Introduction to Lumpia
If there’s one dish that instantly reminds me of Filipino family gatherings, it’s Pork Lumpia—golden, crispy, and always the first thing to disappear at the table. No birthday, fiesta, Christmas party, or potluck is complete without a huge plate of lumpiang shanghai stacked high beside a bowl of sweet chili sauce.
This version is the same style many Filipino families grew up making: simple ingredients, easy steps, and that perfectly crunchy bite you can hear across the room. Whether you’re cooking for loved ones or preparing freezer-friendly snacks for busy days, this recipe brings the warmth of Filipino home cooking straight to your kitchen.
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Prep Time:
25 minutes
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Cooking Time:
15 minutes
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Total Time:
40 minutes
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Servings:
24–30 lumpia rolls
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Ingredients
For the Pork Filling
- 1 lb ground pork
- 1 medium carrot, finely grated
- 1 cup finely shredded cabbage
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp ground black pepper
For Wrapping & Frying
- 25–30 lumpia (spring roll) wrappers
- Small bowl of water for sealing
- Oil for deep frying
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Ingredient Notes
- Ground pork: Traditional and gives the best flavor, but ground turkey or chicken works too.
- Carrots & cabbage: Add sweetness and crunch—make sure they’re finely chopped so lumpia stays tight.
- Soy sauce: Use Filipino brands like Silver Swan for best flavor.
- Lumpia wrappers: Use spring roll wrappers (NOT thick egg roll wrappers). Thinner wrappers = crispy texture.
- Egg: Helps bind the filling so it doesn’t fall apart.
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Step-by-Step Instructions
1. Prepare the filling
In a large bowl, combine ground pork, carrots, cabbage, onion, garlic, egg, soy sauce, salt, and pepper. Mix until well combined.
Tip: Don’t overmix, or the filling becomes dense.
2. Cool and rest the mixture
Let the filling rest for 10 minutes so the flavors blend. This also makes rolling easier.
3. Prepare the wrappers
Carefully separate each sheet. Keep them covered with a damp towel to avoid drying out.
4. Roll the lumpia
- Lay one wrapper on a flat surface, corner facing you.
- Add 1 tablespoon of filling near the bottom corner.
- Roll tightly halfway, fold in the left and right sides, then finish rolling.
- Brush the edge with water to seal.
5. Fry until golden
Heat 2 inches of oil over medium heat. Fry lumpia in batches for 5–7 minutes, turning occasionally, until crispy and golden brown.
6. Drain & cool
Place fried lumpia on a wire rack or paper towels to remove excess oil.
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Storage Instructions
- Cooked lumpia: Refrigerate up to 3–4 days. Reheat in air fryer at 375°F for 5–7 minutes.
- Uncooked lumpia: Freeze in a single layer, then store in bags up to 3 months.
- Direct frying from frozen: Add 2–3 minutes extra cooking time.
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Substitutions
- Ground chicken or turkey instead of pork
- Add chopped shrimp for extra flavor
- Replace cabbage with bean sprouts
- Use gluten-free wrappers if needed
- Air fry instead of deep fry
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Serving Suggestions
- Serve with sweet chili sauce, banana ketchup, or spiced vinegar
- Add as side dish for pancit, spaghetti, fried rice, or barbecue
- Perfect appetizer for parties, birthdays, and potlucks
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Tips for Crispiest Lumpia
- Keep wrappers moist so they don’t tear
- Roll tightly so no air pockets remain
- Let filling cool before wrapping to prevent soggy wrappers
- Fry on medium heat—not too high, or the outside browns too fast
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Variations
- Pork & Shrimp Lumpia – restaurant-style
- Chicken Lumpia – lighter version
- Vegetable Lumpia – for vegetarians
- Lumpiang Shanghai Balls – bite-size party version
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FAQs
Q: Why is my lumpia not crispy?
A: Your oil may be too cold. Keep it between medium and medium-high.
Q: Can I air fry lumpia?
A: Yes! Air fry at 375°F for 10–12 minutes, flipping halfway.
Q: My wrappers tear easily—why?
A: They dried out. Keep them covered with a damp cloth while working.
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Nutrition Notes (Approx.)
Per piece: ~85–110 calories depending on size and frying method
- High in protein
- Use air fryer to reduce oil
- Veggie substitutions can lower calories
