Lumpia Cups are my go-to party trick when I want something easy, crispy, and fun without spending all day in the kitchen. Picture this: last-minute guests, a half-empty fridge, and a craving for something savory and snackable. These little bites hit all the right notes. They’re crunchy at the edges, juicy in the middle, and perfect for dipping. You can prep them ahead, bake them fast, and watch them vanish even faster. Honestly, they’re the kind of appetizer that makes people ask for the recipe before they even sit down. 
Ingredients
Think of these as mini lumpia built into crispy cups. You get the classic flavors with less rolling and less mess. Here’s what you’ll need to make about 24 cups. Feel free to double it if you’re feeding a crowd.
- 24 square wonton wrappers for the cups. Look in the refrigerated section near the tofu.
- 1 pound ground pork or a mix of pork and beef. Chicken works great too.
- 1 small onion, finely chopped.
- 3 cloves garlic, minced.
- 1 medium carrot, grated.
- 1 stalk celery, finely chopped, optional but adds nice crunch.
- 2 tablespoons soy sauce.
- 1 teaspoon oyster sauce for deep savory flavor. If you don’t have it, add a pinch of sugar.
- 1 teaspoon sesame oil, optional but fragrant.
- 1 egg, lightly beaten, to bind the filling.
- Salt and pepper to taste.
- Neutral oil for brushing the wrappers and greasing the muffin pan.
Quick shopping tip: if you’re in the States and wondering what brands to grab, this guide for crispy lumpia with U.S. grocery ingredients will make the hunt easier. It’s super helpful for finding wrappers, sauces, and all the little things that make lumpia taste like home.
Pro move: Prep the filling up to a day ahead and keep it chilled. The flavors meld, and you can bake the cups fresh right before company arrives. 
Prepare filling
We’re keeping the spirit of lumpiang shanghai while turning the shape into a cup. The filling is simple, flavorful, and juicy so it bakes well without drying out.
Here’s how I do it:
In a large bowl, combine the ground meat, onion, garlic, carrot, and celery. Add the soy sauce, oyster sauce, sesame oil, and the beaten egg. Season with a little salt and pepper. I like to go light on salt at first since soy sauce is already salty.
Mix gently with a spoon or your hands until everything is just combined. Don’t overmix or the filling can get dense. If you want to be extra sure about seasoning, fry a teaspoon of the mixture in a pan and taste. Add more soy sauce or pepper if needed.
If you love extra oomph, toss in any of these flavor boosters:
Optional add-ins: a pinch of sugar for balance, chopped green onions for freshness, or a teaspoon of grated ginger for a light kick. If you like heat, a little chili oil works wonders.
This mixture is forgiving. If it feels dry, add a splash of water or a bit more egg. If it feels too wet, mix in a spoonful of breadcrumbs just to help it hold together. We’re aiming for a juicy, spoonable filling that bakes up tender.
And yes, you can absolutely use all chicken. It makes great kid-friendly cups, especially if you’re already into mini chicken lumpia style flavors.
Fill wonton cups
Time to build the cups. You don’t need anything fancy, just a regular muffin tin. I use the standard 12-cup size, but mini muffin tins are adorable for bite-size parties.
Lightly grease your muffin tin. Press one wonton wrapper into each cup, making sure it hugs the sides. Give the top edges a tiny brush of oil so they crisp up nicely in the oven.
Spoon in the filling, about a tablespoon per cup. Don’t overpack it; leave a little room at the top so the meat can cook through and the edges crisp evenly.
If you want super crunchy corners, double-stack two wrappers in each cup, turning the top wrapper slightly so you get a star shape. It looks cute and gives more crunch.
For mini muffin tins, use half the filling per cup and keep a close eye on the bake time since they’ll cook faster.
Planning a healthier bake or small-batch test? The air fryer is your friend. You can also check out this air fryer lumpiang shanghai guide for timing ideas and crispy results without much oil.
Make-ahead tip: Wrap and refrigerate the filled pan for up to 12 hours, then bake right before serving. It’s a lifesaver on busy days.
Bake until crispy
Preheat your oven to 375 F. If your wrappers are on the thicker side, go to 400 F. Bake the cups for about 14 to 18 minutes, until the edges are deep golden and the filling is cooked through. If you double-stacked wrappers, tack on a minute or two.
Want an extra glossy finish? Brush the tops lightly with oil halfway through baking. For even browning, rotate the pan after 8 minutes.
If you’re air frying, set it to 360 to 375 F and cook for 8 to 12 minutes, checking at the 8-minute mark. Because air fryers vary, peek early to avoid over-browning. You’ll still get that satisfying crunch that makes Lumpia Cups such a party favorite.
When they come out, let them rest for 2 to 3 minutes. It helps the filling set and spares your tongue from a lava-level burn.
Serve with sauce
Sauce can make or break a snack, and these cups play well with lots of options. Mix and match, or set out a mini sauce bar for guests to choose from. Here are my top picks:
- Sweet chili sauce for a tangy, sticky finish.
- Banana ketchup with a tiny splash of vinegar and pepper.
- Soy calamansi dip: soy sauce, calamansi or lemon, pinch of sugar, sliced chili.
- Garlic mayo: mayo plus grated garlic and lemon juice.
- Spicy vinegar: cane vinegar, minced garlic, fresh chilies, pinch of salt.
I love setting these on a platter with herbs scattered around and a bowl of sweet chili in the middle. They look fancy without trying too hard. If you’re feeding a mix of kids and adults, keep mild sauces up front and the spicy stuff tucked slightly behind.
“I made these for my office potluck and they disappeared in minutes. Everyone was grabbing seconds before the salads even made it out.”
Got kids in the mix or planning a snack night? Pair the cups with a tray of mini chicken lumpia for extra variety. The handheld size makes both super easy to serve and even easier to eat.
Serve warm, top with a sprinkle of chopped green onions, and you’ve got crunchy corners, juicy centers, and a dip that brings it all together. If you’re batch-baking, keep cooked cups warm in a low oven so they stay crisp.
Common Questions
Can I make Lumpia Cups ahead of time?
Yes. Assemble and refrigerate the unbaked cups for up to 12 hours. Bake right before serving. You can also bake them, cool completely, and reheat at 350 F for 6 to 8 minutes.
What can I use instead of pork?
Ground chicken or turkey works great. Just add a teaspoon of oil to the filling for moisture, and don’t skip the egg. You can also mix in finely chopped shrimp for a special twist.
How do I keep the cups crispy?
Brush the wrapper edges lightly with oil and avoid overfilling. Bake on the middle rack. If you’re holding them for later, warm them in the oven, not the microwave.
Can I freeze them?
Yes. Freeze the unbaked filled cups on a tray until solid, then store in a freezer bag. Bake from frozen at 375 F for 18 to 22 minutes, watching the edges for golden color.
What other flavors can I try?
Add chopped water chestnuts for crunch, a bit of grated ginger for brightness, or a splash more soy. If you want a full-on party spread, these pair well with noodle bites like mini pancit canton cups and a light salad.
Party-Ready, Crunchy, And So Simple
If you’re craving something snappy and satisfying, Lumpia Cups are a no-stress way to get it done. You get the classic lumpia vibe, the crisp edges, and the easy prebake setup that makes entertaining feel calm instead of chaotic. When you want even less fuss, this take from The Perfect No Fuss Appetizer: Lumpia Cups – Rezel Kealoha is a helpful read and lines up well with what we’ve done here. If you’re leaning healthier or cooking for a small crew, try the air fryer tips above, and you’ll still get that crunch. Get your wrappers, mix the filling, and surprise yourself with how quickly these disappear. Lumpia Cups will be the dish everyone grabs first, and you’ll have the easiest cleanup of the night. 
Lumpia Cups
Ingredients
For the Cups
- 24 pieces square wonton wrappers Look in the refrigerated section near the tofu.
- 1 pound ground pork or a mix of pork and beef Chicken works great too.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, grated
- 1 stalk celery, finely chopped (optional) Adds nice crunch.
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce If you don’t have it, add a pinch of sugar.
- 1 teaspoon sesame oil (optional) Adds fragrance.
- 1 medium egg, lightly beaten To bind the filling.
- to taste salt and pepper Seasoning.
- as needed neutral oil For brushing the wrappers and greasing the muffin pan.
Instructions
Preparation
- In a large bowl, combine the ground meat, onion, garlic, carrot, and celery.
- Add the soy sauce, oyster sauce, sesame oil, and the beaten egg. Season with a little salt and pepper.
- Mix gently with a spoon or your hands until everything is just combined. Don’t overmix.
- Prepare the muffin tin by lightly greasing it.
Building the Cups
- Press one wonton wrapper into each cup, ensuring it hugs the sides.
- Brush the top edges with oil.
- Spoon in about a tablespoon of filling per cup.
- Optionally, for extra crunch, double-stack two wrappers in each cup.
Baking
- Preheat your oven to 375°F (190°C).
- Bake for about 14 to 18 minutes until golden and cooked through.
- For an extra glossy finish, brush tops with oil halfway through baking.
- Let the cups rest for 2 to 3 minutes before serving.
Serving
- Serve warm with a variety of dipping sauces.