FilStop Filipino Food > Your Filipino Food Store Blog > Blog > 3 Secrets on Cooking the Best Lumpia

3 Secrets on Cooking the Best Lumpia

Posted: 01/30/2017 08:41:00 AM
We've all had Lumpia, the savory spring rolls that are commonly found in homes and restaurants across the world, but what makes certain lumpia irresistibly craveable and others left half eaten?

Lumpia can be rolled with chopped vegetables (like carrots, cabbage, green beans, bamboo shoots, and leaks) and sometimes minced meat such as chicken, beef, pork, or shrimp, or can be rolled with banana, even ube for an after dinner delight. Lumpia can be served fresh (lumpiang sariwa) or deep fried (lumpia Shanghai). While the variety of fillings can keep even the most obscure of palates watering, the secret to memorable lumpia is all in the wrapper!

If you’re interested in making some seriously good lumpia, we’ve compiled several secrets that will help you impress even the most discerning lumpia aficionado. Enjoy!

1. Use lumpia wrappers

To make true Filipino lumpia, it’s important that you use lumpia wrappers; this is the ingredient that sets lumpia apart from other spring rolls. Lumpia wrappers are unique in that they’re made with egg batter. They’re similar to the wrappers used to make Chinese egg rolls but they’re thinner, more delicate, and precooked like a crêpe. Egg roll wrappers, on the other hand, are made from raw dough and must be fried after filling.

Lumpia wrappers come in two varieties. Round wrappers are a bit thinner and are usually used for fresh lumpia. Square wrappers are slightly thicker and can stand up to deep-frying. If you don’t want to make the wrappers yourself or you can’t find them in a market, you can substitute Chinese egg roll wrappers for fried lumpia and Vietnamese spring roll wrappers for fresh lumpia.

Make sure to carefully separate the wrappers and cover unused wrappers with moist paper towel to prevent them from drying out.

2. Use Johnny’s Sea Salt

For a kick of flavor, add Johnny’s Sea Salt seasoning to the meat while it’s browning.

3. Don’t thaw frozen lumpia before cooking them

You can make a huge batch of lumpia and freeze them, uncooked, in freezer bags for up to three months. When you’re ready to cook them, remove them from the bag and fry them right away—without thawing them first. Lumpia are much better when they’re fried straight out of the freezer; the flavor is locked in and they’re crispier.


Follow these secrets and your lumpia are guaranteed to be crowd pleasers. You can find lumpia wrappers and other authentic ingredients at FilStop in Jersey City, New Jersey or online at




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