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 touch of sweetness and crunch to the filling.

Onion: Adds a layer of aromatic flavor and moisture to the mixture.

Green beans: Chopped to provide a fresh, crisp texture and a pop of color.

Garlic: Minced to infuse the filling with a robust, savory taste.

Soy sauce: Enhances the overall flavor with its salty and umami notes.

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

Black pepper: Adds a hint of spice and depth 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 brown and crispy exterior.

When preparing the lumpia wrappers, ensure they are at room temperature to make them more pliable and easier to handle. This will help prevent tearing and make it simpler to roll the filling tightly. Additionally, when sealing the edges with water, use a small brush or your fingertip to apply just enough moisture to create a secure seal without making the wrapper too wet, which can cause it to break during frying.

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

• carrots - Substitute with jicama: Jicama offers a similar crunch and mild sweetness, making it a good alternative to carrots.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can add a subtle depth of flavor.

• green beans - Substitute with snap peas: Snap peas provide a similar crunch and fresh flavor, making them a good replacement for green beans.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, providing a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the dish.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used as a direct substitute for lumpia wrappers.

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

• Allow the lumpia to cool completely after frying. This prevents condensation from forming inside the storage container, which can make the lumpia 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.

• Flash freeze the lumpia by placing the baking sheet in the freezer for about 1-2 hours. This step helps maintain their shape and prevents them from sticking together.

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

• For added protection against freezer burn, you can wrap each lumpia individually in plastic wrap before placing them in the freezer bag or container.

• When ready to enjoy, you can cook the frozen lumpia directly from the freezer. Heat oil in a frying pan over medium heat and fry the lumpia until golden brown and crispy, about 5-7 minutes per batch.

• If you prefer baking, preheat your oven to 400°F (200°C). Arrange the frozen lumpia on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning them halfway through to ensure even cooking.

• For storing leftover cooked lumpia, place them in an airtight container and refrigerate. They will stay fresh for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain their crispiness.

• Avoid microwaving the lumpia as it can make them soggy. If you must use a microwave, use the reheat setting and place a paper towel underneath to absorb excess moisture.

• Preheat your oven to 375°F (190°C). Arrange the leftover lumpia on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use an air fryer. Set it to 350°F (175°C) and place the lumpia in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crunchy.

• If you prefer using a microwave, place the lumpia on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking for desired warmth. Note that this method may not retain the crispiness.

• Reheat on the stovetop by adding a small amount of oil to a skillet over medium heat. Fry the lumpia for 2-3 minutes on each side until they are thoroughly heated and regain their crispy texture.

• For a steam method, place the lumpia in a steamer basket over boiling water. Steam for about 5 minutes until they are heated through. This method will keep them moist but may soften the wrapper.

• Mixing bowl: A large container used to combine all the ingredients for the lumpia filling.

• Chopping board: A flat surface used for finely chopping the carrots, onion, and green beans.

• Knife: A sharp tool used for chopping the vegetables and mincing the garlic.

• Garlic press: An optional tool to easily mince the garlic.

• Tablespoon: A measuring spoon used to portion out the lumpia filling onto the wrappers.

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

• Small bowl: A container to hold water for sealing the lumpia wrappers.

• Frying pan: A shallow pan used to fry the lumpia until golden brown and crispy.

• Tongs: A tool used to turn and remove the lumpia from the frying pan.

• Paper towels: Absorbent sheets used to drain excess oil from the fried lumpia.

• Serving plate: A dish used to serve the hot lumpia.

• Measuring spoons: Tools used to measure the soy sauce, salt, and black pepper accurately.

Prepare the filling in advance: Mix the ground pork, carrots, onion, green beans, garlic, soy sauce, salt, and black pepper the night before to save time.

Use a food processor: Finely chop the carrots, onion, and green beans quickly with a food processor.

Batch roll the lumpia: Lay out multiple lumpia wrappers and fill them all at once to speed up the rolling process.

Preheat the oil: Start heating the oil while you are rolling the lumpia to ensure it’s ready for frying immediately.

Freeze extra lumpia: Make a larger batch and freeze the uncooked lumpia for future use.