Lumpia were introduced to the Philippines by early Hokkien immigrants and traders from Fujian during the 17th century.
They have been thoroughly nativized to Philippine cuisine and are found throughout the islands.
They use various fillings inspired by local ingredients and dishes, and the later cuisines of Spain, China, and the United States.

Filipino lumpia can be differentiated from other Asian spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt.
They were also traditionally slender and long, with a shape roughly similar to that of cigars or cigarillos, though modern versions can come in various shapes and sizes.
The thinness of the crêpe and the shape of the lumpia give them a relatively denser wrapping that nevertheless remain flaky and light in texture.
They are also traditionally dipped in agre dulce (sweet and sour sauce), vinegar-based sauces, banana ketchup, or sweet chili sauce.
Fresh lumpia, however, have wrappers which are more crêpe-like and thicker due to the addition of eggs (though still thinner than other Asian versions).
They are closer in texture to the original Chinese versions and were traditionally made with rice flour which makes them chewier.
Various kinds of lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiesta.

Filipino lumpia also have a unique and extremely popular dessert subcategory, the turon.
These are lumpia variants either cooked with a glazing of caramelized sugar; or served with a sprinkling of sugar and/or drowned in latik (coconut caramel), syrup, or honey.
Turon are traditionally filled with ripe saba bananas and jackfruit; but they can also use a wide variety of other sweet fillings, from sweet potato to ube.
Lumpia were introduced to the Philippines by early Hokkien immigrants and traders from Fujian during the 17th century. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands. They use various fillings inspired by local ingredients and dishes, and the later cuisines of Spain, China, and the United States.
Filipino lumpia can be differentiated from other Asian spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt. They were also traditionally slender and long, with a shape roughly similar to that of cigars or cigarillos, though modern versions can come in various shapes and sizes. The thinness of the crêpe and the shape of the lumpia give them a relatively denser wrapping that nevertheless remain flaky and light in texture. They are also traditionally dipped in agre dulce (sweet and sour sauce), vinegar-based sauces, banana ketchup, or sweet chili sauce. Fresh lumpia, however, have wrappers which are more crêpe-like and thicker due to the addition of eggs (though still thinner than other Asian versions). They are closer in texture to the original Chinese versions and were traditionally made with rice flour which makes them chewier. Various kinds of lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiesta.
Filipino lumpia also have a unique and extremely popular dessert subcategory, the turon. These are lumpia variants either cooked with a glazing of caramelized sugar; or served with a sprinkling of sugar and/or drowned in latik (coconut caramel), syrup, or honey. Turon are traditionally filled with ripe saba bananas and jackfruit; but they can also use a wide variety of other sweet fillings, from sweet potato to ube.
Lumpia