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4.34 from 15 votes

Lumpia (Filipino Egg Rolls)

The Filipino version of an egg roll is long and skinny. I've tweaked the traditional recipe to work in some extra vegetables.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: Filipino
Servings: 20
Calories: 99kcal


  • 1 lb pork sausage
  • 1 cup shredded carrots
  • 1 cup broccoli slaw
  • 1 cup sliced fresh mushrooms
  • 1 bunch of green onions diced
  • 1 T garlic powder
  • 2 teaspoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 2 cups vegetable or canola oil
  • 1 pkg lumpia wrappers or spring roll wrappers


  • Brown pork sausage in 10 inch skillet. Drain fat.
  • Add remaining ingredients except oil to skillet and stir well.
  • Cook pork and vegetable mixture for 5-6 minutes to soften vegetables. Remove from heat and let cool slightly.
  • To form lumpia, lay out a wrapper and place 3-4 tablespoons of the sausage/vegetable mixture lengthwise across the wrapper about 1-inch from the bottom edge, making sure to leave at least 1/2-inch on each end clear.
  • Fold the bottom edge over the filling, then fold in each side.
  • Roll the wrapper slowly towards the top edge, keeping the roll as tight as possible.
  • Moisten the top edge with water to seal the roll closed.
  • Place oil in a heavy skillet so it is about 1/2 inch deep. Heat over medium heat for 5 minutes.
  • Add 4-5 lumpia rolls to the oil and fry for 1-2 minutes on each side.
  • Remove lumpia to paper towel lined plate to drain.
  • Serve with soy sauce and/or rice wine vinegar.
  • Heat oil in a separate skillet over medium heat.


Calories: 99kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 173mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1115IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg