Rockin Lumpia Food Truck-style lumpia are crispy Filipino spring rolls filled with a savory mixture of ground pork, vegetables, and aromatics. These golden, crackling rolls are a beloved street food in the Philippines and have become a favorite at food trucks across the US. This recipe delivers that same satisfying crunch and juicy, flavorful filling, perfect for parties, game day, or a fun family dinner.
Ingredients
- 1 lb (450 g) ground pork (or ground beef/turkey)
- 1 cup (150 g) finely chopped onion
- 4 cloves garlic, minced
- 1 cup (120 g) finely shredded carrot
- 1 cup (120 g) finely shredded cabbage
- 1/2 cup (60 g) finely chopped green beans (optional)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional, for umami)
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) salt (adjust to taste)
- 1 large egg, beaten (for sealing the wrappers)
- 30-40 lumpia wrappers (8-inch / 20 cm square) or spring roll wrappers
- Vegetable oil, for deep frying (about 3 cups / 720 ml)
Instructions
- Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), soy sauce, fish sauce (if using), pepper, and salt. Mix well with your hands or a spoon until everything is evenly distributed. Do not overmix; you want a light, airy texture.
- Cook the filling (optional but recommended): Heat a large skillet over medium-high heat. Add the pork mixture and cook, breaking it up with a spoon, until the pork is fully browned and cooked through, about 7-8 minutes. The internal temperature should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat. Drain any excess fat and let the filling cool completely before wrapping. (You can also use the filling raw, but cooking it first ensures the filling is fully cooked and reduces frying time.)
- Wrap the lumpia: Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Place about 1 to 1 1/2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, keeping the roll tight, until you reach the top corner. Brush the top corner with a little beaten egg and press to seal. Repeat with the remaining filling and wrappers.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the lumpia: Carefully place 4-6 lumpia into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the filling (if not pre-cooked) must reach 160°F (71°C) as per USDA FSIS safe minimum. If you pre-cooked the filling, just fry until the wrapper is golden and crispy.
- Drain and serve: Remove the lumpia with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crispy.
Tips
- Don’t overfill: Too much filling will make the lumpia burst open during frying. Stick to about 1-1 1/2 tablespoons per wrapper.
- Seal tightly: Use the beaten egg as glue to ensure the edges are completely sealed. This prevents oil from seeping in and making the lumpia greasy.
- Keep wrappers moist: Cover unused wrappers with a damp paper towel while you work, as they dry out quickly and become brittle and hard to roll.
- Pre-cook the filling: This is a food truck trick that ensures the filling is fully cooked and lets you fry the lumpia quickly at a higher temperature for a super crispy shell. Just make sure the filling is completely cool before wrapping.
Serving Suggestions
Serve the lumpia hot with a sweet and sour dipping sauce, a spicy vinegar dip (made with vinegar, garlic, chili, and a pinch of sugar), or even a simple mix of soy sauce and calamansi or lemon juice. They’re great as an appetizer, a main dish with steamed rice, or as part of a Filipino feast alongside pancit and garlic rice.
Variations
- Vegetable Lumpia: Replace the meat with an extra 1 cup (120 g) of shredded cabbage, 1 cup (120 g) of shredded carrot, and 1 cup (150 g) of chopped green beans. Add 1/2 cup (60 g) of chopped water chestnuts for crunch. Sauté the vegetables with garlic and soy sauce before wrapping.
- Chicken or Shrimp Lumpia: Use ground chicken or finely chopped shrimp in place of pork. If using shrimp, cook it just until pink and opaque, about 3-4 minutes.
- Cheese Lumpia: Add 1/2 cup (60 g) of shredded cheddar or quick-melting cheese to the pork filling for a gooey, savory twist.
- Spicy Lumpia: Add 1-2 finely chopped Thai chilies or 1 tbsp (15 ml) of sriracha to the filling for a kick of heat.
Storage and Reheating
Store leftover cooked lumpia in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it will make the lumpia soggy. For uncooked lumpia, wrap them tightly in plastic wrap and freeze for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, brushing with oil halfway through. They will be less crispy than fried, but still tasty and lower in fat.
What is the best wrapper to use? Authentic lumpia wrappers are thin and made from flour, water, and salt. They are available in Asian grocery stores, often in the freezer section. Spring roll wrappers are a good substitute, though they are slightly thicker and may be a bit more chewy.
Why did my lumpia burst open while frying? This usually happens when the rolls are overfilled or not sealed properly. Make sure to use the egg wash to seal the edges thoroughly and don’t add too much filling.
Can I make lumpia ahead of time? Absolutely. You can assemble the lumpia, place them on a baking sheet, and freeze them for 1-2 hours until solid. Then transfer to a zip-top bag and keep frozen for up to 3 months. Fry directly from frozen, adding a couple of minutes to the cooking time.
What dipping sauce goes best with lumpia? The classic is a sweet and sour sauce, often sold in jars at Asian markets. A simple mix of soy sauce, vinegar, and a little chili garlic sauce is also fantastic and cuts through the richness of the fried roll.
Can I use leftover filling for something else? Yes, the cooked filling is delicious on its own over rice, as a taco filling, or stuffed into lettuce cups for a low-carb meal.
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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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