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Filipino Lumpia has long been a favorite in my family whenever we crave something crispy savory and fun to dip. These spring roll style appetizers are packed with seasoned ground pork and fresh vegetables all tucked into a delicate crunchy wrapper. They are easy enough for weeknights but special enough to serve at parties.
My first attempt at lumpia was for a potluck with friends from Manila and the platter vanished in seconds. Now they always request it when we get together
Ingredients
- Ground pork: choose fresh pork for the richest flavor and best texture
- Onion: chopped fine for sweetness and aromatic depth
- Carrots: chopped fine add color and subtle natural sweetness
- Minced garlic: boosts savoriness use fresh cloves for the most punch
- Green onions: for a mild sharpness and a pop of green
- Soy sauce: enhances umami choose a naturally brewed variety for better flavor
- Shredded cabbage: gives a satisfying crunch and balances the richness
- Garlic powder: layers in more flavor be sure it is fresh and aromatic
- Salt and pepper to taste: round out all the flavors
- Egg roll or spring roll wrappers: look for thin wrappers in the refrigerator section for the classic texture
- Oil for frying: a neutral high smoke point oil like canola or peanut works best
Step-by-Step Instructions
- Prepare the Pork and Vegetables:
- In a large skillet over medium high heat add ground pork onion and carrots. Sauté for eight to ten minutes until the pork is fully browned and the vegetables are soft. Stir often to keep things from burning and let the pork develop its best flavor.
- Season the Filling:
- Reduce heat to medium then stir in minced garlic garlic powder soy sauce green onions cabbage and season with salt and pepper. Cook together for three minutes letting the cabbage wilt just slightly. Taste and adjust the seasonings if you like.
- Cool the Mixture:
- Let the pork and veggie filling cool for ten minutes so it is easier to handle and will not steam the wrappers.
- Assemble the Lumpia:
- On a clean flat surface lay one wrapper in front of you with a corner facing you. Place a spoonful of cooled filling along the edge closest to you in a thin line. Fold the side edges in snuggly then roll away from you forming a tight log. Wet the edge lightly with water to seal the roll.
- Fry the Lumpia:
- Heat two to three inches of oil in a deep skillet over medium high until it reaches 350 degrees Fahrenheit. Gently add the lumpia in batches without crowding and fry for three to four minutes until deeply golden and crisp turning as needed.
- Drain and Serve:
- Lift cooked lumpia to a paper towel lined plate and let any excess oil drip off. Repeat frying until all rolls are cooked. Serve hot with your favorite dipping sauce.
The wrappers are what make lumpia so shattering and crispy. My favorite memories are helping my grandma roll the lumpia and sneaking the little crispy bits that broke off as they cooled
Storage Tips
Once cooled cooked lumpia can be stored in an airtight container in the refrigerator for three days. Reheat in a hot oven or air fryer to bring back the crispy texture. You can also freeze assembled uncooked lumpia in a single layer on a baking sheet then transfer to a zip top bag for up to two months. Fry straight from frozen adding a minute or two to the cooking time.
Ingredient Substitutions
Ground chicken or turkey works well instead of pork and even firm tofu makes a great vegetarian lumpia. Swap out the cabbage for finely shredded lettuce or add water chestnuts for extra crunch. If you cannot find lumpia or spring roll wrappers use thin egg roll wrappers just skip the egg wash.
Serving Suggestions
Filipino lumpia are happiest with a dipping sauce such as sweet chili vinegar or banana ketchup. Serve alongside fluffy steamed jasmine rice at dinner or offer with a crisp salad at lunch. For parties plate them with extra green onions and diced chilies for plenty of color.
Cultural and Historical Context
Lumpia has roots in both Chinese and Filipino cuisine. It is widely enjoyed in the Philippines as a celebration food and street snack where every family has their own twist. Making lumpia is often a group effort so invite friends and family to help roll and share stories. Each batch is truly a labor of love.
Common Recipe Questions
- → What makes lumpia different from egg rolls?
Lumpia wrappers are thinner and made without eggs, resulting in a lighter, crispier texture compared to egg rolls.
- → Can lumpia be baked or air-fried?
Yes, baking or using an air fryer offers a healthier way to achieve a golden, crispy finish without deep frying.
- → What dipping sauces pair well with lumpia?
Popular choices include sweet chili, soy-vinegar blends, or spiced garlic sauce to complement the savory filling.
- → How do you keep lumpia crisp after frying?
Drain cooked rolls on paper towels and serve immediately. Avoid stacking to help maintain their crunch.
- → Can I make lumpia filling in advance?
Absolutely! Prepare and cool the filling ahead, then assemble and fry for fresh lumpia when ready to serve.
- → What can be served alongside lumpia?
They go well with steamed rice, stir-fried vegetables, or fresh salads for a balanced meal.