Traditional Filipino Lumpia Recipe

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

Carrots: Finely chopped to add sweetness and texture.

Onion: Adds depth of flavor and a slight bite.

Garlic: Minced to enhance the overall taste with its aromatic qualities.

Cabbage: Shredded to contribute a crunchy texture and mild flavor.

Soy sauce: Used for seasoning, adding a salty and umami taste.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and warmth.

Lumpia wrappers: Thin wrappers used to encase the filling, becoming crispy when fried.

Oil: Used for frying the lumpia until golden brown and crispy.

When preparing lumpia wrappers, ensure they are at room temperature to prevent tearing. To achieve a uniform and tightly rolled lumpia, place the filling in the center of the wrapper, fold the sides inward first, then roll from the bottom up. Use a small amount of water to seal the edge securely. For extra crispiness, fry the lumpia in batches, making sure not to overcrowd the pan, which can lower the oil temperature and result in soggy spring rolls.

• 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 ground turkey: Ground turkey is another lean alternative that can mimic the texture and absorb the flavors well.

• carrots - Substitute with zucchini: Zucchini can provide a similar crunch and moisture content when finely chopped.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity.

• onion - Substitute with leeks: Leeks have a slightly sweeter taste and can be finely chopped to replace onions.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• garlic - Substitute with shallots: Shallots can provide a milder garlic-like flavor when minced.

• cabbage - Substitute with bok choy: Bok choy offers a similar crunch and can be shredded to replace cabbage.

• cabbage - Substitute with kale: Kale can be finely chopped and provides a similar texture and nutritional profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter but similar taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity.

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

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

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

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

• 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.
• Flash freeze the lumpia by placing the baking sheet in the freezer for about 1-2 hours, or until they are firm to the touch.
• Once frozen, transfer the lumpia to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy reference.
• When ready to cook, you can fry the lumpia directly from the freezer. Heat the oil in a frying pan over medium heat and fry the frozen lumpia for 5-7 minutes per side, or until golden brown and crispy.
• For storing in the refrigerator, place the cooled lumpia in an airtight container. They can be stored for up to 3 days.
• Reheat refrigerated lumpia by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the lumpia on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the lumpia with a bit of oil to help them crisp up.
  4. Bake for 10-15 minutes, turning them halfway through to ensure even reheating.
  5. Remove from the oven once they are hot and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the lumpia in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even cooking.
  4. Check for crispiness and heat; if needed, air fry for an additional 2-3 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Place the lumpia in the skillet, making sure not to overcrowd.
  4. Cook for 2-3 minutes on each side until they are heated through and crispy.

• Microwave Method (Not recommended for best texture):

  1. Place the lumpia on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 1-2 minutes, checking for heat.
  4. Note: This method may result in a less crispy texture.

• Mixing bowl: Use this to combine the ground pork, carrots, onion, garlic, cabbage, soy sauce, salt, and pepper.

• Knife: Essential for finely chopping the carrots and onion, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Grater: Handy for shredding the cabbage finely.

• Tablespoon: Use this to measure and place the mixture onto each lumpia wrapper.

• Lumpia wrappers: These are the wrappers used to encase the filling.

• Small bowl: Fill with water to help seal the edges of the lumpia wrappers.

• Frying pan: Use this to heat the oil and fry the lumpia.

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

• Paper towels: Place the fried lumpia on these to drain excess oil.

• Plate: Use this to serve the lumpia once they are cooked and drained.

Prepare the filling: Mix the ground pork, carrots, onion, garlic, cabbage, soy sauce, salt, and pepper in advance and store in the fridge.

Pre-cut vegetables: Use pre-chopped carrots and onions from the store to save chopping time.

Batch assembly: Lay out multiple lumpia wrappers and fill them assembly-line style to speed up the process.

Seal efficiently: Use a small bowl of water to quickly seal the edges of the lumpia wrappers.

Preheat oil: Start heating the oil while you are wrapping the lumpia to save time.