Traditional Filipino Lumpia Recipe

Ground pork: The main protein in the lumpia filling, providing a rich and savory flavor.

Carrots: Adds a slight sweetness and crunch to the filling.

Onion: Provides a savory depth and aromatic quality to the mixture.

Green beans: Adds a fresh, crisp texture to the filling.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Pepper: Adds a hint of spice and depth to the filling.

Lumpia wrappers: Thin pastry sheets used to wrap the filling, creating the signature crispy exterior.

Oil: Used for frying the lumpia to a golden brown perfection.

When preparing lumpia, ensure that the ground pork mixture is well combined to evenly distribute the flavors. To achieve a tighter roll, place the filling closer to one edge of the lumpia wrapper and roll it firmly, making sure to tuck in the sides as you go. This will help prevent the lumpia from unraveling during frying.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with tofu: Crumbled tofu can be used for a vegetarian option, absorbing the flavors of the other ingredients well.

• carrots - Substitute with sweet potatoes: Finely chopped sweet potatoes offer a similar sweetness and texture.

• carrots - Substitute with zucchini: Zucchini provides a similar crunch and can be finely chopped to match the texture.

• onion - Substitute with shallots: Shallots have a milder flavor but still provide the necessary aromatic quality.

• onion - Substitute with leeks: Leeks offer a slightly sweeter and more delicate flavor, suitable for those who prefer a less pungent taste.

• green beans - Substitute with snap peas: Snap peas have a similar crunch and can be finely chopped to match the texture.

• green beans - Substitute with bell peppers: Finely chopped bell peppers add a different flavor but maintain the crunchiness.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced finely.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with fish sauce: Fish sauce provides saltiness and an additional layer of savory flavor.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but still adds the necessary heat.

• pepper - Substitute with chili flakes: Chili flakes add heat and a bit of texture, though they are spicier.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used as a direct substitute.

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free option, though it has a different texture.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, suitable for frying.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor.

• Allow the lumpia to cool completely before storing. This prevents condensation, which can make the wrappers soggy.
• Place the cooled lumpia in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Freeze the lumpia on the baking sheet for about 1-2 hours or until they are firm. This step is crucial to maintain their shape and prevent them from sticking together.
• Once frozen, transfer the lumpia to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer to maintain their crispiness. Heat oil in a frying pan over medium heat and fry the lumpia until golden brown, about 3-5 minutes per side.
• For storing cooked lumpia, place them in an airtight container lined with paper towels to absorb excess oil. Store in the refrigerator for up to 3 days.
• To reheat cooked lumpia, preheat your oven to 375°F (190°C). Place the lumpia on a baking sheet and bake for 10-15 minutes or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover lumpia on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, turning them halfway through to ensure they heat evenly and regain their crispiness.
  4. Remove from the oven and let them cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the lumpia in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Once they are golden and crispy, remove and let them cool slightly before serving.

• Stovetop Method:

  1. Heat a small amount of oil in a skillet over medium heat.
  2. Place the lumpia in the skillet, making sure not to overcrowd them.
  3. Fry for 2-3 minutes on each side until they are heated through and crispy.
  4. Transfer to a plate lined with paper towels to drain any excess oil before serving.

• Microwave Method (for a quick fix):

  1. Place the lumpia on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.
  4. Note: This method may not retain the crispiness as well as other methods.

• Large bowl: Used to combine and mix the ground pork, vegetables, and seasonings.

• Knife: Essential for finely chopping the carrots, onion, and green beans.

• Cutting board: Provides a stable surface for chopping vegetables.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tablespoon: Used to measure and place the lumpia mixture onto the wrappers.

• Lumpia wrappers: Thin pastry sheets used to wrap the lumpia filling.

• Small bowl: Holds water for sealing the edges of the lumpia wrappers.

• Frying pan: Used to heat the oil and fry the lumpia until golden brown.

• Tongs: Useful for turning the lumpia while frying to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried lumpia.

• Plate: Serves as a surface to place the lumpia after frying.

Prepare the filling: Mix the ground pork, carrots, onion, green beans, garlic, salt, and pepper in advance and store in the fridge.

Pre-cut vegetables: Use pre-chopped carrots, onion, and green beans to save chopping time.

Batch assembly: Lay out multiple lumpia wrappers and fill them assembly-line style.

Seal efficiently: Use a small brush or your finger dipped in water to quickly seal the edges of the lumpia wrappers.

Fry in batches: Fry multiple lumpia at once to reduce cooking time.