Food and Wanders

Filipino Lumpia Recipe 

Filipino Lumpia Recipe 


Lumpia is the Filipino version of an Egg Roll and you can find them at almost any Filipino party. It takes a little bit of preparation, however, it is the first food that will always disappear.

Lumpia has several different versions. Some are basic which use ground pork as the main ingredient with only few spices. Some add vegetables, or if you’re vegetarian veggies only will work fine. Coming up with your own version that suits your palate is okay, after all it’s your own kitchen, you can do anything you want by any means!

My favorite version is a mixture of ground turkey and shrimp. This is by far the best version in my opinion that I made through the years, and of course it is husband approved. This is one of his favorite Filipino food. I can’t promise this would be a healthier version since I will be deep frying. If you’re concerned about the  oil then use an AIR FRYER as an alternative  but then I recommend to cook the filling first.

Let’s get to the recipe. Step by step instructions and printable below.


I recommend the brand below to get the best results. These are usually located in the frozen food section. I’ve tried everything in the stores but this one has the best crunch. This is by far the closest I can find compared to the kind we have in the Philippine markets. I tried other brands but they get soggy just a few hours after cooking.

This recipe yields about 50 pieces so you need two packs of the Lumpia wrappers. It cost me $3.49 per pack which has 25 pieces. Be careful when pulling out each of the wrappers. They are pretty thin but that’s what makes them crunchier. Make sure it is properly thawed before separating each one. Leave them on your counter top to defrost for a few for hours before using.



Filipino Lumpia Recipe 
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Prep Time: 40 minutes

Cook Time: 30 minutes

Category: Appetizer

Cuisine: Filipino

Yield: 50 pieces

Filipino Lumpia Recipe 


  • 1 lb ground turkey
  • 1 cup diced carrots
  • ½ lb shrimp - finely chopped
  • 4 green onions - minced
  • 3 cups napa cabbage - minced
  • 1 egg - beaten
  • 1 tsp - osyter sauce
  • 50 pieces Lumpia wrapper


  1. Mix all the ingredients in a large bowl except the lumpia wrapper.
  2. In one corner of the wrapper, scoop about 1 to 1 and a half TBSP of filling to the wrapper.
  3. Roll once to secure the filling.
  4. Fold both ends.
  5. Seal the edges with water and set aside. Cover the finished product with a paper towel to avoid drying.
  6. Deep fry until golden brown. Place on a paper towel to drain the excess oil.
  7. Serve while warm.


1. Meat filling should be raw before deep frying to achieve the desired results, the filling should only be 1 to 1½ TBSP, lesser meat filling the crunchier.

2. Water is a good to seal the edges of Lumpia, doesn't have to be an egg wash. Save your egg 😀

3. Lumpia can be kept frozen, you don't have to cook it all at once. Thaw before deep frying.

Nutrition label for Filipino Lumpia Recipe

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