There are almost as many ways to cook lumpia as there are cooks. Browse our collection of lumpia recipes and find pork lumpia, chicken lumpia, vegetable lumpia, and many more.
This is the Filipino version of spring rolls.
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
This sauce gives fresh lumpia (link to fresh lumpia recipe) a sweet, garlicky peanutty taste.
This is a delightful meal-in-one favorite. Caramelised onion adds sweetness, and peanuts add crunch to the filling.
This lumpia recipe calls for ubod, the tender hearts of coconut palm, and is eaten fresh instead of fried.
This is a delicious fish dish served as an appetizer.
This is my grandma's lumpia and pancit made from the same ingredients. She serves her lumpia with a garlic and vinegar dipping sauce. You can make a large batch of the lumpia and freeze it, so you can fry up some when ever you crave it! Spring roll wrappers are the best to use, they are thinner and lighter than egg roll wrappers.
Freshly fried lumpia is a great tasting appetizer. You can make them ahead of time and store them in the freezer. When ready to eat, fry only what you need. To cut down on preparation time, use frozen vegetables.
Ubod is the heart of the coconut palm, hence this fried lumpia has a very unique coconutty flavor.