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Lumpia is one of the most familiar dishes in the Philippines and for good reason. These golden spring rolls are often the first to vanish from the table at family gatherings. Crisp on the outside and savoury on the inside, they are the kind of food that people instinctively reach for again and again.
It is a dish that carries both celebration and everyday comfort. Lumpia can be found at weddings, birthdays, village fiestas and even as a quick snack sold at roadside stalls. With every bite, it manages to be light and crunchy yet full of flavour, proving that simplicity can be endlessly appealing.
The charm of Lumpia lies not just in taste but in the way it brings people together. They are made in batches, often rolled by several hands before being fried. It is as much about the process as it is about the final plate that comes to the table.
What Is Lumpia
Lumpia is a Filipino spring roll made with thin pastry wrappers rolled around a filling and then fried until crisp. The filling can vary, though minced pork, carrots, onions and bean sprouts are the classic combination. The rolls are eaten hot, often dipped into a sweet and sour sauce.
There are several kinds of Lumpia. Lumpiang Shanghai is the smaller deep fried version that is popular at parties. Lumpiang Sariwa uses fresh wrappers and is served with a peanut sauce, while other regional styles add seafood, vegetables or banana heart for variety.
No matter the type, there is a shared focus on texture. The wrappers become a light crisp shell when cooked. The filling inside stays moist and tender. It is a dish that tastes as good cold from the fridge as it does straight out of the pan.
Ingredients and Taste
Traditional Lumpia filling uses ground pork mixed with chopped vegetables such as carrots, onions and cabbage. Garlic and pepper add depth, while soy sauce brings saltiness. The mixture is spooned into thin wrappers, rolled tightly and fried in oil until golden.
The first bite gives a satisfying crunch from the delicate wrapper. Then the flavours of the savoury meat and sweet vegetables appear. The seasoning is gentle but balanced, making the rolls easy to enjoy on their own or with a dipping sauce.
The most popular dipping sauces are sweet chilli or a sticky sweet and sour version. These add brightness to the rolls and keep each mouthful lively. The combination of crisp pastry, soft filling and punchy sauce makes it hard to stop at just one.
A Taste of History
Lumpia has roots that trace back to Chinese spring rolls, brought to the Philippines by traders centuries ago. Over time, it became part of local cuisine as Filipino cooks adapted it to suit local tastes and ingredients.
It is a dish that reflects the country’s history of cultural exchange. While the influence is Chinese in origin, the flavours and style have become unmistakably Filipino. The small Shanghai version is now as common as any native snack.
Today, Lumpia is made both at home and sold by vendors throughout the islands. It represents a sense of hospitality and is a dish many Filipinos associate with gatherings and shared moments. Few foods capture the Filipino love of sharing better than these crisp little rolls.
How to Make Lumpia (Filipino Spring Rolls)
Lumpia is a Filipino classic with a delicate wrapper encasing a savoury mixture of vegetables and meat. These spring rolls are crisp, fragrant and perfect for sharing. Expect light crunch with a well-seasoned filling that balances sweet and savoury notes. See the recipe card at the bottom for printable directions
Ingredients
For the filling
- 250 g minced pork
- 150 g prawns, finely chopped
- 1 small carrot, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100 g green beans, finely diced
- 100 g white cabbage, shredded finely
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp salt
- 1 beaten egg (to bind)
For assembling
- 20 lumpia wrappers (thin spring roll wrappers)
- 1 beaten egg (for sealing)
For frying
- Vegetable oil for deep frying
For serving
- Sweet chilli sauce or spiced vinegar
Cooking Instructions
Step 1: Prepare the filling mixture
To begin, place minced pork, chopped prawns, carrot, onion, garlic, green beans and cabbage in a large mixing bowl. Mix gently by hand to keep the vegetables from breaking. Proceed to seasoning.
Step 2: Season and bind
Add soy sauce, oyster sauce, salt and white pepper to the mixture. Pour in a beaten egg to bind the ingredients. Mix until combined, ensuring an even distribution of flavours. Move on to shaping.
Step 3: Assemble the lumpia
Lay one lumpia wrapper flat on a board. Place about 2 tablespoons of filling in a thin line near one edge. Fold the sides inwards, then roll tightly. Brush the final edge with beaten egg to seal. Transition to finishing the rest.
Step 4: Repeat for remaining rolls
Continue rolling until all filling is used. Keep the prepared lumpia covered with a damp kitchen towel to prevent wrappers from drying out. Proceed to heat the oil.
Step 5: Heat the frying oil
In a deep pan or wok, heat vegetable oil to about 170°C. Maintain this moderate heat to ensure a golden crust without burning. Move to frying.
Step 6: Fry the lumpia
Gently slide a few rolls at a time into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until evenly golden and crisp. Avoid overcrowding so the oil retains its heat. Remove with a slotted spoon.
Step 7: Drain and rest
Transfer the fried lumpia onto a wire rack or a plate lined with paper towels to drain excess oil. Continue until all rolls are cooked. Move to preparing accompaniments.
Step 8: Prepare dipping sauce
While the lumpia cool slightly, pour sweet chilli sauce or spiced vinegar into small serving bowls. This sharp and sweet dip balances the richness of the rolls. Prepare to plate.
Final step: Serve and enjoy
Arrange the lumpia neatly on a platter with the dipping sauces on the side. Serve hot for maximum crispness. Presentation tip: a banana leaf base enhances authenticity.
Variations and substitutions
- Replace minced pork with chicken or a mix of pork and beef.
- Add bean sprouts or thin glass noodles for a different texture.
- Use tofu and mushrooms for a vegetarian alternative.
Cooking Tips for Perfect Lumpia
- Roll the wrappers tightly so they hold their shape while frying.
- Do not overstuff the rolls as this can cause splitting.
- Keep wrappers covered with a damp cloth at all times to prevent drying.
- Fry in small batches to maintain oil temperature and avoid soggy rolls.
Lumpia (Filipino Spring Rolls)
Ingredients
For the filling
- 250 g minced pork
- 150 g prawns finely chopped
- 1 small carrot grated
- 1 small onion finely chopped
- 2 cloves garlic minced
- 100 g green beans finely diced
- 100 g white cabbage shredded finely
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp salt
- 1 beaten egg to bind
For assembling
- 20 lumpia wrappers thin spring roll wrappers
- 1 beaten egg for sealing
For frying
- Vegetable oil for deep frying
For serving
- Sweet chilli sauce or spiced vinegar
Instructions
- To begin, place minced pork, chopped prawns, carrot, onion, garlic, green beans and cabbage in a large mixing bowl. Mix gently by hand to keep the vegetables from breaking. Proceed to seasoning.
- Add soy sauce, oyster sauce, salt and white pepper to the mixture. Pour in a beaten egg to bind the ingredients. Mix until combined, ensuring an even distribution of flavours. Move on to shaping.
- Lay one lumpia wrapper flat on a board. Place about 2 tablespoons of filling in a thin line near one edge. Fold the sides inwards, then roll tightly. Brush the final edge with beaten egg to seal. Transition to finishing the rest.
- Continue rolling until all filling is used. Keep the prepared lumpia covered with a damp kitchen towel to prevent wrappers from drying out. Proceed to heat the oil.
- In a deep pan or wok, heat vegetable oil to about 170°C. Maintain this moderate heat to ensure a golden crust without burning. Move to frying.
- Gently slide a few rolls at a time into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until evenly golden and crisp. Avoid overcrowding so the oil retains its heat. Remove with a slotted spoon.
- Transfer the fried lumpia onto a wire rack or a plate lined with paper towels to drain excess oil. Continue until all rolls are cooked. Move to preparing accompaniments.
- While the lumpia cool slightly, pour sweet chilli sauce or spiced vinegar into small serving bowls. This sharp and sweet dip balances the richness of the rolls. Prepare to plate.
- Arrange the lumpia neatly on a platter with the dipping sauces on the side. Serve hot for maximum crispness. Presentation tip: a banana leaf base enhances authenticity.
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