Lumpia are the beloved Filipino spring rolls—crispy, golden cylinders filled with a savory mixture of ground pork, vegetables, and aromatics. While traditionally deep-fried, making lumpia in an air fryer delivers that same satisfying crunch with far less oil and mess. The hot circulating air crisps the thin lumpia wrappers beautifully, making this method a practical, hands-off way to enjoy this classic appetizer any night of the week.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated or minced
- 1 cup (100 g) green cabbage, finely shredded
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- 1 large egg, beaten (for sealing the wrappers)
- 20–25 lumpia wrappers (8-inch/20 cm square, thawed if frozen)
- Neutral oil spray (like canola or avocado)
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrots, cabbage, soy sauce, salt, and pepper. Mix well until everything is evenly distributed. (Your hands work best for this.)
- Lay one lumpia wrapper on a clean, dry surface with a corner pointing toward you (like a diamond). Place about 2 tablespoons (30 g) of filling in a line just below the center, leaving a 1-inch (2.5 cm) border on each side.
- Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly away from you, and before the final fold, brush the top corner with beaten egg to seal. Press gently to secure. Repeat with the remaining filling and wrappers.
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- Lightly spray the air fryer basket with oil. Place the lumpia in a single layer, leaving a little space between each roll—work in batches if needed. Spray the tops of the lumpia lightly with oil.
- Air fry for 10–12 minutes, flipping halfway through, until the lumpia are golden brown and crisp. The internal temperature of the pork filling should reach 160°F (71°C) (USDA FSIS safe minimum for ground meat)—check with an instant-read thermometer inserted into the center of a roll.
- Remove from the air fryer and let rest for 2 minutes before serving. The filling is very hot inside!
Tips
- Don’t overfill. Too much filling makes the lumpia burst open during cooking. Stick to 2 tablespoons per wrapper.
- Keep wrappers moist. Cover unused wrappers with a damp kitchen towel while you work—they dry out quickly and become brittle.
- Spray, don’t brush. A light oil spray gives a more even, crispy finish than brushing, which can make the wrapper soggy.
- No lumpia wrappers? Use spring roll wrappers (thinner) or egg roll wrappers (thicker)—adjust cooking time by 1–2 minutes if using egg roll wrappers.
Serving Suggestions
Serve lumpia hot with a dipping sauce. Classic options include sweet chili sauce, a mix of soy sauce and calamansi (or lemon) juice, or a garlic-vinegar dip. They make a great appetizer for parties, a side dish to fried rice, or a snack with a cold drink.
Variations
- Vegetarian: Swap the pork for 1½ cups (250 g) of firm tofu, crumbled, plus 1 cup (150 g) of chopped mushrooms. Sauté the mushrooms briefly to release moisture before mixing.
- Shrimp lumpia: Use 1 lb (450 g) of raw shrimp, peeled, deveined, and finely chopped. Cook to 145°F (63°C) internal temperature.
- Sweet-style: Add ½ cup (75 g) of raisins and ¼ cup (40 g) of chopped water chestnuts to the pork filling for a slightly sweet, crunchy variation.
Storage and Reheating
Cooked lumpia can be refrigerated in an airtight container for up to 3 days. To reheat, place them in the air fryer at 350°F (175°C) for 3–4 minutes until hot and crisp. For longer storage, freeze uncooked lumpia in a single layer on a baking sheet, then transfer to a zip-top bag—they keep for up to 3 months. Cook frozen lumpia directly in the air fryer at 375°F (190°C) for 12–14 minutes, no need to thaw.
Frequently Asked Questions
Can I use egg roll wrappers instead of lumpia wrappers?
Yes, but they are thicker and yield a chewier, breadier result. Reduce the filling to 1½ tablespoons per wrapper and increase cook time by 1–2 minutes.
Why did my lumpia come out soggy?
Usually this happens if the filling is too wet (excess moisture from vegetables) or if you didn’t spray enough oil. Make sure to squeeze out any liquid from the cabbage and carrots, and spray the rolls generously.
Do I need to preheat the air fryer?
Yes, preheating ensures even cooking and a crispier exterior. Most air fryers take 2–3 minutes to reach temperature.
Can I make lumpia ahead of time?
Absolutely. Assemble the rolls, place them on a parchment-lined tray, cover with plastic wrap, and refrigerate for up to 24 hours before cooking. Or freeze them as described above.
How do I know when the pork is fully cooked?
Use an instant-read thermometer inserted into the center of a lumpia—it should read 160°F (71°C). If you don’t have a thermometer, cut one open and check that the pork is no longer pink and the juices run clear.
Can I use ground chicken or turkey?
Yes, but they are leaner and may dry out. Add 1 tablespoon of oil to the filling to keep it moist, and cook to 165°F (74°C) as per USDA FSIS guidelines for poultry.
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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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