9 Lumpia Fillings you need to Try

During the last few months I had seen many lumpia flavours popping in and out of my Instagram feed and I wondered why don’t I make my own creation and share it with you guys. Basically any filling can be stuffed in that addictive crispy deep-fried shell, so you are just limited to your imagination. We are not talking about the usual pork, beef, fish or vegetable filling, we are talking about the crazy stuff or fusion filling like the halo halo lumpia that we copied from Kanin Club many years ago.

But before we go there, do you know what lumpia is? Basically this is the Filipino version of the spring roll and it’s one of the most popular offering on most Filipino food trucks everywhere due to its simplicity and addictively delicious nature, usually eaten handheld, it’s one of the best snacks to have. If you haven’t tried them, get out of your seat and find one as this in my opinion is one of the must try Filipino dishes next after the Adobo, in its most basic form it is just filled with minced meat with some veggies and spices, served with different dips like sweet chilli sauce or sawsawan for the vegetable version.

Now you know and hopefully had tried, what’s next is experiment in making it at home by following this recipe and if you are up to speed why not try different varieties like what we had today, or better yet make your own fun creation and let us know what they are? You might even surprise me.

Today we are making 9 lumpia fillings you need to try, most of them are fused with another Filipino dish or another popular dish that many like. So without further ado here are our top 9.

Bacon Mushroom Melt – Filled with minced beef, bacon, mushrooms and cheese.
Jumbo Siopao – Like Kowloons jumbo siopao but instead of that fluffy white steamed bun, we replace it with the lumpia wrapper. Filled with minced pork, char siu, salted duck egg and lap cheong.
Empanada – Instead of that pasty that your used to, empanada filling is encased in this crispy deep-fried shell. Stuffed with minced chicken, potatoes, peas and raisins
Longganisa – Sweet pork mince with lots of garlic
Embutido – It’s an empanada without the aluminium foil so you can safely eat the wrapper. Filled with minced pork, hot dogs, boiled egg, raisin, pickle relish, bell pepper and carrots.
Pork and Mushrooms – The classic but even better, filled with shiitake mushroom and minced pork with a dash of sesame oil
Prawn and Crab – Minced prawns, crab meat and chopped spring onions.
Ube Mochi – Sweet lumpia made with glutinous rice flour and ube jam filling
Peach Mango – Inspired by the peach mango pie.

This is just the beginning; we will definitely experiment other flavours as well so watch this space.

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9 Lumpia Fillings you need to Try

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 9 1x
  • Category: Side Dish
  • Cuisine: Ang Sarap Original


9 Lumpia Fillings you need to Try is a list of Ang Saraps Original lumpia fillings made from flavours you have been used to.



Bacon Mushroom Melt

  • 2 tbsp minced beef
  • 2 tsp chopped bacon
  • 1 white button mushroom, sliced
  • 1/2 slice processed cheese
  • salt
  • freshly ground black pepper
  • 1 large lumpia wrapper

Jumbo Siopao

  • 2 tbsp minced pork (20% fat)
  • 1 slices lap cheong sausage
  • 1 slice char siu
  • 1/4 salted duck egg
  • 1/4 tsp cornstarch
  • 1/4 tsp sesame oil
  • salt
  • white black pepper
  • 1 large lumpia wrapper


  • 2 tbsp minced chicken
  • 1 tsp finely chopped carrots
  • 1 tsp finely chopped potato
  • 1 tsp green peas
  • 1 tsp raisins
  • 1/4 tsp sugar
  • 1/4 tsp soy sauce
  • salt
  • freshly ground black pepper
  • 1 large lumpia wrapper


  • 3 tbsp minced pork (20% fat)
  • 1/4 tsp annatto powder
  • 1 clove garlic, minced
  • 1/2 tsp brown sugar
  • salt
  • freshly ground black pepper
  • 1 large lumpia wrapper


  • 2 tbsp minced pork (20% fat)
  • 2 slices hotdog
  • 1 tsp green peas
  • 1 tsp raisins
  • 1 tsp pickle relish
  • 1 tsp finely chopped carrots
  • 1/2 tsp white onion
  • 1/4 tsp flour
  • 1/4 boiled egg
  • salt
  • freshly ground black pepper
  • 1 large lumpia wrapper

Pork and Mushrooms

  • 2 tbsp minced pork (20% fat)
  • 1 tbsp chopped shiitake mushrooms
  • 1/4 tsp cornstarch
  • 1/4 tsp sesame oil
  • salt
  • freshly ground black pepper
  • 1 large lumpia wrapper

Prawn and Crab

  • 1 1/2 tbsp minced prawns
  • 1 1/2 tbsp crab meat
  • 1/4 tsp cornstach
  • 1/4 tsp water
  • salt
  • ground white pepper
  • 1 large lumpia wrapper

Ube Mochi

Peach Mango

  • 1 1/2 tbsp chopped peaches
  • 1 1/2 tbsp chopped mangoes
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cornstarch
  • 1 large lumpia wrapper


  1. For each flavour, mix everything in a small bowl until combined apart from the Ube Mochi.  Wrap fillings on a piece of large lumpia wrapper.  Set it aside.
  2. For the ube mochi, mix glutinous rice flour, water and sugar together until it forms into a dough.    Flatten glutinous rice dough on top of lumpia wrapper, place ube jam on top then roll and wrap the lumpia wrapper.
  3. On a 170C preheated oil on a wok or deep fryer, fry lumpia until golden and crispy.  This will take around 8 to 10 minutes.
  4. Remove from fryer, drain excess oil then serve.


9 Responses

  1. I would love to try that ubi mochi filling!

  2. suituapui says:

    I’d go for anything that’s meat or seafood!

  3. Teresiita says:

    Sir Raymund, great recipes sp. For business.

  4. I’m not familiar with lumpia, but I do love a good spring roll! This list of flavors is enough inspiration to last for days – and that photo at the top is really fun, too!

  5. So colorful and creative! I must admit, I’ve only had veggie lumpia before. I’d love to try the sweet ube filling next!

  6. I love when you give a series of recipes like this. It shows the breath of Filipino cuisine, and I love it!

  7. Diane says:

    Could all these be made ahead and frozen, then fried from frozen when needed?

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