Thin, crisp fried spring rolls filled with seasoned minced pork and vegetables, a Filipino party essential served with a sweet dipping sauce.
Lumpia
- 500 g minced pork
- 1 carrot, finely diced
- 2 spring onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp soy sauce
- 1 egg
- 20 spring roll wrappers
- oil, for frying
- sweet chilli sauce or banana ketchup, to serve
- Mix the minced pork with carrot, spring onion, garlic, soy sauce and egg.
- Place a spoonful of filling near one edge of a wrapper, and roll tightly, tucking in the sides as you go, sealing the end with a little water.
- Repeat with the remaining filling and wrappers.
- Heat oil for deep-frying to 170C.
- Fry the lumpia in batches until golden and crisp, a few minutes per batch.
- Drain and serve hot with sweet chilli sauce or banana ketchup.
What is lumpia?
Lumpia are Filipino spring rolls. The best known fried version, lumpiang shanghai, is a thin roll filled with seasoned minced pork, carrot, onion and garlic, fried until crisp and served with sweet chilli or sweet and sour sauce.
Lumpia came to the Philippines through Chinese cooking and are a fixture at parties, where huge batches are rolled ahead and fried as guests arrive.
Ingredient notes and UK swaps
- Wrappers: thin lumpia or spring roll wrappers from the freezer section of Asian grocers. Keep them under a damp cloth as you roll.
- Filling: minced pork is traditional. A mix of pork and beef, or chicken mince, works as well.
- Vegetables: finely grated carrot, onion and water chestnut add crunch. Squeeze out any extra water.
- Sealing: a little beaten egg or water along the edge holds the roll shut.
Serving and storing
Serve hot with sweet chilli sauce or banana ketchup. Uncooked lumpia freeze very well for up to 3 months. Fry straight from frozen at a slightly lower heat so the filling cooks through. For a sweet version, try turon, which wraps banana in a spring roll wrapper and fries it in sugar.
Tips for the best lumpia
- Roll tightly, since a loose roll lets in oil and turns soggy rather than crisp.
- Fry at a steady 170C, too hot and the wrapper burns before the filling cooks through.
Frying at the right temperature
Keep the oil at a steady 170C, too hot and the wrapper burns before the filling cooks through, too cool and the lumpia absorbs excess oil and turns greasy rather than properly crisp.
Frequently asked questions
Can I freeze lumpia?
Yes, freeze them uncooked and fry straight from frozen, adding a minute or two to the cooking time.
What is the difference between lumpia and Chinese spring rolls?
They are closely related, but lumpia wrappers are typically thinner, and the filling and dipping sauces lean more Filipino, such as banana ketchup.
Can I air fry lumpia?
Yes. Brush with oil and air fry at 200C for 10 to 12 minutes, turning halfway. They are less blistered than deep fried, but still crisp.
