Yes, you can air fry lumpia, and it works remarkably well. Air-fried lumpia turns out crispy and golden with significantly less oil than traditional deep frying, though the texture is slightly firmer and less delicate than the deep-fried version. This guide covers how to get the best results, common pitfalls, and how to adapt your favorite lumpia recipe for the air fryer.
What Is Lumpia?
Lumpia is a Filipino spring roll, consisting of a thin, crepe-like wrapper (lumpia wrapper, often labeled as spring roll wrapper) filled with a savory mixture—typically ground pork, shredded vegetables like cabbage and carrots, and seasonings. The rolls are then fried until crisp and served with a sweet chili sauce or vinegar dipping sauce. There are two main types: lumpiang Shanghai, which is smaller, filled with meat, and usually deep-fried, and lumpiang sariwa (fresh lumpia), which is not fried and uses a crepe-like wrapper. The air fryer is best suited for the fried variety, particularly the Shanghai style.
How Air Frying Changes the Cooking Process
Air fryers work by circulating hot air at high speed around the food, creating a crispy exterior through the Maillard reaction—the same browning that occurs during deep frying, but without submerging the food in oil. For lumpia, this means the wrapper will crisp up, but because there is no oil bath, the wrapper won’t puff or blister the same way it does when deep-fried. The filling also cooks through, but you need to ensure it reaches a safe internal temperature.
Key differences from deep frying:
- Oil usage: You only need a light spray or brush of oil (about 1 teaspoon per 4-5 rolls) to help browning.
- Crispness: The texture is more like a baked pastry—crisp but not as shatteringly crunchy as deep-fried.
- Cooking time: Air frying takes about 10-12 minutes at 375°F (190°C), versus 2-3 minutes in hot oil.
- Moisture: Air fryers can dry out the filling if overcooked, so watch the time carefully.
Choosing the Right Wrapper and Filling
Not all lumpia wrappers are created equal. For air frying, you want a wrapper that is thin but not too delicate—one that can hold up to the air circulation without tearing. Look for wrappers labeled “lumpia wrappers� or “spring roll wrappers� in Asian grocery stores. If you use egg roll wrappers (which are thicker), the texture will be heavier and doughier, not as crisp. For the filling, a drier mixture works better in an air fryer because excess moisture will steam the wrapper from the inside, making it soggy. If your filling is very wet, you can add a tablespoon of breadcrumbs or cornstarch to absorb some liquid.
Step-by-Step: How to Air Fry Lumpia
- Prepare the lumpia as you normally would—fill, roll, and seal the edges with a bit of water or egg wash.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Arrange the lumpia in a single layer in the air fryer basket, leaving space between each roll so air can circulate. Do not overcrowd—cook in batches if necessary.
- Lightly spray or brush the tops of the lumpia with oil (vegetable, canola, or avocado oil). This is crucial for even browning.
- Air fry for 8-10 minutes, then flip each roll and air fry for another 2-4 minutes, until golden brown and crisp. The total time will depend on the size of your rolls and the model of your air fryer.
- Check the internal temperature of the filling with a food thermometer. For pork or chicken filling, it must reach 160°F (71°C) (USDA FSIS safe minimum for ground meat). For shrimp or fish, 145°F (63°C).
- Let rest for 2 minutes before serving—this helps the filling set and reduces the risk of burning your mouth.
Common Problems and How to Avoid Them
- Soggy spots: This happens when the rolls are too crowded or the filling is too wet. Fix by cooking in smaller batches and patting the filling dry before rolling.
- Uneven browning: Air fryers have hot spots. Flip the lumpia halfway through and rotate the basket if your model allows.
- Wrapper tearing: If the wrapper is too dry, it can crack during rolling or in the air fryer. Keep unused wrappers covered with a damp cloth while you work, and don’t overfill.
- Filling not cooked through: If the outside is browning too fast but the inside is raw, lower the temperature to 350°F (175°C) and increase the cooking time by a few minutes.
Air Fryer vs. Deep Frying: Which Is Better?
Deep frying gives the classic lumpia experience: a shatteringly crisp, blistered wrapper with a rich, oily flavor. Air frying produces a lighter, firmer crust that is still satisfying but noticeably different. If you are counting calories, air frying saves a significant amount of oil—deep frying can absorb 10-15% of the oil by weight, while air frying uses just a teaspoon or two. However, if you are serving lumpia for a special occasion or want the most authentic texture, deep frying is the way to go. Air frying is the better choice for everyday cooking, reheating leftovers, or when you want a less greasy snack.
Reheating and Storing Air-Fried Lumpia
Air-fried lumpia are best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them back in the air fryer at 350°F (175°C) for 3-5 minutes until hot and crisp. Avoid microwaving, as it will make the wrapper soggy. You can also freeze uncooked lumpia before air frying—place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. When ready to cook, do not thaw; add 2-3 minutes to the cooking time and check that the filling reaches the safe minimum temperature.
Frequently Asked Questions
Do I need to use oil when air frying lumpia?
Yes, a light spray or brush of oil is essential. Without it, the wrapper will be pale and dry, not golden and crisp. You only need a small amount—about 1 teaspoon per 4-5 rolls—so it is still far less oil than deep frying.
Can I air fry frozen lumpia without thawing?
Yes, you can air fry frozen lumpia directly from the freezer. Preheat the air fryer to 375°F (190°C) and cook for 12-15 minutes, flipping halfway. Make sure the filling reaches 165°F (74°C) for leftovers or 160°F (71°C) for raw meat fillings.
Why did my lumpia come out soggy in the air fryer?
Sogginess is usually caused by overcrowding the basket, which traps steam, or using a filling that is too wet. Cook in smaller batches, pat the filling dry, and consider adding a binding agent like breadcrumbs to absorb excess moisture.
What is the best temperature to air fry lumpia?
375°F (190°C) is ideal. It is hot enough to crisp the wrapper without burning it, and it gives the filling time to cook through. If your air fryer runs hot, reduce to 360°F (180°C) and increase the time slightly.
Can I use egg roll wrappers instead of lumpia wrappers?
You can, but the result will be different. Egg roll wrappers are thicker and will produce a doughier, bread-like exterior that is not as crisp. If you use them, roll them thinner and expect a longer cooking time.
Is air-fried lumpia healthier than deep-fried?
Yes, because it uses significantly less oil. A deep-fried lumpia can absorb several teaspoons of oil, while an air-fried one uses only a light spray. However, the filling still contains fat and calories, so it is not a low-calorie food, just a lower-fat version.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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