Lumpia are the Filipino version of spring rolls: thin, golden, and impossibly crisp, stuffed with a savory mixture of ground pork and vegetables. Unlike the fresh, soft spring rolls of other cuisines, lumpia are always fried until shatteringly crunchy, making them the ultimate party food and a beloved staple of Filipino celebrations. This recipe delivers a classic, crowd-pleasing filling that stays juicy inside a delicate, crispy wrapper—perfect for dipping in sweet chili sauce or a garlicky vinegar.
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 julienned
- 1 cup (150 g) green cabbage, finely shredded
- 1/2 cup (60 g) green beans, thinly sliced (optional)
- 1 large egg, beaten (for sealing wrappers)
- 1 package (about 25-30) lumpia wrappers (8-inch/20 cm squares)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) garlic powder (optional)
- Vegetable oil, for deep-frying (about 2 cups / 500 ml)
Instructions
- Make the filling: In a large bowl, combine the ground pork, onion, garlic, carrots, cabbage, green beans (if using), soy sauce, salt, black pepper, and garlic powder (if using). Mix with your hands until everything is evenly distributed. Do not overmix; the filling should be light.
- Cook the filling (optional but recommended): Heat a large skillet over medium-high heat. Add the filling and cook, breaking it up with a spoon, until the pork is no longer pink and the vegetables are tender, about 5-7 minutes. Drain any excess liquid and let cool completely. (This step ensures the filling is fully cooked and reduces the chance of soggy wrappers. If you prefer to cook the lumpia longer, you can skip this and use raw filling, but then you must fry them for an extra 2-3 minutes.)
- Set up your rolling station: Place a lumpia wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
- Roll the lumpia: Place about 1-2 tablespoons of filling in a line across the center of the wrapper, closer to the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners tightly. Roll upward, away from you, 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 pot or skillet, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the temperature.
- Fry the lumpia: Carefully place 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 if the filling is pre-cooked, or 5-6 minutes if using raw filling. Use tongs to remove and drain on a wire rack or paper towels. Repeat with the remaining lumpia.
- Serve immediately: Lumpia are best enjoyed hot and crispy. Serve with sweet chili sauce or a dipping sauce of your choice.
Tips
- Keep wrappers moist: Lumpia wrappers dry out quickly. Always keep the stack covered with a damp paper towel while you work, and only take out one at a time.
- Don’t overfill: Overfilling makes rolling difficult and can cause the lumpia to burst during frying. Use about 1-2 tablespoons per wrapper, depending on the size.
- Seal well: Use the beaten egg as a “glue� to seal the final edge. Press firmly to ensure the lumpia doesn’t open in the oil.
- Freeze for later: Uncooked lumpia freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Serving Suggestions
Serve lumpia as an appetizer or main dish with a dipping sauce. Classic choices include sweet chili sauce, garlic vinegar (a mix of vinegar, minced garlic, salt, and pepper), or a simple soy sauce with calamansi or lemon juice. They also pair well with pancit or a bowl of garlic rice for a complete Filipino meal.
Variations
- Vegetable Lumpia: Replace the pork with extra vegetables like shredded sweet potato, bean sprouts, and mushrooms. Sauté the vegetables first to remove excess moisture.
- Shrimp Lumpia: Use finely chopped raw shrimp instead of pork, and add a teaspoon of grated ginger to the filling.
- Beef or Chicken Lumpia: Substitute ground beef or chicken for the pork. If using chicken, ensure it is cooked to a safe minimum internal temperature of 165°F (74°C).
- Fresh Lumpia (Lumpiang Sariwa): For an unfried version, use a crepe-like wrapper and fill with a cooked mixture of vegetables and pork, then top with a sweet garlic-peanut sauce.
Storage and Reheating
Cooked lumpia are best eaten within 2 hours of frying. To store leftovers, let them cool completely, then place in an airtight container and refrigerate for up to 3 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 5-7 minutes, or until crisp. Avoid microwaving, as it will make them soggy. Uncooked lumpia can be frozen for up to 3 months; fry directly from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I bake lumpia instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, turning halfway, until golden and crisp. They won’t be as crunchy as fried, but they are a lighter option. Brush with a little oil for better browning.
What is the best wrapper for lumpia? Use lumpia wrappers (also called spring roll wrappers) which are thin and crisp when fried. You can find them in Asian grocery stores or online. If unavailable, you can use egg roll wrappers, but they are thicker and will result in a heartier, less delicate roll.
Why are my lumpia soggy? Sogginess can happen if the filling is too wet, if the wrappers weren’t sealed properly, or if the oil temperature is too low. Always cook the filling first and drain any excess liquid. Make sure the oil is at 350°F (175°C) before frying, and don’t overcrowd the pot.
Can I make lumpia ahead of time? Yes, you can assemble the lumpia up to a day ahead and keep them covered in the refrigerator. Or, freeze them uncooked for up to 3 months. Fry them just before serving for the best texture.
What is the best dipping sauce? Sweet chili sauce is a popular choice, but a simple mixture of vinegar, minced garlic, salt, and pepper is equally classic. Some also enjoy a soy sauce with a squeeze of calamansi or lemon.
How do I prevent the wrappers from tearing? Handle the wrappers gently and keep them moist. If they are too dry, they become brittle and tear. Use a damp cloth over the stack and work quickly. Also, make sure the filling is not too hot when you roll.
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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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