Traditional Filipino Lumpia Recipe

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

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

Onion: Adds a depth of flavor and aromatic quality to the mixture.

Garlic: Minced to enhance the overall taste with its pungent and savory notes.

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

Soy sauce: Used to season the filling, adding a salty and umami-rich taste.

Salt: Enhances the flavors of all the ingredients in the filling.

Pepper: Adds a hint of spiciness and balances the flavors.

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

Vegetable oil: Used for frying the lumpia to a golden brown perfection.

When preparing the lumpia wrappers, ensure they are at room temperature to prevent tearing. If they are too cold, they can crack when you fold them. Additionally, when rolling the lumpia, make sure to roll them tightly to avoid any air pockets, which can cause them to burst during frying.

• 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 mimic the texture of carrots and adds a mild flavor.

• carrots - Substitute with bell peppers: Finely chopped bell peppers add a sweet and slightly crunchy texture similar to carrots.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

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

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to add a similar flavor.

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

• cabbage - Substitute with bok choy: Shredded bok choy offers a similar crunch and mild flavor as cabbage.

• cabbage - Substitute with lettuce: Shredded lettuce can be used as a substitute, though it has a slightly different texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a soy-free option with a slightly sweeter flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• salt - Substitute with kosher salt: Kosher salt is another alternative that can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper offers a slightly different but still peppery flavor.

• pepper - Substitute with cayenne pepper: For a spicier kick, a small amount of cayenne pepper can be used.

• 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 gluten-free option, though it has a different texture.

• vegetable oil - Substitute with canola oil: Canola oil is a neutral oil that works well for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor to the fried lumpia.

• 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.

• Freeze the lumpia on the baking sheet for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape and preventing them from sticking together.

• Once frozen, transfer the lumpia to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.

• When ready to cook, there's no need to thaw the lumpia. Fry them directly from the freezer. Heat the vegetable oil in a frying pan over medium heat and cook the lumpia for 4-6 minutes per side, or until golden brown and cooked through.

• For storing in the refrigerator, place the cooled lumpia in an airtight container. They can be stored for up to 2 days. Reheat by frying them again for a few minutes until crispy, or bake in a preheated oven at 375°F (190°C) for about 10-15 minutes.

• To keep the lumpia crispy when reheating, avoid using the microwave as it can make the wrappers soggy. Instead, opt for frying or baking.

• If you have leftover filling, store it in an airtight container in the refrigerator for up to 2 days. You can use it to make fresh lumpia or add it to other dishes like soups or stir-fries.

• For best results, consume frozen lumpia within 1-2 months to ensure optimal flavor and texture.

• 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, making sure they are not touching.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  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 and add a small amount of vegetable oil.
  2. Place the lumpia in the skillet, making sure not to overcrowd.
  3. Fry for about 2-3 minutes on each side, or until they are heated through and crispy.
  4. Transfer to a plate lined with paper towels to drain any 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 medium power for 1-2 minutes, checking halfway through.
  4. For added crispiness, you can finish them off in a hot skillet for about 1 minute per side.

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

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

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

• Grater: Useful for shredding the cabbage into fine pieces.

• Tablespoon: Helps measure the amount of filling to place on each lumpia wrapper.

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

• Small bowl: Holds water to seal the edges of the lumpia wrappers.

• Frying pan: Used to fry the lumpia until they are golden brown.

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

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

• Plate: Serves as a surface to place the lumpia after frying.

• Measuring spoons: Ensures accurate measurement of soy sauce, salt, and pepper.

• Spatula: Helps in transferring the lumpia from the frying pan to the plate.

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

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

Batch fry: Fry multiple lumpia at once to reduce cooking time. Ensure the oil is hot enough to maintain a consistent temperature.

Pre-cut wrappers: Separate and pre-cut the lumpia wrappers before you start wrapping to streamline the process.