These beefy spring rolls with veggies and potatoes are a must for any Filipino family gathering! While they take a bit of time to prep, they are so worth it! Recruit your children, spouses, siblings or friends to help roll! Make a lot, freeze them, and you’ll be ready for any party!

Servings: Makes about 100 individual rolls
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

a plate with lumpia, a dipping bowl of soy sauce, and a dipping bowl of sweet and sour sauce

Ingredients:

lean ground beef
garlic
onion
carrots
celery
green beans
potatoes
soy sauce
black pepper
spring roll wrappers (found in the freezer section at your local Asian market)
oil for frying

ground beef, soy sauce, celery, green beans, onion, garlic, potatoes and oil on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Begin by finely dicing the onion, mincing the garlic, and finely chopping the carrots (peeled or unpeeled – your choice), celery and green beans. The vegetables should be small so they become tender easily and don’t break the fragile spring roll wrappers.

bowls holding minced garlic and finely diced onion

a hand holding finely chopped green beans

Step 2: Heat a large pan over high heat (I use my trusted IMUSA caldero or as my kids call it “my pancit pot”) and brown ground beef with diced onion and minced garlic, breaking the beef into small pieces as it cooks. When beef is completely cooked (about 7 minutes), stir in finely chopped carrots and celery. Reduce heat to medium-low, cover and cook, stirring occasionally, for 5 minutes. Be careful when removing lid to stir – the lid handle and steam can be hot!

minced garlic being added to pan with beef and onion

a wooden utensil string beef, garlic and onion in a pan

a pan with cooked beef, onion and garlic and freshly added celery and carrots

Step 3: Stir in finely chopped green beans and cook, covered, for 5 minutes, stirring occasionally. While meat and vegetables are cooking, peel and finely dice potatoes. Stir into the beef mixture and cook, covered, stirring occasionally for 10-15 minutes, or until all of the vegetables are tender.

green beans being stirred into beef mixture

a hand showing potato finely diced on a cutting board with a knife.

a pot of cooked beef and vegetable mixture

Step 4: Stir in ¼ cup of soy sauce and add some fresh ground pepper to taste. Remove one package of lumpia wrappers from the freezer to defrost. Drain the fat from the beef by placing a large colander in a baking dish (or something big enough to hold the drained liquid) and carefully pouring the hot beef and veggie mix in. Let sit while wrappers are defrosting (15-20 minutes).

Step 5: Using sharp kitchen scissors, carefully cut defrosted wrappers into triangles. Wrap each section of triangles in damp paper towels until ready to roll. Crack an egg into a bowl and beat with 2 Tbsp of water. This is your “glue” to hold the wrapper together.

spring roll wrappers cut into triangles.

spring roll wrappers with a damp paper towel

Step 6: The wrappers are usually stuck together, so I have one person peel them apart and distribute to those that are rolling. They can dry out quickly so keep the unused ones covered with a paper towel. When you begin rolling, remove the next package of wrappers from the freezer to defrost (each package has 25 squares, so will make about 50 rolls – you’ll most likely tear some of them when rolling).

Step 7: To assemble your spring roll, start with clean hands. Place a triangle shaped wrapper in front of you with the long side towards you. Place about a Tbsp of the beef mixture along the long side in a thin line, using the back of the spoon to push it into place. Fold one side of the triangle over the mixture, then the opposite side of the triangle over, making sure they overlap. Using both hands, roll wrapper up to the point of the triangle while keeping the beef mixture together at the bottom. Dip your finger into the egg mixture and dab a little on the top point of the triangle to seal the roll. See the pics below and video at the bottom for guidance.

a triangle shaped lumpia wrapper with egg wash on a counter

left side of triangle being folded over beef mixture

right side of triangle folded over beef mixture

lumpia continuing to roll towards the top of the triangle

egg wash being applied to lumpia to glue down flap

Step 8: Pour about ½ inch of oil into a pan and heat over medium high heat. Be very careful working with hot oil! It can jump right out of the pan and burn you! I check the oil temperature by dipping in a small corner of one lumpia. If it bubbles up, it’s ready. Add lumpia to the pan with heat-safe tongs a few at a time, depending on the pan size. Fry on one side 1-2 minutes or until browned, then carefully flip to other side and cook 1 or 2 more minutes. You may have to adjust the heat if the oil gets too hot. It should not be smoking! Remove from pan and drain on cooling rack or paper towels. Let cool a few minutes and enjoy with soy sauce or sweet and sour sauce!

lumpia being turned by tongs in a pan with hot oil

Air Fryer Alternative:

Heat your air fryer to 400ºF. Place lumpia in basket and spritz with oil. Fry for 5 minutes or until crispy, turning halfway through. Air fried lumpia will not be quite as crunchy or browned.

lumpia in an air fryer basket being spritzed with oil

Tips:

Skinny lumpia that aren’t overfilled cook more evenly.
Chopped cabbage can be added to the beef mixture, if desired.
Rolled lumpia can be stored in freezer bags and kept frozen until ready to fry.

rolled lumpia in a freezer bag before frying

Lumpia (Filipino Spring Rolls)

a plate with cooked lumpia and dipping sauces

These beefy spring rolls with veggies and potatoes are a must for any Filipino family gathering!

Beth

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Ingredients

3 lbs lean ground beef
5 garlic cloves
1 yellow onion
6 carrots
6 celery stalks
10 oz green beans
3 medium potatoes
¼ cup soy sauce
black pepper (to taste)
2 pkgs spring roll wrappers (found in freezer section of your local Asian market)
oil for frying

Instructions

Begin by dicing the onion, mincing the garlic, and finely chopping the carrots, celery and green beans. The vegetables should be small so they become tender easily and don't break the fragile spring roll wrappers.
Heat a large pan over high heat (I use my trusted IMUSA caldero or as my kids call it “my pancit pot”) and brown ground beef with diced onion and minced garlic, breaking the beef into small pieces as it cooks. When beef is completely cooked (about 7 minutes), stir in finely chopped carrots and celery. Reduce heat to medium-low, cover and cook, stirring occasionally, for 5 minutes. Be careful when removing lid to stir – the lid handle and steam can be hot!
Stir in finely chopped green beans and cook, covered, for 5 minutes, stirring occasionally. While meat and vegetables are cooking, peel and finely dice potatoes. Stir into the beef mixture and cook, covered, stirring occasionally for 10-15 minutes, or until all of the vegetables are tender.
Stir in ¼ cup of soy sauce and add some fresh ground pepper to taste. Remove 1 package of lumpia wrappers from the freezer to defrost. Drain the fat from the beef by placing a large colander in a baking dish (or something big enough to hold the drained liquid) and carefully pouring the hot beef and veggie mix in. Let sit while wrappers are defrosting (15-20 minutes).
Using sharp kitchen scissors, carefully cut defrosted wrappers into triangles. Wrap each section of triangles in damp paper towels until ready to roll. Crack an egg into a bowl and beat with 2 Tbsp of water. This is your "glue" to hold the wrapper together.
The wrappers are usually stuck together, so I have one person peel them apart and distribute to those that are rolling. They can dry out quickly so keep the unused ones covered with a paper towel. When you begin rolling, remove the next package of wrappers from the freezer to defrost (each package has 25 squares, so will make about 50 rolls – you'll most likely tear some of them when rolling).
To assemble your spring roll, start with clean hands. Place a triangle shaped wrapper in front of you with the long side towards you. Place about a Tbsp of the beef mixture along the long side in a thin line, using the back of the spoon to push it into place. Fold one side of the triangle over the mixture, then the opposite side of the triangle over, making sure they overlap. Using both hands, roll wrapper up to the point of the triangle while keeping the beef mixture together at the bottom. Dip your finger into the egg mixture and dab a little on the top point of the triangle to seal the roll. See the pics and video for guidance.
Pour about ½ inch of oil into a pan and heat over medium high heat. Be very careful working with hot oil! It can jump right out of the pan and burn you! I check the oil temperature by dipping in a small corner of one lumpia. If it bubbles up, it's ready. Add lumpia to the pan with heat-safe tongs a few at a time, depending on the pan size. Fry on one side 1-2 minutes or until browned, then carefully flip to other side and cook 1 or 2 more minutes. You may have to adjust the heat if the oil gets too hot. It should not be smoking! Remove from pan and drain on cooling rack or paper towels. Let cool a few minutes and enjoy with soy sauce or sweet and sour sauce!

Air Fryer Alternative:

Heat your air fryer to 400ºF. Place lumpia in basket and spritz with oil. Fry for 5 minutes or until crispy, turning halfway through. Air fried lumpia will not be quite as crunchy or browned.

Notes

- Skinny lumpia that aren’t overfilled cook more evenly.
- Chopped cabbage can be added to the beef mixture, if desired.
- Rolled lumpia can be stored in freezer bags and kept frozen until ready to fry.
- Nutritional values are for 1 lumpia only and do not include oil from frying.