Crispy Spring Rolls At Home (Lumpia)
Crispy Spring Rolls At Home (Lumpia) is a medium Filipino recipe that serves 8. 260 calories per serving. Recipe by Joshua Weissman Recipes on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 1 hr 50 min
Cost: $65.07 total, $8.13 per serving
Ingredients
- 2 pieces Fresno Chilies (seeded and finely chopped)
- 4 cloves Garlic (finely minced for sauce)
- 0.75 cup Granulated Sugar (white granulated)
- 0.75 cup Water
- 0.5 cup White Distilled Vinegar (neutral flavor, colorless)
- 2 tablespoons Cornstarch (for slurry)
- 2 tablespoons Sambal Oelek (adds depth and slight acidity)
- 2 lb Ground Pork (higher fat content (around 20% fat) for juiciness)
- 1 large Carrot (roughly chopped before processing)
- 1 rib Celery Rib (roughly chopped)
- 2 stalks Green Onions (chopped)
- 1 whole White or Yellow Onion (peeled and quartered)
- 1 cup Garlic (for filling) (roughly 12 cloves, minced in processor)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 2 teaspoons Kosher Salt
- 1 teaspoon MSG (Monosodium Glutamate)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 large Egg (beaten, used in filling and for sealing)
- 30 pieces Lumpia Wrappers (spring roll wrappers, 22‑cm squares)
- 3 qt Vegetable Oil (or Peanut/Canola) (for deep‑frying, neutral flavor)
- 8 oz Eden Cheese (optional) (for cheese‑filled version, cut into batons)
- to serve Banana Ketchup (optional) (for dipping)
- to serve Koopy Mayo (optional) (for dipping)
Instructions
Make Sweet Chili Sauce
Trim and seed the Fresno chilies, then finely chop them together with 4 minced garlic cloves. In a small saucepan combine the chilies, sugar, water, and white distilled vinegar. Stir and bring to a boil over medium‑high heat, then reduce to a simmer for about 2 minutes until slightly syrupy.
Time: PT8M
Temperature: Medium‑high
Thicken Sauce with Slurry
In a small bowl whisk together 2 Tbsp cornstarch with 2‑4 Tbsp of the hot sauce mixture to form a smooth slurry. Pour the slurry back into the saucepan, whisk continuously over medium‑low heat until the sauce thickens and becomes glossy. Remove from heat.
Time: PT5M
Temperature: Medium‑low
Finish Sauce
Stir in 2 Tbsp sambal oelek and the minced garlic from step 1. Let the sauce cool to room temperature; it will thicken further as it cools.
Time: PT7M
Prepare Vegetables for Filling
Roughly chop the carrot, celery rib, green onions, and onion. Place all vegetables plus 1 cup minced garlic into the food processor and pulse until very fine but not pureed; scrape sides as needed.
Time: PT10M
Combine Pork Filling
In a large mixing bowl combine 2 lb ground pork, the finely processed vegetables, 2 Tbsp soy sauce, 2 tsp kosher salt, 1 tsp MSG, 1 tsp freshly cracked black pepper, and the beaten egg. Knead with hands until the mixture becomes a uniform, slightly sticky mass.
Time: PT5M
Roll Lumpia
Lay a lumpia wrapper in a diamond orientation. Place about 2 Tbsp of filling near the lower third. Fold the bottom tip over the filling, fold the side corners toward the center, then roll tightly toward the top. Seal the edge with a light brush of egg wash or water. Repeat until all filling is used.
Time: PT30M
Heat Oil for Frying
Fill a deep‑bottom pot with 2½‑3 qt neutral oil. Heat over medium‑high until the oil reaches 350°F (use a thermometer).
Time: PT5M
Temperature: 350°F
Fry Lumpia
Working in small batches, gently lower lumpia into hot oil. Fry for 3‑5 minutes, or until golden‑brown and the internal temperature reaches 165°F. Remove with tongs and place on a wire rack to drain.
Time: PT15M
Temperature: 350°F
Cool and Serve
Allow fried lumpia to rest on the rack for a few minutes to cool slightly. Serve warm with the homemade sweet chili sauce, optional banana ketchup, and koopy mayo.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains pork, Not vegetarian, Not vegan
Allergens: Wheat (wrappers), Egg, Soy, Dairy (optional cheese)
Ingredient Substitutions
- Instead of Fresno Chilies: Jalapeño, Serrano
- Instead of Garlic: Garlic paste
- Instead of Granulated Sugar: Brown sugar (will darken sauce)
- Instead of White Distilled Vinegar: Apple cider vinegar (slightly fruity)
- Instead of Cornstarch: All‑purpose flour (use double amount)
- Instead of Sambal Oelek: Thai chili paste
- Instead of Ground Pork: Ground chicken (will be leaner)
- Instead of Carrot: Daikon radish
- Instead of Celery Rib: Fennel stalk
- Instead of Green Onions: Chives
- Instead of White or Yellow Onion: Red onion
- Instead of Garlic (for filling): Garlic paste (1/2 cup)
- Instead of Soy Sauce: Tamari
- Instead of Kosher Salt: Sea salt
- Instead of MSG (Monosodium Glutamate): Umami powder
- Instead of Black Pepper: White pepper
- Instead of Egg: Egg white only
- Instead of Lumpia Wrappers: Rice paper (different texture)
- Instead of Vegetable Oil (or Peanut/Canola): Canola oil, Peanut oil
- Instead of Eden Cheese (optional): Mozzarella sticks
- Instead of Banana Ketchup (optional): Regular ketchup with a dash of sugar
- Instead of Koopy Mayo (optional): Mayonnaise mixed with a little sriracha
Equipment Needed
- Sharp Chef’s Knife
- Cutting Board
- Small Saucepan
- Whisk
- Food Processor
- Large Mixing Bowl
- Measuring Cups and Spoons
- Piping Bag or Plastic Cup with Hole (optional) (optional)
- Deep‑Bottom Frying Pot (6‑7 qt)
- Thermometer (oil)
- Wire Rack
- Tongs
Critical Steps — Do Not Skip
- Ensuring the sweet chili sauce slurry is lump‑free before adding back to the pan
- Kneading the pork filling until emulsified for juiciness
- Sealing the lumpia tightly with egg wash to prevent oil leakage
- Maintaining oil at a steady 350°F during frying
Chef Tips from the Video
- Use pork with at least 20% fat for the juiciest filling
- For extra crunch, lightly dust the rolled lumpia with a thin layer of cornstarch before frying
- If you don’t have a thermometer, drop a small piece of wrapper into oil; it should sizzle and turn golden in ~30 seconds at the right temperature.
Troubleshooting
Sauce is lumpy after adding cornstarch
Whisk the slurry thoroughly before adding; if lumps form, strain the sauce through a fine mesh sieve.
Filling becomes watery
Process vegetables just until fine; avoid over‑processing which releases excess moisture. Pat vegetables dry if needed.
Lumpia wrappers tear during rolling
Keep wrappers covered with a damp cloth to prevent drying; if a tear occurs, seal with a little extra egg wash.
Storage
Refrigerator: Sauce: up to 2 weeks in an airtight container; cooked lumpia: 4‑5 days in a sealed container
Freezer: Fried lumpia can be frozen for up to 1 month; thaw and re‑heat in a 350°F oven for 5‑7 minutes
Room temperature: Sauce may sit at room temperature for up to 2 hours; do not leave fried lumpia out longer than 1 hour
Make-Ahead Tips
- Sweet chili sauce can be made 2 weeks ahead and stored refrigerated
- Pork filling can be mixed and kept refrigerated for up to 24 hours before rolling
- Fried lumpia re‑heat well in a hot oven; avoid microwaving to keep them crisp
Frequently Asked Questions
What is the cultural significance and history of Filipino Lumpia in Filipino cuisine?
Lumpia, derived from Chinese spring rolls, became a beloved Filipino snack during the Spanish colonial era, adapting local flavors like pork, garlic, and sweet chili. It is now a staple at family gatherings, fiestas, and street food markets across the Philippines, symbolizing communal sharing and comfort food culture.
What are the traditional regional variations of Lumpia within Filipino cuisine?
In the Philippines, there are several regional styles: Lumpiang Shanghai (deep‑fried pork rolls), Lumpiang Sariwa (fresh, unfried rolls with peanut sauce), and Lumpiang Ubod (using heart of palm). Each region tweaks the filling and dipping sauce to reflect local tastes.
How is Lumpia traditionally served in the Philippines?
Classic Filipino Lumpia is served hot, arranged in a pyramid on a platter, accompanied by sweet chili sauce, banana ketchup, and sometimes a garlicky mayo called “koopy mayo.” It is often eaten as an appetizer or snack during celebrations.
During which occasions are Lumpia typically prepared in Filipino culture?
Lumpia is a go‑to dish for birthdays, Christmas, New Year’s, and town fiestas. Its bite‑size nature makes it perfect for buffet‑style serving where guests can mingle and snack throughout the event.
What makes Lumpia special in Filipino cuisine compared to other Asian spring rolls?
Filipino Lumpia emphasizes a juicy, seasoned pork filling and a thin, crispy wrapper, often paired with a uniquely sweet and tangy chili sauce. The balance of savory meat, aromatic garlic, and bright acidity sets it apart from the lighter vegetable‑focused rolls of other countries.
What are the authentic traditional ingredients for Filipino Lumpia versus acceptable substitutes?
Traditional Lumpia uses ground pork, carrots, celery, onions, garlic, soy sauce, and a thin wheat wrapper. Substitutes can include ground chicken or turkey for a leaner version, and rice paper can replace wheat wrappers for a gluten‑free alternative, though texture will differ.
What other Filipino dishes pair well with Lumpia?
Lumpia pairs beautifully with dishes like Pancit Canton, Adobo, Sinigang, or a simple fried rice. The crispness of the rolls complements the savory, saucy profiles of these classic Filipino mains.
What are the most common mistakes to avoid when making Filipino Lumpia?
Common errors include over‑filling the wrappers (causing bursts), not sealing the edge properly, frying at too low a temperature (resulting in greasy rolls), and over‑processing vegetables which releases excess water. Following the critical steps ensures a crisp, juicy result.
Why does this Lumpia recipe use a cornstarch slurry instead of flour to thicken the sweet chili sauce?
Cornstarch creates a clear, glossy thickening without adding a starchy flavor, preserving the bright sweet‑sour balance of the sauce. Flour would cloud the sauce and introduce a heavier mouthfeel.
Can I make the sweet chili sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two weeks in advance. Store it in an airtight container in the refrigerator; stir before serving as it may thicken further. Reheat gently if you prefer a warm dip.
What does the YouTube channel Joshua Weissman Recipes specialize in?
The YouTube channel Joshua Weissman Recipes specializes in detailed, step‑by‑step home cooking tutorials that blend classic techniques with modern twists, often focusing on comfort foods, snack recipes, and thorough explanations of fundamentals for home chefs.
How does the YouTube channel Joshua Weissman Recipes' approach to Filipino cooking differ from other Filipino cooking channels?
Joshua Weissman emphasizes precise technique, ingredient sourcing, and scientific explanations (e.g., emulsifying pork filling) while maintaining an approachable, home‑cook vibe. Unlike many Filipino channels that rely on quick demos, he breaks down each step, offers troubleshooting, and includes optional variations for creativity.
Last updated: August 30, 2026
