Lumpia are crispy Filipino spring rolls filled with a savory mixture of ground meat and vegetables, wrapped in thin paper-like wrappers and fried until golden. This recipe uses a classic pork and vegetable filling, seasoned with soy sauce and garlic, for a snack or appetizer that disappears fast. The key to lumpia that stays crunchy is a well-drained filling and a tight roll, and this guide covers every step from wrapper to fryer.
Ingredients
- 1 lb (450 g) ground pork (or ground beef or chicken)
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated or minced
- 1 cup (150 g) green beans, thinly sliced (or 1 cup cabbage, shredded)
- 1 large egg, beaten (for sealing wrappers)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder (optional)
- 30-40 lumpia wrappers (about 8 inches / 20 cm square), thawed if frozen
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrots, green beans, soy sauce, salt, pepper, and garlic powder if using. Mix well with your hands or a spoon until evenly combined.
- Lay a lumpia wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Place about 2 tablespoons (30 g) of filling in a line across the lower third of the wrapper, leaving a 1-inch (2.5 cm) border on the sides.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, pressing gently to keep the roll compact. When you reach the top corner, brush a little beaten egg on the edge and press to seal. Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle immediately.
- Fry the lumpia in batches of 4-5, without crowding, for 3-5 minutes until golden brown and crispy, turning occasionally. The internal temperature of the pork filling must reach 160°F (71°C) as the safe minimum according to USDA FSIS; check with a food thermometer in the thickest part of a roll.
- Drain on paper towels. Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- Keep wrappers moist: Cover unused wrappers with a damp towel while rolling so they don’t dry out and crack.
- Don’t overfill: Too much filling makes lumpia burst during frying. Stick to 2 tablespoons per wrapper.
- Seal well: Use enough egg wash to seal the edge completely; a loose seal lets oil seep in and makes lumpia greasy.
- Freeze for later: Uncooked lumpia freeze beautifully. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Serving Suggestions
Serve lumpia as an appetizer with sweet chili sauce, or with a classic vinegar dipping sauce made from 1/2 cup (120 ml) Filipino vinegar (or apple cider vinegar), 1 minced garlic clove, 1 sliced shallot, and a pinch of salt and pepper. They also pair well with fried rice and a simple cucumber salad for a full meal.
Variations
- Shrimp Lumpia: Replace the pork with 1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped. Cook to 145°F (63°C) safe minimum.
- Vegetable Lumpia: Omit the meat and use 2 cups (300 g) of mixed vegetables like cabbage, carrots, and bean sprouts. Add 1/2 cup (75 g) of firm tofu, crumbled, for protein.
- Cheese Lumpia: Add 1/2 cup (60 g) of shredded cheddar or mozzarella to the pork filling for a melty twist.
- Baked Lumpia: For a lighter version, brush the rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until crisp.
Storage and Reheating
Cooked lumpia are best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until crisp; the microwave will make them soggy. Uncooked lumpia can be frozen for up to 3 months; fry directly from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I use egg roll wrappers instead of lumpia wrappers? Yes, but egg roll wrappers are thicker and larger, so you’ll get fewer, bigger rolls. Adjust the filling amount to about 3 tablespoons per wrapper and fry for a few extra minutes.
Why are my lumpia soggy? Sogginess usually comes from too much moisture in the filling or not sealing the wrapper tightly. Make sure to squeeze excess liquid from grated vegetables, and fry at the correct temperature (350°F/175°C) so they crisp up quickly.
Can I make lumpia ahead of time? Absolutely. Assemble the rolls, then refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours before frying. Or freeze them for longer storage.
What is the best oil for frying lumpia? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, which burns at frying temperatures.
How do I know when the oil is hot enough without a thermometer? Drop a small piece of wrapper into the oil; if it sizzles and floats to the surface within a few seconds, the oil is ready. If it browns immediately, the oil is too hot.
Can I use ground chicken or turkey? Yes, ground chicken or turkey work well, but they are leaner, so the filling may be drier. Add 1 tablespoon of oil or a splash of water to the mixture to keep it moist.
Related
- Japanese Egg Salad Sandwich (7-Eleven Style)
- Pork Curry Udon: Cozy Japanese Noodle Bowl
- Sticky Rice vs White Rice: Nutrition Compared
More recipes to cook
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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