Traditional Filipino Lumpia Recipe

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

Carrots: Finely chopped to add a slight sweetness and crunch to the filling.

Cabbage: Adds a mild flavor and additional texture to the lumpia.

Onion: Provides a subtle sweetness and depth of flavor.

Garlic: Adds a fragrant and savory note to the filling.

Soy sauce: Enhances the umami flavor of the filling.

Salt: Balances the flavors and enhances the taste of the other ingredients.

Black pepper: Adds a hint of spiciness and depth to the filling.

Lumpia wrappers: Thin, delicate wrappers that become crispy when fried.

Vegetable oil: Used for frying the lumpia to achieve a golden brown and crispy texture.

When preparing the filling for your lumpia, make sure to finely chop the carrots, cabbage, and onion. This ensures that the ingredients cook evenly and blend well with the ground pork. Additionally, when rolling the lumpia, keep the wrappers slightly damp to prevent them from drying out and cracking. This will make them easier to handle and result in a tighter, more uniform roll.

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

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in lumpia, offering a slightly different but still delicious taste.

• carrots - Substitute with zucchini: Zucchini can provide a similar texture and moisture content, though it has a milder flavor.

• carrots - Substitute with bell peppers: Bell peppers add a sweet and slightly crunchy element, making them a good alternative.

• cabbage - Substitute with bok choy: Bok choy offers a similar crunch and mild flavor, making it a suitable replacement.

• cabbage - Substitute with spinach: Spinach provides a different texture but adds a nutritious element to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can complement the other ingredients well.

• onion - Substitute with leeks: Leeks offer a more subtle onion flavor and can add a unique twist to the lumpia.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity and flavor profile.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and a bit of sweetness.

• 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 provide a slightly sweeter and less salty flavor, making them a good soy-free option.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, making it a good alternative.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the filling.

• black pepper - Substitute with chili flakes: Chili flakes add a bit of heat and a different flavor profile, making them a spicy alternative.

• 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 offers a different texture but can be used for a gluten-free option.

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

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, suitable for frying lumpia.

• Allow the lumpia to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled lumpia in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the lumpia within 2-3 days.
• For longer storage, arrange the lumpia in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the lumpia to a resealable freezer bag or airtight container, again using parchment paper between layers.
• Label the container with the date to keep track of freshness. Frozen lumpia can be stored for up to 2 months.
• When ready to cook, there's no need to thaw. Fry the lumpia directly from the freezer, adding an extra 1-2 minutes to the frying time to ensure they are heated through.
• For reheating refrigerated lumpia, preheat the oven to 375°F (190°C) and bake for 10-15 minutes until crispy and heated through.
• Avoid microwaving lumpia as it can make them lose their crispiness.

• 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. Lightly brush or spray the lumpia with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, turning them halfway through to ensure even reheating.
  5. Remove from the oven once they are heated through and crispy.

• 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. 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 small amount of vegetable oil in a non-stick skillet over medium heat.
  2. Place the lumpia in the skillet, making sure not to overcrowd them.
  3. Fry for about 2-3 minutes on each side, or until they are heated through and crispy.
  4. Remove from the skillet and drain on paper towels to remove excess oil.

• Microwave Method:

  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 medium power for 1-2 minutes, checking halfway through.
  4. For added crispiness, you can finish them off in a hot skillet for 1-2 minutes per side.

• Mixing bowl: A large bowl used to combine and mix the ground pork, vegetables, and seasonings.

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

• Cutting board: A surface to chop the vegetables and mince the garlic.

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

• Tablespoon: For measuring the soy sauce and portioning the filling onto the lumpia wrappers.

• Teaspoon: For measuring the salt and black pepper.

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

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

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

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

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

• Serving plate: To serve the hot lumpia with your favorite dipping sauce.

Prepare the filling in advance: Mix the ground pork, carrots, cabbage, onion, garlic, soy sauce, salt, and black pepper the night before. This allows the flavors to meld and saves time on the day of cooking.

Use a food processor: Finely chop the carrots, cabbage, and onion using a food processor. This speeds up the prep work significantly.

Batch fry: Fry multiple lumpia at once. Ensure your pan is large enough to accommodate several pieces without overcrowding.

Preheat the oil: Make sure the vegetable oil is hot before you start frying. This reduces cooking time and ensures even frying.