


Lumpia (Filipino Spring Rolls)
“Lumpia isn't just food. It's a piece of home — a symbol of togetherness and the quiet love that flows through every Filipino kitchen. Growing up, I'd watch my family gather around the table to prepare it: my lola mixing the filling with care, my mom carefully wrapping each roll, my cousins sneaking bites when they thought no one was looking. We weren't just cooking - we were connecting, sharing stories, teasing one another, and passing down a tradition that carried the warmth of generations.”
Grace
Grace
Grace
Recipe - Quality Foods

Lumpia (Filipino Spring Rolls)
Prep Time25 Minutes
Servings25
Cook Time15 Minutes
Ingredients
25 lumpia (spring roll) wrappers
3–4 cups cooking oil
Flour + water (for sealing paste)
1 lb ground pork
1 onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 tsp garlic powder
1/2 tsp ground black pepper
1 tsp soy sauce
1 egg
1 tbsp chicken seasoning powder (optional)
Directions
- In a large bowl, combine ground pork, onion, carrots, celery, garlic powder, black pepper, soy sauce, egg, and optional seasoning. Mix well until fully combined.
- Lay a lumpia wrapper flat. Scoop about 1 to 1½ tablespoons of filling and place it near one edge. Spread evenly.
- Fold both sides inward, then fold the bottom over the filling. Brush the top edge with flour paste and roll tightly to seal.
- Heat oil in a pot over medium heat.
- Deep fry lumpia in batches until golden brown and crispy.
- Remove and drain excess oil on paper towels.
- Serve hot with sweet chili sauce.
25 minutes
Prep Time
15 minutes
Cook Time
25
Servings
Directions
- In a large bowl, combine ground pork, onion, carrots, celery, garlic powder, black pepper, soy sauce, egg, and optional seasoning. Mix well until fully combined.
- Lay a lumpia wrapper flat. Scoop about 1 to 1½ tablespoons of filling and place it near one edge. Spread evenly.
- Fold both sides inward, then fold the bottom over the filling. Brush the top edge with flour paste and roll tightly to seal.
- Heat oil in a pot over medium heat.
- Deep fry lumpia in batches until golden brown and crispy.
- Remove and drain excess oil on paper towels.
- Serve hot with sweet chili sauce.










