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Traditional Filipino Lumpia

Rated as 4.72 out of 5 Stars

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."
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1 h 10 m servings 168
Original recipe yields 15 servings (30 lumpia)


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  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 168 calories; 10.5 11 7 23 288 Full nutrition

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  1. 475 Ratings

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Most helpful positive review

This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Re...

Most helpful critical review

Not to keen on the flavor...I'm still going to search for what I was introduced as a Lumpia. I'm sure there are lots of recipes out there...I just need to find it. Also I could only get egg ro...

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Least positive

This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Re...

My boyfriend is Filipino and I've eaten lumpia at every party and get-together we've had with his family. This recipe is the closest thing to the lumpia his mother makes. The only changes I tr...

Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers ...

This is a great base recipe. Lumpia recipes are flexible and you can add or subtract whatever you want. Traditionally the raw meat is mixed with the spices, rolled, and cooked. One advantage ...

This is a great recipe! However, I reccommend adding 1 head of cabbage and 4 medium sized carrots. The extra veggies just seem to add to the flavor and turn out just like I remember them from wh...

As as child in my hometown, there was a large Filipino community. Therefore, I grew up on Lumpia. ( They are so superior to Chinese eggrolls. ) Also, Lumpia wrappers are readily available in mos...

Positively delicious! (hey guys!) This makes a terrific appetizer, but my gang prefered this as part of their meal. I'm fortuante to have a terrific Asian market in the area, so the wrappers wer...

For those who can't find lumpia wrappers, you can make your own. it's just equal parts of rice flour and water. use a nylon pastry brush to 'paint' the batter on a large skillet and take the pan...

I've tried the other Lumpia recipes on this site and they do not even compare to this one. These turned out delicious! Everyone in my family absolutely loved them. I even froze half of them and ...