Lumpiang Pabo – Turkey Spring Rolls

For a healthier and low-fat version of spring rolls that tastes so good, too – Turkey Spring Rolls is the best option. Perfect for Thanksgiving left-overs, too.


For a healthier and low-fat version of spring rolls that tastes so good, too - Turkey Spring Rolls is the best option. Perfect for Thanksgiving left-overs, too.


Since Thanksgiving is getting nearer I thought I’d share my Filipino recipe for Turkey Spring Rolls. This is a wonderful dish if you wish to do something different with your left-over Turkey.

You can opt to fry it, as we would normally do, but if you want a healthier, lower-fat version then you can bake them too! As long as it’s crispy, it’s good! Also, I added some vegetables with the turkey so it’s not an all-meat variety unless that’s what you prefer.

Without much ado, here’s – Lumpiang Pabo (Filipino) or in English – Turkey Spring Rolls.


For a healthier and low-fat version of spring rolls that tastes so good, too - Turkey Spring Rolls is the best option. Perfect for Thanksgiving left-overs, too.


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2 tbsp olive oil
3-4 cups cooked turkey, shredded
6 garlic cloves, finely chopped
1 medium-size onion, finely chopped
2 cups cabbage, chopped
1 cup carrots, finely chopped (Baby carrots are handy!)
1 cup bean sprouts
1 tub water chestnuts, chopped (optional)
Salt and Pepper, to taste
A few drops of Sesame oil (optional)
Lumpia Skin (Spring Roll Wrappers) – may be found at any Asian store (use the Filipino brand – the paper-thin variety, if you can find them)

For the Sauce to use for the Stir-Fry


Hoisin sauce (about 4 Tbsp or to taste),

Soy Sauce (begin with 2 Tbsp),

Oyster Sauce (begin with 1 Tbsp)

or a Soy-Oyster combo.

I usually eyeball the sauce so let this serve as a mere guide. Follow your taste buds!

I usually pre-cook all the ingredients before I fry or bake them but it’s not difficult to do so provided you’ve got all the ingredients ready.


Heat the oil in a wok or a deep frying pan in medium heat.

Season the oil by adding the garlic and frying it until aromatic, less than a minute. Add the onion and stir-fry for another 2-3 minutes.

Place the shredded turkey in the pan and stir-fry just until heated, 2 minutes more or less.

Raise the heat and add the vegetables and continue to stir-fry until tender, roughly 2-3 mins.

Add the sauce of your choice (I used the Hoisin sauce for this one because I wanted a sweeter flavor); stir until all the ingredients are glazed. Season with a little salt and pepper, to taste. Stir-fry until everything’s coated and the sauce has dried up. Once cooked, add a few drops of sesame oil (optional).

Set aside and cool down for a few minutes. Wait until it’s cool enough cause it will break the wrapper if it’s too hot. It should be pretty dry but if not, just drain. It shouldn’t be wet.

How to make the roll:

Completely thaw the lumpia wrappers before using. Note that the wrapper has the tendency to dry out so to avoid this, place a clean damp dish towel on top of the wrappers after thawing. Just lift up the towel everytime you get a new wrapper for rolling and then put it back in place to keep some moisture in.

Have a bowl of water ready. You will use it to seal the edges of the wrapper together.

Place about 1 heaping tablespoon of the turkey filling on one of the corners of the wrapper as shown. Spread the filling to make it easier to roll them.

Start to roll, tucking the sides inward as you go.

Put a little water to seal the edges securely.

You may cook this right away or leave in the fridge and cook it the next day. You can even freeze these.

Now, you can either deep-fry it (recommended) but if you’re health conscious you may  bake it, too (which I tried to know if it would work). I must admit, the deep-fried ones taste better though baking is a good alternative.

Deep-fry in hot oil (about 350 F) until golden brown. Oil should just about cover the rolls. If the oil is hot enough it should not take long. Cook the lumpia in batches. Allow enough room for each to roll in the oil for an even browning.

Use tongs to lift the cooked lumpia and transfer them to a plate lined with paper towels to absorb the extra oil or place them in a sieve or strainer lined with paper towels too.     I normally line the rolls straight (vertically) on the strainer to allow the oil to drain better.  Below are the rolls after they’ve been cooked and drained. Don’t they look gorgeously golden?

Alternatively, you can bake it in a 375F degree oven and bake until golden brown. Remember, it’s already cooked, you just need to brown the skin or wrapper.  Don’t forget to brush a little oil on the spring rolls before you bake them.

Of course, it’s not complete without the sauce or dip – choose either the sweet chili sauce or do your own Filipino sauce by combining vinegar, crushed garlic, salt and pepper in a bowl. Dip the rolls in the sauce! Yum!

Wonderful as appetizer or even as a main dish eaten with hot rice!

For a healthier and low-fat version of spring rolls that tastes so good, too - Turkey Spring Rolls is the best option. Perfect for Thanksgiving left-overs, too.

If you like what you see and would like to receive new recipe updates, we’d love you to join our site or like us on Facebook. Happy browsing!



  1. October 31, 2012 / 3:08 pm

    I can't wait to try this one at home. Lumpia is one of the Filipino food that my husband is totally crazy about. He would even like this better because it's white meat. Thanks for the idea Abby!

    • October 31, 2012 / 4:30 pm

      Thanks, Rowena! I like that it's a little different from the usual ground pork lumpia and quite versatile 'cause you can flavor it with whatever seasoning you prefer. Hope you and hubby like it! Thanks for stopping by!

  2. October 31, 2012 / 4:31 pm

    These look so good..wish i could get them for lunch today 🙂

    • October 31, 2012 / 7:14 pm

      Hi Shema! Thanks for dropping by! The beauty of this dish is that you can make it the day before so you can enjoy it the next day, for lunch, perhaps! 🙂

  3. October 31, 2012 / 7:08 pm

    Thanks for the tutorial!! I'm follower right now!!

    • October 31, 2012 / 7:13 pm

      Thanks, Sary! Welcome to Manila Spoon! Glad to meet you!

    • Anonymous
      December 5, 2012 / 11:39 pm

      If you going to bake brush the springrolls with butter or olive oil.

    • December 7, 2012 / 5:45 pm

      I agree, that's right! Thanks for pointing this out!

    • November 1, 2012 / 3:46 pm

      Thank you so much for the invite! Will be there!

    • November 3, 2012 / 11:41 pm

      Thanks for stopping by and for your sweet comments, Shibi!

  4. November 2, 2012 / 4:34 pm

    These look delicious!

    New follower! Can't wait to read more!

    • November 3, 2012 / 11:43 pm

      Awww! You're so sweet! Hope you like the spring rolls!

  5. November 3, 2012 / 3:55 pm

    These look wonderful! I love Lumpia, and I really like the idea of using turkey! Thanks for sharing on Foodie Friends Friday! Be sure to stop by on Sunday to vote for your favorite recipes!

    • November 3, 2012 / 11:42 pm

      Thanks, Ericka! Glad you stopped by!

  6. November 3, 2012 / 8:56 pm

    These look great! I love the idea of using the turkey. I've made pork egg rolls before and they are so much fun. These will be a great use for the leftover turkey, so much better than turkey salad! Thanks for sharing on Foodie Friends Friday. Please come back to VOTE on Sunday!

    • November 3, 2012 / 11:40 pm

      Thanks, Lois! Glad you like it and spring rolls are always a favorite in our house!

  7. November 14, 2012 / 12:24 am

    I like your idea on using up Thanksgiving leftovers. Much more tasty than the traditional turkey sammich. 🙂

    • November 14, 2012 / 12:49 pm

      Thanks, Kimby. Yeah, it's a little bit different. Hope you can try it. Glad you stopped by.

  8. November 17, 2012 / 9:48 am

    Can't wait to try these with the leftovers from Thanksgiving. 🙂

    • November 17, 2012 / 12:55 pm

      Hi Kelsey! Thanks, hope you like them! 🙂

  9. December 8, 2012 / 9:56 am

    Just a word of advise. Always put less filling and the more layers of skin in the spring roll, the more crispy it will become !! Place the skin just like it is square in front of you and put filling at the top, tucking the sides inward then roll tight and seal the edge. Deep fry over med fire until slightly golden , turn to high heat to fry for 20 seconds and then dish up as it will continue to cook and it may becomes too dark in color after a few minutes.Always make them stand up to drain out all the oil !! I noticed that if I let them lay down, there will be too oiling inside !!

    • December 18, 2012 / 5:03 pm

      Thanks for your comment, Mrs. Lee. I actually drain it upright to remove the excess oil – but thanks for pointing that out. I will have to try wrapping the spring rolls using the "square style" again – have never been successful with that for some reason – what works for me everytime is starting from the corner (triangular approach) – hence I stick with it but perhaps other people can be more successful using the "square style." Thanks for stopping by.

  10. November 30, 2013 / 5:59 am

    Our daughter in love, and I, made these day after Turkey Day (yesterday) and they are awesome..This recipe is a Keeper….Delicious…<3 Nanny Pat

    • December 5, 2013 / 11:01 pm

      Thanks, Nanny Pat. I am so delighted to see you here, too. Glad you all enjoyed it.

  11. May 27, 2015 / 12:29 pm

    Dear Abigail, This is a wonderful idea for turkey leftovers…perfect any time of the year. Your spring rolls look wonderful. xo, Catherine

  12. March 14, 2017 / 10:19 pm

    I will definitely try your recipe for vegetarian style lumpia. I paid $4.99 for a package of 14 and they were gone way too fast.

  13. April 2, 2019 / 12:45 am

    A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe

    Ragerds:Moses Brodin

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