What is Lumpia?
Lumpia are Filipino spring rolls, typically filled with a savory mixture of ground meat, vegetables, and sometimes shrimp or tofu, all wrapped in a thin pastry shell and fried to golden perfection. They can be served as an appetizer, a side dish, or even a main course. Lumpia are often accompanied by a sweet and tangy dipping sauce, making every bite a burst of flavor.
There are two main types of lumpia: fresh lumpia (Lumpia Sariwa), which are soft and served with a peanut sauce, and fried lumpia (Lumpia Shanghai), which are crispy and often served with a vinegar-based or sweet chili sauce. Today, we’ll focus on the classic fried lumpia, the version most people know and love.
Ingredients
To make about 20-24 lumpia, you’ll need the following ingredients:
For the Filling:
- 1 lb (450g) ground pork (or a mix of pork and shrimp for extra flavor)
- 1 medium carrot, julienned or finely chopped
- 1 small cabbage, finely shredded
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- 1 tbsp cooking oil (for sautéing)
For Wrapping and Frying:
- 20-24 lumpia wrappers (spring roll wrappers, available in Asian grocery stores)
- 1 egg, beaten (for sealing the wrappers)
- Cooking oil (for deep frying)
For the Dipping Sauce:
- ½ cup vinegar (white or cane vinegar)
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional, for heat)
Instructions
1. Prepare the Filling
Start by heating 1 tbsp of cooking oil in a large pan over medium heat. Add the minced garlic and chopped onions, and sauté until fragrant and translucent, about 2-3 minutes.
Next, add the ground pork to the pan. Cook until the meat is no longer pink, breaking it up into small pieces as it cooks. If you’re using shrimp, add it now and cook until it turns pink.
Add the shredded cabbage, carrots, and green onions to the pan. Stir everything together and cook for another 5-7 minutes, until the vegetables soften. Season the mixture with soy sauce, oyster sauce (if using), salt, pepper, and sugar. Stir well to combine all the flavors. Once the filling is cooked, remove it from the heat and let it cool completely before wrapping. This step is crucial to prevent the wrappers from tearing.
2. Wrap the Lumpia
Lay a lumpia wrapper on a flat surface, with one corner pointing toward you (like a diamond). Place about 1-2 tbsp of the filling near the bottom corner of the wrapper. Fold the bottom corner up and over the filling, then fold in the sides, and roll tightly toward the top corner. Use a bit of beaten egg to seal the edge and keep the lumpia from unraveling. Repeat until all the filling is used.
Tip: Keep the wrappers covered with a damp towel while you work to prevent them from drying out.
3. Fry the Lumpia
Heat about 1-2 inches of cooking oil in a deep pan over medium-high heat. Once the oil is hot (you can test it by dropping in a small piece of wrapper—if it sizzles, it’s ready), carefully add a few lumpia at a time, seam-side down. Fry in batches to avoid overcrowding the pan.
Fry the lumpia for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.
4. Make the Dipping Sauce
While the lumpia are frying, mix together the vinegar, soy sauce, sugar, minced garlic, and chili (if using) in a small bowl. Stir until the sugar dissolves. Taste and adjust the seasoning as needed.
5. Serve and Enjoy!
Serve the lumpia hot, with the dipping sauce on the side. They’re best enjoyed fresh out of the fryer, but you can also reheat leftovers in the oven or air fryer to restore their crispiness.
Tips for Success
- Keep the filling dry: If your filling is too wet, it can make the wrappers soggy and difficult to seal. Make sure to cook off as much liquid as possible before wrapping.
- Don’t overfill: Using too much filling can cause the lumpia to burst open while frying. Stick to 1-2 tbsp per wrapper.
- Freeze for later: Lumpia can be frozen before frying. Simply wrap them as usual, place on a baking sheet lined with parchment paper, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Fry from frozen, adding a few extra minutes to the cooking time.
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