If there’s one thing guaranteed to disappear fast at any Filipino gathering, it’s a plate of Crispy Authentic Filipino Eggrolls. These golden-brown beauties—known as lumpia—are a heady mix of ground pork, shrimp, vegetables, and sweet-savory seasonings, all cocooned in a delicate wrapper and fried until shatteringly crisp. Every bite bursts with nostalgic flavors and a satisfying crunch. Whether you’re making them for a party or an afternoon snack, you’ll quickly see why Crispy Authentic Filipino Eggrolls are so beloved, and you may want to double the batch—trust me, leftovers never last long!
Ingredients You’ll Need
The magic of Crispy Authentic Filipino Eggrolls is in their simplicity: each ingredient has a clear purpose, adding layers of flavor, crunch, or color to the final roll. Don’t skip anything if you can help it—every component works together to create pure lumpia perfection!
- Ground Pork: The essential protein, providing richness and flavor as the base of your filling.
- Finely Chopped Shrimp (optional): Finely diced shrimp give a subtle sweetness and make your lumpia taste truly special.
- Onion (finely chopped): Adds aromatic sweetness and depth to the filling.
- Garlic (minced): Essential for a savory punch—don’t skimp on the garlic!
- Carrot (grated): Infuses brightness and a touch of natural sweetness, plus extra color.
- Green Onions (sliced): Bring a fresh, mild onion flavor and a touch of color.
- Water Chestnuts or Jicama (finely chopped, optional): For a delicate crunch and a hint of juiciness in every bite.
- Soy Sauce: Delivers irresistible umami and saltiness that melds everything together.
- Oyster Sauce: Adds another layer of savory, slightly sweet, complex flavor.
- Salt: Brings out all the existing flavors—taste as you go for perfect seasoning.
- Black Pepper: Lends a gentle heat and spice to balance the richness.
- Egg (lightly beaten, for sealing): Works like an edible glue to keep your eggrolls tightly wrapped.
- Lumpia Wrappers: The signature Filipino wrappers crisp up beautifully—keep them covered to avoid drying out.
- Vegetable Oil for Frying: Use a neutral oil for that light, crisp finish without added flavors.
How to Make Crispy Authentic Filipino Eggrolls
Step 1: Prepare the Filling
In a big mixing bowl, combine the ground pork, chopped shrimp (if you’re using it), onion, garlic, carrot, green onions, and water chestnuts or jicama. Add the soy sauce, oyster sauce, salt, and black pepper. Using clean hands or a sturdy spoon, mix everything together until each ingredient is well distributed—you want every bite to be packed with flavor and texture.
Step 2: Roll the Eggrolls
Set out your lumpia wrappers on a clean surface and keep them under a damp towel so they stay soft. Take one wrapper and position it like a diamond, with a corner facing you. Spoon about 2 tablespoons of filling in a thin line near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly toward the opposite corner. Brush the edge with a little beaten egg so your roll stays sealed during frying. Repeat this assembly line-style until all your filling is used up.
Step 3: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or frying pan until it reaches 350°F (175°C). Gently lower the eggrolls into the hot oil, working in batches so you don’t overcrowd the pan. Fry, turning occasionally with tongs, until each roll is deeply golden and crisp, usually about 4 to 5 minutes. Lift out the eggrolls and let them drain on a plate lined with paper towels—this keeps them from getting greasy while staying super crunchy.
Step 4: Serve and Enjoy
Your Crispy Authentic Filipino Eggrolls are best eaten hot and fresh! Arrange them on a platter and serve immediately with your favorite dipping sauces, like sweet chili sauce, vinegar with minced garlic, or classic banana ketchup.
How to Serve Crispy Authentic Filipino Eggrolls
Garnishes
For the ultimate presentation, sprinkle your eggrolls with chopped green onions, a little grated carrot, or even a scattering of sesame seeds. Pair them with fresh cilantro for color and a refreshing contrast to the rich filling—it’s little touches like these that take your lumpia from homemade staple to party showstopper.
Side Dishes
Eggrolls like these shine brightest with classic Filipino sides. Consider a bowl of steamed jasmine rice, pancit noodles, or a simple cucumber salad to cut through the savory richness. Dipping sauces are essential—sweet chili sauce, spicy vinegar, or banana ketchup each add a different twist to every bite of your Crispy Authentic Filipino Eggrolls.
Creative Ways to Present
For gatherings, stand the eggrolls upright in a glass jar or arrange them like a bouquet in a basket lined with parchment. For a modern take, serve mini versions in shot glasses with a spoonful of dipping sauce at the bottom—a fun, interactive way to let guests enjoy them. No matter how you serve them, these eggrolls are always the first to disappear!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool completely before storing. Pop the eggrolls in an airtight container, layering them between sheets of parchment or paper towels to keep them from sticking together. Store in the refrigerator for up to 3 days—they’ll still be tasty and crunchy with the right reheating method.
Freezing
Crispy Authentic Filipino Eggrolls are perfect for making ahead. Roll them up but don’t fry—arrange uncooked eggrolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When you’re ready to cook, fry straight from frozen (no thawing needed), just adding a couple of extra minutes to the cook time. This makes enjoying lumpia on demand beautifully easy!
Reheating
To recapture that fresh-from-the-fryer crispiness, pop refrigerated eggrolls in a 375°F (190°C) oven or air fryer for 5 to 7 minutes. Skip the microwave, which makes the wrapper soggy. Your reheated eggrolls will be just as irresistible as day one!
FAQs
Can I make Crispy Authentic Filipino Eggrolls ahead of time?
Absolutely! One of the best things about lumpia is their freezer-friendliness. You can roll them days or even weeks in advance and freeze—just fry straight from frozen when you’re ready to serve fresh, crispy eggrolls anytime the craving hits.
Why do my eggrolls sometimes fall apart during frying?
The most common culprit is not sealing the edge tightly. Make sure to brush the wrapper’s edge with beaten egg so it sticks well. Also, be gentle when handling and don’t overcrowd your frying pan—it helps maintain their shape as they cook.
What’s the best dipping sauce for Crispy Authentic Filipino Eggrolls?
Filipino favorites include sweet chili sauce, spiced vinegar with chopped garlic and pepper, and banana ketchup. Each offers a unique flavor—try them all and see which you love most!
Can I use other proteins or make them vegetarian?
Definitely! You can swap the pork and shrimp for all-chicken or even use tofu, mushrooms, and additional veggies for a plant-based version. Just make sure the filling isn’t too wet to keep that satisfying crunch.
Are lumpia wrappers the same as other eggroll wrappers?
Lumpia wrappers are much thinner and more delicate than typical Chinese eggroll wrappers, which is what gives Crispy Authentic Filipino Eggrolls their signature light, crisp texture. Seek them out at Asian groceries for the best results.
Final Thoughts
Making Crispy Authentic Filipino Eggrolls is pure joy—whether you’re sharing them with friends at a party or sneaking a few straight from the pan. Each crackling, golden bite is a taste of Filipino comfort and celebration. Don’t wait for a special occasion to try them; your kitchen (and your appetite) will thank you!
Print
Crispy Authentic Filipino Eggrolls Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 25–30 eggrolls
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy authentic Filipino eggrolls, known as lumpia, filled with a savory mixture of ground pork, shrimp, vegetables, and seasonings, perfect for any occasion.
Ingredients
Filling:
- 1 pound ground pork
- ½ cup finely chopped shrimp (optional)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, grated
- ½ cup green onions, sliced
- ½ cup water chestnuts or jicama, finely chopped (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional:
- 1 egg, lightly beaten, for sealing
- 25–30 lumpia wrappers
- Vegetable oil for frying
Instructions
- Prepare Filling: In a large bowl, combine ground pork, shrimp, onion, garlic, carrot, green onions, water chestnuts or jicama, soy sauce, oyster sauce, salt, and pepper. Mix thoroughly.
- Wrap: Place filling on a lumpia wrapper, shape into a log, fold bottom corner over filling, tuck in sides, and roll tightly. Seal with beaten egg.
- Fry: Heat oil to 350°F (175°C) in a skillet. Fry eggrolls until golden and crispy, about 4–5 minutes. Drain on paper towels.
- Serve: Enjoy hot with sweet chili sauce, vinegar with garlic, or banana ketchup.
Notes
- Lumpia can be made ahead and frozen before frying; no need to thaw before cooking.
- Keep wrappers covered while working to prevent drying.
Nutrition
- Serving Size: 1 eggroll
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
