Lumpia City in Waterford, WI, has made a name for itself with its crispy, golden Filipino spring rolls. This recipe recreates that beloved snack at home: a savory filling of ground pork and vegetables wrapped in a thin spring roll wrapper and fried until shatteringly crisp. It works because the filling is cooked before wrapping, so the wrappers only need a short fry to become perfectly crunchy without drying out the inside.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (120 g) carrots, finely shredded
- 1 cup (100 g) cabbage, finely shredded
- 1/2 cup (60 g) green beans, finely sliced (optional)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (2 g) black pepper
- 1 large egg, beaten (for sealing wrappers)
- 30–40 lumpia wrappers (or spring roll wrappers, thawed)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large skillet over medium heat, cook the ground pork, breaking it up with a spoon, until no longer pink and cooked through to a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add onion and garlic to the pork; cook until softened, about 2 minutes. Stir in carrots, cabbage, and green beans (if using). Cook for 3–4 minutes until vegetables are tender but not mushy. Remove from heat.
- Season the filling with soy sauce, fish sauce (if using), and black pepper. Taste and adjust seasoning. Let the filling cool completely—this is important to prevent the wrappers from tearing.
- Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you. Spoon about 1 heaping tablespoon of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward. Moisten the top corner with beaten egg to seal. Repeat with remaining filling and wrappers.
- In a deep skillet or pot, heat the oil to 350°F (175°C). Fry the lumpia in batches of 4–5, turning occasionally, until golden brown and crispy, about 3–4 minutes. Do not overcrowd the pan.
- Drain on paper towels. Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- Keep wrappers moist: Cover unused wrappers with a damp cloth while assembling to prevent them from drying out and cracking.
- Cool the filling completely: Hot filling will steam the wrapper and make it soggy or tear. Spread it on a plate and refrigerate for 10–15 minutes if needed.
- Freeze for later: Arrange uncooked lumpia 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.
- Substitutions: Use ground chicken or turkey instead of pork (cook to 165°F/74°C). For a vegetarian version, replace meat with 1 cup (200 g) crumbled firm tofu and 1 cup (150 g) finely chopped mushrooms; cook until heated through.
Serving Suggestions
Serve lumpia as an appetizer or main dish with steamed jasmine rice and a side of garlic fried rice. The classic dipping sauce is a mix of 1/2 cup (120 ml) rice vinegar, 2 cloves minced garlic, and a pinch of chili flakes. Sweet chili sauce also pairs beautifully.
Variations
Shanghai-style: Add 1/2 cup (60 g) finely chopped water chestnuts and 1 tsp (5 ml) oyster sauce to the filling for extra crunch and umami. Vegetable lumpia: Skip the meat and use 2 cups (200 g) total of shredded cabbage, carrots, and bean sprouts; season with soy sauce and sesame oil. Cheese lumpia: Add 1/2 cup (60 g) grated cheddar or mozzarella to the pork filling for a melty twist.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 8–10 minutes until crisp. Alternatively, reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Uncooked lumpia can be frozen for up to 3 months; fry directly from frozen, adding 2 minutes to the cooking time. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use egg roll wrappers instead of lumpia wrappers? Yes, but they are thicker and will yield a chewier texture. Fry them a bit longer, about 5–6 minutes, to ensure they are cooked through.
Why are my lumpia soggy? Sogginess usually comes from filling that was too wet or not cooled. Make sure to drain the pork well and cool the filling completely before wrapping. Also, ensure the oil is at the correct temperature—if it’s too low, the wrappers absorb oil instead of crisping.
Can I bake lumpia instead of frying? Yes, brush with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway. They will be less crispy but still tasty.
How do I prevent the wrappers from tearing? Handle them gently and keep them covered with a damp cloth. Don’t overfill—about 1 tablespoon is enough. Seal the edges well with beaten egg.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil as it burns at high temperatures.
Can I make the filling ahead of time? Absolutely. Cook the filling, cool, and refrigerate for up to 2 days. Assemble the lumpia when ready to fry.
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More recipes to cook
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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