Ingredients

For the Lumpia Filling:

• 1 tablespoon vegetable oil: Used for sautéing the filling ingredients.
• 1 pound ground pork: A rich and flavorful base for the lumpia filling.
• ½ cup chopped onion: Adds sweetness and depth of flavor.
• 2 cloves garlic, crushed: Infuses the filling with aromatic garlic flavor.
• ½ cup minced carrots: Adds texture and a touch of sweetness.
• ½ cup chopped green onions: Provides freshness and color to the filling.
• ½ cup thinly sliced green cabbage: Brings crunch and a mild flavor to balance the richness of the pork.
• 2 tablespoons chopped fresh cilantro (Optional): A fresh herb that adds a burst of flavor, but can be omitted if preferred.
• 1 teaspoon ground black pepper: For a bit of heat and flavor depth.
• 1 teaspoon salt: To season the filling and enhance the natural flavors.
• 1 teaspoon garlic powder: For an additional layer of garlic flavor.
• 1 teaspoon soy sauce: Adds savory umami to the mixture.

For the Lumpia Wrappers:

• 30 lumpia wrappers: Available in most Asian markets, these thin wrappers become crispy when fried.
• 2 cups vegetable oil for frying: To fry the lumpia to a crispy golden brown.

Prep and Cook Time

• Prep Time: 20 minutes
• Cooking Time: 15–20 minutes
• Total Time: 40 minutes
• Servings: 4–6 servings (approximately 30 lumpia)

Steps to Make Crispy Lumpia

Step 1: Prepare the Filling

1. In a large pan or skillet, heat the vegetable oil over medium heat.
2. Add the ground pork and cook until browned, breaking up the meat with a spoon as it cooks.
3. Once the pork is cooked through, add the chopped onion and garlic. Sauté for 2–3 minutes until the onions become translucent and the garlic becomes fragrant.
4. Add the minced carrots, green onions, and sliced cabbage. Stir everything together and cook for an additional 3–4 minutes until the vegetables begin to soften but still retain some crunch.
5. Season the mixture with salt, black pepper, garlic powder, and soy sauce. Stir well to incorporate all the flavors.
6. If you’re using cilantro, fold it into the mixture just before removing from heat.
7. Transfer the filling to a plate and let it cool slightly while you prepare the wrappers.

Step 2: Assemble the Lumpia

1. Lay one lumpia wrapper flat on a clean surface. If the wrappers are dry, you can lightly dampen them with a wet cloth to prevent them from cracking.
2. Place about 2 tablespoons of the cooled filling near the bottom edge of the wrapper.
3. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom, ensuring the filling stays enclosed. Seal the edge with a small amount of water to prevent it from unrolling.
4. Repeat this process for the remaining lumpia wrappers and filling.

Step 3: Fry the Lumpia

1. Heat the vegetable oil in a large, deep skillet or wok over medium-high heat. The oil should be enough to submerge the lumpia, typically about 2 cups, but you can adjust depending on the size of your pan.
2. Once the oil is hot (you can test it by dropping a small piece of wrapper into the oil; it should sizzle immediately), gently lower the lumpia into the oil one at a time, being careful not to overcrowd the pan.
3. Fry the lumpia in batches, turning occasionally, until golden brown and crispy on all sides, about 3–4 minutes per batch.
4. Remove the lumpia from the oil and drain on paper towels to remove excess oil.

Step 4: Serve and Enjoy

1. Serve the lumpia hot with a dipping sauce such as sweet chili sauce, soy sauce, or vinegar with garlic and chili.

Why This Recipe is Timeless

Lumpia has been a beloved dish in the Philippines for centuries. It’s deeply embedded in Filipino culture, often served at celebrations, parties, and family gatherings. Its versatility and deliciousness are what make it so timeless. The crispiness of the wrapper, combined with the savory, juicy filling, makes lumpia a perfect snack or appetizer that never goes out of style.

What makes this particular recipe stand out is the balance between the rich, flavorful ground pork and the freshness of the vegetables. The inclusion of carrots, green onions, and cabbage not only adds a nice crunch but also helps to lighten the dish while enhancing the flavors. The soy sauce adds a savory depth, while the fresh cilantro (if included) gives a hint of brightness that ties everything together.

Lumpia can be made in advance, frozen, and fried when needed, making it an ideal dish for meal prepping or for keeping on hand for impromptu guests. Its adaptability in terms of fillings—whether you prefer pork, chicken, shrimp, or even vegetables—adds to its timeless nature, allowing it to fit any occasion and personal taste.

Nutrition Facts (Per Lumpia)

• Calories: 170
• Protein: 7g
• Carbohydrates: 10g
• Fat: 12g
• Cholesterol: 20mg
• Sodium: 300mg
• Fiber: 1g

FAQs

1. Can I use a different type of meat in this recipe?
Yes! While ground pork is traditional, you can use ground chicken, turkey, or beef. For a vegetarian version, try using tofu or a combination of mushrooms and other vegetables.

2. Can I make lumpia ahead of time?
Yes! You can prepare and roll the lumpia in advance and store them in the refrigerator for up to a day. Alternatively, you can freeze them before frying. To fry from frozen, simply add a few extra minutes to the frying time.

3. Can I bake the lumpia instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and crispy. However, frying will give the lumpia a more authentic, crispy texture.

4. What dipping sauces can I serve with lumpia?
Lumpia is commonly served with sweet chili sauce, soy sauce, or vinegar mixed with garlic and chili. You can also try hoisin sauce, peanut sauce, or even a tangy tamarind sauce for variety.

Tips for Making Perfect Lumpia

1. Avoid Overstuffing: It’s easy to get excited and overfill the lumpia, but be careful. Overstuffing can cause the wrappers to tear or make the lumpia difficult to seal.
2. Seal Well: Ensure the wrapper is properly sealed to prevent the filling from spilling out during frying. Use a little water or cornstarch slurry to seal the edges.
3. Monitor Oil Temperature: If the oil is too hot, the lumpia will burn quickly without cooking the filling. If the oil is too cool, the lumpia will absorb too much oil and become greasy. Maintain a temperature of around 350°F (175°C).
4. Serve Immediately: Lumpia is best enjoyed hot and fresh. If you need to reheat leftovers, use an oven to restore some of the crispiness.

Storage Tips

Refrigeration: Store leftover lumpia in an airtight container in the fridge for up to 2–3 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 10–15 minutes until crispy.

Freezing: Freeze uncooked lumpia by placing them on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag. To fry from frozen, heat the oil to 350°F (175°C) and fry for an extra 3–5 minutes.

Conclusion

Crispy lumpia is a dish that transcends generations and borders. Whether you’re serving it at a gathering or making it for a simple meal at home, its irresistible crunch and savory filling will always delight. The ability to fill the lumpia with your favorite ingredients, adjust the spices to your liking, and dip them into a variety of sauces makes this recipe incredibly adaptable and timeless.

What makes lumpia truly special, however, is the joy it brings to people when shared. It’s a dish made with love and meant to be enjoyed in good company. Once you experience the crispy, golden perfection of homemade lumpia, it’s hard to go back to anything else. So gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious slice of Filipino culture.