Filipino Fried Spring Rolls (Lumpia)

Filipino Fried Spring Rolls (Lumpia) are a beloved Filipino snack or appetizer—golden, crunchy on the outside and packed with juicy, savory pork and veggies on the inside. This version is paired with a simple homemade sweet chili sauce that’s tangy, garlicky, and just the right amount of heat. Whether you’re making these for a gathering or storing for later, this recipe delivers maximum crispiness and flavor every time.

Recipe

Serves: 40
Prep time: 1 hour and 40 minutes
Cook time: 25 minutes

For the sweet chili dipping sauce:
1 cup water
3 tablespoons rice vinegar
3 tablespoons ketchup
3 tablespoons sugar
1 tablespoon sambal oelek
3 garlic cloves, minced
1 tablespoon cornstarch
3 tablespoons water

For the Filipino Fried Spring Rolls:
1 1/2 pounds ground pork
1 large carrot, minced
1 medium yellow onion, minced
3 garlic cloves, minced
2 stalks scallions, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons soy sauce
2 large eggs, separated
40 lumpia wrappers (or spring roll wrappers)
4 cups cooking oil, for frying

Instructions

1. Make the dipping sauce:

• In a saucepan over medium heat, add water, rice vinegar, ketchup, sugar, sambal oelek, and minced garlic. Bring to a simmer.
• Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Cook until thickened. Set aside.

2. Combine the filling:

• In a large mixing bowl, add the ground pork, minced carrot, onion, garlic, scallions, salt, pepper, soy sauce, and 1 egg.
• Mix thoroughly until well combined. The egg helps bind the mixture and adds moisture.

3. Assemble the lumpia:

• Beat the remaining egg and set aside for sealing the wrappers.
• Transfer the filling to a piping bag or Ziploc with the tip cut off.
• Lay a wrapper flat like a diamond. Pipe the filling horizontally across the center.
• Fold the bottom corner up over the filling, then fold in the left and right corners.
• Roll tightly upward. Brush the top edge with beaten egg and seal. Repeat with remaining wrappers.
• Place finished lumpia on a plate covered with plastic wrap to keep them from drying out.

4. Fry the lumpia:

• In a large pot over high heat, heat the cooking oil to 325°F (163°C).
• Fry a few lumpia at a time for about 5 minutes, turning frequently for even browning.
• Remove and drain on a paper towel-lined plate. Repeat until all are cooked.

Tips & notes

• Filling consistency: Using one egg in the filling ensures the pork stays juicy and binds well without being too wet.
• Wrapper type: Lumpia wrappers are thinner than standard spring roll wrappers. If using spring roll wrappers, make sure to seal nicely and fry a little longer for extra crisp.
• Frying temperature: Keep the oil between 325°F and 350°F. Too low, and the lumpia will be soggy; too high, and they’ll brown too quickly before the inside cooks.
• Air frying option: For a lighter version, you can air fry the lumpia at 375°F (190°C) for 10–12 minutes, flipping halfway through. Lightly spray with oil to help them crisp up.
• Freezing: Lumpia can be frozen before frying. Lay them on a tray to freeze, then store in a freezer bag. Fry directly from frozen—do not thaw—for about 6–7 minutes.
• Reusing oil: If the oil stays clear and doesn’t smell off, you can strain and reuse it for another batch. Cool completely, then strain through a coffee filter and store in a sealed jar.
• Discarding oil: Never pour used oil down the drain. Let it cool, seal in a non-breakable container, and throw in the trash.