There are so many ways in cooking and making lumpia, but I will share with you a lumpia recipe which is pretty much a base recipe for your lumpia. You can customize this recipe according to your liking. You can add, shrimp, add shredded cabbage, spinach, and bean sprouts ( my most favorite) or change the meat into ground turkey or ground pork. As for myself, I have tried all the variations, and they all turned out epic. So brace yourself to learn this recipe while I dip one more time in this turquoise body of seawater from Coron, Palawan… 🙂
In my experience, there are two kinds of lumpia: it is either you cook the filling first or fill the lumpia wrapper with a raw filling, freeze them, and it will be called Lumpia Shanghai. Lumpia recipe is also perfect if you use a native Asian Lumpia Wrapper which you can find in any Asian store: like Menlo wrapper and Simex Brands, but if you do not have an Asian store close to you, a Wonton wrapper will work just fine, but it will turn out tart and less crunchy compared to those I mentioned. I heard you could use a Phyllo dough, but I cannot say much about it since I have not tried it.
So many people are very intimidated to cook lumpia, but really, it is straightforward. This is so easy to make that you will not buy those expensive spring rolls from the store – which are not as tasty and simply bland. Now that you have learned how to make your lumpia, you now have a staple recipe that you can show off at your next party. I promise you; your friends will rave about it. There are 50 pieces of lumpia wrapper in one pack, so you can make all of them and freeze them. You can cook 3 to 4 pieces at a time. There is no need to thaw these little gems; heat the oil and deep fry the lumpia pieces right away.NOTE that Lumpia is best when eaten right after cooking. If you wait a while to eat your lumpia after they are cooked, they will turn soggy, so this appetizer is not good to pack for lunch. Just letting you know…
Easy Filipino Lumpia Recipe with Chilli Sweet and Sour Dipping Sauce
Shobelyn Dayrit says
Will do !!! Enjoy.
Ted Mann says
I had two friends in the Marine Corps who’s wives would make Lumpia when we got together. One would make marinated grilled chicken that was so good. Hoping to a post on that soon. I miss the food. We are going to make this.
Bob says
This recipe is exactly how we made lumpia in the PI. Love the flavor of these. Thank you for sharing your recipe.
Lizzy says
This looks like such a flavorful an simple dish. I love Filipino food and can’t wait to try!
Shobelyn Dayrit says
You’re welcome. Thanks!
Amanda says
What a delicious recipe! They make such great appetizers, and they’re so simple to make. Thanks so much for sharing!
shobee says
You’re welcome.
Hannah says
Awesome recipe thanks for sharing!!
shobee says
You’re welcome!
Loni says
These are fantastic! Thank you so much for sharing
shobee says
Oh no! It looks like I am delayed answering but I’ll do anyway. When I cooked the filling raw,I called it Lumpia Shanghai which I posted on the blog awhile back Everything is raw; the ground pork, carrots , etc.I roll them and freeze them and cook without thawing. But Make sure, I mean make sure that you will not make it thick because it does not cook through when you cook it frozen… For the veggies , I cook the filling ahead of time, roll it in the wrapper and freeze them.Then when ready, I cook it without thawing.Sometimes, when you make the filling too thick, it does not cook through so I don’t make the Lumpia too thick or I let the Lumpia sit on the counter for 20 minutes before cooking. I hope this helps.
Jacque says
Hello! This is the lumpia recipe I’ve been searching for! All others are to involved for my first time making these. My question was addressed earlier in your article, that these can be make two ways, with the filling cooked, as your recipe states, or, using the filling raw, then cooking. That’s where the article stopped and there’s no info to make these raw. From posts I’ve read, using uncooked filling solidifies the entire roll, meaning the filling doesn’t ‘fall out’ when eaten. How would I do this following your recipe? Is EVERYTHING raw? Or are vegis cooked then added to raw meat? I’m using a 2 color cabbage ‘slaw’ mix, that has carrots included, for simplicity, as the bulk of vegetables. I’m hoping to make these tonight or tomorrow at the latest, as the spring roll wraps have been thawed, and I want to do this correctly, so I’m not wasting my time and ingredients trying to ad lib as I go!
Thank you in advance for your reply…
shobee says
you’re welcome!
Leigh Ann Fleming says
Thank you for this recipe, I anxious to try it out. I wish I was there in your country!!! Thanks again! Leighann Fleming
shobee says
Hello. You don’t need to thaw it.
M says
If I freeze these, do I need to thaw before deep frying?
shobee says
You should:)
Food Blogger Club says
Great lumpia recipe! We should try it out ASAP!
shobee says
Thank you.This is the basic of all Lumpia recipe… make a bunch and freeze them and when you are ready, just deep fry a certain number you want…
Amanda says
I’ve never tried making Lumpia before, but I’m really tempted now! They look wonderful! I pretty much wish I could reach through the screen and grab one. 🙂
shobee says
They are so good!!! Thanks for visiting
Mia says
I love all variations of lumpia. They’re such comfort food for me.
shobelyn@easytocookmeals says
Thank you, Polly.
Polly @ Tasty Food Project says
Yum! I LOVE lumpia! These look delicious!
shobelyn@easytocookmeals says
Thank you, Thalia.
Thalia @ butter and brioche says
i LOVE lumpia.. definitely brings back some childhood nostalgia. have never made my own before, something i need to give a go! thanks for sharing the recipe!