Lumpia

Lumpia are Filipino spring rolls with a thin, crispy wrapper and a savory filling of meat, vegetables, and sometimes shrimp. The wrapper fries to golden and shatters on the first bite, while the filling stays warm and juicy inside. The key is keeping the filling cool and dry so it doesn’t soak through the wrapper before you fry.

Ingredients for Lumpia

Ground pork provides the base of the filling with its savory depth. Cabbage adds volume and a light sweetness while releasing moisture that seasons the filling. Carrots contribute a subtle crunch and natural sweetness. Green onions brighten the flavor with a mild onion note. Garlic and soy sauce build umami and salt the filling. Ginger adds warmth and prevents the filling from tasting flat. Cornstarch absorbs excess moisture so the wrapper stays crisp. Lumpia wrappers are thin sheets that fry to a shattering crisp. Oil is for frying until the wrapper turns golden brown.

Why This Lumpia Works

The filling is cooked first and then cooled completely before wrapping. This step is crucial because hot filling will steam the wrapper and make it soggy, even after frying. Once the filling cools, the cornstarch has set and locks in the moisture, so the wrapper can fry dry and stay crisp.

The vegetables in the filling release their own liquid as they cook. Rather than drain it away, the cornstarch absorbs it, so every bite has concentrated flavor instead of a watery filling that leaks out. The filling needs to be almost dry to the touch before you wrap it.

Lumpia wrappers are so thin they fry in seconds. The oil must be hot enough that the wrapper puffs and browns within 30 to 45 seconds per side, or it will absorb oil and turn greasy instead of crisp.

Mistakes To Avoid

Using the filling while it is still warm will steam the wrapper instead of frying it. The wrapper will turn soft and chewy, not crisp, and may split open in the oil. Always cool the filling completely before wrapping, which takes at least 30 minutes in the refrigerator.

Overfilling each lumpia makes them hard to seal and they burst open during frying, leaking filling into the oil and leaving a dry roll. A teaspoon of filling per wrapper is enough. The wrapper should be able to wrap fully around the filling with edges that overlap.

Oil that is not hot enough will turn the wrapper brown and soggy before it has time to crisp. If you can hold your hand 2 inches above the surface and count to 3 before it gets too hot, the oil is ready. Lumpia should sizzle loudly the moment they hit the oil.

Stacking warm lumpia on top of each other will trap steam and soften the bottoms. Place them on a sheet pan lined with paper towels in a single layer so air can circulate. They stay crisp for up to 2 hours at room temperature.

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Ingredients

• 1 pound ground pork
• 3 cups shredded cabbage
• 1 medium carrot, shredded
• 3 green onions, chopped fine
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon black pepper
• 24 lumpia wrappers
• 3 cups oil for frying
• Water for sealing wrappers

Step-by-step Instructions

1. Heat a 12-inch skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains and it starts to brown, 5 to 7 minutes. Drain off any excess fat.
2. Add the shredded cabbage, carrot, and green onions to the pork. Stir and cook until the cabbage wilts and releases its liquid, about 3 minutes.
3. Stir in the garlic, ginger, soy sauce, cornstarch, and black pepper. Cook for 1 minute until the cornstarch thickens the filling and it looks almost dry, with no visible liquid pooling at the bottom.
4. Spread the filling on a sheet pan and let it cool to room temperature, about 20 minutes. Then refrigerate it until it is cold, at least 30 minutes or up to overnight.
5. Place one lumpia wrapper on a clean, dry work surface with one corner pointing toward you. Put about 1 teaspoon of filling along the bottom third of the wrapper, leaving 1/2 inch clear on each side.
6. Fold the bottom corner up and over the filling, tucking it underneath. Fold the left and right corners in toward the center, then roll the whole thing away from you, keeping the sides tight as you go. When you reach the top corner, wet it with water and press it down to seal.
7. Place each finished lumpia seam-side down on a sheet pan. Refrigerate them uncovered until you are ready to fry, up to 4 hours.
8. Fill a 12-inch skillet with 3 cups of oil and heat it to 350°F (175°C). Use an instant-read thermometer to check: the oil is ready when it reaches 350°F and a small piece of wrapper sizzles immediately when you drop it in.
9. Working in batches of 6 to 8 so you do not crowd the pan, carefully slide the lumpia into the hot oil seam-side down. Fry for 30 to 45 seconds until the bottom is golden brown, then flip with a bamboo skewer and fry the other side for 30 to 45 seconds until it is also golden and crisp.
10. Transfer the fried lumpia to a sheet pan lined with paper towels. Let them cool for 1 minute before serving. If making ahead, let them cool completely, then store them in an airtight container at room temperature for up to 2 hours.