Lumpia Social is a beloved Filipino food truck concept that serves up crispy, golden spring rolls filled with a savory mixture of ground pork and vegetables. These hand-rolled treats are perfect for parties, game days, or any gathering where you want a crowd-pleasing appetizer. The key to their appeal is the ultra-crispy wrapper and the juicy, well-seasoned filling, all ready to be dipped in a sweet and tangy sauce.

Ingredients

1 lb (450 g) ground pork
1 cup (150 g) finely chopped onion
4 cloves garlic, minced
1 cup (120 g) finely shredded carrot
1 cup (100 g) finely shredded cabbage
1/2 cup (50 g) chopped green onions
2 tbsp (30 ml) soy sauce
1 tsp (5 g) salt
1/2 tsp (1 g) black pepper
1/2 tsp (1 g) garlic powder
1 large egg, beaten (for sealing wrappers)
30 lumpia wrappers (about 8 inches / 20 cm square), thawed if frozen
3 cups (710 ml) vegetable oil, for frying
For the dipping sauce: 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) soy sauce, 2 tbsp (30 g) brown sugar, 1 clove garlic, minced, 1 tsp (5 g) chili flakes (optional)

Instructions

In a large bowl, combine the ground pork, onion, garlic, carrot, cabbage, green onions, soy sauce, salt, black pepper, and garlic powder. Mix with your hands until everything is evenly distributed. Do not overmix, as this can make the filling tough.
Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons (30 ml) of filling onto the lower third of the wrapper, forming a log shape about 4 inches (10 cm) long.
Fold the bottom corner over the filling, tucking it in tightly. Fold the left and right corners toward the center, then roll the wrapper upward, keeping it snug. Before reaching the end, brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or pot to 350Â°F (175Â°C). Use a thermometer to ensure the temperature stays consistent. Fry the lumpia in batches, without crowding, for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the pork filling should reach 160Â°F (71Â°C) per USDA FSIS safe minimum guidelines. Drain on paper towels.
For the dipping sauce, whisk together the rice vinegar, soy sauce, brown sugar, garlic, and chili flakes in a small bowl. Set aside for at least 15 minutes to let the flavors meld.

Tips

Keep the wrappers you are not using covered with a damp cloth, as they dry out quickly and become brittle.
Do not overfill the wrappers; too much filling will cause them to burst during frying.
For a lighter version, you can bake the lumpia at 400Â°F (200Â°C) for 15-20 minutes, flipping halfway, but they will not be as crispy as fried.
Make sure the oil is at the correct temperature before adding the lumpia; if it is too cool, they will absorb oil and become greasy.

Serving Suggestions

Serve the lumpia hot, with the sweet and sour dipping sauce on the side. They also pair well with a simple garlic vinegar dip or a spicy Thai sweet chili sauce. For a complete meal, serve them over steamed rice with a side of pickled vegetables or a fresh cucumber salad.

Variations

Use ground chicken or turkey instead of pork for a lighter filling.
Add 1/2 cup (75 g) of chopped water chestnuts for extra crunch.
Make a vegetarian version by substituting the pork with 1 cup (150 g) of finely chopped mushrooms and 1 cup (150 g) of extra cabbage.
For a spicy kick, add 1-2 teaspoons of sriracha or chili paste to the filling.

Storage and Reheating

Cooked lumpia can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 375Â°F (190Â°C) for 8-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer at 350Â°F (175Â°C) for 5-6 minutes. For uncooked lumpia, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. They can be frozen 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 spring roll wrappers instead of lumpia wrappers? Yes, spring roll wrappers are similar but often thinner and slightly different in texture. They work well, but you may need to adjust the frying time slightly, as they cook faster.

Why are my lumpia not crispy? This is usually because the oil is not hot enough, or the lumpia were left to sit after frying. Make sure the oil is at 350Â°F (175Â°C) and drain the cooked lumpia on a wire rack instead of paper towels to prevent them from steaming.

Can I make lumpia ahead of time? Yes, you can assemble the lumpia and refrigerate them for up to 24 hours before frying. Place them in a single layer on a tray, cover tightly, and keep them chilled. Fry them just before serving.

How do I prevent the wrappers from tearing? Ensure the wrappers are fully thawed if frozen, and keep them covered with a damp cloth while working. Also, avoid overfilling, and do not roll too tightly, as the filling can expand during frying.

What is the best oil for frying lumpia? A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, works best. These oils can handle the high heat without burning.

Can I bake lumpia instead of frying? Yes, baking is a healthier alternative. Preheat your oven to 400Â°F (200Â°C), brush the lumpia lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crispy. They will be less crunchy than fried but still delicious.

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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Lumpia Social Food Truck Recipe: Crispy Filipino Rolls