Traditional Filipino Lumpia Recipe

Ground pork: the main protein that makes the filling hearty and flavorful

Carrots: add a touch of sweetness and crunch when finely chopped

Onion: brings a savory depth to the filling

Green beans: provide a fresh, crisp texture

Garlic: gives a fragrant and tasty boost to the mixture

Salt: enhances all the flavors in the filling

Pepper: adds a little bit of spice and warmth

Lumpia wrappers: thin sheets used to wrap the filling tightly before frying

Oil: for frying the lumpia until golden and crispy

One of the trickiest parts of making lumpia is rolling the filling tightly inside the wrapper without it falling apart when you fry it. Here’s a simple way to do it step by step:

1. Lay one lumpia wrapper flat on a clean surface, with one corner pointing toward you like a diamond shape.
2. Put about a tablespoon of the pork and veggie mixture near the corner closest to you.
3. Fold that corner over the filling, then fold in the two sides to cover the filling like an envelope.
4. Keep rolling tightly away from you until you reach the opposite corner.
5. Dip your finger in a little water and run it along the edge of the wrapper to seal it shut.

Rolling tightly is key because if the filling is loose, the lumpia can open up in the hot oil and spill out, making a mess and losing that crispy texture. When the roll is snug, it fries evenly and stays together, giving you that perfect crunch on the outside and juicy filling inside.

I remember the first time I made lumpia, I didn’t roll it tight enough, and the filling started leaking while frying. It was a bit frustrating, but after a few tries, I got the hang of it. Now, I even like to keep a small bowl of water nearby to quickly seal each roll without any hassle. It’s a little step that makes the whole cooking process smoother and the final dish way tastier. Plus, it’s kind of fun to see those neat little rolls come together!

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that can mimic the texture of ground pork while being lower in fat.

• carrots - Substitute with zucchini: Zucchini can provide a similar crunch and moisture content when finely chopped.

• carrots - Substitute with bell peppers: Finely chopped bell peppers add a sweet flavor and a bit of crunch, similar to carrots.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks offer a more subtle onion flavor and can be finely chopped to match the texture.

• green beans - Substitute with snap peas: Snap peas provide a similar crunch and sweetness when finely chopped.

• green beans - Substitute with asparagus: Finely chopped asparagus can mimic the texture and add a unique flavor.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor when minced finely.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with fish sauce: Fish sauce can provide saltiness and an additional layer of savory flavor.

• pepper - Substitute with white pepper: White pepper offers a similar heat and can be used in the same quantity.

• pepper - Substitute with cayenne pepper: Use sparingly, as cayenne pepper is spicier than black pepper.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used interchangeably.

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though the texture will be slightly different.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried lumpia.

• Allow the freshly cooked lumpia to cool completely at room temperature. This prevents condensation, which can make the wrappers soggy.

• For short-term storage, place the cooled lumpia in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3 days.

• For longer storage, arrange the lumpia in a single layer on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the lumpia are frozen solid. This step is known as flash freezing and helps maintain the shape and texture.

• Once frozen, transfer the lumpia to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to cook, there's no need to thaw the lumpia. Simply heat the oil in a frying pan over medium heat and fry the frozen lumpia until golden brown, about 4-6 minutes per side. Adjust the cooking time as needed to ensure the filling is cooked through.

• For reheating refrigerated lumpia, preheat the oven to 350°F (175°C). Arrange the lumpia on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Always serve lumpia hot with your favorite dipping sauce to enjoy the best flavor and texture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover lumpia on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the lumpia with a bit of oil to help them crisp up.
  4. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the lumpia in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a small amount of oil in a non-stick skillet over medium heat.
  2. Add the lumpia to the skillet, making sure not to overcrowd.
  3. Fry for about 2-3 minutes on each side, or until they are heated through and crispy.

• Microwave Method (for a quick fix, though less crispy):

  1. Place the lumpia on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the lumpia on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine and mix the ground pork, vegetables, and seasonings thoroughly.

• Knife: Essential for finely chopping the carrots, onion, and green beans.

• Cutting board: Provides a stable surface for chopping vegetables and garlic.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Tablespoon: Used to measure and place the right amount of filling onto each lumpia wrapper.

• Lumpia wrappers: Thin pastry sheets used to wrap the filling tightly.

• Small bowl: Holds water for sealing the edges of the lumpia wrappers.

• Frying pan: Used to heat the oil and fry the lumpia until golden brown.

• Tongs: Handy for turning the lumpia in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried lumpia.

• Serving plate: For presenting the lumpia once they are cooked and drained.

Prepare the filling in advance: Mix the ground pork, carrots, onion, green beans, garlic, salt, and pepper the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots, onion, and green beans quickly by using a food processor instead of chopping by hand.

Batch roll the lumpia: Lay out multiple lumpia wrappers and place the filling on each one before rolling them all at once.

Preheat the oil: Start heating the oil while you are rolling the lumpia to ensure it’s ready for frying immediately.