Lumpia are the beloved Filipino spring rolls that food trucks like the Lumpia Lady have made famous—crispy, golden, and packed with a savory filling of ground pork and vegetables. This recipe recreates that irresistible street-food crunch at home, using a few simple ingredients and a technique that keeps the wrappers shatteringly crisp. Whether you’re feeding a crowd or just craving a snack, these lumpia are genuinely easy to make and always disappear fast.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated or minced
- 1 cup (100 g) green cabbage, finely shredded
- 1/2 cup (60 g) green beans, finely 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 tsp (5 g) garlic powder (optional)
- 30–35 lumpia wrappers (about 8 inches / 20 cm square)
- 1 egg white, for sealing (or water)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrots, cabbage, green beans (if using), beaten egg, soy sauce, salt, pepper, and garlic powder. Mix well with your hands or a spoon until everything is evenly distributed. The mixture should be slightly sticky but not wet.
- Lay one lumpia wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Place about 1 heaping tablespoon (15 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 tightly. Roll upward, keeping the roll snug, until you reach the top corner. Dip your finger in egg white (or water) and moisten the top corner to seal. Press gently to secure. Repeat with the remaining filling and wrappers. You should get about 30–35 lumpia.
- Place the finished lumpia on a baking sheet in a single layer, not touching. Cover with a damp cloth to prevent drying while you roll the rest.
- Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain the temperature. Fry the lumpia in batches of 4–5, without overcrowding, for 3–4 minutes per batch, turning occasionally, until golden brown and crispy. The internal temperature of the pork filling must reach 160°F (71°C) as the safe minimum per USDA FSIS—check with an instant-read thermometer if unsure.
- Remove with a slotted spoon and drain on paper towels. Let rest for 2 minutes before serving.
Tips
- Don’t overfill: Too much filling makes the lumpia burst during frying. Stick to about 1 tablespoon per wrapper.
- Keep wrappers covered: Lumpia wrappers dry out quickly. Always keep the stack under a damp kitchen towel while you work.
- Oil temperature matters: If the oil is too cool, the lumpia absorb oil and become greasy; too hot, they brown before the pork cooks. Keep it at 350°F (175°C).
- Substitutions: Use ground chicken or turkey instead of pork, or make it vegetarian with extra vegetables and crumbled tofu. Shrimp or beef also work—just adjust cooking time to ensure the filling reaches the safe minimum temperature.
Serving Suggestions
Serve lumpia hot with a dipping sauce. The classic is a mix of equal parts soy sauce and vinegar (like cane or rice vinegar) with minced garlic and a pinch of chili flakes. Sweet chili sauce is also a favorite. For a full meal, pair with garlic fried rice and a simple cucumber salad.
Variations
- Vegetable Lumpia: Omit the meat and use 2 cups (300 g) of mixed finely chopped vegetables like cabbage, carrots, bean sprouts, and jicama. Add 1/2 cup (120 g) of firm tofu, crumbled, for protein.
- Shrimp Lumpia: Replace the pork with 1 lb (450 g) of raw shrimp, peeled, deveined, and chopped. Cook until shrimp are pink and firm—about 145°F (63°C) safe minimum.
- Cheese Lumpia: Add 1/2 cup (60 g) of grated cheddar or mozzarella to the pork filling for a melty surprise.
- Sweet Lumpia (Turón): Use ripe plantains or bananas and jackfruit, rolled in brown sugar, then fried. Serve with caramel or chocolate sauce.
Storage and Reheating
Uncooked lumpia can be frozen for up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry directly from frozen, adding 1–2 minutes to the cooking time. Cooked lumpia keep in the refrigerator for 3–4 days. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, which makes them soggy. Reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use spring roll wrappers instead of lumpia wrappers? Yes, but they are thinner and more delicate. They will fry faster and be crispier, but may tear more easily. Adjust frying time to 2–3 minutes.
Why are my lumpia soggy? Sogginess usually comes from oil that isn’t hot enough, or from filling that is too wet. Squeeze excess moisture from the vegetables before mixing, and make sure the oil returns to 350°F (175°C) between batches.
Can I bake lumpia instead of frying? Yes, brush with oil and bake at 425°F (220°C) for 15–20 minutes, turning once. They will be less crispy but still tasty. Check that the filling reaches 160°F (71°C).
How do I keep lumpia crispy for a party? Keep them warm in a 200°F (95°C) oven on a wire rack set over a baking sheet. Do not cover them, as steam will soften the crust.
Can I make the filling ahead? Yes, mix the filling up to 24 hours in advance and refrigerate it. Let it come to room temperature for 15 minutes before rolling—cold filling can make the wrappers tear.
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 frying temperatures.
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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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