Vietnamese lumpia, also known as Vietnamese spring rolls or chả giò, are crispy, golden rolls filled with seasoned ground pork, shrimp, mushrooms, and vegetables, wrapped in thin rice paper and fried until shatteringly crisp. This recipe delivers that perfect contrast of crunchy exterior and juicy, savory filling, making them a beloved appetizer or snack across Vietnam and beyond. The key is using the right wrappers and frying technique to achieve that iconic crackle without greasiness.
Ingredients
- 1 lb (450 g) ground pork
- 1/2 lb (225 g) raw shrimp, peeled, deveined, and finely chopped
- 1 cup (150 g) finely diced yellow onion
- 2 cloves garlic, minced
- 1 cup (70 g) finely shredded cabbage
- 1 large carrot (about 100 g), grated
- 1/2 cup (40 g) dried wood ear mushrooms, soaked in warm water for 20 minutes, then finely chopped
- 1/2 cup (50 g) dried bean thread noodles (vermicelli), soaked in warm water for 15 minutes, then cut into 2-inch pieces
- 1 large egg
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1 package (about 25-30) lumpia wrappers or Vietnamese rice paper (banh trang, 8-inch round)
- 1 egg white, beaten (for sealing rice paper rolls)
- Vegetable oil, for frying (about 3 cups / 750 ml)
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, chopped shrimp, onion, garlic, cabbage, carrot, wood ear mushrooms, bean thread noodles, whole egg, fish sauce, salt, and black pepper. Mix thoroughly with your hands or a spoon until well combined. Cover and refrigerate for 15 minutes to allow flavors to meld.
- Wrap the lumpia: If using lumpia wrappers (spring roll wrappers), keep them covered with a damp cloth. Place one wrapper on a clean surface with a 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, and roll tightly away from you, sealing the top corner with a dab of beaten egg white. Repeat with remaining filling and wrappers.
- If using rice paper: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds, until it becomes pliable but not overly soft. Lay it on a flat surface. Place the filling in the center, fold the sides inward, and roll tightly like a burrito. Seal the edge with a little beaten egg white. Place the finished rolls on a plate, separated by parchment paper so they don’t stick.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature stays consistent.
- Fry the lumpia: Carefully place 4-5 rolls into the hot oil, making sure not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy all over. The internal temperature of the pork and shrimp filling must reach 160°F (71°C) as per USDA FSIS safe minimum. Use a meat thermometer to check one roll if unsure.
- Drain and rest: Remove the fried lumpia with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crispier than paper towels). Let them rest for 2 minutes before serving.
Tips
- Don’t overfill: Too much filling will cause the rolls to burst during frying. Stick to about 2 tablespoons per roll.
- Keep wrappers moist: If using lumpia wrappers, always keep them covered with a damp towel to prevent them from drying out and cracking.
- Fry in batches: Overcrowding the pot lowers the oil temperature, making the rolls greasy and soggy. Fry in small batches and let the oil return to 350°F (175°C) between batches.
- Substitution: If you can’t find wood ear mushrooms, substitute with shiitake mushrooms (soaked and chopped). The flavor will be slightly different but still delicious.
Serving Suggestions
Serve Vietnamese lumpia hot with a classic dipping sauce like nước chấm (fish sauce, lime juice, sugar, water, garlic, and chili) or a simple sweet chili sauce. They also pair well with fresh lettuce leaves, mint, and cilantro for wrapping, and a side of pickled carrots and daikon. These rolls make a great appetizer for parties or a fun family dinner with a bowl of Vietnamese noodle soup.
Variations
- Vegetarian: Replace the pork and shrimp with 1 cup (150 g) of finely diced firm tofu and 1 cup (100 g) of shredded cabbage. Add an extra tablespoon of soy sauce for flavor.
- Chicken: Use ground chicken instead of pork, and reduce the shrimp to 1/4 lb (115 g) or omit it entirely.
- Baked version: For a lighter option, brush the rolls with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp. Note that they won’t be as crunchy as fried.
Storage and Reheating
Refrigerate leftover fried lumpia in an airtight container for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes until crisp and heated through. You can also freeze uncooked rolls (on a parchment-lined tray, then in a freezer bag) for up to 2 months. Fry frozen rolls directly in 350°F (175°C) oil for 6-8 minutes, adding a few extra minutes to ensure the filling is fully cooked.
Frequently Asked Questions
Can I use rice paper instead of lumpia wrappers? Yes, rice paper works well and is more common in Vietnamese households. Soak each sheet briefly in warm water until pliable, then roll. They fry up slightly chewier than lumpia wrappers but still delicious.
Why do my lumpia burst open during frying? This usually happens when the rolls are overfilled, not sealed properly, or the oil temperature is too low. Make sure to seal the edges with egg white and fry at a steady 350°F (175°C).
Can I make the filling ahead of time? Absolutely. You can prepare the filling a day in advance and keep it refrigerated. Just give it a good stir before wrapping.
How do I keep lumpia crispy after frying? Drain them on a wire rack instead of paper towels, and don’t cover them with a lid or foil, which traps steam and softens the crust. Serve immediately.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a strong flavor.
Can I air-fry lumpia? Yes, preheat the air fryer to 375°F (190°C), brush the rolls lightly with oil, and cook for 10-12 minutes, shaking the basket halfway. They will be less golden but still crispy.
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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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