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Crispy Easy Spring Rolls or Lumpia (Beef Spring Rolls)

ivy@sagecozynook
Crispy Filipino lumpia made with seasoned ground beef, vegetables, and simple flavor layering, then fried until golden and crunchy—an easy, customizable spring roll recipe perfect for family meals, holidays, or freezer-friendly make-ahead cooking.
Print Recipe
Prep Time 25 minutes
Servings 7

Ingredients  

  • 1 pound ground beef or half beef, half pork
  • 1/2 cup finely minced onion
  • 1 teaspoon ginger
  • 2 cups finely shredded cabbage
  • 1 cup shredded carrots
  • ¼ cup finely chopped green onions
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil optional
  • 1/4 teaspoon sugar optional

Sauce

  • Ingredients
  • ¼ cup soy sauce
  • 2 tablespoons vinegar white or cane vinegar works well
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped green onions
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  • Cook ground beef over medium heat. Add chopped onion and cook together. Onion adds natural sweetness and depth. This is what makes the filling taste complete. Add garlic and cook until fragrant.
  • Add cabbage and carrots. Cook only 3–4 minutes. Do not overcook. You want the vegetables slightly softened, not watery.
  • Add soy sauce, salt, pepper, and sesame oil. Soy sauce adds salt and umami. Taste the filling before rolling. It should be slightly stronger than you expect because the wrapper will balance the flavor.
  • Let the mixture cool slightly before wrapping. Warm filling can tear the wrappers.
  • Spread the filling on a plate and let it cool. This step prevents soggy lumpia.
  • Lay one wrapper in a diamond shape. Place about 2 tablespoons of filling near the bottom corner.
  • Fold bottom corner over filling.
  • Fold both sides inward.
  • Roll upward tightly.
  • Seal the top edge with beaten egg.
  • Heat oil to 350°F (175°C).
  • Fry in small batches for 3–4 minutes until golden brown.
  • Remove and drain on paper towels.

For the Sauce

  • In a small bowl, combine soy sauce, vinegar, and lemon juice. Stir in the garlic, green onions, salt, and black pepper. Mix well and let it sit for 5–10 minutes to allow the flavors to blend.
  • For a stronger flavor, let the sauce rest a little longer before serving. You can also adjust the vinegar or lemon to taste depending on how tangy you like it.

Notes

 
  • Keep the filling dry: Too much moisture will make the lumpia soggy. Cook vegetables briefly and let the filling cool on a plate before rolling.
  • Do not overfill: Use about 2 tablespoons of filling per wrapper. Overfilling can cause the rolls to burst while frying.
  • Seal tightly: Use beaten egg to seal the edge well so the lumpia stays closed during cooking.
  • Maintain oil temperature: Fry at 350°F for best results. Oil that is too cool will make greasy rolls, while oil that is too hot will burn the outside too quickly.
  • Fry seam-side down first: This helps lock the roll in place and prevents it from opening.
  • Keep wrappers covered: Place a damp towel over unused wrappers to prevent them from drying out and cracking.
  • Taste the filling before rolling: It should taste slightly stronger than you expect, since the wrapper will balance the flavor.
  • Make ahead friendly: Lumpia can be rolled ahead of time and stored in the fridge or freezer, making it perfect for busy days or gatherings.
  • Reheat for crispiness: Use an oven or air fryer instead of a microwave to keep the texture crispy.
  • Customize the filling: This recipe is flexible—adjust seasoning or ingredients to match your family’s taste or cultural flavors. 🤍