One of the cornerstones of Filipino cuisine that food lovers around the globe have embraced is the delectable Filipino Lumpia, also commonly referred to as eggrolls. This versatile delicacy offers myriad flavors and textures that can be adapted based on individual preferences, making it an ever-evolving canvas for culinary creativity. Whether they’re stuffed with an array of vibrant vegetables, a selection of tender meat like chicken, pork, or beef, or succulent seafood such as shrimp, Filipino Lumpia can cater to various tastes and dietary preferences.

A typical Filipino Lumpia or eggroll often features a rainbow of vegetable ingredients, from crisp carrots and cabbage to aromatic celery, bean sprouts, or ‘togue,’ and occasionally jicama. These provide a satisfying crunch and a vibrant contrast to the soft, savory fillings, making every bite a delightful exploration of textures.

In the culinary world of Filipino eggrolls, Janis, an ardent Lumpia enthusiast, embarked on a journey to craft her unique recipes. With her kitchen serving as her creative lab, she developed two different styles of Lumpia that are distinct in their ingredient combinations and flavor profiles.

Her first variation showcased a blend of finely shredded cabbage, crisp carrots, fresh bean sprouts, and succulent ground pork. The second style, staying true to her family’s traditional Filipino Lumpia recipe, incorporated a mix of tender chicken, juicy shrimp, crunchy carrots, fragrant celery, and bean sprouts, also known as ‘togue’. Each variant encapsulated its unique mix of ingredients in a light, crispy wrapper, delivering two distinctly delicious Filipino eggrolls.

However, the joy of Filipino Lumpia lies not just in its inherently diverse flavors but also in the choice it offers to those who enjoy it. You may find yourself drawn to the rich and hearty pork and vegetable mixture of Janis’s first recipe or find comfort in the traditional blend of chicken, shrimp, and vegetables in her second recipe. Ultimately, the beauty of these Filipino eggroll recipes lies in the personal preference and the culinary journey each version offers.

Lumpia Tougue Ingredients: yields up to 12 pieces

2-3 pieces of skinless, boiled and shredded chicken breast
1 lb. of fresh, deveined shrimp, cut in small cubes
4-6 stalks of celery, chopped in small pieces
2-3 medium size carrots, chopped in small pieces
2 cups of fresh bean sprouts(toque), root parts cleaned
1/2 medium size, chopped white onions
5 cloves of chopped garlic
salt and peppers to taste
2 tsp. of garlic powder(optional)
cooking oil
1 pack of lumpia wrapper

Pork-Cabbage Eggrolls Ingredients: yields up to 12 pieces

1 lb. of ground pork
1/2 of chopped cabbage
1 cup of bean sprouts
2 medium size, julienned carrots
1/2 medium size, chopped white onions
5 cloves of chopped garlic
2 tsp. of garlic powder(optional)
salt and pepper to taste
1 pack of Lumpia wrapper

Important Note: There is no difference in the preparations for both styles of these Lumpia recipes. The only thing is that chicken is boiled and shredded, while ground pork is applied fresh with onions and garlic, just like the shrimps.

Cooking Instructions:

  1. Clean and boil skinless chicken, cool them off prior to shredding them in thin pieces. Set them aside. Unshell and devein fresh shrimps, cut them in small cubes, then set aside. Process all other ingredients accordingly.
  2. Heat up about 3-4 tablespoon of cooking oil. Begin sauteing spices starting with onions and garlic on 1 minute intervals. Follow it up with the shredded chicken. StirĀ to combine with the spices
  3. Add the chopped shrimps, stir to thoroughly combine ingredients. Apply small amount of salt and pepper to taste, then follow up with the chopped carrots. Combine all ingredients and leave it to simmer for at least 2 minutes, until shrimps cubes are slightly cooked.
  4. Add the chopped celery, next. Once again, thoroughly combine. Apply garlic powder if desired. Leave it to simmer until carrots and celery are slightly cooked, then add the bean sprouts last. Stir to incorporate all ingredients, add more salt and pepper as desired.
  5. Remove from the heat, leave it to cool off prior to wrapping. Get the Lumpia wrappers ready for the wrapping process.

Note: For instructions on how to properly wrap Filipino Lumpia, please refer to the link below:

How to Wrap Lumpia (Eggrolls)

Once the wrapped Lumpia pieces are ready for frying, pour at least 2 cups of cooking oil on a heated, deep pan. Adjust the heat from high to medium-high. Make sure the oil is hot enough prior to placing each piece of the lumpias by throwing a pinch of salt to the oil. When salt creates bubbles, that means oil is ready for frying.

Carefully submerge each piece of the lumpias into the heated oil. Make it deep-fried for better result or to even-up the browning of each piece. For better frying result, ensure thatĀ  each side of the lumpia or eggroll pieces are evenly golden brown.

When done place them on a toweled strainer to allow excess oil off the lumpia pieces, prior to serving. This delicious Filipino eggrolls are better served with spicy vinegar and fish sauce as a dip. They can be eaten as is, or with steamed rice. Enjoy!




Lumpia Togue(Eggrolls)

Pork-Cabbage Lumpia(Eggrolls)