These Lumpia Cups are the perfect appetizer to make for a big crowd.  There is no wrapping required and super easy to make.


Lumpia is probably one of the foods you think about when you hear Filipino food.  It’s our version of the spring roll.  I previously made a fresh one, but if you are cooking for a crowd you don’t want to bother with filling and rolling all those wrappers.  My mom and I came up with a solution..lumpia cups.

Crispy Lumpia Cups

How you ask?  Well we used some egg roll wrappers and sprayed them with coconut oil and cut them in to quarters.

Then we used a mini muffin tin and lined the wrappers in them shaping them like cups.

After baking them for 15 minutes at 300F they were so crispy.

As you can see here, they hold their shape pretty well.

Lumpia Filling

For the lumpia filling the key is to cut the ingredients very very small so that you can fit as much in the cup as you can.  My mom has mad knife skills so she cut everything in the same size.  They are probably just under half a centimeter squares. We put in the following ingredients:

The instructions on how to cook the filling can be found in this previous post.

Filling the Cups

To serve all you need to do is spoon the filling in the cups and serve on a platter.  The filling has so much flavor already that you don’t need a sauce and that makes it so much easier to eat too.

To make it even easier on yourself you can put out the cups and leave the filling in a bowl and have your guests serve themselves.  Dare I say it, it is the perfect appetizer to serve during the Superbowl as it can feed a crew and can be eaten utensil free.

Lumpia Cups

Lumpia Cups

These Lumpia Cups are the perfect appetizer to make for a big crowd. There is no wrapping required and super easy to make.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Filipino
Servings: 48 Cups


  • 1/2 Cup Prawns cut into 1/2 cm pieces
  • 1/2 Cup Sweet Potato peeled and cut into 1/2 cm pieces
  • 1/2 Cup Green Beans cut into cut into 1/2 cm pieces
  • 1/2 Cup Carrots sliced into cut into 1/2 cm pieces
  • 1 Tablespoon Fine Diced Shallots
  • 1 Garlic Clove crushed and minced
  • salt and pepper
  • 2 Tablespoons Olive Oil
  • 12 Sheets Egg Roll Wrapper cut into quarters
  • Coconut Oil Spray
  • mini muffin tin


  • Make the filling following this recipe.
  • Pre-Heat oven to 300F
    To make the lumpia cups, spray the egg roll wrappers on both sides and drape them inside the mini muffin tin cups. 
    Bake for 10-15 minutes until golden brown.  Leave in the tin to cool for 5 minutes and repeat with the rest of the sheets.
  • To serve spoon the cooked filling into the cups and serve on a platter.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

It’s no fuss and gets you out of the kitchen fast to hang with your friends on the couch. When you do make them please tag Rezel Kealoha and JSL Foods on Facebook.  You can also find them over on Twitter.  Use the hashtags #TwinDragon and #ChefYaki if you do.

This post is sponsored by JSL Twin Dragon Foods, however all recipes, photography and opinions are mine.  Thank you for supporting brands who support me!