Filipino Lumpia Recipe With Ground Pork: Crispy Spring Rolls With Savory Filling

My grandmother never wrote down her lumpia recipe, but I’ve decoded her method for perfectly crispy spring rolls every time.

This traditional Filipino version uses ground pork with shredded vegetables, seasoned with garlic and soy for a savory filling that stays juicy inside its delicate wrapper.

The secret to that shatteringly crispy exterior is frying at the right temperature—hot enough to create a golden shell without overcooking the filling.

Serve these at gatherings or freeze extras for quick appetizers. Here’s how to make them authentically at home.

Ingredients for Filipino Lumpia Recipe with Ground Pork

Traditional Filipino ingredients create these crispy, savory spring rolls with authentic flavor in every bite.

The ground pork is the foundation—look for 80/20 lean-to-fat ratio at your butcher or Whole Foods for the juiciest filling. Spring roll wrappers are in the freezer section at Asian markets (often labeled as lumpia wrappers). Fresh vegetables are key: bright orange carrots and crisp cabbage make the difference between good and exceptional texture.

No ground pork? Ground chicken or turkey work well with the same seasoning. For a vegetarian twist, mushrooms and tofu mimic the texture. Substitute tamari for gluten-free soy sauce. If you can’t find fresh spring roll wrappers, dried rice paper (soaked in warm water) is a great alternative—just handle gently to avoid tearing.

Filled lumpia freeze beautifully for up to 3 months—just wrap tightly in plastic. Fry from frozen, adding 2-3 minutes to cooking time. Store uncooked filling separately in the fridge for 1-2 days if prepping ahead. Always keep wrappers covered with a damp towel to prevent drying.

Step-by-Step Instructions for Filipino Lumpia

Master the technique for perfectly crisp spring rolls with a flavorful pork and vegetable filling.

Step 1: Prepare the Filling Vegetables

Finely dice the yellow onion and mince the 6 cloves garlic cloves until nearly paste-like. Julienned 2 whole carrots into matchstick pieces for even cooking throughout the filling. Finely shred the 3 cups green cabbage, discarding the tough core first.

This uniform cutting ensures all components cook at the same rate and creates a cohesive texture in every bite. The smaller the pieces, the better they’ll distribute when wrapping.

Thinly slice the 0.5 cup green onions and set aside to add freshness at the end. Keep all prepped vegetables separate until cooking to maintain their distinct textures.

Step 2: Cook and Season the Pork Filling

Heat a large skillet over medium-high heat and add the 1 lb ground pork. Break it up with a wooden spoon as it browns, cooking for 5-6 minutes until no pink remains and the meat is evenly crumbled.

Add the diced yellow onion and cook for 2 minutes until translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant but not browned. This builds the aromatic base for your filling.

Incorporate the shredded green cabbage and julienned carrots, cooking for 4-5 minutes until the vegetables soften slightly but retain some bite. Season with 2 tbsp soy sauce, 1 tsp salt, and 1 tsp ground black pepper. Remove from heat and stir in the sliced green onions and 1 tsp sesame oil. Let cool completely before wrapping.

Step 3: Assemble the Lumpia

Beat the 1 whole egg in a small bowl until well combined. Place a spring roll wrapper on a clean surface in a diamond orientation. Add 2 tablespoons of the cooled filling near the bottom corner, shaping it into a small log.

Fold the bottom corner up over the filling, then fold in the sides. Brush the top corner with beaten egg for sealing. Roll tightly upward, pressing gently to secure the seal. The wrapper should be snug but not so tight that it tears.

Repeat with the remaining 19 sheets spring roll wrappers and filling. Keep finished lumpia covered with a damp towel to prevent drying out while you work.

Step 4: Fry to Golden Perfection

Heat 3 cups vegetable oil in a deep, heavy pot to 350°F. The oil should be deep enough to submerge the lumpia completely. To test the temperature, drop in a small piece of wrapper—it should sizzle immediately and rise to the surface.

Fry the lumpia in batches, being careful not to overcrowd the pot, for 3-4 minutes per side until deeply golden brown and crisp. Use tongs to turn them gently, as they’ll be delicate when hot. The filling should be heated through and the wrapper should be uniformly crisp.

Transfer to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, as lumpia are best fresh from the fryer. The contrast between the crunchy exterior and savory filling is what makes this dish exceptional.

Make-Ahead Tips for This filipino lumpia recipe with ground pork

Prep Ahead Strategy

I always prep the filling 1 day ahead—it actually tastes better as the flavors meld overnight. Cook and cool the pork mixture completely, then store in an airtight container in the fridge. This saves 30+ minutes on party day. 💡

Wrapper Storage

Keep unused spring roll wrappers covered with a damp towel, then sealed in a ziplock bag at room temperature. They’ll stay pliable for 2-3 days. Never refrigerate—they’ll dry out and crack when you try to roll them.

Freezing Uncooked Lumpia

Arrange assembled lumpia on a baking sheet, not touching, and freeze solid for 1-2 hours. Then transfer to a freezer bag with parchment between layers. They’ll keep for 3 months without freezer burn.

Frying from Frozen

No need to thaw—fry frozen lumpia at 325°F for 5-6 minutes instead of the usual 3-4. This prevents the outside from burning before the center heats through. Add 1 extra minute per side for crispness. ❄️

Reheating Leftovers

For already-fried lumpia, reheat in a 350°F oven on a wire rack for 8-10 minutes. This revives the crispiness better than a microwave. Avoid the microwave entirely—it’ll make them soggy.

Grandmother’s Pro Tip

My lola always said to wrap tightly but not too tight. If you see the wrapper tearing, you’ve gone too far. Practice with 1-2 test rolls first to get the tension right before committing to the whole batch.

Frequently Asked Questions