Lumpia Recipe
Golden, crispy, and packed with savory flavor, this Lumpia Recipe is a celebration of Filipino comfort food. These deep-fried spring rolls are a crowd favorite, perfect for any gathering.
Each bite delivers a delicious mix of tender pork, aromatic spices, and fresh vegetables. Wrapped in thin lumpia wrappers and fried to perfection, they’re impossible to stop at just one.
Key Players That Make This Lumpia Recipe Shine
- Ground pork – Rich and flavorful, it forms the hearty base of the filling.
- Onions – Adds a layer of sweetness and depth to every bite.
- Carrots – Brings a subtle crunch and mild sweetness to balance the savory filling.
- Garlic powder – Lends that unmistakable punch of garlicky aroma throughout.
- Ground black pepper – Adds a gentle heat and complexity to the filling.
- Parsley – Freshens the mix with a herby brightness.
- Salt – Brings all the ingredients into harmony.
- Sesame oil – Adds a nutty, aromatic finish to the filling.
- Eggs – Helps bind the filling, ensuring it stays compact and juicy.
- Lumpia wrappers – Delicate and crisp, they’re essential to that classic lumpia crunch.
- Cooking oil – Key for deep frying, turning each roll golden and crispy.
Wrapping and Frying: How to Make the Best Lumpia
Start by mixing the pork, aromatics, seasonings, and eggs in a large bowl until well combined. Lay out a lumpia wrapper and spoon about 1 to 1 ½ tablespoons of filling onto it.
Spread the filling lengthwise, fold the sides inward, then roll tightly from the bottom up, sealing the edge with a dab of beaten egg. Repeat until all filling is used.
Heat oil in a deep pan to medium heat. Fry the lumpia until golden brown and floating—this usually takes a few minutes per batch. Drain on paper towels and serve hot with your favorite dipping sauce.
Tips & Twists for Your Lumpia Game
For extra flavor, a splash of soy sauce or oyster sauce in the filling mix can elevate the taste even further. Want to sneak in more vegetables? Add finely shredded cabbage or green beans.
For a spicier version, incorporate chopped chilies or a dash of chili flakes. If you’re serving a crowd, prep and roll the lumpia in advance and freeze them uncooked—just fry them straight from the freezer when ready.
If you’re looking for a healthier option, the air fryer is your best friend. Spray a light coat of oil on the rolls and cook at 370°F for about 12 minutes. They won’t be quite as crispy as deep-fried, but they still deliver satisfying crunch with way less oil.
Leftovers? No Problem! Here’s How to Store Them Right
Uncooked lumpia can be frozen on a baking sheet until solid, then transferred to a freezer bag for easy future frying. No need to thaw—just fry directly from frozen, adding a couple of minutes to the cooking time.
Cooked leftovers keep well in the fridge for up to three days. To reheat and retain crispiness, use an oven or air fryer. Avoid the microwave—it softens the wrapper and sacrifices that signature crunch.
Lumpia Recipe
Ingredients
- 1 tablespoon sesame oil
- 1/2 cup parsley finely chopped
- 2 large carrots minced
- 2 medium onions finely minced
- 1 1/2 lbs ground pork
- 2 whole eggs
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 50 lumpia wrappers
- 3 cups cooking oil
Instructions
- In a large mixing bowl, thoroughly combine ground pork, minced carrots and onions, garlic powder, black pepper, chopped parsley, salt, sesame oil, and eggs. Stir until evenly blended.
- Take a lumpia wrapper and place approximately 1 to 1 1/2 tablespoons of the filling along one edge. Spread the mixture across, fold both sides inward, then fold the bottom edge up over the filling. Brush the top edge with a bit of beaten egg for sealing. Roll tightly until fully enclosed. Repeat with remaining wrappers and filling.
- Pour cooking oil into a deep pan and heat over medium flame. Fry the lumpia in batches, turning as needed, until they float and achieve a golden brown, crispy texture.
- Transfer to a plate lined with paper towels to drain excess oil. Serve hot.