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Lumpia, a popular Filipino spring roll, combines savory meat and vegetables wrapped in a delicate, crispy shell. This versatile dish can be served as an appetizer or a main course, making it perfect for any occasion. The blend of flavors and textures in each bite is sure to delight your taste buds.
About Lumpia
Lumpia are Filipino spring rolls, thin wrappers filled with seasoned ground meat and vegetables and fried until golden and crisp. The word comes from a Hokkien term for a type of roll, reflecting Chinese influence. Lumpiang Shanghai, the small, thin and meaty version, is the most common at parties, holidays and family gatherings.
Good lumpia depend on two things: a filling that is flavorful but not wet, and wrappers rolled tightly so they stay crisp. The filling here uses ground meat with carrots, onion and garlic, seasoned simply with soy sauce and pepper. It is usually dipped in sweet chili sauce or banana ketchup and served by the platter.
Ingredient notes
- Lumpia wrappers: thin, paper-like wrappers fry up crisp. Thaw frozen wrappers and keep them covered so they do not dry.
- Ground pork: the fat keeps the filling juicy. Mix with a little ground beef or chicken if you like.
- Carrots and onion: grate or mince them finely so they cook through quickly.
- Egg: binds the filling so it holds together when fried.
Tips for the best Lumpia
- Mix the filling well. Work it until it is sticky so it stays together.
- Roll tightly and thin. Thinner rolls cook faster and stay crisper.
- Seal the edge. Brush the edge with water or beaten egg so the roll does not open in the oil.
- Fry at moderate heat. About 170 °C cooks the filling before the wrapper darkens.
- Drain on a rack. This keeps the underside crisp instead of steaming.
What to serve with Lumpia
Serve lumpia hot with sweet chili sauce, banana ketchup or a vinegar dip, alongside pancit and rice. They are party staples that can be fried in batches.
Variations and substitutions
- Vegetable lumpia: use shredded cabbage, carrots, mushrooms and glass noodles.
- Fresh lumpia: see Lumpiang Sariwa for an unfried version.
- Air-fried: brush lightly with oil and air-fry at 190 °C for about 10 minutes.
- Cheese lumpia: roll strips of cheese in a wrapper and fry until golden.
Storing and reheating
Uncooked rolls freeze well: freeze them in a single layer, then bag them and fry from frozen for about 2 minutes longer. Cooked lumpia keep in the refrigerator for 3 days and can be re-crisped in a hot oven.
Frequently asked questions
Why did my lumpia burst while frying?
The oil was too hot, the filling was too wet or the roll was not sealed. Cool the filling and seal each roll well.
Can I bake lumpia?
Yes. Brush with oil and bake at 220 °C for about 20 minutes, turning once, though they will be less crisp than fried.
How many lumpia does this recipe make?
About 30 thin rolls, depending on the size of the wrappers and filling.
What dipping sauce goes with lumpia?
Sweet chili sauce, banana ketchup or a sweet and sour sauce are the most common.
More Filipino recipes you might like
Tokwa't Baboy, Humba and Pork Barbecue.
