Lola’s Lumpia are the beloved Filipino fried spring rolls that food trucks across the US have made famous—crispy, golden, and packed with a savory ground pork and vegetable filling. This recipe recreates that irresistible street-food crunch at home, using a simple, reliable technique that yields perfectly crunchy rolls every time. Whether you’re craving a nostalgic snack or planning a party appetizer, these lumpia deliver the same satisfying bite as your favorite food truck, minus the line.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated
- 1 cup (100 g) cabbage, finely shredded
- 1/2 cup (50 g) green beans, thinly sliced (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 (or egg roll wrappers, cut into 4-inch squares)
- 1 egg white, for sealing
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine ground pork, onion, garlic, carrots, cabbage, green beans (if using), beaten egg, soy sauce, salt, black pepper, and garlic powder. Mix with your hands until well combined.
- Lay a lumpia wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1 tablespoon of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, leaving the top corner unrolled. Brush the top corner with a little egg white and finish rolling to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat vegetable oil to 350°F (175°C). You can test with a small piece of wrapper—it should sizzle immediately.
- Fry lumpia in batches of 4–5, without overcrowding, for 3–4 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the pork filling must reach 160°F (71°C) as the safe minimum per USDA FSIS; check with a food thermometer inserted into the center of a roll.
- Drain on paper towels. Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- Substitutions: Use ground chicken or turkey instead of pork; note that poultry must be cooked to 165°F (74°C). For a vegetarian version, replace meat with extra firm tofu, crumbled and sautéed, or a mix of mushrooms and finely chopped vegetables.
- Keep wrappers moist: Cover unused wrappers with a damp cloth while rolling to prevent them from drying out and cracking.
- Avoid soggy lumpia: Don’t overfill the wrappers—too much filling causes them to burst during frying. Also, ensure the oil is at the correct temperature; if too low, the lumpia absorb oil and become greasy.
- Make ahead: You can assemble the lumpia a day in advance and refrigerate them tightly covered. They also freeze beautifully for up to 3 months.
Serving Suggestions
Serve lumpia as a main dish with steamed jasmine rice and a side of garlic vinegar (a mix of vinegar, minced garlic, and a pinch of salt). They also shine as an appetizer at parties, paired with sweet chili sauce, banana ketchup, or a spicy vinegar dip. For a food-truck-style meal, serve them in a paper tray with a side of fried rice and a wedge of calamansi or lemon.
Variations
- Vegetable Lumpia: Omit the meat and double the vegetables—use cabbage, carrots, bean sprouts, and julienned green beans. Add a teaspoon of sesame oil to the filling for extra flavor.
- Shrimp Lumpia: Replace the pork with 1 lb (450 g) of raw shrimp, peeled, deveined, and finely chopped. Cook the filling briefly before rolling to ensure the shrimp is fully cooked when frying.
- Cheesy Lumpia: Add 1/2 cup (60 g) of shredded cheddar or mozzarella to the pork filling for a gooey, indulgent twist.
- Sweet Lumpia (Turrón): For dessert, fill wrappers with sliced bananas and a sprinkle of brown sugar, then fry until golden. Dust with powdered sugar.
Storage and Reheating
Cooked lumpia can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 8–10 minutes, or until crisp and heated through. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked lumpia in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry frozen lumpia directly from the freezer, 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, flipping halfway, until golden and crispy. Brush lightly with oil for better browning. The texture will be less crunchy than fried but still delicious.
What is the best wrapper for lumpia? Traditional lumpia wrappers are thin and made from flour, water, and salt. If you can’t find them, egg roll wrappers work well—just cut them into smaller squares (about 4 inches) for lumpia-sized rolls. Spring roll wrappers (rice paper) are not a good substitute, as they have a different texture and require soaking.
Why do my lumpia burst open while frying? This usually happens if the filling is too wet or too much filling is used. Make sure to squeeze excess moisture from vegetables, and don’t overfill. Also, seal the edges thoroughly with egg white to prevent oil from seeping in.
Can I make lumpia ahead of time for a party? Absolutely! Assemble the lumpia up to 24 hours in advance and keep them covered in the refrigerator. Alternatively, freeze them uncooked for up to 3 months. Fry just before serving for the best crispness.
What dipping sauce goes best with lumpia? Sweet chili sauce is a classic, but a simple mixture of vinegar, minced garlic, and a pinch of salt and pepper is also traditional. Banana ketchup, which is sweet and slightly tangy, is another popular choice.
How do I know when the lumpia are fully cooked? The wrapper should be deep golden brown and crispy. To ensure the pork is fully cooked, insert an instant-read thermometer into the center of a roll; it should read at least 160°F (71°C). If you’re using chicken or turkey, the temperature must reach 165°F (74°C).
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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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