How to wrap spring rolls

How to wrap spring rolls |

You might think it’s just wrapping and folding but there are a few tricks you might want to learn to make fantastic fried lumpia (spring rolls).

First, you need to seal in the filling so that the juices and flavors don’t drip into the cooking oil. Second, if the filling consists of raw ingredients (especially raw meat), you can’t put in too much filling because the cooking time is short — just long enough to brown the wrapper — and a thick filling will not get cooked through.

Third, the temperature of the cooking oil has to be just right so that the spring rolls don’t brown too fast, which might leave the filling raw, nor too slowly which will make the wrapper absorb too much oil. Fourth, never crowd the frying pan. The spring rolls must be able to move around a bit and the cook must have room to roll them over for even cooking. But no matter how perfect the temperature of the oil is, and even if the pan isn’t crowded at all, you can’t have perfectly fried spring rolls unless you prepared them well. How to wrap lumpia (spring rolls)

Place a teaspoonful of filling across the center of the wrapper. Leave enough space on the sides for folding. You can have more than a teaspoonful depending on the size of the wrapper. Just remember that if you’re using uncooked filling, there shouldn’t be too much — cooking time is short and the filling has to be thoroughly cooked. If you’re using an already cooked filling like sauteed bean sprouts, you can add as much filling as the wrappers can contain so long as you can fold and seal them well. How to wrap lumpia (spring rolls)

Fold the corner (or edge if you’re using a round wrapper) of the wrapper nearest you over the filling.

Take one corner (or edge) on the side and fold it inward. The fold should be where the filling ends. How to wrap lumpia (spring rolls)

Do the same with the opposite side.

Brush the edges farthest from you with the egg wash. With some wrappers, brushing with water works but it does have a tendency to make the spring rolls too soggy to handle. In really bad cases, the wrapper can break as you lift the spring roll to drop it in the hot oil. So, I really suggest egg wash.

Brush all the outer edges to really seal the spring rolls as you roll them. How to wrap lumpia (spring rolls)

Start rolling the spring roll away from you, rolling as tightly as you can.

Keep on rolling until you reach the edges brushed with egg wash. How to wrap lumpia (spring rolls)

You’re almost there…

And you have a well wrapped spring roll. Repeat until all the wrappers are filled.

And that’s how to wrap spring rolls. How to wrap lumpia (spring rolls)

Repeat until you run out of filling or wrappers, whichever comes first.

Ready to cook some? Try these recipes:

For tips on reheating leftover fried spring rolls, click here.


  1. says

    Hi Ms. Connie!

    Thanks for this really great tip!
    I’m also a newlywed and I’m the greenest among all the neophytes when it comes to cooking!
    I tried cooking lumpia once but it failed miserably!
    I’m sure these tips would really help me succeed next time!
    By the way, I just want to ask.. how can I make an egg wash? is it just egg white or eggs with water?
    Thanks again!

  2. jing says

    ms. connie just want to ask you on where to buy the besst lumpia wrapper, we used to buy it from wet market but sometimes they are not that smoot and fine. I saw the wrapper you used and its kinda different…


      • Sheila Basbas says

        Hi Ms. Connie,
        Tried this recipe this lunch and it was a sure hit to my girls and my hubby. I don’t have any problem with tasting if I put the right amount of salt, we usually have a bland diet at home, the sweet chili sauce worked its magic.
        thanks again for this recipe :)

  3. nini says

    I fold this differently. Same first step, meat is spread out, fold,roll, fold one side, roll, then next fold the other side and roll . For me, it creates a different end result. Sometimes, I seal this with slightly diluted honey.

  4. Al says

    This post is a must-learn for everyone! Thanks for sharing this one. I really need to learn this.

    And regarding the oil… how would you know if it’s ready already? The Pioneer Woman recommends investing on a cooking thermometer. Do you have one? Any tips about the temperature thing?

    I’ve read somewhere that the Chinese dip wooden/bamboo sticks to determine the temperature – more bubbles coming out of the wood, the hotter it is. But I haven’t tried this and I don’t know if it works.

  5. Al says

    Not sure where my comment has gone, but I’m typing again. :)

    Anyway, this is a very very helpful guide! A must for everyone, especially me.

    My main concern though is the oil temperature. How do you know when is the right time to put your to-fry food? The pioneer woman recommends investing on a food thermometer. Do you have one too?
    How do you do this, or is it just some intelligent guesswork?

    I’ve read somewhere that the Chinese do it by dipping a bamboo/wooden stick. More bubbles will come out of the wood as the oil gets hotter. I haven’t tried this however, and I’m not really sure whether this works.

  6. says

    Comment is under moderation. Too many freeloaders advertising their copycat sites.

    Anyway, I’ve never used a food thermometer in my life. LOL I judge the temperature by the amount of smoke emitted by the oil. With spring rolls, “slightly smoking” means the right temperature. :) Or, you can drop a piece of wrapper in the oil. If it sinks and does not float after 2 to 3 seconds, the oil isn’t hot enough. If it floats immediately and browns too fast, too hot. Ideally, the piece of wrapper should sink then come up after 2 or 3 seconds and brown gradually for 7 to 8 seconds.

  7. says

    Another important factor for good and well -wrapped spring rolls, if I may suggest Ms Connie… is to make sure that your wrappers are freshly made. I found out about the truth of this tip when I happened to buy a tad too old lumpia wrapper at the supermarket. When I rolled the wrapper, it broke in so many parts and was kind of “unyielding”… sometimes, the best ones are the freshly made wrappers at the wet market… yung mainit-init pa…;-)
    Thanks again for the wonderful tips, Ms. Connie!

  8. says

    Oh, that is so true, Crisma. The wrappers must be soft and pliable. I’ve had the misfortune too of having the wrappers tear while preparing lumpia. After that, I’d always get the package with farthest expiration date.

  9. Al says

    sorry about the double comment and thank you for the valuable tip! I will be remembering that one, it sure is handy and worth knowing!

  10. Susan E. Cruz says

    Hi Connie,

    Thank you for sharing how to wrap lumpia. Sa totoo lang mahirap magbalot ng lumpia, pero masarap lalu pag may sasawang suka with garlic. This tip is very useful, i will try. I’d like to ask please share how to make your own lumpia wrapper yung pwede sa lumpiang sariwa. Thanks.

  11. says

    Susan, that’s already in the archive. There are two, actually, plain and with chopped herbs. You can use the search box on the sidebar.

  12. Melanie Bristol says

    It would be nice to use fresh lumpia wrapper…however..if you buy the frozen wrappers…steam the wrapper for few minutes and it’ll be soft and easier to manage..

  13. says

    hi connie. home cooking really rocks!

    i’m married for a year now but i and my husband got to live together only in april this year. to get used to being a housewife i started cooking at home, experimenting on pinoy dishes first and hopefully would try other cuisine in the future.

    thanks for this post. i did pick up some techniques on spring roll wrapping, which is really a pain to prepare specially for a beginner home cook like me. i’d definitely try this one.