Lumpia House is a beloved food truck in Colorado Springs known for its crispy, golden Filipino spring rolls filled with savory meat and vegetables. This recipe recreates that iconic food truck experience at home, delivering perfectly crunchy lumpia with a juicy, well-seasoned filling. It works because the technique—wrapping tightly and frying at the right temperature—ensures every bite is shatteringly crisp and satisfying.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) finely chopped onion
- 3 cloves garlic, minced
- 1 cup (120 g) shredded carrot
- 1 cup (100 g) finely shredded cabbage
- 1/2 cup (50 g) chopped green beans (optional)
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1 teaspoon (5 g) garlic powder
- 1 large egg, beaten (for sealing)
- 25-30 lumpia wrappers (8-inch / 20 cm squares), thawed
- 2 cups (480 ml) vegetable or canola oil, for frying
- Sweet chili sauce or vinegar with garlic, for dipping
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green beans (if using), soy sauce, salt, black pepper, and garlic powder. Mix well with your hands until everything is evenly distributed.
- Lay one lumpia wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Place about 1 1/2 tablespoons (about 25 g) of filling in a line across the center, closer to the bottom corner.
- Fold the bottom corner over the filling, tucking it snugly. Fold the left and right corners inward toward the center, like an envelope. Roll the lumpia tightly upward, away from you, until you reach the top corner.
- Dip your finger in the beaten egg and brush a thin line along the top corner. Press to seal the roll completely. Repeat with the remaining wrappers and filling.
- Heat the oil in a deep skillet or pot to 350°F (175°C). The oil should be about 1 inch (2.5 cm) deep. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle immediately.
- Working in batches of 4-5, carefully place the lumpia seam-side down into the hot oil. Fry for 3-4 minutes per side, turning occasionally, until deep golden brown and crispy all over.
- Remove with tongs and drain on a wire rack or paper towels. For pork filling, ensure the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum) before serving; check by inserting a food thermometer into the center of a roll.
- Serve hot with sweet chili sauce or a vinegar-garlic dipping sauce.
Tips
- Keep unused wrappers covered with a damp cloth while assembling to prevent them from drying out and cracking.
- Do not overfill the lumpia—too much filling makes them burst open during frying. Stick to about 1 1/2 tablespoons per wrapper.
- For a lighter version, you can air-fry the lumpia at 400°F (200°C) for 10-12 minutes, flipping halfway, but they will be less crispy than deep-fried.
- If you can’t find lumpia wrappers, use spring roll wrappers (thinner) or egg roll wrappers (thicker); adjust frying time by 1-2 minutes for thicker wrappers.
Serving Suggestions
Serve the lumpia as an appetizer with sweet chili sauce, garlic vinegar, or a simple soy-calamansi dip. They also pair well with steamed jasmine rice and a side of pickled vegetables for a complete meal. For a party platter, arrange them on a large plate with fresh lettuce leaves and sliced cucumbers.
Variations
Swap the ground pork for ground chicken, turkey, or beef—just cook to the corresponding safe temperature (165°F/74°C for poultry, 160°F/71°C for beef). For a vegetarian version, use finely chopped mushrooms, tofu, and extra vegetables, and skip the meat entirely. Add a little shrimp, finely chopped, to the pork mixture for a seafood twist. For a spicy kick, mix in 1-2 teaspoons of sriracha or chili flakes with the filling.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 3-4 days. To freeze, place uncooked lumpia on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag; they will keep for up to 3 months. Reheat refrigerated lumpia in a 375°F (190°C) oven for 8-10 minutes or in an air fryer at 375°F (190°C) for 5-7 minutes until hot and crispy. Reheat frozen lumpia directly from frozen, adding 3-4 minutes to the oven time. Avoid microwaving, as it makes the wrappers soggy. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, brush the rolls lightly with oil and bake at 425°F (220°C) for 15-20 minutes, flipping once, until golden and crisp. They won’t be as crunchy as fried but are a decent lower-oil option.
Why do my lumpia burst open while frying? This usually happens when the rolls are overfilled or not sealed tightly enough. Make sure to brush the egg wash on the final corner and press firmly. Also, avoid crowding the pan, which lowers the oil temperature and makes the wrappers absorb more oil and break.
Can I use rice paper wrappers instead of lumpia wrappers? Rice paper is not ideal for deep-frying lumpia because it becomes chewy and can stick together. Stick to wheat-based lumpia, spring roll, or egg roll wrappers for the best texture.
How do I keep lumpia crispy after frying? Drain them on a wire rack rather than paper towels, which traps steam and softens the bottom. Serve immediately, or keep them warm in a 200°F (95°C) oven on a rack for up to 30 minutes.
Can I make the filling ahead of time? Yes, you can prepare the filling up to 24 hours in advance and store it covered in the refrigerator. Just make sure to mix it well again before wrapping.
What is the best oil for frying lumpia? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils won’t overpower the flavor and can handle the high heat needed for a crispy exterior.
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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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