Hawaiian lumpia are the crispy, golden Filipino egg rolls that are a staple at every potluck and family gathering in the islands. This version uses a savory blend of ground pork, vegetables, and aromatics wrapped in thin spring roll wrappers and fried until shatteringly crisp. They’re perfect for parties, game-day snacks, or a fun dinner, and this recipe delivers that classic, satisfying crunch every time.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) finely chopped onion
- 4 cloves garlic, minced
- 1 cup (150 g) finely chopped carrot
- 1 cup (150 g) finely chopped green cabbage
- 1/2 cup (75 g) finely chopped green beans (optional)
- 2 large eggs, beaten
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) fish sauce (optional)
- 1/2 teaspoon (2.5 g) black pepper
- 1/2 teaspoon (2.5 g) salt
- 1 package (about 25-30) lumpia wrappers (8-inch square, thawed if frozen)
- 1 egg white, beaten (for sealing)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), beaten eggs, soy sauce, fish sauce (if using), black pepper, and salt. Mix well with your hands or a spoon until everything is evenly incorporated.
- Lay a lumpia wrapper on a clean, dry surface with one corner pointing toward you. Place about 2 tablespoons of the filling in a log shape near the bottom corner, leaving a 1-inch border on the sides.
- Fold the bottom corner over the filling, then fold in the two side corners tightly. Roll the lumpia away from you, keeping it snug but not too tight, until you reach the top corner. Brush the top corner with a little beaten egg white and press to seal. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). You should have about 2 inches of oil.
- Carefully place a few lumpia in the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the pork filling should reach 160°F (71°C) as per USDA FSIS safe minimum, so check one piece with a food thermometer if you’re unsure.
- Remove the lumpia with a slotted spoon and drain on paper towels. Repeat with the remaining lumpia. Serve hot with dipping sauce.
Tips
- Wrapper handling: Keep lumpia wrappers covered with a damp cloth while assembling to prevent them from drying out and cracking.
- Don’t overfill: Using too much filling makes the lumpia burst during frying. Stick to about 2 tablespoons per wrapper.
- Seal well: Use enough egg white to seal the edge completely; otherwise, the filling can leak out into the oil.
- Oil temperature: If the oil is too hot, the outside burns before the pork cooks; if too cool, the lumpia become greasy. Use a thermometer to keep the oil at 350°F (175°C).
Serving Suggestions
Serve Hawaiian lumpia as an appetizer with sweet chili sauce, or with a simple dipping sauce of soy sauce and vinegar with crushed garlic. They also pair well with steamed rice and a side of pickled vegetables for a complete meal.
Variations
- Shrimp Lumpia: Replace half the pork with finely chopped raw shrimp for a seafood twist.
- Vegetarian Lumpia: Substitute the pork with extra firm tofu, crumbled and sautéed, plus more cabbage and carrots.
- Spicy Lumpia: Add 1-2 finely chopped Thai chilies or 1 teaspoon of chili garlic sauce to the filling.
Storage and Reheating
Store cooked lumpia in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy again. You can also freeze uncooked lumpia on a baking sheet, then transfer to a zip-top bag for up to 3 months; fry them directly from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, brush the lumpia with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and crispy. They won’t be as crunchy as fried, but they’re lighter.
What can I use instead of lumpia wrappers? Spring roll wrappers or egg roll wrappers work well. Spring roll wrappers are thinner and crispier, while egg roll wrappers are thicker and chewier. Adjust frying time accordingly.
Why do my lumpia get soggy? Sogginess usually happens if the oil is not hot enough, or if the lumpia are stacked while hot. Drain them well on paper towels and avoid covering them until they cool slightly.
Can I make the filling ahead of time? Absolutely. Prepare the filling and refrigerate it for up to 24 hours. Just make sure to mix it well before assembling.
How do I keep the wrappers from tearing? Make sure the wrappers are fully thawed if frozen, and handle them gently. Also, don’t roll too tightly; leave a little room for the filling to expand.
What is the best dipping sauce? A classic combination is equal parts soy sauce and rice vinegar, with a pinch of sugar and minced garlic. Sweet chili sauce is also a popular choice.
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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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