Lumpia are crispy Filipino spring rolls filled with a savory mixture of ground meat and vegetables, wrapped in a thin pastry and fried until golden. They are a beloved appetizer and snack across the Philippines and in Filipino communities worldwide. This article breaks down the nutrition facts for a standard lumpia and offers practical ways to make them lighter without losing the crunch.
Ingredients
- 1 lb (450 g) ground pork (or ground chicken/turkey)
- 1 cup (150 g) onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (150 g) carrot, finely grated
- 1 cup (100 g) green cabbage, shredded
- 1/2 cup (50 g) green beans, thinly sliced (optional)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 large egg, beaten (for sealing)
- 20 lumpia wrappers (about 8 inches/20 cm each)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large skillet over medium heat, cook the ground pork until browned, breaking it apart with a spoon. If using chicken or turkey, cook until no longer pink. Drain excess fat if needed.
- Add onion and garlic to the skillet and cook for 2–3 minutes until fragrant. Stir in carrot, cabbage, and green beans (if using). Cook for another 3–4 minutes until vegetables are tender-crisp.
- Season the filling with soy sauce, salt, and pepper. Remove from heat and let cool completely (about 10 minutes).
- Place a lumpia wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons (30 g) of filling onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly upward, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat oil to 350°F (175°C). Fry lumpia in batches, without crowding, for 3–4 minutes per batch, turning occasionally, until golden brown and crispy. Drain on paper towels.
- For safety, ensure the filling reaches a safe minimum internal temperature of 160°F (71°C) for ground meat, as recommended by USDA FSIS. Use a food thermometer to check.
Tips
- Keep wrappers moist: Cover unused wrappers with a damp cloth to prevent them from drying out and cracking while you roll.
- Cool filling completely: Hot filling can tear the wrappers and make them soggy. Spread it on a plate to cool faster.
- Seal well: Use enough egg wash to seal the edges; otherwise, lumpia may open during frying.
- Don’t overcrowd: Fry in small batches to maintain oil temperature and achieve even crispness.
Serving Suggestions
Serve lumpia hot with a dipping sauce of equal parts soy sauce and vinegar, with minced garlic and a pinch of red pepper flakes. They also pair well with sweet chili sauce or a simple garlic mayo. For a complete meal, serve alongside steamed rice and a side of pickled vegetables.
Variations
Vegetable Lumpia: Replace meat with extra cabbage, carrots, and bean sprouts, and add 1/2 cup (75 g) of firm tofu, crumbled. Cook vegetables just until tender; no need to brown.
Shrimp Lumpia: Use 1 lb (450 g) of raw shrimp, peeled and chopped, instead of pork. Cook shrimp until pink and opaque, about 3–4 minutes. No need for a thermometer if shrimp is fully cooked.
Baked or Air-Fried: Brush lumpia with oil and bake at 400°F (200°C) for 15–20 minutes, or air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway. This reduces fat significantly.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 3–4 days. To freeze, place uncooked lumpia in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen lumpia directly in the oven at 375°F (190°C) for 12–15 minutes, or in an air fryer at 350°F (175°C) for 8–10 minutes. Reheat refrigerated lumpia in the oven or air fryer to restore crispness; avoid microwaving, which makes them soggy.
Frequently Asked Questions
How many calories are in one lumpia? A typical fried lumpia (about 3 oz / 85 g) has roughly 120–150 calories, depending on the filling and oil absorption. Baking or air-frying can reduce this to 80–100 calories per piece.
Are lumpia healthy? Lumpia can be part of a balanced diet when eaten in moderation. They provide protein and vegetables, but frying adds fat and calories. Opt for baked or air-fried versions and pair with a fresh dipping sauce to keep them lighter.
Can I make lumpia ahead of time? Yes, you can assemble lumpia up to 24 hours in advance and keep them covered in the refrigerator. Fry just before serving for best texture.
What is the best oil for frying lumpia? Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. These can be heated to 350°F (175°C) without burning.
Can I use spring roll wrappers instead of lumpia wrappers? Yes, but spring roll wrappers are thinner and more delicate. They may fry faster and be less crispy. Adjust frying time and handle gently.
How do I prevent lumpia from becoming soggy? Ensure the filling is completely cool and well-drained before wrapping. Fry at the correct temperature and do not cover the finished lumpia while they are hot, as trapped steam will soften the crust.
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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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