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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!

Freshly fried lumpia, cut in half and plated.
Lumpia, freshly fried and ready to eat.

Why This Recipe Works

I’ve yet to meet anyone who doesn’t love lumpia. These Filipino spring rolls are the ultimate crowd pleaser. You’ll find them at potluck parties, soccer games, birthday parties, etc.

What’s not to love? Golden and crisp, each lumpia is delicately filled with a savory mix of pork and vegetables, lightly seasoned with soy sauce.

You’ll see big 9×13″ trays on the potluck table filled with dozens and dozens of lumpia. Even better if it’s still hot from fryer. It’s always a good time for lumpia.

There is no right or wrong way to make lumpia. Every family who makes lumpia seems to have their own version. Think of this as a basic recipe, and feel free to add and embellish from there.

We love lumpia so much in Hawaii that there are even shops that make only lumpia. Fried to order! J&S Lumpia on Oahu makes many different versions of lumpia, both savory and sweet. So cool.

Lumpia Versus Chinese Spring Rolls

You might be wondering, wait lumpia looks a lot like Chinese spring rolls! While both are filled with savory meats and vegetables and deep fried, lumpia differs from spring rolls in a few ways.

Chinese spring rolls tend to be shorter in length. Lumpia is more longer. Lumpia wrappers are also thinner compared spring roll wrappers. The filling ingredients are also different.

Pre-Cook or Not?

The only big decision you have to make for this recipe is deciding if you want to pre-cook the filling or not. Half the lumpia makers I’ve meet prefer pre-cooking the filling and the other half say it’s better to wrap the lumpia with raw filling.

The pre-cook team says it’s easier because you don’t have to worry about the filling being uncooked when you deep fry (because you can’t see inside the lumpia while deep frying). It also shortens the deep frying time. They also say pre-cooking is better if you’re adding ingredients like bean sprouts, because raw bean sprouts are harder to wrap.

The raw filling team says that it simply tastes better to cook/deep fry everything at once. They say that the filling holds together better and the finished lumpia tastes more uniform and complete.

I go back and forth! For the recipe photos today, I pre-cook the filling. Feel free to do the way you want…or try both ways ^_^

Ingredients for making lumpia on a table (lumpia wrapper, ground pork, onion, vegetable mix, soy sauce, and black pepper).

Ingredients

Here’s what you’ll need to make lumpia:

  • Lumpia wrappers – we like to use that Menlo brand pictured above. In Hawaii you can find it at many supermarkets.
  • Onion
  • Ground pork
  • Vegetable mix (eg. thinly sliced cabbage, julienned carrots, bean sprouts)
  • Soy sauce
  • Black pepper
  • Egg

Now let’s get cooking!

Lumpia fried in the air fryer (left) and regular deep fried (right.
Lumpia made in the air fryer (left). Lumpia that was deep fried (right).

Step by Step Directions

Here are the cooking instructions:

Pre-cooking the lumpia filling.
Pre-cooking the lumpia filling.

If cooking 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.

Add the vegetables. Stir fry till till the vegetables soften. Add soy sauce and black pepper. Mix well. Turn off the heat and let cool.

If not cooking the filling:
Mix the onions, ground pork, vegetable mix, soy sauce, and black pepper in a mixing bowl. Set aside.

Prepare egg wash (for sealing the lumpia).
Beat an egg in a bowl and set aside.

Lumpia wrapper laid out on a table, getting ready to wrap lumpia.
Getting ready to fold lumpia.

Get the folding station set up.
Plate one lumpia wrapper on a plate. Make sure one corner of the wrapper is pointing towards you.

Wrapping lumpia on a plate.
Adding the filling to the lumpia wrapper.

Add filling.
Place 2 tablespoons of the filling (either cooked or raw) running horizontally along the bottom third of the wrapper.

Wrapping lumpia on a plate.
Rolling/folding the lumpia.

Wrap the lumpia.
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 (which you prepared in Step 3).

Deep frying lumpia in a pot.
Deep frying lumpia.

Deep Fry.
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.

Lumpia fried in the air fryer (left) and regular deep fried (right.
Lumpia made in the air fryer (left). Lumpia that was deep fried (right).

Eat and enjoy.
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.

Lumpia fried in the air fryer.
Cooking lumpia in the air fryer.

Or Air Fry.
FYI: 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 about 1-2 minutes to each side if you didn’t pre-cook the filling.

A bowl of lumpia in in a strainer, freshly fried.
Lumpia (deep fried).

FAQs and Tips

Love lumpia?

Don’t forget to try our recipe for Banana Lumpia (Turon)!

Is it better to pre-cook the filling or not?

That is entirely up to you. Both ways are delicious.

I know people who like to precook the filling because it makes the frying process faster and you don’t have to worry if if the filling is fully cooked by the time you’re done frying or not.

Other people think that the lumpia tastes better if you don’t pre-cook the filling and that it’s worth an extra minute or two of frying time.

What sauce to pair with lumpia?

You can eat it plain, hot from the fryer. Or you can dip it in many different sauce options! Here are a few ideas:
– Dip in sweet and sour sauce.
– Dip in sweet chili sauce.
– Make a dip of white vinegar, garlic, and Hawaiian chili pepper water.
– Make a dip of soy sauce, rice vinegar, and minced garlic.

Can you freeze lumpia?

Yes. You can freeze wrapped (but not yet fried) lumpia.

How long does lumpia keep?

Lumpia tastes best when enjoyed within an hour of frying. But leftovers will keep in the fridge for 2-3 days. I like to reheat lumpia in the toaster oven.

Variations on the lumpia filling?

So many variations, substitutions and additions you can do! Here are some popular ones:
– Use ground beef instead of ground pork.
– Add diced shrimp.
– Add sesame oil.
– Add grated ginger.
– Add minced garlic.
– Use only one kind of vegetable (eg. cabbage). Or use many types of vegetables (cabbage, carrots, bean sprouts, etc).

Lumpia Recipe

See below and enjoy ^_^

Freshly fried lumpia, cut in half and plated.

Lumpia

Yield: 30 pieces lumpia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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!

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

Instructions

  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.

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