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.
Storage Tips
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.
Expert Tips
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)
Equipment
Ingredients
- 1 Package 25 Sheets Lumpia Wrappers
- 1 pound ground pork
- 1 large carrot minced
- 1 cup green onion finely chopped
- 2 tablespoons oyster sauce
- 1 large egg
- 1 teaspoon refined salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1-2 cups cooking oil for frying
Instructions
- In a mixing bowl, combine ground pork, green onions, carrots, oyster soy sauce, salt, pepper, garlic powder, and onion powder until well combined.
- Gently separate wrappers into individual sheets and lay them on a flat working surface.
- Scoop about 1-1 ½ tablespoons of filling on the lower end of the wrapper, closest to you. Spread the filling, fold from the buttom, and then fold both sides of the wrapper and create a thin log about ¾-inch thin.
- 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 the step-by-step above)
- Heat cooking oil in a frying pan at about 350 degrees Fahrenheit. Deep fry lumpia until golden brown and crisp and the meat is cooked completely.
- Remove from the pan. Using baking rack to let excess oil drip. Serve while hot and crispy with dipping sauce.
Video
Notes
Recipe Notes
- 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 different kinds of vegetables of your choice such as cabbage, green beans, carrots, celery, and munch bean sprouts.
- You can bake or air-fry this lumpia if you do not want to deep fry them. The rule of thumb is to cook them until golden brown and crispy.
Nutrition
Why the sky is blue?
Nora
This is so simple to make but soo good! Thank you for sharing!
Grace
This is the crispiest and crunchiest lumpia I have ever made. I followed all your recommendations. Thank you for sharing.
Jomelyn
I am so glad and happy to hear you made it and had success with my tips.
Gabby
So delicious and tasty and crispy
Anonymous
What am I doing with the egg?
Jomelyn
Hi! Add egg to the mixture filling and mix until well combined. Let me know if you have other questions. Thanks!
Ben
Wow this recipe looks yummy
Jomelyn
Thank you.
Jomelyn
I am so glad you like it.
Cory
Thanks for sharing. I made it for birthday last weekend and everyone loves it.
Maya
The best lumpia pork recipe i have ever made!!!! I love how tasty it is!
Love
Thanks for this crispy lumpia recipe!
Babes
I love this recipe of yours so much! Thanks for sharing again.
Takureh
Which is best to cook the ground pork frst in the pan before wrapping or not neccesary?
Jomelyn
Hi Takureh, you can cook the ground pork first in the pan, then cool it down and mix it with the filling ingredients. Or you can mix the raw ground pork with the rest of the filling ingredients BUT you need to fry the lumpia a bit longer to make sure the pork is cooked through.
Tara
We love crunchy lumpia in our family. Thanks for sharing your version. It's yummy.