I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Filipino Lumpia
...in your mind.
Filipino Lumpia

Filipino Lumpia

Viewer Robin suggested these, thanks Robin. And if you've not had Lumpia before, these deliciously crispy little fellows will quickly become your new favorite in the egg roll world.

Makes 25-30


  • Neutral oil

  • ½ cup chopped yellow onion

  • ½ cup finely chopped green onion
  • 1 pound ground pork

  • ½ cup grated carrots
, squeezed of excess moisture
  • ½ cup finely chopped green cabbage

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon soy paste or sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

  • 30 lumpia wrappers
, I used these ones
  • 1 egg, beaten
  • 1/3 cup sweet chili sauce
  • 2-3 tablespoons sriracha


  1. Heat a tablespoon of oil in a large pan or wok, and add the onion - cook a couple minutes, then add the green onion - stir well
  2. Now add the pork and cook, breaking up as you go just until the pink color is gone, then put in the carrot and cabbage - mix
  3. Make a little spot in the center and add the garlic & ginger paste, and when fragrant stir it in along with the soy, salt & pepper and cilantro - mix well and let cool
  4. Definitely watch the video, but when you're ready to roll, place a wrapper on a flat surface with a corner pointing towards you, add about 2 tablespoons of the mix about 1/3 of the way up, then fold over the filling with the bottom point, bring in the sides to overlap, then roll away from you (keeping it snug) but brush a little of the beaten egg on the top corner before sealing tight
  5. Heat about an inch of oil in a cast iron pan or pot to 350, gently add the lumpia and cook, turning occasionally until all sides are golden brown - somewhere around 2 minutes total
  6. While they cook, combine the sweet chili sauce with sriracha, set aside
  7. Transfer to a paper towel-lined plate to drain, and repeat with remaining lumpia
  8. Serve with the sweet chili / sriracha sauce for dipping

If you want to freeze them

  1. After being rolled, put them on a parchment lined baking sheet, not touching, then put in the freezer until solid - about an hour
  2. Now you can put them in a container or ziplock bag - and since they're now frozen they won't squish
  3. They'll stay good in the freezer for a couple months