Lumpia, a traditional Filipino spring roll, combines a flavorful ground meat filling with crispy fried wrappers for an irresistible dish. With 2 cooking options, this lumpia shanghai recipe is easy to make. It's even better with a side of sweet chili dipping sauce!

Try my Shrimp Spring Rolls, Birria Egg Rolls, and Cheesecake Factory Egg Rolls next for more delicious roll recipes.

Authentic Lumpia Recipe

This homemade lumpia recipe is one of my most requested appetizers from family and friends, and for good reason! These crunchy, fried Filipino spring rolls are packed with a savory ground beef mixture, wrapped tightly in lumpia wrappers, and served golden brown.

I owe a lot to my Filipino friends for teaching me how to make these—they showed me that the key is getting that perfect balance of crispy exterior and flavorful filling. They’re the best finger food, whether you’re serving them as a snack, a side dish, or a party appetizer. And trust me, you can’t have just one!

What is Lumpia?

Lumpia, a Filipino fried spring roll, combines a savory filling of ground meat (usually ground pork) and vegetables wrapped tightly in thin wrappers. People often call it lumpia shanghai or lumpiang shanghai, which refers to a smaller, meatier version of the traditional dish.

Types of Lumpia

There are a variety of Filipino spring rolls. Here are a few of the most popular ones:

Lumpiang Sariwa: Also known as "fresh lumpia", this spring roll is wrapped with thin crepes instead of lumpia wrappers.
Lumpiang Hubad: Also known as "naked lumpia" or "naked spring rolls" does not have a wrapper. Instead, it's a bowl of lumpia filling, usually served with white rice.
Banana Lumpia: Also known as lumpiang saging or banana turon, this dessert features bananas wrapped in a thin wrapper and deep fried to perfection.
Lumpiang Gulay: This is a vegetable spring roll made without meat.

Ingredients

Lumpia wrappers: These are very delicate, thin wrappers, but are strong enough to hold the lumpia filling.
Diced veggies: This recipe calls for carrots, celery, and onion. You can also shred the veggie for a finer texture.
Ground beef and/ or ground pork: A lot of people combine the two, or use either or.
A small bowl of water: Water helps seal the edges when rolling.
Vegetable oil: For frying.
Seasoning: Combine black pepper, seasoning salt, garlic powder, and onion powder.

overhead view of vegetables and seasonings for lumpia

How to Make Lumpia

See recipe card for ingredient quantities and full instructions.

Make Filling

I begin by combining ground beef, and all of the vegetables and seasoning in a large mixing bowl. I mix well so the vegetables are evenly distributed.

Cut and Separate Lumpia Wrappers

Then I cut spring roll wrappers in half (diagonally), using a pizza cutter or a very sharp knife for this step. Once halved, I separate each sheet and set them to the side.

This makes them easier to grab once we start rolling the lumpia. I place damp paper towels over the top of the wrappers to prevent them from drying out.

How to Roll Lumpia

Method #1:

For the first method, simply cut the spring roll wrappers down the middle diagonally so that you get equal triangles.

On a clean work surface, separate the spring roll wrappers by pulling them apart and layering them in a crisscross fashion so that they are easy to grab (see pic below). Pinch off a little piece of the meat mixture, and place it on the bottom edge of the wrapper.

Fold the wrapper just over the edge of the meat, enough to cover it up. This will take approximately one full roll going upward.

the filling being rolled into the wrapper

Then fold each side toward the middle. It is okay if the pieces overlap a bit.

spring roll wrapper containing filling being wrapped like an envelope

Continue rolling upward until there is only about an inch of the wrapper left at the top. Some recipes use beaten egg to seal the edge but water works just fine. Wet your fingers with the water, and continue rolling to seal the roll.

Method #2:

The video in the recipe card shows you exactly how to achieve the alternative rolling method. Some prefer this method because it requires less handling of the meat, and it can be a bit faster!

the meat mixture in a large bag being used to fill the wrappers

uncooked lumpia rolls lined up and ready to fry

Fry the Lumpia

Whichever method you use, deep fry them in hot oil over medium-high heat until you achieve that beautiful golden-brown appearance. I find that 5 minutes per side is usually perfect.

Fry lumpia shanghai in batches so that you do not overcrowd the skillet or air fryer. Overcrowding when frying will cause them to steam and they won't be as crispy.

How to Air Fry Lumpia

Cooking lumpia in an air fryer is super easy and a healthier alternative to fried lumpia. Preheat the air fryer to 380°F then place the pre-rolled, uncooked, lumpia in the basket, ensuring they aren't touching.

Cook for 5 minutes on one side before flipping and cook for 5 minutes on the other.

Pro Tips

Cut the wrappers carefully. Use a pizza cutter or a sharp knife to cut the spring roll wrappers in half diagonally for consistent shapes and easier wrapping.
Keep wrappers from drying out. Cover the stack of wrappers with a damp paper towel to maintain moisture and prevent cracking while you work.
Mix the filling thoroughly. Ensure the ground beef, vegetables, and seasonings are well combined for an even distribution of flavors in each lumpia.
Roll tightly but gently. Wrap the filling snugly without tearing the wrapper to create neat, secure rolls that fry evenly.
Seal the edges properly. Use a bit of water to moisten the edges before closing the rolls, helping them stay intact during frying.
Fry at medium heat. Cooking at the right temperature ensures the lumpia are golden brown and crispy without burning or cooking unevenly.
Freeze leftovers uncooked. Store extra lumpia in a freezer bag for up to a month, and fry them directly from frozen when needed.

Lumpia Filling Variations:

This lumpia recipe with ground beef is delicious but what I love most about lumpia is how versatile it is. You can fill them with whatever meats or veggies you have. Here are some ideas to mix and match.

Meat: Ground pork, ground chicken, minced shrimp. A lot of Filipino lumpia recipes are made with minced pork instead of minced meat.

Vegetables: Green onions, red pepper, cabbage, bean sprouts, sweet potatoes, chili pepper, jalapenos, green beans, cilantro

plated spring rolls with a few broken to reveal the filling

How to Serve Lumpia

Side Dish: Lumpia is the perfect side for this Quick and Easy Pepper Steak recipe or Chicken Adobo. Or, try them with these Food Court Style Asian Noodles or Garlic Fried Rice (a Filipino side also known as Sinangag).
Appetizer: Serve lumpia with your favorite dipping sauces, like sweet chili sauce, sweet-and-sour sauce, or even ketchup. For a more authentic touch, try Filipino banana ketchup, which has a unique sweetness that sets it apart from traditional ketchup.

Storage

Store leftover cooked lumpia in an airtight container or wrap them tightly in foil. Keep them in the refrigerator for up to 3 days.

Reheating Leftovers: Reheat in an oven or air fryer at 350°F until crisp. Avoid microwaving, as it can make the wrappers soggy.

To Freeze/Make Ahead: You do not need to fry all of them at once. Fry enough for one sitting.

The pre-rolled lumpia that you do not fry can be stored in a gallon-size Ziploc bag. You can freeze it for up to two months.

When you are ready to eat them, fry them straight from frozen. There is no need to thaw or defrost them. They are just as delicious as when you first rolled them!

FAQ

What's the difference between lumpia and spring rolls?

Lumpia and spring rolls are not the same, and their wrappers are a key difference. Lumpia wrappers are found in the freezer section and are thin and delicate. Whereas spring roll wrappers, often sold in the Asian aisle, are dry, "plastic-like," and need rehydration to become pliable.

What's the difference between lumpia and egg rolls?

Although both are spring rolls, they are different. Eggs rolls are actually American-inspired Chinese spring rolls. They are wrapped in a thick, crispy fried dough instead of the thin wrapper used to make lumpia.

Why do my lumpia turn out greasy?

This usually happens when the oil is not hot enough. Ensure the oil is heated to medium and fry in small batches to maintain an even temperature.

More Asian-Inspired Recipes to Try

Looking for other recipes like this? Try these:

After you try this the best Lumpia recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!

📖 Recipe

Homemade Lumpia (Filipino Spring Rolls)

Print Recipe Save Rate Recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Appetizers

Cuisine: Asian, Asian Inspired

Keyword: how to make lumpia, lumpia, lumpia recipe, lumpia shanghai, lumpia wrappers, lumpiang shanghai, what is lumpia

Servings: people

Calories: 672kcal

Author: Tamara J.

Ingredients

1 pound Ground beef not cooked
1 package Spring roll wrappers
½ cup Carrot shredded diced
½ cup Celery shredded or diced
½ medium Onion diced
2 cloves Garlic minced
1 small bowl Water to help seal lumpia
2 cups Vegetable oil for frying

Seasoning (to taste)

1 teaspoon Black pepper
1 tablespoon Seasoning salt
½ teaspoon Garlic powder
½ teaspoon Onion powder

Instructions

Cut spring roll wrappers in half (diagonally). Use a pizza cutter or a very sharp knife for this step. Once they are halved, separate each sheet and set to the side to make them easier to grab once you start rolling the lumpia.
Place a damp paper towel over the top of wrappers to prevent them from drying out.
Combine ground beef, and all of the vegetables and seasoning in a large bowl, mix well so that vegetables are evenly distributed.
Grab one of the spring roll wraps, take about a tablespoon of the mixture and place it on the very edge of the long side of the wrapper.
Roll upward toward the pointy edge of the wrap, being sure to roll as tight as possible without tearing the wrap.
Once half-way up, fold the sides in towards the middle.
Continue rolling all the way up, once an inch is left at the top, wet your fingers with the water and place it on the wrap to help seal it. close the roll and set to the side.
Continue rolling until all wrappers and meat have been used.
If serving right away, heat oil on medium heat, and fry them until golden brown, about 10 minutes- turning frequently to cook them evenly.
MUST HAVE: this sweet chili dipping sauce, it makes the lumpia much more irresistible!