Lumpia Recipe Beef and Pork: Filipino Spring Rolls With Savory Filling

There’s a reason lumpia remains a beloved Filipino classic—its crispy exterior gives way to a rich, savory filling that’s impossible to resist. I’ve tested this recipe in my small kitchen countless times to perfect the balance of beef and pork with traditional seasonings.

The filling comes together quickly with ground meats, vegetables, and a blend of soy sauce and spices that create deep, authentic flavor. Wrapping them tightly in thin spring roll wrappers ensures they hold together during frying, while the high heat guarantees a golden, crispy finish.

These spring rolls freeze beautifully, making them ideal for meal prep or unexpected guests. The contrast of the crunchy wrapper with the tender, flavorful filling keeps everyone coming back for more.

Serve with sweet chili sauce or spicy vinegar for the full experience. Here’s how to make them perfectly every time.

Ingredients for Lumpia Recipe Beef and Pork

Pantry staples, ground meats, and fresh veggies make these irresistible crispy rolls.

The ground meats are key here. 80/20 beef keeps the filling juicy, and regular pork (not lean) adds richness. I grab both from Costco for bulk savings, but any supermarket works. Look for bright orange carrots and firm cabbage—their texture holds up during cooking. Spring roll wrappers are in the freezer section at most Asian markets (or Trader Joe’s has them too).

No oyster sauce? Hoisin or soy sauce plus a pinch of sugar gets you close. Fresh out of cabbage? Shredded lettuce or bean sprouts work in a pinch. Vegetarian? Swap both meats for mushrooms or tofu. The egg wash can be skipped, but it helps the wrappers stick. For extra crunch, add water chestnuts (canned works fine).

Filling can be made a day ahead—just refrigerate it. Wrapped lumpia freeze raw on a tray first, then transfer to bags for up to 3 months. Fry from frozen, adding a minute or two. They reheat in the oven too (375°F for 10-12 minutes).

Step-by-Step Instructions for Lumpia

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Season the Filling

Heat a large skillet over medium-high heat. Add the 0.5 lb Ground Beef and 0.5 lb Ground Pork and cook for 5-7 minutes, breaking the meat into small pieces with a wooden spoon until it’s no longer pink.

Drain excess fat if needed, then add the 1 cup Carrots, 2 cups Green Cabbage, 0.5 cup Green Onions, and 4 cloves Garlic Cloves. Cook for 3-4 minutes until the vegetables soften slightly.

Stir in the 3 tbsp Soy Sauce, 2 tbsp Oyster Sauce, 0.5 tsp Ground Black Pepper, and 0.5 tsp Salt. Cook for another 2 minutes, then remove from heat and let the filling cool completely. It should look moist but not watery.

Step 2: Prepare the Wrappers and Egg Wash

Lay a Spring Roll Wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the cooled filling near the bottom corner, leaving a 1-inch border on all sides.

Beat the 1 whole Large Egg in a small bowl until smooth. This will be your glue for sealing the lumpia. Keep it nearby—you’ll use it for every roll.

Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner, like a burrito. Brush the top corner with egg wash and press to seal. The wrapper should feel snug but not so tight it tears.

Step 3: Fry to Golden Perfection

Heat the 2 cups Neutral Oil in a deep, heavy pot over medium heat until it reaches 350-375°F. Use a deep-fry thermometer for accuracy—a wooden chopstick inserted into the oil should bubble steadily when it’s ready.

Fry the lumpia in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes until golden brown and crispy, turning occasionally for even browning. They’re done when they float to the surface and look uniformly crisp.

Transfer to a paper towel-lined plate to drain. The oil should sizzle actively but not smoke—if it does, reduce the heat slightly.

Step 4: Serve While Hot and Crispy

Let the lumpia rest for 2 minutes after frying. This allows the filling to set and the wrappers to crisp up fully. Serve immediately while they’re at their peak texture.

These spring rolls are best enjoyed fresh out of the oil. If you need to keep them warm, place them on a wire rack in a 200°F oven for up to 15 minutes—any longer and they’ll lose their crispness.

Serving Suggestions for This Dish

Dipping Sauce Pairings

Sweet chili sauce is the classic companion—I use Mae Ploy brand for its perfect balance of sweet, spicy, and garlicky flavors. The thick consistency clings beautifully to the crispy lumpia. 1 bottle lasts me through multiple batches. 🌟

Traditional Vinegar Dip

For a tangy contrast, mix ½ cup white vinegar with 1 tbsp soy sauce, 1 minced garlic clove, and ½ tsp black pepper. This Filipino-style dip cuts through the richness and adds a bright, sharp note that enhances every bite.

Plating for Gatherings

Arrange lumpia on a platter lined with lettuce leaves to catch any oil and add color. I learned this trick from my Nonna—it makes the presentation look effortlessly elegant. Serve with small bowls of dipping sauces in the center for easy sharing.

Side Dish Ideas

A simple steamed jasmine rice soaks up any stray filling and balances the crunch. Or try a refreshing green papaya salad with lime dressing—the acidity complements the savory lumpia perfectly. Both are light enough to let the spring rolls shine.

Beverage Pairings

Cold San Miguel beer is my go-to—its crisp, light body refreshes your palate between bites. For non-alcoholic options, calamansi juice or iced tea with lemon works wonderfully. The citrus notes harmonize with the lumpia’s savory depth. 🍺

Serving Temperature

These are best served piping hot, straight from the fryer. If making ahead, reheat in a 375°F oven for 8-10 minutes to restore crispness. I always warn guests to let them cool for 1-2 minutes—the filling stays scalding hot longer than you’d expect.

Frequently Asked Questions