Authentic Lumpia are tasty, crispy Filipino spring rolls filled with a delicious mix of meat and vegetables. They’re perfect for snacking or as a fun party appetizer!
When I make them, the kitchen fills with yummy smells that get everyone excited. Plus, I love dipping them in sweet sauce—it’s a party in my mouth every time! 🥢
Key Ingredients & Substitutions
Ground Pork or Beef: Both options work well, but I lean towards ground pork for its juiciness and flavor. If you prefer a leaner option, try ground turkey or chicken. For a vegetarian alternative, textured vegetable protein or finely chopped mushrooms can make a great filling.
Carrots: Fresh, finely grated carrots add a lovely sweetness and crunch. If you’re out of carrots, you could use zucchini or bell peppers. Just ensure they’re finely chopped or grated for a similar texture.
Cabbage: I love using green cabbage for its crunch. You could swap it for Napa cabbage or even kale if you want extra nutrition. Just chop it finely to fit into the filling smoothly.
Onions: I prefer yellow onions for their sweetness. If you want a milder flavor, consider using green onions, or even shallots for a refined taste.
Lumpia Wrappers: These are essential for that authentic texture. If you can’t find them, rice paper can work in a pinch! Just be mindful that it’s a bit thinner, so handle gently.
How Do I Properly Fry Lumpia to Get It Crispy?
Frying lumpia perfectly can be tricky, but with some tips, you’ll have crispy results! Here’s what you should do:
- **Oil Temperature**: Make sure the oil is hot enough. About 350°F is ideal. You can test it by dropping in a small piece of the wrapper; it should sizzle immediately.
- **Batch Cooking**: Fry the lumpia in small batches. Overcrowding the pan lowers the oil temperature and leads to soggy lumps.
- **Turn Carefully**: Use tongs to flip them gently for even cooking. This will help get all sides golden brown.
- **Drain Properly**: After frying, let them rest on paper towels to absorb excess oil. This keeps them crispy for longer!
Remember, patience is key. Enjoy the cooking process and soon you’ll have perfect lumpia to share!
How to Make Authentic Lumpia
Ingredients You’ll Need:
For the Filling:
- 1 pound ground pork or beef
- 1 cup carrots, finely grated
- 1 cup cabbage, finely shredded
- ½ cup green onions, finely chopped
- 3 cloves garlic, minced
- 1 medium onion, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
For the Wrapping:
- 1 package Lumpia wrappers (about 30-40 wrappers)
- Oil for frying
For Dipping (Optional):
- Sweet chili sauce
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 30 minutes to cook, so plan for a total of about 50 minutes. You’ll spend a little time prepping the filling, wrapping the lumpia, and then frying them until they’re golden and crispy. Perfect for a fun meal!
Step-by-Step Instructions:
1. Cooking the Filling:
In a large skillet over medium heat, place the ground pork or beef. Cook the meat for about 5-7 minutes, stirring occasionally, until it’s nicely browned and fully cooked. If there’s any excess fat, drain it off to keep your lumpia from getting greasy.
2. Sautéing the Vegetables:
Add the minced garlic and onion to the skillet. Sauté them together until the onions become translucent. This will take about 2-3 minutes. Then, toss in the grated carrots, shredded cabbage, and chopped green onions. Cook everything for another 3-5 minutes until the veggies are tender.
3. Seasoning the Mixture:
Next, add the soy sauce, oyster sauce, and ground black pepper to the skillet. Mix everything well and let it cook for an additional 2 minutes. Once done, remove the skillet from heat and allow the mixture to cool slightly; you don’t want it too hot when you start wrapping!
4. Wrapping the Lumpia:
Now comes the fun part! Take one Lumpia wrapper and place about 2 tablespoons of the filling near one end of the wrapper. Fold the sides in, then roll it up tightly from the filled end. Don’t forget to seal the edge with a little bit of water! Repeat this process until you’ve used up all the filling.
5. Frying the Lumpia:
In a deep frying pan or pot, heat oil over medium-high heat. You want the oil to be around 350°F. Once it’s hot, carefully add the lumpia in batches, making sure not to overcrowd the pan. Fry them for about 3-5 minutes on each side, or until they turn a beautiful golden brown and crispy.
6. Draining and Serving:
Once the lumpia are perfectly cooked, remove them from the oil and let them drain on paper towels. This helps get rid of any extra oil. Serve them hot with sweet chili sauce for dipping if you like. Enjoy your delicious, homemade lumpia!
Can I Use Different Meats for Lumpia?
Absolutely! While this recipe calls for ground pork or beef, you can substitute with ground chicken or turkey for a lighter option. Just ensure the meat is cooked thoroughly, following the same instructions.
Can I Make Lumpia Wrappers from Scratch?
Yes, you can! If you want to make your own wrappers, mix equal parts flour and water to create a thin batter, then cook it on a non-stick skillet until thin and pliable. However, store-bought wrappers save time and are traditionally used for best results!
How to Store Leftover Lumpia?
If you have any leftovers, allow them to cool completely and store them in an airtight container in the fridge. They are best eaten within 3 days. To reheat, fry them briefly in hot oil or bake them in the oven at 350°F until crispy again.
Can I Freeze Lumpia Before or After Cooking?
You can freeze lumpia both ways! If freezing uncooked, place the wrapped lumpia in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. If freezing cooked, let them cool completely first. Either way, they’ll last up to 2 months in the freezer. For uncooked lumpia, fry them straight from frozen; for cooked, reheat them in the oven until crisp.
