Repeat with the remaining filling and wrappers. If water doesn’t seal the wrappers securely, switch to a light egg wash.
STEP 5: Fill a large frying pan with about half an inch of vegetable oil and heat over medium-high heat. Gently place the lumpia into the hot oil, working in batches to avoid overcrowding. Fry until golden brown on all sides, about 3 to 5 minutes total. Drain on paper towels and serve hot with your preferred dipping sauce.
Best Tips for Perfect Lumpia Every Time
- Keep wrappers covered – A damp paper towel over your stack prevents cracking and tearing. Refresh it if it starts to dry.
- Don’t overfill – A heaping teaspoon is enough to create a satisfying roll without risking burst seams during frying.
- Maintain medium-high heat – Too low and lumpia absorb oil and turn greasy; too high and wrappers brown before the filling cooks through.
- Give rolls space in the pan – Crowding drops oil temperature and prevents proper browning, leaving pale, soggy wrappers instead of crispy ones.
Serving and Sauce Pairings for Lumpia
Sweet and sour sauce is the classic pairing, offering a tangy-sweet contrast that cuts through the richness of the fried wrapper and beef filling. Banana ketchup brings a fruity, mildly sweet flavor that’s traditional in Filipino cuisine and surprisingly addictive once you try it.
For a spicier option, serve with sriracha mayo or a garlic-chili vinegar dipping sauce. The acidity helps balance the fried texture, and the heat adds another dimension to each bite.
Lumpia FAQs: Troubleshooting, Substitutions & More
Can I make Lumpia ahead and freeze them?
Yes, lumpia freeze beautifully. Arrange uncooked rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1 to 2 minutes to the cooking time.
What’s the trick to keeping Lumpia wrappers from drying out?
Always keep a damp paper towel draped over the stack of wrappers while you work. Wrappers dry out quickly when exposed to air, becoming brittle and impossible to roll without cracking. Refresh the towel if it starts to dry.
Can I use ground pork, chicken, or vegetables instead of beef?
Absolutely. Ground pork is a traditional choice and works just as well as beef. Ground chicken or turkey also work, though they’re leaner and may need a touch more soy sauce for moisture. For a vegetarian version, use finely chopped mushrooms, carrots, and extra cabbage.
How do I keep Lumpia crispy after frying?
Drain fried lumpia on a wire rack instead of paper towels to prevent steam from softening the bottom. Serve them immediately for maximum crunch. If you need to hold them briefly, keep them in a warm oven on a rack, uncovered.
Can I cook Lumpia in an air fryer?
Yes. Preheat the air fryer to 400°F and cook for 7 to 9 minutes, or 10 to 12 minutes if using frozen rolls. Shake the basket halfway through for even browning.
How to Store and Reheat Lumpia
Store cooked lumpia in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 8 to 10 minutes, or use an air fryer at 400°F for 5 to 7 minutes to restore the crisp texture. Avoid microwaving, as it will soften the wrappers.
Uncooked lumpia can be frozen for up to 3 months. Freeze them in a single layer first, then transfer to a freezer bag once solid. Fry directly from frozen without thawing, adding 1 to 2 minutes to the cooking time.
Don’t stack fried lumpia while they’re still warm. Trapped steam will soften the wrappers and undo your careful frying work.
Lumpia
Ingredients
Equipment
Method
- Cut the lumpia wrappers in half with a serrated knife to create two stacks of rectangles. Keep them covered with a damp paper towel to prevent drying out.
- In a large bowl, combine ground beef, cabbage, garlic, ginger, soy sauce, chicken bouillon powder, eggs, and ground black pepper. Mix thoroughly by hand or with a spatula until everything is evenly blended.
- Place a rectangular wrapper vertically in front of you, short side facing you. Spoon a heaping teaspoon of filling onto the wrapper, positioning it about half an inch from the closest edge. Begin rolling from the bottom over the filling, continue rolling tightly until only 2 inches of wrapper remain.
- Moisten the remaining 2 inches of wrapper with your fingers dipped in water. Finish rolling and place the lumpia seam-side down. Repeat with the remaining wrappers and filling. If the wrappers don't seal with water, use a light egg wash instead.
- Pour about ½-inch of vegetable oil into a large frying pan and heat over medium-high. Fry the lumpia in batches, turning so they brown evenly, for 3 to 5 minutes or until golden and cooked through. Serve immediately with sweet and sour sauce or banana ketchup. If using frozen lumpia, fry for 1 to 2 minutes longer or air fry at 400°F for 7 to 9 minutes (longer if frozen).
