Traditional Filipino Lumpia Recipe

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

Carrots: Adds a touch of sweetness and a bit of crunch to the filling.

Onions: Provides a savory depth of flavor and a bit of moisture to the mixture.

Green beans: Adds a fresh, slightly crisp texture to the filling.

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

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

Black pepper: Adds a hint of spice and complexity to the filling.

Lumpia wrappers: Thin, delicate wrappers that become crispy when fried, essential for the traditional lumpia texture.

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

When preparing lumpia, ensure that the filling is evenly mixed to achieve a consistent flavor in each bite. To make the rolling process easier, keep the lumpia wrappers covered with a damp cloth to prevent them from drying out. When frying, maintain the oil temperature at a steady medium heat to ensure the lumpia cooks evenly and achieves a perfect golden brown color without burning.

• 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 sweet potatoes: Sweet potatoes add a similar sweetness and texture when finely chopped.

• carrots - Substitute with zucchini: Zucchini provides a similar crunch and moisture content when finely chopped.

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

• onions - Substitute with leeks: Leeks provide a subtle onion-like flavor and can be finely chopped to match the texture.

• green beans - Substitute with snow peas: Snow peas offer a similar crunch and can be finely chopped to mimic the texture of green beans.

• green beans - Substitute with asparagus: Asparagus, when finely chopped, provides a similar texture and a slightly different but complementary flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense. Use about ¼ teaspoon per clove.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced, though they are less pungent.

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

• salt - Substitute with fish sauce: Fish sauce provides saltiness and a rich umami flavor that complements the other ingredients.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with chili flakes: Chili flakes add heat and a bit of color, though they will make the lumpia spicier.

• 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 alternative, though the texture will be slightly different.

• 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 lumpia to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled lumpia on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.
• Flash freeze the lumpia by placing the baking sheet in the freezer for about 1-2 hours, or until they are solid. This helps maintain their shape and texture.
• Once frozen, transfer the lumpia to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For optimal quality, store the lumpia in the freezer for up to 2 months. Beyond this period, they may start to lose their flavor and texture.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer to maintain their crispiness. Adjust the frying time slightly, as frozen lumpia will take a bit longer to cook through.
• If you prefer to store the lumpia in the refrigerator, place them in an airtight container lined with paper towels to absorb any excess moisture. Consume within 2-3 days for the best taste and texture.

• 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 the air fryer to 350°F (175°C) and place the lumpia in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil and place the lumpia in the skillet. Cover with a lid and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• For microwave reheating, place the lumpia on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To steam, place the lumpia in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method will not retain the crispiness but will keep the lumpia moist.

• Mixing bowl: A large bowl used to combine the ground pork, vegetables, and seasonings thoroughly.

• Knife: Essential for finely chopping the carrots, onions, and green beans.

• Cutting board: Provides a stable surface for chopping vegetables and garlic.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Tablespoon: Used to measure and place the pork mixture onto the lumpia wrappers.

• Lumpia wrappers: Thin pastry sheets used to wrap the pork mixture.

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

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

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

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

• Serving plate: For presenting the lumpia once they are cooked and drained.

Prepare the filling: Mix the ground pork, carrots, onions, green beans, and garlic in advance and store in the fridge.

Use a food processor: Finely chop the carrots, onions, and green beans quickly by using a food processor.

Pre-cut wrappers: Separate and pre-cut the lumpia wrappers to save time when wrapping.

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

Seal efficiently: Use a small brush or your finger to quickly seal the edges with water.