As the flavorful Filipino cousin of Chinese spring rolls, these golden brown handhelds are the perfect appetizer or snack for parties.
Whether you dip ’em or douse ’em in sweet-and-sour sauce, lumpia bring a satisfying crunch; a steamy, juicy stuffing; and an iconic combo of pork and veggies that are enough to make you drool. This dish will satisfy your cravings for Filipino takeout. And if you’ve never tried Filipino food before, I always recommend that every beginner start with lumpia!
Lumpia can either be fried (like in this recipe) or fresh. They originated from the spring roll, which Chinese immigrants introduced to the Philippines. So, it’s no surprise that the name lumpia comes from two Hokkien Chinese words: lūn meaning “soft” and piá meaning “cake” or “pastry.” While the exact timeline is a bit murky, lumpia has been a beloved part of Filipino cuisine for centuries. Juicy pork (like we use in this recipe) is the most common protein for lumpia, but you’ll also find ground beef, chicken, and tofu. Garlic and onion provide pungent, craveable flavor, while soy sauce lends salty, savory, and umami notes.
Are Lumpia Healthy?
Like most fried appetizers, lumpia aren’t very healthy. Just like you wouldn’t eat an entire plate of spring rolls for lunch, balance this appetizer out with a leafy green salad or a hearty vegetable soup. However, this lumpia offers protein from the pork and some fiber from the medley of veggies. For a lower-sodium alternative, try using coconut aminos instead of soy sauce. For a leaner meat, use chicken instead of pork. Want to make it vegetarian? Try crumbled and sautéed tofu or a plant-based meat replacement.
Lumpia, Egg Rolls, And Spring Rolls: What’s the Difference?
Lumpia is a Filipino and Indonesian dish that evolved from Chinese spring rolls and spread across Southeast Asia to the rest of the world. As such, the flavors and textures of each are very similar yet subtly different, which can help us appreciate the culinary arts of each culture.
Lumpia wrappers and spring roll wrappers are made from water, flour, and salt. However, lumpia are rolled longer and thinner than spring rolls. Egg rolls, which are Chinese-American, have thicker wrappers made from eggs and wheat. All rolls, however, can be made with various proteins, from fish and chicken to pork.
How Do I Store Leftovers?
Cooked lumpia can be stored in the fridge for up to 3 days. Keep in mind that after this time, the rolls might get soggy. To reheat, arrange them on a baking sheet with parchment paper and bake at 350°F for 10-15 minutes.
Serving Suggestions
For a tasty Asian Pacific fusion, serve these side by side with classic Spring Rolls, Crispy Air-Fryer Egg Rolls, and Hawaiian Fried Rice. For a side salad, I recommend Din Tai Fung Cucumber Salad, Chinese Chicken Salad, or Avocado Chicken Salad.
For a main dish, I recommend Filipino Pork Adobo, an umami-filled entrée with an equally interesting history.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 pound ground pork
- 1/2 cup carrot finely minced
- 1/2 cup green cabbage thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 24 lumpia wrappers
- Oil for frying
Instructions
- Heat vegetable oil in a skillet over medium heat. Add onions and garlic; sauté until fragrant.
- Add ground pork to the skillet, breaking it apart with a spatula. Cook until no pink remains.
- Mix in carrots and cabbage, cooking until just softened. Season with salt, pepper, and soy sauce. Remove from heat and let cool.
- Place about 2 tablespoons of filling near the bottom of each wrapper. Fold bottom over filling, then fold in sides and roll tightly. Seal edge with water.
- Heat oil in a deep fryer or large pan to 350°F. Fry lumpia in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I just want to give some feedback, because I was taught how to make Lumpia by my Filipino mother in-law, and you should add a note that this is a form of Lumpia, my mother in-law taught me that it’s made with seasoned hamburger and bean sprout, but you can also use fruit and what you shared. I am actually going to make this and bring it to my mother in-law, because she tries everything, I make that is Filipino.
Love that! Lumpia has so many tasty versions. Hope your mother in-law enjoys this one too 😊