Lumpia

 Lumpia Recipe: The Crispy Filipino Spring Rolls You'll Love

Lumpia, a type of Filipino spring roll, is a popular dish enjoyed at family gatherings, holidays, and parties. These crispy, golden rolls are filled with a flavorful mixture of meat and vegetables, deep-fried to perfection. While lumpia is often compared to Chinese spring rolls, it has a unique Filipino twist that sets it apart. Whether you’re making the classic lumpiang Shanghai (a smaller, meat-heavy version) or a more vegetable-forward lumpia, this dish is bound to be a hit.

In this article, we'll dive into a traditional pork and vegetable lumpia recipe, along with tips for rolling, frying, and serving them, plus some variations you can try at home.

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What Is Lumpia?

Lumpia is a traditional Filipino dish made of thin pastry wrappers filled with a savory filling, typically ground pork, beef, or chicken combined with finely chopped vegetables like carrots, onions, and cabbage. The rolls are deep-fried until crisp and served with a variety of dipping sauces, from sweet chili sauce to vinegar-based dips.

There are several types of lumpia, including lumpiang Shanghai (smaller and typically filled with more meat), lumpiang sariwa (fresh, not fried, and wrapped in soft crepe-like wrappers), and lumpiang gulay (vegetable lumpia). This recipe focuses on fried pork and vegetable lumpia, the version most people associate with Filipino gatherings.

Ingredients for Classic Pork and Vegetable Lumpia

For the Filling:

• 1 pound ground pork (or ground beef/chicken)
• 1 cup carrots, finely grated
• 1 cup cabbage, finely shredded
• ½ cup green beans, finely chopped
• ½ cup onions, finely diced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional, for added umami)
• 1 teaspoon ground black pepper
• 1 egg, lightly beaten (to help bind the filling)
• Salt, to taste

For Rolling and Frying:

• 25-30 lumpia wrappers (spring roll wrappers, available in most Asian grocery stores)
• Vegetable oil (for deep frying)
• Water or egg wash (for sealing the wrappers)

For Dipping Sauce:

• Sweet chili sauce or a vinegar-based dipping sauce (equal parts vinegar and soy sauce with minced garlic and a touch of sugar)

Step-by-Step Guide to Making Lumpia

1. Prepare the Filling

In a large bowl, combine the ground pork, grated carrots, shredded cabbage, chopped green beans, diced onions, and minced garlic. Add the soy sauce, oyster sauce (if using), black pepper, and a pinch of salt. Add the beaten egg to help bind the mixture together. Mix thoroughly using your hands or a spoon until all the ingredients are well-incorporated.

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2. Set Up a Rolling Station

Prepare your lumpia rolling station by placing the lumpia wrappers on a flat surface, along with a small bowl of water or egg wash for sealing the edges. Keep a damp cloth over the lumpia wrappers to prevent them from drying out while you work.

3. Roll the Lumpia

Place a lumpia wrapper on the surface with one corner pointing toward you (in a diamond shape). Spoon about 1 to 2 tablespoons of the pork and vegetable filling onto the lower part of the wrapper, forming it into a log shape. Fold the bottom corner of the wrapper over the filling, tucking it tightly as you roll. Fold the sides inward, like an envelope, and continue rolling until you reach the top. Seal the edge with a dab of water or egg wash to keep the lumpia from unraveling.

Repeat the process until you’ve used all the filling.

4. Heat the Oil

In a deep frying pan or wok, heat about 2 to 3 inches of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying. You can test the oil by dipping a small piece of lumpia wrapper into it—if it sizzles immediately, the oil is ready.

5. Fry the Lumpia

Carefully lower the lumpia into the hot oil in small batches, making sure not to overcrowd the pan. Fry each roll for about 3-5 minutes, turning occasionally, until they are golden brown and crisp on all sides. Remove the lumpia with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

6. Serve

Lumpia is best enjoyed hot and fresh, with your preferred dipping sauce. Popular choices include sweet chili sauce for a touch of sweetness and heat, or a simple vinegar-soy sauce dip with garlic for a tangy, savory contrast.

Tips for Perfect Lumpia

1. Keep the Wrappers Moist: Lumpia wrappers can dry out quickly, making them hard to work with. Keep unused wrappers covered with a damp cloth to maintain their flexibility.

2. Roll Tightly but Don’t Overstuff: Be sure to roll the lumpia tightly so they don’t fall apart while frying. However, avoid overfilling the wrappers, as this can cause the lumpia to burst open during cooking.

3. Freeze for Later: Lumpia freezes beautifully. To freeze, place the rolled lumpia in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a resealable bag. Fry them straight from the freezer when you're ready to eat—no need to thaw.

4. Use Fresh Oil: Fresh oil is key to achieving a light, crispy texture without any greasy aftertaste. If you’re frying multiple batches, skim the oil occasionally to remove bits of food that may burn.

5. Serve Immediately: Lumpia is best when served hot and crispy. If making in advance, you can keep them warm in the oven at a low temperature (around 200°F) until serving.

Lumpia Variations

Lumpia is incredibly versatile, and there are several variations depending on the type of filling and cooking method you choose:

1. Lumpiang Shanghai (Meat-Focused)

Lumpiang Shanghai is the most popular variety of lumpia, made with a meat-heavy filling and typically no vegetables or just minimal amounts like carrots and onions. It’s usually rolled smaller and thinner than other lumpia varieties and served as a finger food at parties.

2. Lumpiang Gulay (Vegetable Lumpia)

For a vegetarian option, substitute the meat with a variety of vegetables such as julienned carrots, bean sprouts, cabbage, and tofu. Sauté the vegetables slightly before rolling them to remove excess moisture.

3. Lumpiang Sariwa (Fresh Lumpia)

Lumpiang sariwa is a healthier, non-fried version of lumpia where the filling is wrapped in soft crepe-like wrappers and served with a sweet peanut sauce. The filling typically includes a combination of vegetables, shrimp, and ground pork.

4. Banana Lumpia (Turon)

For a dessert twist, try turon, a sweet version of lumpia filled with sliced bananas (typically saba bananas) and sometimes a slice of jackfruit. The rolls are then fried and caramelized with sugar, making them a deliciously sweet treat.

What to Serve with Lumpia

Lumpia is often served as an appetizer or snack but can also be part of a larger Filipino meal. Here are a few ideas for pairing it:

• Pancit: A Filipino noodle dish that complements lumpia perfectly. Pancit Canton or Pancit Bihon are the most common options to serve alongside lumpia.
• Adobo: A flavorful chicken or pork dish stewed in soy sauce, vinegar, and garlic that pairs well with the crispy lumpia.
• Rice: As with most Filipino meals, plain steamed rice is always a welcome accompaniment.
• Dipping Sauce: Lumpia is traditionally served with dipping sauces like sweet chili sauce, vinegar-soy dip, or banana ketchup for a Filipino twist.

Conclusion: A Filipino Favorite

Lumpia is a staple in Filipino cuisine that combines delicious fillings with a crisp, golden wrapper. Its versatility allows for endless variations, making it a great dish for any occasion. Whether you’re making traditional pork and vegetable lumpia or experimenting with different fillings, these crispy rolls are sure to impress.

So next time you’re hosting a gathering or just craving something fried and delicious, try your hand at making lumpia—you won’t regret it!