Cheese lumpia is basically lumpia, but with cheese inside instead of the usual meat filling.
It's fried until crisp on the outside, with warm, melted cheese inside.
This Filipino spring roll is easy to make and great for snacks or parties.
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Ingredients You'll Need
Notes and Substitutions
- Cheese: I usually use Eden or Quickmelt because they hold their shape and don't leak as much when fried. Mozzarella, cheddar, or Colby Jack will work too, but they melt faster, so make sure the wrappers are sealed well.
- Lumpia wrappers: Any size will work, and you can always cut them smaller if needed. Check for holes before wrapping so the cheese doesn't leak out. Wrap the cheese snugly, but don't go around too many times or the wrapper may not crisp evenly.
- Dipping sauce: I like mixing mayonnaise with sriracha, ketchup, or sweet chili sauce. There's no exact ratio, just mix it the way you like it.
How to Make Cheese Lumpia (Step-by-Step)
Step 1: Cut the cheese
Cut the cheese into thin sticks that fit your wrappers.
Leave about 1 to 2 inches of space on each side for folding.
Step 2: Cut the wrappers (if needed)
I used 8-inch wrappers and cut each one in half to make two triangles.
You can cut yours differently depending on their size and thickness.
Step 3: Wrap the lumpia
Lay the wrapper flat with the pointed end facing away from you.
Place the cheese near the straight edge at the bottom.
Brush the edges with egg wash (egg beaten with a little water) to seal the wrapper.
Fold the bottom over the cheese, then fold in both sides.
Roll tightly toward the pointed end and seal the edge.
You can also freeze the wrapped cheese lumpia and fry them straight from the freezer - no need to thaw.
Step 4: Fry the lumpia
Heat enough oil to cover the lumpia over medium heat.
Dip the end of one roll into the oil - if it bubbles right away, the oil is ready.
Fry in batches until crisp and light brown. Don't crowd the pan.
Step 5: Drain the lumpia
Place the fried cheese lumpia on a wire rack or paper towels to drain the excess oil.
Serve cheese lumpia while hot and crisp with your favorite dipping sauce.
I like to mix mayonnaise with sriracha or ketchup and a little sweet chili sauce.
Recipe FAQs
Cheese lumpia is a Filipino spring roll filled with cheese instead of the usual meat or vegetables. It is wrapped in a thin lumpia wrapper and fried until crisp.
Choose a cheese that can be cut into sticks and melts without becoming too runny. Eden and Quickmelt are good choices. You can also use low-moisture mozzarella, cheddar, or Colby Jack.
Check the wrappers for holes, wrap the cheese snugly, and seal all the edges well. Avoid making the cheese sticks too thick, since larger pieces may melt before the wrapper becomes crisp.
Cheese lumpia can pop when the cheese gets too hot and breaks through the wrapper. Fry only until the wrapper is crisp and light brown, then remove it before the cheese starts leaking. Wrapping and sealing it well also helps.
Yes. Arrange the uncooked rolls in a single layer and freeze until firm, then transfer them to a freezer bag or container. Fry them straight from the freezer without thawing.
Yes. Lightly spray or brush the rolls with oil and air-fry at 375°F until crisp and light brown, turning halfway through. The time will vary depending on their size and your air fryer.
More Lumpia Recipes
- Lumpiang gulay: Fried vegetable lumpia served with spiced vinegar. Lumpiang labong is a variation with bamboo shoots.
- Lumpiang Shanghai: Crispy lumpia filled with seasoned ground meat.
- Lumpiang sariwa: Sautéed vegetables wrapped in a soft, crepe-like wrapper.
- Dynamite lumpia: Green chilies filled with cream cheese and crab, then wrapped and fried.
- Turon: Saba bananas and jackfruit wrapped and fried until crisp.
- Turones de mani: Crispy rolls filled with crushed peanuts and brown sugar.
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📖 Recipe
Cheese Lumpia
Equipment
- Small pan or pot
Ingredients
- 8 ounces cheese cut into thin sticks
- 8 large lumpia or spring roll wrappers cut in half
- 1 beaten egg with 1 tablespoon water (for sealing)
- High-heat neutral oil (like avocado or canola oil) for frying
Optional dipping sauce
- Mayonnaise
- Sriracha or ketchup
- Sweet chili sauce
Instructions
- Cut the cheese into thin sticks that fit the wrappers, leaving room on both sides for folding.
- If using 8-inch wrappers, cut each one in half to make two triangles.
- Lay a wrapper flat with the pointed end facing away from you. Place the cheese near the straight edge. Fold the bottom over the cheese, fold in both sides, then roll tightly. Seal the edge with egg wash or a cornstarch-water mixture.
- Heat enough oil to cover the lumpia over medium heat. Dip the end of one roll into the oil - if it bubbles right away, the oil is ready.
- Fry in batches until crisp and light brown. Do not crowd the pan.
- Drain on a wire rack or paper towels. Serve hot with your favorite dipping sauce.
Notes
- Cheese: Eden or Quickmelt holds its shape and leaks less. Mozzarella, cheddar, or Colby Jack also works, but seal the wrappers well.
- Lumpia wrappers: Use any size or cut them to fit. Check for holes and wrap the cheese snugly to prevent leaks.
- Dipping sauce: Mix mayonnaise with sriracha, ketchup, or sweet chili sauce to taste.
Lee says
Yummm
Nora Reyes says
Thanks, Lee!