Lumpia are the beloved Filipino spring rolls—crispy, golden cylinders stuffed with a savory mixture of ground meat and vegetables. In Dayton, Ohio, the name “Lumpia Queen� has become synonymous with the best versions of these rolls, often served at parties, food festivals, and family gatherings. This recipe recreates that classic taste at home: a thin, crackling wrapper around a juicy, well-seasoned filling, fried to perfection. It’s a crowd-pleaser that’s easier to make than you think, and the results are far superior to anything frozen.
Ingredients
- 1 lb (450 g) ground pork (or ground beef)
- 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 beans, finely sliced (or use 1/2 cup (50 g) cabbage, shredded)
- 2 large eggs, beaten (for sealing wrappers)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) soy sauce
- 1/2 tsp (1 g) garlic powder (optional)
- 30-40 lumpia wrappers (about 8 inches / 20 cm square) – thawed if frozen
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the ground pork, onion, garlic, carrots, green beans, salt, pepper, soy sauce, and garlic powder (if using). Mix well with your hands until everything is evenly distributed. Do not overmix, as it can make the filling tough.
- Lay one lumpia wrapper on a clean, dry surface with a corner pointing toward you (like a diamond). Place about 1 to 2 tablespoons (15–30 g) of filling in a line just below the center, leaving a 1-inch (2.5 cm) border on the sides.
- Fold the bottom corner over the filling, then fold in the two side corners tightly. Roll upward, tucking the filling snugly, until you have a tight cylinder. Moisten the top corner with a little beaten egg and press to seal. Repeat with the remaining filling and wrappers.
- Heat the oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle immediately and float.
- Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pan (they should float freely). Fry for 3–4 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the filling must reach 160°F (71°C) for ground pork, per USDA FSIS safe minimum guidelines—check with a food thermometer if you’re unsure.
- Remove with tongs and drain on paper towels or a wire rack. Let them rest for 2 minutes before serving (this also helps them stay crispy).
Tips
- Keep wrappers moist: Cover unused wrappers with a damp cloth while you work, as they dry out quickly and become brittle.
- Don’t overfill: Too much filling will cause the lumpia to burst during frying. Stick to 1–2 tablespoons per roll.
- Seal well: Use enough egg wash on the final corner to ensure a tight seal—this prevents oil from seeping in and making the rolls greasy.
- Fry in batches: Overcrowding lowers the oil temperature, making the lumpia soggy. Fry in small batches and let the oil return to temperature between batches.
Serving Suggestions
Serve lumpia hot with a dipping sauce. The classic is a simple mix of 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) soy sauce, and a few minced garlic cloves. You can also add a squeeze of calamansi or lemon juice for brightness. Pair with steamed jasmine rice and a side of pickled vegetables for a full meal.
Variations
- Vegetarian: Substitute the pork with 1 cup (200 g) extra-firm tofu, crumbled, and add 1 cup (100 g) finely chopped mushrooms. Cook the filling first for 5–7 minutes before wrapping to remove excess moisture.
- Shrimp Lumpia: Use 1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped, in place of the pork. Reduce cooking time slightly—shrimp cooks faster.
- Sweet-Style: Add 1/2 cup (75 g) raisins and 1/4 cup (40 g) chopped water chestnuts to the filling for a sweeter, crunchier version popular in some regions.
Storage and Reheating
Cooked lumpia can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked lumpia on a baking sheet until solid, then transfer to a freezer bag. They keep for up to 3 months. Fry frozen lumpia directly from the freezer, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
Can I use egg roll wrappers instead of lumpia wrappers? Yes, but they are thicker and will yield a heavier, more bread-like roll. Lumpia wrappers are thinner and crispier; if using egg roll wrappers, you may need to fry a bit longer to get them golden.
Why do my lumpia burst open during frying? This usually happens when the filling is too wet or the rolls are overfilled. Make sure to squeeze out excess moisture from the vegetables, and don’t add more than 2 tablespoons of filling per roll. Also, ensure the edges are sealed well with egg.
Can I bake lumpia instead of frying? Yes, you can bake them at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden. They won’t be as crispy as fried, but brushing them lightly with oil helps. Note that baking may not achieve the same texture.
How do I keep lumpia crispy for a party? Keep them warm in a 200°F (95°C) oven on a wire rack (not on a plate, which traps steam). Serve within 30 minutes of frying for the best crunch.
Can I make the filling ahead of time? Absolutely. The uncooked filling can be refrigerated for up to 24 hours. Just bring it to room temperature before wrapping—cold filling can make the wrappers tear.
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, which would affect the flavor.
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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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