Lumpia Queen is a beloved food truck in Dayton, Ohio, known for its crispy, golden Filipino spring rolls. This recipe recreates that iconic food truck experience at home—a savory filling of ground pork and vegetables wrapped in a thin spring roll wrapper and fried until perfectly crunchy. It works because the filling is juicy and well-seasoned, and the wrappers fry up shatteringly crisp, making it a crowd-pleasing appetizer or main dish.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (120 g) carrot, finely grated or julienned
- 1 cup (100 g) green cabbage, finely shredded
- 1/2 cup (50 g) green beans, thinly sliced (optional)
- 1 large egg, beaten
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) garlic powder
- 30-40 lumpia wrappers (or spring roll wrappers), thawed
- 1 egg white, beaten (for sealing)
- Vegetable oil, for frying (about 2 cups / 480 ml)
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), beaten egg, soy sauce, salt, black pepper, and garlic powder. Mix thoroughly with your hands until everything is well incorporated.
- Lay a lumpia wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the filling in a line across the lower third of the wrapper, leaving a 1-inch border on the sides.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll the wrapper upward, keeping it snug but not too tight, until you reach the top corner. Brush the top corner with the beaten egg white and press to seal. Repeat with the remaining filling and wrappers.
- In a deep skillet or pot, pour in enough vegetable oil to reach about 2 inches (5 cm) deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- Carefully place 4-5 lumpia into the hot oil, seam-side down. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Do not overcrowd the pan.
- Remove the lumpia with tongs and drain on a wire rack or paper towels. Repeat with the remaining lumpia.
- For safety, ensure the internal temperature of the pork filling reaches 160°F (71°C) as the safe minimum per USDA FSIS guidelines. If you are unsure, insert an instant-read thermometer into the center of a lumpia after frying.
Tips
- Keep the wrappers covered with a damp cloth while you work—they dry out quickly and become brittle.
- Do not overfill the wrappers; 2 tablespoons is perfect. Overfilling makes them burst during frying.
- If you prefer a lighter option, you can bake the lumpia at 400°F (200°C) for 15-20 minutes, brushing with oil, but they will not be as crispy as fried.
- For a shortcut, use store-bought coleslaw mix instead of shredding cabbage and carrots yourself.
Serving Suggestions
Serve the lumpia hot with a dipping sauce made of equal parts soy sauce and vinegar, with minced garlic and a pinch of chili flakes. They also pair well with sweet chili sauce or a simple garlic mayonnaise. As a main dish, serve with steamed rice and a side of pickled vegetables.
Variations
- Chicken Lumpia: Substitute ground chicken or turkey for pork. Cook to 165°F (74°C).
- Vegetable Lumpia: Omit the meat and add 1 cup (150 g) of extra firm tofu, crumbled, or more vegetables like mushrooms and bell peppers.
- Spicy Lumpia: Add 1-2 teaspoons of sriracha or chili garlic sauce to the filling.
- Cheese Lumpia: Add 1/2 cup (60 g) of shredded cheddar or mozzarella to the filling for a gooey twist.
Storage and Reheating
Refrigerate leftover fried lumpia in an airtight container for up to 3 days. To freeze, place uncooked lumpia in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat fried lumpia in an air fryer at 375°F (190°C) for 5-7 minutes, or in a 400°F (200°C) oven for 10 minutes, until hot and crispy. Avoid microwaving, as it makes them soggy. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use egg roll wrappers instead of lumpia wrappers? Yes, but they are thicker and will produce a heavier, breadier texture. Lumpia wrappers are thinner and yield a crisper result. If using egg roll wrappers, you may need to fry them a bit longer.
Why do my lumpia burst open while frying? This usually happens if the wrappers are overfilled, not sealed properly, or if the oil is too hot. Make sure to seal the edges with egg white and keep the oil at 350°F (175°C).
Can I make lumpia ahead of time? Absolutely. You can assemble the lumpia, place them on a baking sheet, and refrigerate for up to 24 hours before frying. Or freeze them as described above.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils can handle the high heat without burning.
How do I keep lumpia crispy after frying? Drain them on a wire rack instead of paper towels—air circulation prevents sogginess. Serve immediately. If making a large batch, keep them warm in a 200°F (95°C) oven on a baking sheet.
Can I make lumpia gluten-free? Yes, use gluten-free spring roll wrappers (often made from rice or tapioca) and ensure your soy sauce is tamari or gluten-free. The filling is naturally gluten-free if you adjust these.
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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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