Lumpia are the beloved Filipino version of spring rolls: thin, crackly wrappers filled with a savory mixture of ground pork and vegetables, then deep-fried until golden. This recipe uses egg roll wrappers, which are slightly thicker and more forgiving than traditional lumpia wrappers, making them perfect for home cooks. The result is a supremely crunchy exterior with a juicy, well-seasoned filling that disappears fast at any gathering.
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 or minced
- 1 cup (120 g) green cabbage, finely shredded
- 1/2 cup (60 g) green onions, sliced
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1 large egg, beaten (for sealing wrappers)
- 1 package (about 20-24) egg roll wrappers (or lumpia wrappers)
- 4 cups (1 L) 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, about 5-7 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
- Add the onion and garlic to the pork and cook until softened, about 3 minutes. Stir in the carrots, cabbage, and green onions; cook for another 2-3 minutes, until the vegetables are slightly wilted but still crisp-tender.
- Season the mixture with soy sauce, salt, and pepper. Remove from heat and let cool completely—this is essential to prevent the wrappers from tearing.
- Set up your rolling station: place a wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Keep the remaining wrappers covered with a damp towel to prevent drying.
- Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners, and roll tightly away from you, like a burrito. Brush the top corner with beaten egg to seal. Repeat with remaining filling and wrappers.
- In a deep, heavy pot or Dutch oven, heat the oil to 350°F (175°C). Working in batches of 4-5, fry the lumpia for 4-6 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the pork filling should reach 160°F (71°C) as the safe minimum, per USDA FSIS. Use a thermometer to check if needed.
- Drain on a wire rack or paper towels. Serve hot with dipping sauce.
Tips
- Cool the filling completely: Hot filling will steam the wrapper and make it soggy and prone to tearing. Spread it on a baking sheet to cool quickly.
- Don’t overfill: Too much filling makes rolling difficult and can cause the lumpia to burst during frying. Stick to about 2 tablespoons per wrapper.
- Seal properly: Use a generous amount of beaten egg on the final edge, and press firmly. An unsealed roll will open in the oil.
- Substitutions: If you can’t find egg roll wrappers, use spring roll wrappers (thinner) or lumpia wrappers from an Asian market. Ground chicken, turkey, or finely chopped shrimp work well in place of pork.
Serving Suggestions
Serve lumpia as an appetizer, party snack, or part of a Filipino feast. Pair with a dipping sauce of equal parts soy sauce and vinegar (like cane or rice vinegar), with minced garlic and a pinch of chili flakes. They also go well with sweet chili sauce or banana ketchup. For a complete meal, serve alongside garlic fried rice and a simple cucumber salad.
Variations
- Vegetable Lumpia: Omit the meat and add extra cabbage, carrots, and green beans, plus a handful of shredded tofu or mushrooms for texture.
- Shrimp Lumpia: Replace pork with 1 lb (450 g) raw shrimp, finely chopped, and add 1 teaspoon grated ginger.
- Cheese Lumpia: Add 1/2 cup (60 g) shredded cheddar or mozzarella to the filling for a melty surprise.
- Baked Lumpia: For a lighter version, brush rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping once, until golden. They won’t be as crispy as fried but are still delicious.
Storage and Reheating
Store cooked lumpia in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp again. Avoid microwaving, as it makes them soggy. You can also freeze uncooked lumpia in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry frozen directly from the freezer, adding 2-3 minutes to the cooking time.
Frequently Asked Questions
Can I use lumpia wrappers instead of egg roll wrappers? Yes, absolutely. Lumpia wrappers are thinner and will produce a more delicate, extra-crispy texture. They are typically sold in Asian grocery stores, often frozen. Just handle them gently and keep them covered while rolling.
Why are my lumpia soggy? Sogginess usually comes from filling that wasn’t cooled, or from frying at too low a temperature. Make sure the filling is completely cool, and that the oil is at 350°F (175°C) before adding the rolls. Fry in small batches so the oil temperature doesn’t drop too much.
Can I make lumpia ahead of time? Yes, you can assemble the rolls a day in advance and keep them covered in the refrigerator. Fry them just before serving. Or freeze them uncooked for up to 3 months.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These can handle the high heat without burning.
How do I keep lumpia crispy after frying? Drain them on a wire rack instead of paper towels—this allows air to circulate and prevents the bottoms from steaming. Serve immediately, as they will soften over time.
Can I make the filling ahead of time? Yes, cook the filling and refrigerate it for up to 2 days. Just make sure it is thoroughly chilled before rolling.
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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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