This Lumpia is a Filipino spring roll filled with ground pork and mixed vegetables. This pork lumpia recipe is authentic and yields the crispiest lumpia, ever. Serve them as an appetizer, finger food, snack, or side dish with ketchup, sweet and sour sauce or vinegar with salt and pepper for dipping sauce.
In the Philippines, lumpia is one of the most common dishes served at parties, gatherings and celebrations. Lumpia are made of thin paper-like called “lumpia wrapper” with basic filling composed of ground meat along with vegetables and seasonings.
Ingredients and Substitutions
This deep-fried Lumpia recipe still tastes yummy, packed with flavor, and crispy even with minimal ingredients that are always easy to source or substitute.
Lumpia Wrapper – You can find this at any grocery store in the freezer section. You can use egg roll wrappers or wonton wrappers which are thicker. It is popular in the Asian stores in the U.S.
Ground Pork – Ground meat is our main source of protein. I use pork since this is what available meat I have but feel free to use any ground beef, shrimp turkey, chicken, and or any combinations with the same measurement. If you are vegan or vegetarian, you can use tofu or mushroom as a substitute for meat.
Egg – The egg is good as the binder for the filling.
Carrots – Adds vibrant color and extra sweetness. I use a food processor to save time on chopping or you can chop it manually. Carrots – Adds color and extra sweetness. You can also add any vegetables like cabbage, bean sprout, or green beans. I use a food processor to save time on chopping or you can chop it manually.
Green Onion – One of my favorite herbs to add aroma and more flavor. Chives or scallions are in the same category.
Oyster Sauce – It gives a nice balance of sweet and salt flavor. I highly recommend it but not neccesary.
Salt, Black Pepper, Garlic Powder, Onion Powder – These are just a few spices for lumpia that you can add but feel free to play around with other spices you wanted to try.
Cooking Oil – You need this for deep frying.
Refrigerator – Store in an air-tight container for up to 3 days.
Freezer – Freeze them in a single layer on baking sheets; once frozen, transfer to freezer bags or freezer-safe containers and freeze for 3-6 months.
Frequently Asked Questions
Yes. As mentioned above, you can make lumpia ahead of time and refrigerate for up to 3 days, or freeze them in a single layer on baking sheets; once frozen, transfer to freezer bags or containers and freeze for 3-6 months.
Reheat them in an oven or air-fryer at about 350 degrees Fahrenheit for about 5-7 minutes to dry out some of the moisture and make the wrappers crispy again. While this won’t make for perfectly crispy lumpia or spring rolls, you will still get some crunch. You can also use the pan to reheat and crisp up spring rolls.
To avoid exploding add a bit less filling, and make sure is thick and not watery. The wrapper might be too tight around the fillings, causing breakage. Try rolling them more loosely.
In the Philippines, spring rolls are called lumpia. They’re usually filled with ground meat and vegetables like cabbage and carrots, although some lumpia contain seafood like shrimp. The wrappers are thinner than spring roll wrappers, and they’re deep-fried in medium-high heat oil until they’re crispy and golden brown.
I have been making this since I was 6 years old and here are my tips that may help.
Taste test – Once you combine your filling, try to fry a spoonful and taste test it. You may want to adjust the taste before rolling it in wrapper.
Crispy – For the crispiest lumpia, you need to deep fry this in medium to high heat oil or about 350 degrees Fahrenheit. If the oil is not hot enough, your lumpia will absorb more oil and will turn soggy. It it is too hot, the fillings may not be cooked completely.
Oil-free – You can make this without using oil. Bake it in the oven at 350 degrees Fahrenheit or Air-fryer until it turns golden brown and crispy. This will depend on the size of your lumpia. Turning halfway thruough.
More Recipes You Might Like
Best Quick and Easy Pork Lumpia (crispy)
- 1 Frying Pan
- 1 Mixing bowl
- 1 Baking rack
- 1 Package 25 Sheets Lumpia Wrappers
- 1 pound ground pork
- 1 large carrot
- 1 cup finely chopped green onion
- 2 tablespoons oyster sauce
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1-2 cups cooking oil
- In a mixing bowl, combine ground pork, green onions, carrots, oyster soy sauce, salt, pepper, garlic powder, and onion powder until well distributed.
- Gently separate wrappers into individual sheets and lay on a flat working surface.
- Scoop about 1-1 1/2 tablespoon of filling on the lower end of the wrapper, closest to you. Spread the filling and then fold both sides of the wrapper and create a thin log about 3/4-inch thin. Fold the bottom of wrapper over filling and continue to roll tightly. Wet the remaining edge of the wrapper with a dab of water to completely seal. Repeat the same process with the remaining wrappers and fillings. (see picture above)
- Heat cooking oil in a pan about 350 degrees Fahrenheit. Deep fry lumpia until golden brown and crisp and meat is cooked completely.
- Remove from the pan. Using baking rack to let excess oil drip. Serve while hot and crispy with dipping sauce.
As I mentioned above, you can make this vegetarian or vegan. You can use tofu or mushroom as opposed to the meat or you can just use all vegetables.
You can bake or air-fry this lumpia if you do not want to deep fry them. The rule of the thumb is to cook them until golden brown and crispy.
Check out my youtube videoAir-Fried Lumpia
Why the sky is blue?