Lumpia Recipe (Filipino Springrolls)

I’ve finally updated my Filipino parents’ Lumpia recipe to be easier to follow and with accessible ingredients. This is the classic and crispy Filipino spring roll made with a mixture of ground pork, shrimp, and minced veggies.

Instructions

In a large bowl, combine together all the ingredients for the filling.

*Pro Tip: Take a teaspoon of the filling and microwave for about 20-30 seconds until fully cooked-through and give it a taste. Adjust and season the filling to your preference, if desired.

To roll, follow the instructions below. Deep fry in batches for about 5-6 minutes, or until the filling is fully cooked-through and the outside is golden. Let cool on a wire rack. Serve warm.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Lumpia wrappers: These can be found in most Filipino groceries which are usually circular in shape (a popular brand is Pamana). You can also use other spring roll wrappers (also be named as “spring roll pastry”) as your next best substitute, that are normally square in shape (a good brand is Spring Home).

Ground pork and Shrimp: A mixture of proteins can help create a more complex-flavoured filling. You can also experiment with different protein options, such as chicken, turkey, beef, or even tofu.

Celery, carrot, garlic, onion: The base for any good lumpia are freshly minced vegetables!

Egg: This will help to bind everything together and allow the filling to hold its shape when fried. If you prefer not to use egg, you can try replacing it with a mixture of water and cornstarch or all-purpose flour to serve as a binder.

Liquid seasoning, Fish sauce: These provide the needed savoriness and salt component of the lumpia. You can replace either of these with equal parts soy sauce.

Cooking Tips

Keep your wrappers covered: While rolling, keep a damp paper towel over the stack of wrappers to prevent them from drying out. The towel helps keep their moisture, since the wrappers tend to become brittle and difficult to roll when dry.

Best frying practices: Here are a few tips to ensure your lumpia turns out perfect every single time!

• Pay attention to the temperature of your oil. Optimal frying oil temperature is anywhere between 350-375 F, or a medium to a medium-high stove setting. If your oil is too hot, the wrapper can become burnt while keeping the filling undercooked. If your oil is too cold, the wrappers can absorb too much oil and end up soggy.
• Fry in batches. Frying too many spring rolls at once can severely drop the temperature of your oil, reducing optimal crispiness.
• Cool the spring rolls on a wire rack, rather than paper towels, to maintain their crisp and to prevent the underside from going soggy.

FAQs (Frequently Asked Questions):

How do I store leftovers?

Leftover cooked lumpia, when refrigerated and stored in an airtight container, can last for up to 5 days (do note that their initial crisp and texture are lost over time).

To reheat, you have many options. You can microwave for a couple minutes until the filling is heated-through, or to retain their crisp, you can air-fry or oven-bake at 350 F for 3-5 minutes, flipping halfway through for even crisping. You can also re-fry them in hot oil, if desired.

Can I freeze these?

Yes, these freeze incredibly well. To freeze uncooked lumpia, place them in an airtight container or inside large Ziploc bags. They keep for about 4 months!

To fry from frozen, there’s no need to defrost. Simply lower them in the hot oil and fry until the filling is cooked and the outside is golden.

Can Oven-Bake these?

Yes! To use the oven method, you’ll need to brush a thin layer of oil on the wrappers prior to filling as to prevent them from going chewy and tough when cooking.

When ready to bake, place in an oven preheated to 400 F for about 15 minutes, flipping halfway to ensure even cooking and browning.

Can I air-fry these?

Yes, similar to the oven method, you’ll need to brush a thin layer of oil on the wrappers before you fill them to prevent the wrappers from becoming tough and chewy.

Air fry at 375-400 F for 8-12 minutes, flipping halfway for even browning.

What’s the difference between Lumpia and Chinese spring rolls?

Lumpia tends to have a thinner, more delicate wrapper; compared to the thicker and doughier wrapper in Chinese spring rolls.

Lumpia is often also smaller and tightly rolled, filled with a more protein-forward filling. Chinese spring rolls tend to be larger and fatter, filled with more variation in the filling, such as a mixture of meats, bean sprouts, and/or bamboo shoots.

Other recipes you might love:

• Crab Rangoon
• Tofu Cabbage Rolls
• Shrimp Toast
• Fish Sauce Chicken Wings