Filipino Lumpia Recipe With Ground Pork: Crunchy Spring Rolls With Sweet-Savory Filling

This Filipino lumpia delivers the perfect crispy bite with a sweet-savory filling that’s impossible to resist. I perfected this recipe after years of watching my grandmother roll these by feel, never measuring a thing.

The ground pork filling comes together quickly with simple ingredients, then gets wrapped in thin spring roll wrappers for that signature shatteringly crisp texture. The key is frying at the right temperature to ensure even cooking without absorbing excess oil.

Each roll emerges golden and flaky, revealing a tender, flavorful center that balances sweet and savory notes perfectly. These disappear faster than I can make them, and they’re always the first to go at gatherings.

Serve with sweet chili sauce or spicy vinegar for dipping. This is comfort food that feels special without requiring heroic effort.

Ingredients for Filipino Lumpia Recipe with Ground Pork

Pantry staples and fresh produce create these crispy, flavorful spring rolls with ease.

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The ground pork is non-negotiable here. 80/20 fat ratio ensures juicy filling—leaner cuts dry out. Most Asian markets sell pre-ground pork for lumpia, but any supermarket ground pork works. The spring roll wrappers must be thin rice paper or lumpia-specific (not egg roll wrappers). I source mine from Filipino grocery stores for authenticity, but Trader Joe’s has a decent frozen option in a pinch.

No pork? Ground chicken or turkey work as direct swaps (adjust seasoning slightly). For a vegetarian take, mushrooms plus tofu mimic the texture. Out of soy sauce? Tamari or coconut aminos at a 1:1 ratio. The cabbage can be Napa or Savoy—just avoid red cabbage (it bleeds color). Brown sugar is flexible: coconut sugar or white sugar in equal amounts.

Wrappers freeze beautifully—keep them sealed in their original package for up to 6 months. The filling can be prepped a day ahead (store refrigerated). Fried lumpia stay crispy for 2-3 days in an airtight container, but honestly? They never last that long. Reheat in a 350°F oven to revive the crunch (skip the microwave).

Step-by-Step Instructions for Filipino Lumpia With Ground Pork

Master the technique for perfectly crisp spring rolls with a well-balanced sweet-savory filling.

Step 1: Prepare the Filling Mixture

In a large bowl, combine the 1 lb Ground Pork with 1 cup Carrots, 2 cups Green Cabbage, 1 whole Yellow Onion (finely minced), and 4 cloves Garlic Cloves (minced to a paste). These finely chopped vegetables distribute evenly in every bite, ensuring consistent flavor and texture.

Add the 2 tbsp Soy Sauce, 1 tbsp Brown Sugar, 0.5 tsp Ground Black Pepper, and 0.5 tsp Salt. Mix thoroughly until the pork and vegetables are uniformly coated. The soy sauce and sugar create that signature sweet-savory balance that defines lumpia.

Step 2: Assemble the Spring Rolls

Lay a Spring Roll Wrapper on a clean surface in a diamond shape. Place about 2 tbsp of the filling near the bottom corner, leaving a 1-inch border. The filling should be snug but not overstuffed—overfilling causes the wrappers to tear during frying.

Fold the bottom corner up over the filling, then fold in the sides, and roll tightly toward the top corner. Before sealing, brush the top edge with beaten Egg to act as a glue. This ensures the lumpia stays closed during frying. Repeat with all 20 sheets Spring Roll Wrappers.

Step 3: Heat the Oil to the Correct Temperature

Pour the 2 cups Neutral Cooking Oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350-375°F on a deep-fry thermometer. If you don’t have a thermometer, test the oil by dropping in a small piece of wrapper—it should sizzle immediately and rise to the surface within 5 seconds.

Maintaining the correct temperature is crucial. If the oil is too cool, the lumpia will absorb excess oil and become greasy. If it’s too hot, the wrappers will burn before the filling cooks through. Adjust the heat as needed to keep the temperature steady.

Step 4: Fry to Golden Perfection

Carefully lower 3-4 lumpia at a time into the hot oil, seam-side down. Avoid overcrowding the pot, as this lowers the oil temperature and leads to uneven cooking. Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.

As they cook, the wrappers will bubble and puff slightly—that’s how you know they’re crisping up. Use a slotted spoon to transfer the finished lumpia to a paper towel-lined plate to drain excess oil. The filling should be cooked through and the exterior should have an audible crunch when bitten.

Garnish with 0.5 cup Green Onions before serving for a fresh, oniony contrast to the rich filling. Serve immediately while hot and crispy.

Regional Styles of This Dish

Manila Classic Style

This is the version I grew up with in my grandmother’s kitchen. The Manila style uses thin lumpia wrappers and a slightly sweeter filling with 1 tbsp brown sugar. The wrappers crisp up like delicate paper, shattering with every bite. I remember her rolling them paper-thin at the dining table. 💛

Pampanga Variation

In Pampanga, they add singkamas (jicama) to the filling for extra crunch. The region is known as the culinary capital of the Philippines, so they don’t shy away from bold flavors. You can find jicama at most Asian markets—peel and julienne it like the carrots.

Ilocos Version

The Ilocos region prefers a more savory profile, often including bitter melon (ampalaya) in the filling. If you’re adventurous, finely chop ½ cup bitter melon and sauté it with the pork. It adds a fascinating contrast to the sweet-savory base.

Cebu Style

Cebuano lumpia often incorporates shrimp alongside the pork. Add ½ lb peeled shrimp (finely chopped) to your filling mixture. The seafood adds a briny depth that pairs beautifully with the sweet chili dipping sauce. This version was my father’s favorite.

Vegetable-Heavy Visayas

In the Visayas islands, they pack their lumpia with extra vegetables. Try adding ½ cup shredded green beans and ½ cup bamboo shoots to your filling. The additional textures make each bite more interesting, though you may need an extra wrapper or two.

Modern Fusion

For a contemporary twist, some Filipino-American cooks add water chestnuts for crunch. Drain and finely chop ½ cup water chestnuts before mixing into your filling. It’s not traditional, but it stays true to the spirit of lumpia—crispy, flavorful, and utterly addictive.

Frequently Asked Questions