Lumpia are the Filipino version of spring rolls: thin, crisp wrappers filled with a savory mixture of ground meat and vegetables, then deep-fried until golden. They are a staple at parties and family gatherings across the Philippines, and this recipe delivers the classic, crowd-pleasing version that works perfectly for home cooks. The combination of juicy pork, crunchy vegetables, and a shatteringly crisp wrapper makes lumpia an irresistible appetizer or snack.
Ingredients
- 1 lb (450 g) ground pork (or ground beef, or a mix)
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (120 g) carrots, finely grated or minced
- 1 cup (100 g) green cabbage, finely shredded
- 1/2 cup (60 g) green beans, finely sliced (optional)
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon (5 g) salt (adjust to taste)
- 1/2 teaspoon (2 g) ground black pepper
- 1 large egg, beaten (for sealing wrappers)
- 30-35 lumpia wrappers (or spring roll wrappers, thawed if frozen)
- Vegetable oil, for deep-frying (about 4 cups / 1 L)
Instructions
- Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrots, cabbage, green beans (if using), soy sauce, salt, and pepper. Mix well with your hands or a spoon until everything is evenly distributed. The mixture should be well-combined but not overworked.
- Cook the filling (optional but recommended): Heat a large skillet over medium-high heat. Add the filling mixture and cook, breaking it up with a spoon, until the pork is no longer pink and the vegetables are tender, about 8-10 minutes. Drain any excess liquid. Let the filling cool completely before wrapping. (This step ensures the filling is fully cooked and reduces the risk of undercooked meat. If you prefer to wrap raw, skip this step and proceed to wrapping, but note that the cooking time in step 6 will need to be increased to ensure the pork reaches a safe internal temperature.)
- Prepare your workstation: Lay a lumpia wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Place about 2 tablespoons (30 g) of filling in a line just below the center of the wrapper.
- Wrap the lumpia: Fold the bottom corner over the filling, tucking it snugly. Fold in the left and right corners toward the center, like an envelope. Roll the lumpia away from you, keeping it tight, until you reach the top corner. Brush a little beaten egg on the top corner and press to seal. Repeat with the remaining filling and wrappers. Place the finished lumpia on a plate or baking sheet in a single layer, cover with a damp cloth to prevent drying.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to ensure the temperature is accurate.
- Fry the lumpia: Carefully slide a few lumpia into the hot oil, making sure not to overcrowd the pot. Fry in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. The internal temperature of the pork (if raw) must reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat. If you cooked the filling first, the lumpia just needs to be heated through and crisped. Drain on a wire rack or paper towels.
- Serve hot: Serve immediately with sweet chili sauce or a vinegar dipping sauce.
Tips
- Keep the wrappers moist: Lumpia wrappers dry out quickly. Keep them covered with a damp kitchen towel while you work, and only take out one at a time.
- Don’t overfill: Too much filling will make the lumpia burst during frying. Stick to about 2 tablespoons per wrapper.
- Seal properly: Use the beaten egg as “glue� to seal the edges. Press firmly to ensure the lumpia doesn’t open while frying.
- Make ahead: You can assemble the lumpia a day in advance and keep them in the refrigerator, covered, until ready to fry. They also freeze beautifully (see Storage).
Serving Suggestions
Serve lumpia as an appetizer, party snack, or as part of a Filipino meal. The classic dipping sauce is a simple mix of vinegar, soy sauce, and minced garlic. Sweet chili sauce is also a popular choice. For a complete meal, pair with garlic fried rice and a side of pickled vegetables.
Variations
- Vegetable Lumpia: Omit the meat and increase the vegetables—use extra cabbage, carrots, bean sprouts, and julienned green beans. Sauté the vegetables with garlic and soy sauce before wrapping.
- Shrimp Lumpia: Replace the pork with finely chopped raw shrimp. Cook until the shrimp turn pink and are firm, about 3-4 minutes, and ensure the internal temperature reaches 145°F (63°C) as per USDA FSIS safe minimum for fish.
- Lumpia Shanghai: This is the classic Filipino version that uses a thinner wrapper and a filling that is often more finely minced. You can use this recipe and simply cut the lumpia into smaller, bite-sized pieces before frying.
- Baked Lumpia: For a lighter option, brush the assembled lumpia with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until golden and crispy. Note that baked lumpia will not be as crispy as fried.
Storage and Reheating
Refrigerate: 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 and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it will make them soggy.
Freeze: Uncooked lumpia freeze very well. Place the assembled lumpia on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag or container. They can be frozen for up to 3 months. Fry from frozen, adding a couple of extra minutes to the cooking time. Cooked lumpia can also be frozen, but they will lose some crispness.
Frequently Asked Questions
Can I use spring roll wrappers instead of lumpia wrappers? Yes, spring roll wrappers are very similar and work well. They are usually slightly thicker, so they will be a bit more substantial. If using spring roll wrappers, follow the same instructions.
Why do my lumpia get soggy? Sogginess usually happens if the filling is too wet or if the oil is not hot enough. Make sure to cook the filling and drain any excess liquid before wrapping. Also, maintain the oil temperature at 350°F (175°C) and don’t overcrowd the pan.
Can I make lumpia ahead of time? Yes, you can assemble the lumpia and keep them in the refrigerator for up to 24 hours before frying. Place them in a single layer on a plate, cover with plastic wrap, and refrigerate. You can also freeze them for longer storage.
What is the best oil for frying lumpia? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can handle the high heat without burning.
How do I know when the lumpia is cooked through? If you cooked the filling first, the lumpia is done when it is golden brown and crispy, about 3-4 minutes. If you wrapped raw filling, use a food thermometer to check that the internal temperature of the pork reaches 160°F (71°C) as per USDA FSIS safe minimum.
Can I bake lumpia instead of frying? Yes, you can bake them, but they will be less crispy. Brush the lumpia lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until golden brown.
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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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