Lumpia are the beloved Filipino spring rolls that have won over the Central Coast, and the version served at Lumpia Bros in Grover Beach has become a local favorite for its extra-crispy shell and savory, juicy filling. This recipe recreates that style at home: a blend of ground pork and vegetables wrapped in a thin spring roll wrapper, fried until golden and crackling. What makes this version work is the balance of soy sauce, garlic, and a touch of sweetness, plus a few key techniques that guarantee a shatteringly crisp exterior every time.
Ingredients
- 1 lb (450 g) ground pork (or ground chicken/turkey)
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (120 g) carrot, finely grated or minced
- 1 cup (120 g) green cabbage, finely shredded
- 1/2 cup (60 g) green beans, thinly sliced (optional)
- 2 large eggs, lightly beaten (for binding)
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) garlic powder (optional)
- 1 package (about 25-30) lumpia wrappers (8-inch/20 cm square, thawed if frozen)
- 1 egg white, beaten (for sealing wrappers)
- Vegetable oil, for frying (about 2 cups / 500 ml)
- Sweet chili sauce or lumpia dipping sauce, for serving
Instructions
- Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), beaten eggs, soy sauce, salt, pepper, and garlic powder. Mix with your hands or a spoon until everything is evenly incorporated. Do not overmix—it can make the filling dense.
- Cook a test patty (optional but recommended): Heat a small skillet over medium heat, cook a teaspoon of the filling until no longer pink, taste, and adjust seasoning if needed. This is your chance to add more salt or soy sauce before wrapping.
- Wrap the lumpia: Place one lumpia wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Spoon about 1 heaping tablespoon (15-20 g) of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck it in, then fold in the two side corners. Roll tightly away from you, brushing the top corner with a little beaten egg white to seal. Repeat with the remaining filling and wrappers. Keep finished lumpia covered with a damp cloth so they don’t dry out.
- Heat the oil: In a deep skillet or pot, heat about 1 inch (2.5 cm) of vegetable oil over medium-high heat until it shimmers (about 350°F / 175°C). If you don’t have a thermometer, a small piece of wrapper should sizzle immediately when dropped in.
- Fry in batches: Carefully place 4-5 lumpia in the hot oil, seam-side down, without crowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the pork filling must reach 160°F (71°C) as per USDA FSIS safe minimum—check one piece with an instant-read thermometer if you’re unsure.
- Drain and serve: Remove with tongs and drain on paper towels. Repeat with the remaining lumpia. Serve hot with sweet chili sauce or your favorite dipping sauce.
Tips
- Don’t overstuff: Too much filling makes the lumpia burst during frying. Use about 1 tablespoon per wrapper and roll snugly but not too tight.
- Keep wrappers moist: Cover unused wrappers with a damp towel while you work—they dry out quickly and crack when rolled.
- Freeze for later: Uncooked lumpia freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry from frozen, adding 1-2 minutes to the cooking time.
- Oil temperature matters: If the oil is too hot, the outside burns before the inside cooks; if too cool, they absorb oil and turn greasy. Keep it at 350°F (175°C) and adjust the heat between batches.
Serving Suggestions
Serve lumpia as an appetizer with sweet chili sauce, or as a main dish with garlic fried rice and a side of atchara (pickled green papaya). For a party, arrange them on a platter with a bowl of vinegar dipping sauce (see Variations). They also pair well with a fresh cucumber salad to cut the richness.
Variations
- Vegetarian: Swap the pork for 1 cup (200 g) crumbled firm tofu or 1 cup (150 g) finely chopped mushrooms, and add 1/2 cup (60 g) more cabbage. Sauté the vegetables briefly before mixing to release moisture.
- Shrimp lumpia: Use 1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped, instead of pork. Reduce cooking time by 1-2 minutes and check that the shrimp reaches 145°F (63°C).
- Spicy kick: Add 1-2 finely minced Thai chilies or 1 tsp (5 ml) sriracha to the filling.
- Vinegar dipping sauce: Mix 1/2 cup (120 ml) rice vinegar, 2 cloves minced garlic, 1 tsp (5 g) sugar, and a pinch of salt. Let sit for 10 minutes before serving.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 3 days. To reheat and restore crispiness, place them on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwaving—they will turn 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 bake lumpia instead of frying? Yes, brush them with oil and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. They won’t be as crispy as fried, but they’re still tasty and lower in fat.
What’s the best wrapper to use? Look for fresh or frozen lumpia wrappers (also called spring roll wrappers) in Asian grocery stores. If unavailable, egg roll wrappers can be used—they’re thicker and will yield a chewier texture. Cut them in half if they’re too large.
Why did my lumpia burst open during frying? Usually it’s because the wrapper wasn’t sealed properly or the filling was too wet. Make sure to brush the edges with egg white and squeeze out excess moisture from vegetables before mixing.
Can I make the filling ahead of time? Absolutely. Prepare the filling up to 24 hours in advance and keep it refrigerated. Let it come to room temperature before wrapping—cold filling can cause the wrappers to tear.
How do I know when the oil is the right temperature without a thermometer? Drop a small piece of wrapper into the oil; if it sizzles immediately and floats to the surface, the oil is ready. If it sinks and sits at the bottom, it’s too cold.
Are lumpia gluten-free? Traditional lumpia wrappers contain wheat, so they’re not gluten-free. Use gluten-free spring roll wrappers (made from rice or mung bean) and tamari instead of soy sauce. Note that rice wrappers are more delicate and may tear more easily.
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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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