Filipino Fried Spring Rolls (Lumpia)

 

Filipino Fried Spring Rolls (Lumpia) are golden and crispy on the outside with a juicy, savory pork and vegetable filling inside. Served with a homemade sweet chili dipping sauce, they make an irresistible appetizer, snack, or party food.

The filling is made with ground pork, carrots, onion, garlic, scallions, and soy sauce. It’s simple, savory, and packed with flavor. Once wrapped and fried, you get that wonderful contrast between the thin, crunchy wrapper and juicy pork filling.

When making a big batch of Filipino Fried Spring Rolls, one of my favorite shortcuts is using a piping bag to portion the filling. Instead of spooning the pork mixture onto every wrapper, you can quickly pipe an even line of filling, roll it up, and move on to the next one. It makes assembling 40 spring rolls so much easier.

And don’t forget the dipping sauce! This homemade sweet chili sauce is sweet, tangy, garlicky, and a little spicy—the perfect match for freshly fried Filipino Fried Spring Rolls.

What Are Filipino Fried Spring Rolls (Lumpia)?

Filipino Fried Spring Rolls (Lumpia) are thin, crispy spring rolls filled with a savory mixture of ground meat and vegetables. There are many types of lumpia in Filipino cuisine, and this fried pork version is inspired by Lumpiang Shanghai.

The filling combines ground pork with finely minced carrots, onion, garlic, and scallions. It’s rolled in thin wrappers and fried until beautifully golden and crispy.

They’re especially popular as an appetizer or party food, but they’re just as delicious served as part of a meal with a sweet chili dipping sauce on the side.

What Do Filipino Fried Spring Rolls Taste Like?

The first thing you notice is that wonderful crispy, crunchy wrapper. Inside, the pork filling is juicy and savory, with aromatic garlic, onion, and scallions and a little natural sweetness from the carrots.

Dip a freshly fried Filipino Fried Spring Roll into the homemade sweet chili sauce, and you get sweet, tangy, garlicky, and spicy flavors together with that crispy wrapper and savory pork filling.

Lumpia Wrappers vs. Spring Roll Wrappers

For Filipino Fried Spring Rolls, lumpia wrappers are my first choice when I can find them. They’re typically very thin, so they fry up beautifully light and crispy.

Spring roll wrappers also work well, although they can be a little thicker depending on the brand. If you’re using thicker wrappers, they may need slightly more time to become completely golden and crispy.

Keep the unused wrappers covered while you work. Thin wrappers can dry out quickly and become harder to roll.

The Easiest Way to Fill Filipino Fried Spring Rolls

When you’re making 40 Filipino Fried Spring Rolls, portioning the filling one by one can take quite a while. A piping bag makes the process much faster and also helps keep the amount of filling consistent.

Place a piping bag or sturdy zip-top bag inside a tall glass and fold the opening over the rim. Transfer the pork filling into the bag, close it, and cut off the tip.

Now you can simply pipe a thin line of pork filling across each wrapper before rolling.

How to Keep Filipino Fried Spring Rolls Crispy

For beautifully crispy Filipino Fried Spring Rolls, pay attention to both the oil temperature and batch size.

Heat the oil to about 325°F (163°C) before frying. Fry only a few at a time so the oil temperature doesn’t drop too much, and turn them as needed for even browning.

Once they’re golden and cooked through, remove them from the oil and let the excess oil drain. Serve them hot for the crispiest texture.

Let’s Talk Ingredients

Ground pork: Pork makes a juicy, savory filling and is a classic choice for this style of Filipino fried spring roll.

Carrot: Finely minced carrot adds texture, color, and subtle sweetness.

Yellow onion: Adds sweetness and savory flavor as the filling cooks.

Garlic: Adds plenty of aromatic flavor to the pork filling.

Scallions: Bring freshness and mild onion flavor.

Soy sauce: Seasons the filling and adds savory depth.

Eggs: One egg goes into the pork filling to help bind everything together. The second egg is beaten and used to seal the wrappers.

Lumpia wrappers: Thin lumpia wrappers give Filipino Fried Spring Rolls their delicate, crispy exterior. Spring roll wrappers can also be used.

Cooking oil: Use a neutral, high-smoking-point cooking oil suitable for deep-frying.

Sweet chili dipping sauce: Water, rice vinegar, ketchup, sugar, sambal oelek, garlic, and a cornstarch slurry make a quick sauce that’s sweet, tangy, garlicky, and spicy.

Step-by-Step: Let’s Cook

Makes: 40 pieces
Prep Time: 40 minutes
Cook Time: 25 minutes

Step 1: Make the Sweet Chili Dipping Sauce

In a saucepan over medium heat, add the water, rice vinegar, ketchup, sugar, sambal oelek, and minced garlic. Bring to a simmer.

Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry. Stir it into the simmering sauce and cook until thickened. Set aside.

Tip: Stir the cornstarch slurry again right before adding it because cornstarch settles quickly.

Step 2: Make the Pork Filling

In a large mixing bowl, add the ground pork, carrot, onion, garlic, scallions, salt, black pepper, soy sauce, and 1 egg.

Mix thoroughly until everything is evenly combined.

Tip: Mince the vegetables finely so the filling is easy to roll and cooks evenly inside the wrappers.

Step 3: Prepare the Piping Bag

Place a piping bag or sturdy zip-top bag inside a tall glass. Transfer the pork filling into the bag, close the top, and cut off the tip.

Step 4: Assemble the Filipino Fried Spring Rolls

Beat the remaining egg in a small bowl and set it aside for sealing the wrappers.

Place one wrapper on your work surface in a diamond shape. Pipe a thin horizontal line of pork filling across the wrapper.

Fold the bottom corner up over the filling, then fold the left and right corners inward. Roll tightly toward the top. Brush the top edge with beaten egg and finish rolling to seal.

Repeat with the remaining filling and wrappers.

Tip: Keep the unused wrappers and assembled Filipino Fried Spring Rolls covered while you work so they don’t dry out.

Step 5: Fry the Filipino Fried Spring Rolls

Heat the cooking oil to 325°F (163°C).

Working in batches, carefully add a few Filipino Fried Spring Rolls at a time. Fry for about 5 minutes, turning as needed, until golden and crispy and the pork filling is completely cooked through.

Transfer to a paper towel-lined plate to drain and repeat with the remaining spring rolls.

The ground pork filling should reach an internal temperature of at least 160°F (71°C).

Tip: Avoid overcrowding the pot. Adding too many at once can lower the oil temperature and make the wrappers less crispy.

Step 6: Serve

Serve the Filipino Fried Spring Rolls hot and crispy with the homemade sweet chili sauce on the side.

Can I Air Fry Filipino Fried Spring Rolls?

Yes. Lightly brush or spray the Filipino Fried Spring Rolls with cooking oil and arrange them in the air fryer basket with space between each one.

Air fry at 375°F (190°C) for about 10–12 minutes, turning halfway through, until golden and crispy and the pork filling reaches at least 160°F (71°C).

Air fryers vary, so adjust the cooking time as needed.

Can I Freeze Filipino Fried Spring Rolls (Lumpia)?

Absolutely. Filipino Fried Spring Rolls are perfect for making ahead and freezing before frying.

Arrange the assembled, uncooked spring rolls in a single layer on a tray and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container.

Cook them directly from frozen rather than thawing first. They’ll need additional cooking time, so make sure the pork filling reaches at least 160°F (71°C) before serving.

Can I Make the Filling Ahead of Time?

Yes. Prepare the pork filling, cover it tightly, and refrigerate it until you’re ready to assemble your Filipino Fried Spring Rolls.

You can also assemble them ahead of time and refrigerate them for a short period before frying. Keep them well covered so the wrappers don’t dry out.

FAQ

Can I use ground chicken instead of pork?
Yes. Ground chicken works well in Filipino Fried Spring Rolls. Cook the filling to an internal temperature of at least 165°F (74°C).

Can I use spring roll wrappers instead of lumpia wrappers?
Yes. Spring roll wrappers work well, although some brands are thicker than lumpia wrappers and may take a little longer to become golden and crispy.

Why are my Filipino Fried Spring Rolls soggy?
The oil may not have been hot enough, or too many spring rolls may have been added at once. Keep the oil around 325°F to 350°F (163°C to 177°C) and fry in batches.

Can I make the sweet chili sauce ahead of time?
Yes. Make the sauce ahead, let it cool completely, and store it covered in the refrigerator.

Can I reuse the frying oil?
If the oil hasn’t burned or developed an off smell, let it cool completely and strain out the food particles before storing it in a sealed container. Whether it can be reused depends on the condition of the oil and what was fried in it.

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