The Most Common Types of Lumpia, Explained

One of the first things people ask me is, "Wait — there are different kinds of lumpia?" Oh, yes. "Lumpia" isn't one recipe; it's a whole family of Filipino rolls, each with its own personality. I'm Chef Resty of Lumpia Link, and after a lifetime of rolling, frying, and taste-testing, here's my guide to the most common types of lumpia you'll encounter — what each one is, and how it's served.

Lumpiang Shanghai: The Famous One

If you've had lumpia in America, it was almost certainly Lumpiang Shanghai. Named after the Chinese city (a nod to its origins), this is the small, slender, deep-fried roll filled with seasoned ground pork, garlic, onion, and carrots.

It's crispy, savory, poppable — and it's the undisputed star of Filipino parties. When someone says "my mom's lumpia," this is usually what they mean. It's served hot with sweet and sour sauce, banana ketchup, or spiced vinegar for dipping.

This is also the style we make at Lumpia Link. Our 100-piece cooked pork or beef trays are $75; separate 100-piece vegetable trays are $140. Sweet and sour sauce is included. If you're ordering lumpia for a crowd in San Diego, Shanghai-style is the crowd-pleaser you want.

Lumpiang Sariwa: The Fresh One

"Sariwa" means fresh, and that's exactly what this is — the unfried lumpia. Instead of a crispy wrapper, Lumpiang Sariwa uses a soft, crepe-like wrapper (sometimes even just lettuce leaves) filled with ubod (heart of palm), carrots, green beans, pork, and shrimp.

It's topped with a sweet, garlicky peanut sauce and served at room temperature. Where Shanghai is all crunch, Sariwa is soft, fresh, and light — more like a salad you can hold. You'll find it at Filipino restaurants and family lunches, especially when someone wants lumpia without the fryer.

Lumpiang Togue: The Sprout One

"Togue" means mung bean sprout, which tells you exactly what's inside. This fried lumpia is packed with bean sprouts, carrots, and often tofu, sometimes with a little pork or shrimp mixed in. It's lighter than Shanghai, with a fresh crunch from the sprouts, and it's traditionally dipped in spiced vinegar.

Lumpiang Ubod: The Heart-of-Palm One

Ubod — the tender heart of the palm tree — is the star here. It can be served fresh (similar to Sariwa) or fried, and it has a delicate, slightly sweet flavor that's hard to describe until you've tried it. This one is harder to find outside the Philippines because fresh ubod isn't easy to come by, which makes it a real treat when you do find it.

Lumpiang Gulay: The Vegetable One

"Gulay" means vegetable, and this is the all-veggie fried lumpia — a mix of cabbage, carrots, green beans, and bean sprouts, seasoned simply. It's the answer to "is there a vegetarian lumpia?" (Yes, and it's delicious.) At Lumpia Link, our vegetable tray is made in this spirit: crispy, savory, and satisfying enough that the meat-eaters will steal them too.

The Sweet Ones: Turon

No lumpia family tour is complete without turon — the dessert lumpia. Slices of saba banana (a Filipino plantain) and sometimes jackfruit, rolled in a wrapper, fried, and coated in caramelized brown sugar. Crispy, gooey, golden. It's technically a lumpia, and it's the perfect ending to a Filipino meal.

Which Lumpia Should You Order for a Party?

For a crowd, the answer is almost always Lumpiang Shanghai — the crispy fried kind. It's sturdy (holds up on a buffet), universally loved, easy to eat with your fingers, and it reheats beautifully. The fresh varieties are wonderful but delicate; Shanghai-style is the workhorse of Filipino entertaining.

That's why our Lumpia Link trays focus on the crispy style in three fillings — pork, beef, and vegetable — so every guest at your table finds something they love.

Frequently Asked Questions

What is the most popular type of lumpia? Lumpiang Shanghai, by a mile. It's the crispy, pork-filled party staple that most people picture when they hear the word "lumpia."

What's the difference between Lumpiang Shanghai and Lumpiang Sariwa? Shanghai is small, deep-fried, and crunchy with a meat filling. Sariwa is larger, unfried, wrapped in a soft crepe with vegetables, and served with peanut sauce. Same family, totally different eating experience.

Is turon really a type of lumpia? Yes — it's the sweet cousin. Banana (and sometimes jackfruit) rolled in a lumpia wrapper and fried with caramelized sugar. Dessert lumpia is absolutely a thing.

Which lumpia is best for vegetarians? Lumpiang Gulay (all-vegetable) or Lumpiang Togue (bean sprout). Our vegetable tray at Lumpia Link is a crispy fried veggie lumpia that works beautifully for vegetarian guests.

Taste the Classic

Now that you know the family, come meet the most famous member. Order a 100-piece cooked pork or beef tray for $75, or a separate 100-piece vegetable tray for $140, at lumpialink.com. Forty-eight hours' notice is all we need. — Chef Resty

Planning a San Diego gathering? Choose your cooked or frozen lumpia tray for scheduled Mira Mesa pickup or delivery. Please order at least 48 hours ahead.