Traditional Filipino Lumpia Recipe

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

Carrots: Adds a slight sweetness and crunch to the filling.

Onion: Provides a depth of flavor and aromatic quality.

Cabbage: Adds texture and a mild, slightly sweet flavor.

Garlic: Enhances the overall flavor with its pungent and aromatic qualities.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Pepper: Adds a hint of heat and complexity to the filling.

Lumpia wrappers: Thin, delicate wrappers that encase the filling and become crispy when fried.

Oil: Used for frying the lumpia to achieve a golden, crispy exterior.

When preparing the lumpia wrappers, make sure to keep them covered with a damp cloth to prevent them from drying out and becoming brittle. This will make them easier to handle and roll, ensuring a tight and secure wrap around the filling. Additionally, when frying, maintain a consistent oil temperature to achieve an even, golden brown crisp on each lumpia.

• 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 works well in lumpia, offering a slightly different but still delicious taste.

• carrots - Substitute with zucchini: Finely chopped zucchini can add a similar texture and moisture to the filling.

• carrots - Substitute with bell peppers: Finely chopped bell peppers provide a sweet flavor and a bit of crunch, similar to carrots.

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

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can be finely chopped to blend seamlessly into the filling.

• cabbage - Substitute with bok choy: Shredded bok choy provides a similar texture and a slightly different but pleasant flavor.

• cabbage - Substitute with kale: Finely shredded kale can add a bit of a different texture and a slight bitterness that balances well with the other ingredients.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it won't have the same texture.

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

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with fish sauce: Fish sauce provides saltiness and a rich, savory flavor that enhances the overall taste.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and flavor profile but can be used similarly.

• pepper - Substitute with chili flakes: For a bit of heat, chili flakes can be used, though they will add a spicier kick.

• 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 can be used for a different texture and is a good gluten-free option.

• 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 lumpia.

• Allow the freshly fried 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. This ensures they don't stick together.
• Once frozen solid, transfer the lumpia to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• For optimal texture, reheat frozen lumpia directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can re-fry the frozen lumpia in hot oil for 3-5 minutes, ensuring they are golden brown and heated thoroughly.
• Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Use it to make fresh lumpia or add it to other dishes like fried rice or noodles.
• If you prefer to freeze the lumpia filling separately, portion it into freezer-safe bags, removing as much air as possible before sealing. Thaw in the refrigerator overnight before using.
• For a quick snack, you can also freeze the lumpia in smaller batches, making it easier to grab and cook just a few at a time.
• When storing in the refrigerator, place the lumpia in a single layer in an airtight container. Consume within 2-3 days for the best taste and texture.
• To maintain the crispiness of leftover lumpia, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy. Avoid microwaving as it can make the wrappers soggy.

• 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 about 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. Fry for about 2-3 minutes on each side until they are heated through and crispy.
  5. Drain on paper towels to remove excess oil.

• Microwave Method (least recommended for crispiness):

  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 high for 1-2 minutes, checking halfway through.
  4. For a crisper texture, 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 thoroughly.

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

• Cutting board: Provides a safe and clean surface for chopping vegetables and mincing garlic.

• Measuring cups: Used to measure out the precise amounts of carrots, onion, and cabbage.

• Tablespoon: Helps in portioning out the lumpia mixture onto the wrappers.

• Lumpia wrappers: Thin pastry wrappers used to encase the lumpia filling.

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

• Frying pan: Used to heat the oil and fry the lumpia until they are golden brown and crisp.

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

• Paper towels: Placed on a plate to drain excess oil from the fried lumpia.

• Plate: Used to hold the lumpia after they are fried and drained.

Prepare the filling in advance: Mix the ground pork, carrots, onion, cabbage, garlic, salt, and pepper the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots and onion quickly using a food processor instead of chopping by hand.

Pre-cut wrappers: Separate and pre-cut the lumpia wrappers before starting to fill them to streamline the wrapping process.

Batch frying: Fry multiple lumpia at once to reduce overall cooking time.