Traditional Filipino Lumpia are tasty spring rolls filled with meat and veggies, wrapped in a crunchy shell. They’re perfect as a snack or appetizer!
When I make these, my family gobbles them up in no time. Pairing them with a sweet sauce makes them extra yummy. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Ground Pork: This is the classic choice for lumpia. If you want a lighter option, ground turkey or chicken works well too. For the veggie lovers, try a mix of mushrooms and chopped tofu as a filling!
Vegetables: Carrots and green beans add great color and crunch. You can substitute them with bell peppers or cabbage if you’re in a pinch. My personal favorite is adding some bell peppers for a bit of sweetness.
Water Chestnuts or Jicama: These are optional for added crunch, but they truly make a difference! If you can’t find them, diced cucumbers can add a fresh snap, though it’s not quite the same.
Lumpia Wrappers: These are essential for that crispy texture. If you can’t find lumpia wrappers, use spring roll wrappers or even phyllo dough, but note they may cook differently.
How Do You Seal and Fry Lumpia Without Making a Mess?
Sealing and frying lumpia can seem tricky, but it’s easy once you get the hang of it! Start by properly sealing the edges to prevent the filling from leaking out while frying. Use a little water or beaten egg to seal the wrapper firmly.
- Don’t overfill the lumpia! About 2 tablespoons of filling is perfect. This keeps them from bursting during frying.
- Make sure the oil is hot enough before frying; it should sizzle when you add a wrapper. This ensures a crispy texture.
- Fry in small batches to avoid crowding, which helps them cook evenly and maintain that desired crunch.
With these tips, you’ll be on your way to making perfect, golden-brown lumpia every time!
Traditional Filipino Lumpia
Ingredients You’ll Need:
For The Filling:
- 1 lb ground pork (can substitute with ground beef or a mix)
- 1 cup finely chopped carrots
- 1 cup finely chopped green beans
- 1 cup finely chopped shrimp (optional)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped water chestnuts or jicama (optional for crunch)
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/2 tsp ground black pepper
- 1 tsp salt
- Lumpia wrappers (spring roll wrappers), about 30 pieces
- Vegetable oil for frying
For The Dipping Sauce:
- 1/2 cup vinegar (white or cane vinegar preferred)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 small red chili, chopped (optional)
- 1 tbsp water
How Much Time Will You Need?
This recipe takes approximately 30 minutes for preparation and another 15-20 minutes for cooking. So, in just about an hour, you’ll have delicious, crispy lumpia ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the ground pork, chopped carrots, green beans, shrimp (if using), onion, garlic, celery, and water chestnuts or jicama. Mix them together well.
2. Season the Mixture:
Add soy sauce, oyster sauce, ground black pepper, and salt to the filling mixture. Stir until everything is evenly combined. This is where you bring all the flavors together!
3. Roll the Lumpia:
Take a lumpia wrapper and lay it on a flat surface with one corner facing you (like a diamond). Place about 2 tablespoons of the filling near the corner closest to you, shaping it into a log.
4. Fold and Seal:
Fold the corner over the filling, then fold in both sides. Keep rolling tightly until almost rolled up. Brush the last corner with a little water or beaten egg to seal it closed. Repeat this until you have filled all the wrappers.
5. Heat the Oil:
In a deep frying pan or wok, heat vegetable oil over medium-high heat. Make sure the oil is deep enough to cover half of the lumpia.
6. Fry the Lumpia:
Once the oil is hot (about 350°F or when a small piece of wrapper sizzles), carefully add the lumpia in batches. Fry them until golden brown and crispy, which should take about 3-5 minutes per batch. Remember not to crowd the pan!
7. Drain the Oil:
Using tongs, remove the fried lumpia and place them on paper towels to drain excess oil. This will help keep them crispy!
8. Make the Dipping Sauce:
In a small bowl, combine vinegar, soy sauce, sugar, minced garlic, chopped chili (if using), and water. Stir well until sugar is completely dissolved.
9. Serve and Enjoy:
Serve the lumpia warm with the dipping sauce on the side. Enjoy the crispy bites and dip them in the flavorful sauce!
Enjoy your crispy, delicious Traditional Filipino Lumpia! They’re bound to be a hit with everyone!
Can I Use Frozen Lumpia Wrappers?
Yes, you can! Just make sure to thaw them in the refrigerator overnight or at room temperature before using them. This will prevent them from tearing when you wrap the filling.
What Can I Substitute for Ground Pork?
If you’re looking for alternatives, ground chicken or turkey works well too! You can also use a vegetarian option with a mix of chopped mushrooms, tofu, and beans for a delicious plant-based filling.
How Do I Store Leftover Lumpia?
Store leftover lumpia in an airtight container in the fridge for up to 3 days. To maintain crispiness, reheat them in an oven at 375°F for about 10-15 minutes until warmed through. Avoid microwave reheating, as it can make them soggy.
Can I Make These Ahead of Time?
Absolutely! You can prepare the filling and wrap the lumpia a day in advance. Just keep them covered in the fridge. When you’re ready to cook, fry them straight from the fridge for a fresh and crispy treat!
