Lumpia are the beloved Filipino version of spring rolls—crispy, golden cylinders filled with a savory mixture of ground pork, vegetables, and aromatics. This recipe recreates the style made famous by Lumpia and Company in Virginia Beach, where the rolls are known for their thin, shatteringly crisp wrappers and juicy, well-seasoned filling. While the restaurant offers many variations, this classic pork and vegetable version is the perfect starting point for making restaurant-quality lumpia at home.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) finely chopped onion
- 3 cloves garlic, minced
- 1 cup (100 g) finely shredded cabbage
- 1 cup (120 g) finely shredded carrot
- 1/2 cup (50 g) chopped green beans (optional)
- 1 large egg, beaten
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) garlic powder
- 30 lumpia wrappers (about 8 inches / 20 cm square)
- 1 egg white, for sealing
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the ground pork, onion, garlic, cabbage, carrot, green beans (if using), beaten egg, soy sauce, salt, black pepper, and garlic powder. Mix with your hands until everything is evenly incorporated.
- Lay one lumpia wrapper on a clean work surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons (30 g) of filling near the bottom corner, shaping it into a log about 4 inches (10 cm) long.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll the lumpia tightly away from you, stopping about halfway. Brush the top corner with a little egg white, then finish rolling to seal. Repeat with remaining wrappers and filling.
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, carefully place the lumpia in the hot oil, seam side down. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy all over.
- Drain on paper towels. Ensure the internal temperature of the pork reaches 160°F (71°C) as per USDA FSIS safe minimum—check one roll with a food thermometer before serving the batch.
Tips
- Keep wrappers moist: Cover unused wrappers with a damp cloth while assembling to prevent them from drying out and cracking.
- Don’t overfill: Too much filling makes rolling difficult and can cause the lumpia to burst during frying.
- Seal well: Use egg white as glue to ensure the rolls stay closed; a loose seal lets oil seep in and makes them greasy.
- Substitute wrappers: If lumpia wrappers are unavailable, use spring roll wrappers or egg roll wrappers (cut to size). They will be slightly thicker but still work.
Serving Suggestions
Serve lumpia hot with a dipping sauce made from equal parts soy sauce and vinegar, with minced garlic and a pinch of chili flakes. They also pair well with sweet chili sauce or banana ketchup. For a full meal, serve alongside garlic fried rice and a simple cucumber salad.
Variations
- Shrimp Lumpia: Replace half the pork with finely chopped raw shrimp for a seafood twist.
- Vegetarian Lumpia: Swap the pork for extra firm tofu, crumbled and sautéed with the vegetables.
- Sweet Lumpia (Turon): Use ripe plantains and jackfruit slices with brown sugar, then fry as directed for a dessert version.
Storage and Reheating
Refrigerate leftover cooked lumpia in an airtight container for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 8–10 minutes, or in an air fryer at 375°F (190°C) for 5–6 minutes, until hot and crispy. Avoid microwaving, as it makes the wrappers soggy. Uncooked lumpia can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months; fry from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, brush the rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway. They will be less crispy but still tasty.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which burns at high temperatures.
Why do my lumpia burst open during frying? This usually happens when the rolls are overfilled or not sealed properly. Make sure to use just 2 tablespoons of filling and seal the edges well with egg white.
Can I use ground chicken or turkey? Absolutely, but note that the filling will be leaner and may be less juicy. You can add a tablespoon of oil or a splash of broth to compensate.
How do I keep lumpia crispy for a party? Keep them warm on a wire rack in a 200°F (95°C) oven for up to 30 minutes. Do not cover them, as steam will soften the crust.
Are lumpia wrappers the same as spring roll wrappers? They are similar, but lumpia wrappers are thinner and more delicate. If using spring roll wrappers, adjust cooking time slightly and expect a thicker crunch.
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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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