Lumpia Recipe

This homemade lumpia recipe (lumpia shanghai) is a savory mixture of ground pork and beef, veggies, and seasonings wrapped in a thin pastry and then fried to crispy golden brown perfection! Dip these traditional Filipino spring rolls in a sweet chili sauce for the perfect party appetizer or side dish.

Lumpia is the perfect side for this Quick and Easy Pepper Steak recipe. Or, try them with these Food Court Style Asian Noodles as well![feast_advanced_jump_to]

This is one of the most requested appetizers from family and friends! Crunchy, and super delicious Filipino spring rolls called lumpia. I owe a lot of my Filipino childhood friends for teaching me how to make these delicious spring rolls.

Lumpia

Lumpia! This savory, deep fried Filipino spring rolls are very popular in Hawaii. It makes a great snack and is always a hit at potluck parties and gatherings. Lumpia is filled with a mixture of pork and vegetables seasoned with soy sauce. It is then deep fried or cooked in the air fryer. Enjoy this flexible and easy recipe!

Prep: 15min

Total: 30min

Ingredients:

• 30 lumpia wrappers
• 1 onion, chopped
• 1 pound ground pork
• ½ pound vegetable mix (eg. thinly sliced cabbage, julienned carrots, bean sprouts)
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 1 egg

Instruction:

1. If you plan to cook the filling: in a large pan over medium-high heat, stir fry the onions till golden brown. Add the ground pork and cook until the pork is browned (about 3 minutes). Add the vegetable mix. Stir fry for 2 more minutes. Add the soy sauce and black pepper. Mix well. Turn off the heat and let cool.
2. If you don’t plan to cook the filling: mix the onions, ground pork, vegetable mix, soy sauce, and black pepper in a mixing bowl. Set aside.
3. Prepare the egg wash (for sealing the lumpia): beat one egg in a bowl and set aside.
4. Plate one lumpia wrapper on a plate. Make sure one corner of the wrapper is pointing towards you. Place 2 tablespoons of the filling (either cooked or raw) running horizontally along the bottom third of the wrapper.
5. Fold the wrapper upwards over the filling, and then fold in the sides. Continue rolling/folding upwards and then seal the wrapper with a dab of the egg wash (made in Step 3).
6. Heat a pot of oil to medium high heat. Deep fry the lumpia for 3-5 minutes until golden and crisp. You’ll need to fry for less time if the filling is already cooked, and for more time if the filling is raw.
7. Drain the lumpia on a rack or paper towels (to let any excess oil drip out). Eat hot and fresh and enjoy! Though be careful, the lumpia will be very hot straight out of the fryer.
8. Note: you can also cook lumpia in the air fryer. Preheat the air fryer and cook the lumpia at 400F for 6 minutes total (turn them halfway through, so 3 minutes on each side). Add 1-2 minutes to each side for uncooked filling.

Homemade Lumpia Recipe by Tasty

Here’s what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce

Yield: 10 servings

Nutrition Facts: calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, minced
• 2 cloves garlic, minced
• 1 medium carrot, minced
• 1 teaspoon fresh ginger, grated
• 1 lb ground pork
• 12 oz water chestnuts, 1 can, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons soy sauce
• ¼ cup green onion, minced
• 2 tablespoons fresh cilantro, minced, plus more for garnish
• 1 ½ cups canola oil, for frying
• 25 lumpia wrappers, or spring roll wrappers
• 1 egg, beaten
• sweet chili sauce, for serving

Instruction:

1. Make the filling: Heat the oil in a medium pan over medium-high heat.
2. Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
3. Add the ground pork and cook for about 6 minutes, or until cooked through.
4. Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
5. Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
6. Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
7. Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
8. Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
9. Remove the lumpia from the oil and drain on a wire rack or paper towels.
10. Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
11. Enjoy!

Homemade Lumpia (Filipino Spring Rolls)

This homemade lumpia recipe (lumpia shanghai) is a savory mixture of ground pork and beef, veggies, and seasonings wrapped in a thin pastry and then fried to crispy golden brown perfection! Dip these traditional Filipino spring rolls in a sweet chili sauce for the perfect party appetizer or side dish.

Prep: 20min

Total: 40min

Serving Size: 8 people

Nutrition Facts: calories 672 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 65 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, Saturated Fat 8 grams saturated fat, servingSize 8 people, Sodium 682 milligrams sodium, Sugar 1 grams sugar, Trans Fat 2 grams trans fat, unSaturated Fat 53 grams unsaturated fat

Ingredients:

• 1 pound Ground beef, not cooked
• 1 package Spring roll wrappers
• 1/2 cup Carrot, shredded diced
• 1/2 cup Celery, shredded or diced
• 1/2 medium Onion, diced
• 2 cloves Garlic, minced
• 1 small bowl Water, to help seal lumpia
• 2 cups Vegetable oil, for frying
• 1 teaspoon Black pepper
• 1 tablespoon Seasoning salt
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder

Instruction:

1. Cut spring roll wrappers in half (diagonally). Use a pizza cutter or a very sharp knife for this step. Once they are halved, separate each sheet and set to the side to make them easier to grab once you start rolling the lumpia.
2. Place a damp paper towel over the top of wrappers to prevent them from drying out.
3. Combine ground beef, and all of the vegetables and seasoning in a large bowl, mix well so that vegetables are evenly distributed.
4. Grab one of the spring roll wraps, take about a tablespoon of the mixture and place it on the very edge of the long side of the wrapper.
5. Roll upward toward the pointy edge of the wrap, being sure to roll as tight as possible without tearing the wrap.
6. Once half-way up, fold the sides in towards the middle.
7. Continue rolling all the way up, once an inch is left at the top, wet your fingers with the water and place it on the wrap to help seal it. close the roll and set to the side.
8. Continue rolling until all wrappers and meat have been used.
9. If serving right away, heat oil on medium heat, and fry them until golden brown, about 10 minutes- turning frequently to cook them evenly.
10. MUST HAVE: this sweet chili dipping sauce, it makes the lumpia much more irresistible!

Lumpia (Filipino Spring Rolls)

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Prep: 30min

Total: 40min

Yield: 50

Serving Size: 1 roll

Nutrition Facts: servingSize 1 roll, calories 65 kcal, Carbohydrate 6 g, Protein 4 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 83 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used (25 sheets))
• 2 lbs. ground pork
• 5 cloves garlic (peeled and minced)
• 1 inch ginger, peeled and minced
• 3 tablespoons soy sauce
• 1/2 teaspoon chicken bouillon powder (optional)
• 2 eggs (lightly beaten)
• 1/2 teaspoon ground black pepper
• 6 oz. cabbage, thinly sliced

Instruction:

1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
2. Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
5. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
6. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
7. Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

Homemade Lumpia

FAQ

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