Filipino Lumpia (Crispy Eggrolls)

Lumpia, the beloved Filipino-style eggrolls, are thin, crunchy, golden rolls filled with savory meat and vegetables, deep-fried to perfection. These irresistible rolls are often served as appetizers or party snacks, but don’t be surprised if they vanish as fast as you can fry them!

Whether dipped in sweet chili sauce or eaten straight from the plate, these Filipino Lumpia are flavorful, satisfying, and a total crowd-pleaser.

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🌟 Why I Love This Recipe

This Lumpia recipe is:

• Crispy and savory, with the perfect thin crunch
• Made with simple ingredients and a flavorful filling
• Perfect for freezing ahead or making in big batches
• A delicious introduction to Filipino home cooking

These eggrolls are thinner and crispier than Chinese-style spring rolls, thanks to the use of extra-thin wrappers. The combo of garlic, onion, soy sauce, and meat gives them their unmistakable umami-rich taste.

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🛒 Ingredients

• 1 lb ground beef (or any ground meat: pork, chicken, or turkey)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup shredded carrots
• 1 tbsp soy sauce
• ½ tsp salt and black pepper
• 25 egg roll wrappers (thin-style lumpia wrappers preferred)
• Oil, for deep-frying

⏱️ Total Time: ~45 minutes
🥢 Yield: 25 lumpia rolls

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👩‍🍳 Instructions

1. Make the Filling

In a skillet over medium heat, cook:

• Ground beef
• Onion
• Garlic

Stir frequently until the beef is browned and fully cooked.
Drain excess grease from the pan.

Add:

• Shredded carrots
• Stir and cook for 2 more minutes.

Season with:

• Soy sauce
• Salt and pepper, to taste

Remove from heat and set aside to cool slightly.

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2. Assemble the Lumpia

Lay one egg roll wrapper on a clean surface in a diamond shape.

Spoon about 1½ tablespoons of filling onto the lower third of the wrapper.

Fold the sides in, then roll up tightly toward the top.
Dab a bit of water on the edge to seal.

Repeat with remaining wrappers and filling.

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3. Fry to Crispy Perfection

Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).

Fry lumpia in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes per batch.

Transfer to a plate lined with paper towels to drain.

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4. Serve

Serve warm with sweet chili sauce, banana ketchup, or vinegar with garlic.

Lumpia is best enjoyed immediately while hot and ultra-crispy!

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🔁 Variations & Tips

• Add shredded cabbage or bean sprouts to the filling.
• For a vegetarian version, use tofu and vegetables.
• Want more heat? Add a dash of chili flakes or hot sauce.
• Freeze uncooked lumpia in a single layer—no need to thaw before frying!

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🧊 Storage

• Uncooked lumpia: Freeze in a single layer, then transfer to a zip-top bag. Keeps for up to 3 months.
• Cooked lumpia: Refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer to regain crispiness.

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🍽️ Perfect Pairings

Serve Filipino Lumpia with:

• Blueberry Lemonade
• Dorito Casserole as a party main
• A big platter of white rice or pancit noodles for a full Filipino feast

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🥄 Final Thoughts

These Filipino Lumpia are a crunchy, crowd-pleasing staple that always disappears fast. Easy to prep, freeze, and fry, they’re a go-to appetizer or snack that delivers savory satisfaction in every bite.

Tried them? Tag @chefmaniac on Instagram with your golden rolls! And don’t forget to subscribe for more globally inspired comfort food recipes you’ll love to share.