Lumpia are crisp Filipino spring rolls filled with a savory mixture of ground pork, vegetables, and aromatics, wrapped in a thin egg roll wrapper and fried until golden. This version, a favorite in Ankeny, Iowa, where Filipino families have shared their recipes for generations, delivers a satisfying crunch with a juicy, well-seasoned filling. It works because the filling is cooked before wrapping, ensuring the vegetables are tender and the flavors meld, while the wrappers fry up perfectly crisp without becoming greasy.
Ingredients
- 1 lb (450 g) ground pork
- 1 cup (150 g) onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (110 g) carrots, finely shredded
- 1 cup (90 g) green cabbage, finely shredded
- 1/2 cup (60 g) green beans, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) garlic powder
- 1 large egg, beaten (for sealing wrappers)
- 30 lumpia wrappers (or egg roll wrappers, thawed if frozen)
- 2 cups (500 ml) vegetable oil, for frying
Instructions
- In a large skillet over medium heat, cook the ground pork, breaking it up with a spoon, until fully browned and no longer pink, about 8-10 minutes. Drain off excess fat if desired.
- Add the onion and garlic to the pork and cook until the onion is translucent, about 3 minutes.
- Stir in the carrots, cabbage, and green beans. Cook for 5-7 minutes until the vegetables are tender but still have a slight bite. Season with soy sauce, salt, black pepper, and garlic powder. Remove from heat and let cool completely before wrapping.
- Lay a lumpia wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Place about 2 tablespoons of filling in a line across the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides tightly, and roll up firmly like a burrito. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or pot, heat the vegetable oil to 350°F (175°C). Fry the lumpia in batches, without crowding, for 3-4 minutes per batch, turning occasionally, until golden brown and crispy. Drain on paper towels.
Tips
- If you can’t find lumpia wrappers, use egg roll wrappers cut in half diagonally, or spring roll wrappers. The texture will be slightly different but still delicious.
- Keep the wrappers covered with a damp cloth while you work so they don’t dry out and crack.
- Do not overfill the wrappers or they will burst during frying. Two tablespoons is the perfect amount.
- For extra crispiness, fry the lumpia twice: once at 325°F (163°C) for 2 minutes, then again at 375°F (190°C) for 1 minute.
Serving Suggestions
Serve lumpia hot with a dipping sauce made from equal parts vinegar and soy sauce, with minced garlic and a pinch of red pepper flakes. They also pair well with sweet chili sauce or banana ketchup. As a main dish, serve with steamed jasmine rice and a side of pickled vegetables.
Variations
For a lighter version, substitute ground chicken or turkey for the pork (cook to 165°F / 74°C). Add 1/2 cup (75 g) of diced water chestnuts for extra crunch. For a sweet twist, use ripe plantains and a sprinkle of brown sugar as a dessert lumpia. You can also make a vegetarian version using crumbled tofu and extra vegetables.
Storage and Reheating
Refrigerate cooked lumpia in an airtight container for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes until crisp. Uncooked lumpia can be frozen on a baking sheet, then transferred to a freezer bag 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 bake lumpia instead of frying? Yes, brush with oil and bake at 425°F (218°C) for 15-20 minutes, turning once, until golden. They will be less crispy but still tasty.
Why are my lumpia soggy? Sogginess usually happens if the filling is too wet or the oil isn’t hot enough. Make sure the filling is completely cooled and drain any excess liquid before wrapping. Also, fry at 350°F (175°C) and don’t overcrowd the pan.
Can I use rice paper wrappers? Rice paper is not recommended for lumpia as it becomes chewy when fried. Stick with wheat-based wrappers.
How do I keep lumpia crispy after frying? Place them on a wire rack instead of paper towels to allow air circulation. Serve immediately, as they lose crispness over time.
Can I make lumpia ahead of time? Yes, you can assemble them up to a day ahead and refrigerate, covered. Fry just before serving for best results.
What is the best oil for frying? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
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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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