Lumpia (Filipino Egg Roll)

"Many years ago, when we lived in San Diego the first time, a friend of ours from the Philippines gave me her recipe for lumpia. When Evelyn made it, it would melt in your mouth. I've yet to master that experience with my lumpia, but it's coming along. This is the best recipe by far - and the only ones my family will eat. Enjoy!"
photo by Toadi photo by Toadi
photo by Toadi
photo by Toadi photo by Toadi
photo by Color Guard Mom photo by Color Guard Mom
photo by puppitypup photo by puppitypup
Ready In:
20-30 rolls




  • Brown beef and pork, until almost completely cooked. Drain fat. Cool and process in food processor or chop up into fine pieces (like Taco Bell taco meat or a little coarser) with fork.
  • Combine meats, vegetables, egg, sauces, pepper in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set inches I like to prepare my filling the day before so it can marinate all night.
  • Prepare wrapper (by separating) and place on a separate plate. Place 1 to 2 T of filling in the center of the wrapper.
  • Fold left edge over all the way, then bring down top and bottom, then roll the rest of the way to the right, making a roll. hard to explain without a picture, but you'll figure it out -- looks like an egg roll when done, only thinner and longer. Seal with with flour and water mixture.
  • After you have assembled all the lumpia, heat your oil (I use the deep fryer) to 375 degrees. Cook until golden brown, turning often, approximately 3 minutes. Drain on paper towels.
  • Serve with sweet and sour sauce.
  • Note: the wrapper packages usually have instructions for rolling the wrap. Times vary by experience and methods used.

Questions & Replies

  1. Can these wrappers be found in New England stores?


  1. Almost like my mama's (she uses fresh green beans). Delish! Thanks.
  2. Great stuff. Try using red wine vinegar with fresh garlic mashed up in it for dipping.
  3. I'm a Girl Scout leader and was looking for an easy recipe that my 6th graders could make, while exploring new cuisines. This was really easy to make and the girls just loved them. I even had parents asking for the recipe! I would add a bit of minced garlic next time to add to the kick, but these are great as written!
  4. wow these are so great! Im from the big island and this was one of my favorite foods growing up. I cooked my lumpia in a work and i think i had the heat up to high because the wrappers bubbled. but other wise these were perfect! My boyfriend no longer wants to buy frozen eggrolls after trying these!
  5. My Mom is Filipina and makes her lumpia very similar! I tried these yesterday and it was sooooooo good! Probably the closest to moms! Definitly a keeper here! Oh, and half of the batch I tried shredded cabbage, super yum as well! Thanks for sharing!!


  1. You don't pre cook the meat prior to wrapping, you wrap them raw together with the other raw vegetable, onion and garlic ad eggs then you deep fry them, that is how Filipino lumpia is prep/cook.
  2. These were AMAZING!! I live in Guam where there is A LOT of Filipino food, but I wanted to be able to make them whenever I wanted. This was a perfect recipe. I ended up doubling it, mostly by accident; I shredded too much celery without thinking. lol I used my food processor for shredding the carrots and celery, and I also added water chestnuts, which gave it a nice unexpected crunch. I also used Sage pork sausage, I think next time I might try all sausage instead of ground beef. But so good! We made em last night and my husband is still raving about them this morning.



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