Hungry for something crispy, flavorful, and utterly irresistible? Look no further! Our roundup of 18 Delicious Lumpia Recipes for Every Occasion is here to transform your mealtime into a festive feast. Whether you’re craving a quick snack, planning a party, or simply exploring the rich flavors of Filipino cuisine, these lumpia variations promise to delight your taste buds and inspire your next culinary adventure. Dive in and discover your new favorite!
Classic Pork Lumpia
Nothing brings back memories of family gatherings like the crispy, golden rolls of Classic Pork Lumpia. I remember my aunt meticulously rolling each one, a tradition I’ve proudly adopted, ensuring every bite is packed with flavor and love.
Ingredients
- For the filling:
- 1 lb ground pork
- 1 cup finely chopped carrots
- 1 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, cook the ground pork until no longer pink, about 5 minutes.
- Add the carrots, onions, and garlic to the pan. Cook until the vegetables are soft, about 3 minutes.
- Stir in the soy sauce, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let cool.
- Place a lumpia wrapper on a flat surface. Spoon 2 tablespoons of the filling onto the wrapper, shaping it into a log.
- Fold the sides of the wrapper over the filling, then roll tightly. Seal the edge with beaten egg.
- Heat the vegetable oil in a deep fryer or large pan to 350°F.
- Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Tip: Don’t overcrowd the pan to ensure even cooking.
- Tip: Keep the unused wrappers covered with a damp cloth to prevent drying.
- Tip: Let the filling cool completely before wrapping to avoid soggy lumpia.
How satisfying it is to bite into the crispy exterior, revealing the savory, perfectly seasoned pork inside. Serve these with a sweet chili sauce for dipping, or slice them into bite-sized pieces for a party-friendly appetizer.
Vegetable Lumpia
First introduced to me by a Filipino friend during a potluck, Vegetable Lumpia quickly became a staple in my kitchen for its versatility and crunch. I love how it’s a blank canvas for whatever veggies I have on hand, making it perfect for cleaning out the fridge.
Ingredients
- For the filling:
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup sliced green beans
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 2 tbsp vegetable oil
- For wrapping:
- 10 lumpia wrappers
- 1/4 cup water (for sealing)
- For frying:
- 2 cups vegetable oil (for deep frying)
Instructions
- Heat 2 tbsp vegetable oil in a large pan over medium heat (350°F).
- Add minced garlic and chopped onions to the pan, sauté until translucent, about 2 minutes.
- Stir in shredded cabbage, julienned carrots, and sliced green beans, cooking for 5 minutes until slightly soft.
- Add soy sauce, oyster sauce, and ground black pepper, mixing well to coat the vegetables evenly. Cook for another 3 minutes, then remove from heat to cool.
- Lay a lumpia wrapper on a flat surface, place 2 tbsp of the vegetable mixture near the bottom edge, fold the sides inward, and roll tightly. Seal the edge with a dab of water.
- Heat 2 cups vegetable oil in a deep fryer or large pot to 375°F.
- Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Once you bite into these Vegetable Lumpia, the contrast between the crispy wrapper and the tender, savory filling is irresistible. Serve them with a sweet chili sauce for dipping, or get creative by adding them to a fresh salad for an extra crunch.
Chicken Lumpia
Remember the first time I tried Chicken Lumpia at a friend’s potluck? It was love at first bite! The crispy exterior giving way to the savory, flavorful filling inside had me hooked. Now, it’s a staple in my kitchen, especially when I’m craving something that’s both comforting and a bit adventurous.
Ingredients
- For the filling:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, mix together the ground chicken, shredded carrots, chopped onions, minced garlic, soy sauce, salt, and black pepper until well combined.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, shaping it into a log near the bottom edge.
- Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of beaten egg. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer or large skillet to 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove the lumpia from the oil and drain on paper towels to remove excess oil.
Best enjoyed hot, the Chicken Lumpia offers a delightful crunch with every bite, revealing a juicy and flavorful interior. Serve it with a sweet chili sauce for an extra kick or enjoy it as is for a simple, satisfying snack.
Shrimp Lumpia
My love for Shrimp Lumpia started on a sunny afternoon at a friend’s potluck, where the crispy, golden rolls disappeared in seconds. I knew I had to master this recipe, and after countless trials, I’ve found the perfect balance of crunch and flavor that’ll make your taste buds dance.
Ingredients
- For the filling:
- 1 lb shrimp, peeled, deveined, and finely chopped
- 1 cup carrots, julienned
- 1 cup cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, sauté garlic until fragrant, about 30 seconds.
- Add shrimp, carrots, and cabbage to the pan. Cook until shrimp turns pink and vegetables soften, about 5 minutes.
- Stir in soy sauce, sugar, and black pepper. Cook for another 2 minutes, then remove from heat to cool. Tip: Letting the filling cool prevents the wrappers from tearing.
- Place a lumpia wrapper on a flat surface. Spoon 2 tbsp of filling near one corner, then fold the sides inward and roll tightly. Seal the edge with beaten egg. Tip: Don’t overfill to avoid bursting during frying.
- Heat oil in a deep fryer or large pot to 350°F. Fry lumpia in batches until golden brown, about 3-4 minutes per side. Tip: Maintain oil temperature for even cooking.
- Drain on paper towels to remove excess oil.
Best served immediately, these Shrimp Lumpia offer a delightful crunch with every bite, revealing a savory, slightly sweet filling. Pair them with a spicy vinegar dip for an extra kick, or enjoy them as is for a simple, satisfying snack.
Beef Lumpia
Kicking off the summer with a recipe that’s close to my heart, Beef Lumpia is my go-to for gatherings. It’s a dish that never fails to bring people together, and today, I’m sharing my foolproof method to achieve that perfect crunch and flavor.
Ingredients
- For the filling:
- 1 lb ground beef
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat.
- Add the carrots, onions, and garlic to the pan. Cook until the vegetables are soft, about 3 minutes.
- Stir in the soy sauce, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let cool. Tip: Cooling the filling makes it easier to handle when wrapping.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, then fold and roll tightly, sealing the edge with beaten egg.
- Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure even cooking.
- Remove the lumpia with a slotted spoon and drain on paper towels. Tip: Letting them drain prevents sogginess, keeping them crispy.
Biting into these Beef Lumpia, you’ll first notice the satisfying crunch, followed by the savory, well-seasoned filling. Serve them with a sweet chili sauce for dipping, or get creative by adding them to a fresh salad for an extra crunch.
Tofu Lumpia
Craving something crispy yet healthy? I stumbled upon Tofu Lumpia during a weekend food market adventure, and it’s been a game-changer for my meatless Mondays. The crunch of the wrapper paired with the savory tofu filling is unexpectedly satisfying, and it’s become a staple in my kitchen for quick, flavorful bites.
Ingredients
- For the filling:
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 cup carrots, finely diced
- 1/2 cup green onions, sliced
- For wrapping:
- 12 lumpia wrappers
- 1 tbsp water (for sealing)
- For frying:
- 1 cup vegetable oil
Instructions
- In a large bowl, mix crumbled tofu, soy sauce, garlic powder, carrots, and green onions until well combined.
- Place a lumpia wrapper on a flat surface. Spoon 2 tbsp of the tofu mixture onto the wrapper, spreading it into a line near one edge.
- Fold the sides of the wrapper inward, then roll tightly from the filled edge. Seal the edge with a dab of water.
- Heat vegetable oil in a deep pan over medium heat (350°F). To test if the oil is ready, drop a small piece of wrapper in; if it sizzles immediately, it’s good to go.
- Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
These Tofu Lumpia are a delightful contrast of textures—crispy on the outside, soft and flavorful inside. Serve them with a sweet chili sauce for dipping, or chop them up to add a crunchy element to your favorite salad.
Sweet Potato Lumpia
Craving something crispy yet sweet for your next snack or appetizer? Let me introduce you to my latest kitchen adventure—Sweet Potato Lumpia. It’s a delightful twist on the traditional Filipino spring roll, packed with the natural sweetness of sweet potatoes, making it a hit among my friends during our last potluck.
Ingredients
- For the filling:
- 2 cups mashed sweet potatoes
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- For wrapping:
- 12 lumpia wrappers
- 1 tbsp water (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a bowl, combine mashed sweet potatoes, brown sugar, cinnamon, and nutmeg until well mixed. Tip: For smoother filling, ensure the sweet potatoes are thoroughly mashed.
- Lay a lumpia wrapper on a flat surface and place 2 tablespoons of the sweet potato mixture near one corner.
- Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water. Tip: Don’t overfill to prevent bursting during frying.
- Heat vegetable oil in a deep pan to 350°F. Tip: Use a candy thermometer to monitor the oil temperature accurately.
- Fry the lumpia in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Best enjoyed hot, these Sweet Potato Lumpias offer a crispy exterior with a soft, sweet interior. Serve them with a side of vanilla ice cream for an unexpected dessert twist!
Cheese Lumpia
Sometimes, the best recipes come from the most unexpected places. I stumbled upon Cheese Lumpia during a late-night food adventure in a tiny Filipino diner, and it was love at first bite. Now, it’s a staple in my kitchen for those days when I crave something crispy, cheesy, and utterly comforting.
Ingredients
- For the filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup finely chopped green onions
- For the wrapping:
- 12 lumpia wrappers (spring roll wrappers)
- 1/2 cup water (for sealing the wrappers)
- For frying:
- 2 cups vegetable oil
Instructions
- In a medium bowl, mix together the shredded mozzarella, cream cheese, and green onions until well combined.
- Lay a lumpia wrapper on a clean surface. Place about 1 tablespoon of the cheese mixture near one corner of the wrapper.
- Fold the corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Use water to seal the edge.
- Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep fryer or large skillet to 350°F.
- Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Golden and crispy on the outside, with a gooey, savory cheese filling, these Cheese Lumpia are irresistible. Serve them with a sweet chili sauce for dipping, or enjoy them as is for a quick snack that’s sure to please.
Spicy Lumpia
Perfectly crispy on the outside with a fiery kick inside, these Spicy Lumpia have become my go-to snack for gatherings. I remember the first time I tried making them; the kitchen was a mess, but the compliments made it all worth it. Now, I’ve perfected the recipe, and I’m excited to share it with you.
Ingredients
- For the filling:
- 1 lb ground pork
- 1 cup shredded carrots
- 1/2 cup chopped onions
- 2 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp salt
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, cook the ground pork until no longer pink, about 5 minutes.
- Add the carrots, onions, and garlic to the pan. Cook for another 3 minutes until the vegetables are soft.
- Stir in the soy sauce, red pepper flakes, black pepper, and salt. Cook for 2 more minutes, then remove from heat and let cool. Tip: Cooling the filling makes it easier to handle when wrapping.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tbsp of the filling near one corner of the wrapper.
- Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg. Tip: Don’t overfill the wrappers to prevent breaking during frying.
- Heat the vegetable oil in a deep fryer or large pan to 350°F.
- Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Tip: Keep the oil temperature consistent for even cooking.
- Remove with a slotted spoon and drain on paper towels.
Ready to serve, these Spicy Lumpia are a delightful contrast of textures—crunchy on the outside, tender and spicy inside. Try serving them with a sweet chili sauce for an extra flavor boost, or enjoy them as is for a truly fiery experience.
Lumpia Shanghai
Did you know that Lumpia Shanghai is one of those dishes that brings back memories of family gatherings for me? Every bite is a crispy, savory reminder of my aunt’s kitchen, where the filling was always perfectly seasoned and the wrappers golden brown. Today, I’m sharing my take on this Filipino favorite, with a few tips to make sure yours turns out just as delicious.
Ingredients
- For the filling:
- 1 lb ground pork
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped water chestnuts
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- For wrapping:
- 1 package lumpia wrappers (about 25 pieces)
- 1 tbsp water (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large bowl, combine the ground pork, carrots, water chestnuts, green onions, garlic, soy sauce, salt, pepper, and egg. Mix until well combined. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes before wrapping.
- Lay a lumpia wrapper on a clean surface. Place about 1 tablespoon of the filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water. Tip: Don’t overfill the wrappers to prevent them from bursting during frying.
- Heat the vegetable oil in a deep pan to 350°F. Fry the lumpia in batches until golden brown, about 3-4 minutes per side. Tip: Keep the oil temperature steady to ensure even cooking and crispiness.
- Remove the lumpia from the oil and drain on paper towels.
Fresh out of the fryer, these Lumpia Shanghai are irresistibly crispy with a juicy, flavorful filling inside. Serve them with a sweet chili sauce for dipping, or get creative by adding them to a fresh salad for a crunchy twist.
Lumpia with Peanut Sauce
Nothing brings back memories of my childhood like the smell of lumpia frying in the kitchen. My mom would always make a big batch for family gatherings, and I’ve carried on the tradition, adding my own twist with a creamy peanut sauce that’s simply irresistible.
Ingredients
- For the lumpia:
- 1 lb ground pork
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 20 lumpia wrappers
- 1 cup vegetable oil for frying
- For the peanut sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
Instructions
- In a large bowl, combine the ground pork, shredded carrots, green onions, minced garlic, soy sauce, salt, and black pepper. Mix until well combined.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the pork mixture onto the wrapper, spreading it into a line near one edge.
- Fold the edge over the filling, then fold in the sides, and roll tightly to enclose the filling. Wet the edge with a little water to seal. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep skillet over medium heat to 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- For the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, and red pepper flakes in a small bowl until smooth.
- Serve the lumpia hot with the peanut sauce on the side for dipping.
Unbelievably crispy on the outside and juicy on the inside, these lumpia are a perfect bite when dipped into the rich, slightly spicy peanut sauce. Try serving them with a side of pickled vegetables for an extra crunch and tang.
Filipino Style Lumpia
Kicking off our culinary journey today with a dish that’s close to my heart—Filipino Style Lumpia. Every time I make these, it’s a trip down memory lane to my aunt’s kitchen, where the aroma of frying lumpia filled the air. Perfect for gatherings or a cozy night in, these crispy rolls are a hit every time.
Ingredients
- For the filling:
- 1 lb ground pork
- 1 cup carrots, julienned
- 1 cup green beans, thinly sliced
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For frying:
- 2 cups vegetable oil
Instructions
- In a large pan over medium heat, sauté garlic and onion until fragrant, about 2 minutes.
- Add ground pork, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in carrots and green beans, cooking for another 3 minutes until vegetables are slightly tender.
- Season with soy sauce, salt, and pepper. Mix well and remove from heat. Let the filling cool completely.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of filling near the bottom edge.
- Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep pan to 350°F. Fry lumpia in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Tip: Keep the oil temperature steady to ensure even cooking.
- Tip: Don’t overfill the wrappers to prevent bursting during frying.
- Tip: Serve immediately for the crispiest texture.
Wrapped in love and crunch, these lumpia are a delightful mix of savory filling and crispy exterior. Try serving them with a sweet chili sauce for an extra kick, or enjoy them as is for a simple, satisfying bite.
Lumpia with Sweet Chili Sauce
Over the years, I’ve found that lumpia, with its crispy exterior and flavorful filling, has become a staple at my family gatherings. It’s a dish that brings everyone together, and today, I’m sharing my go-to recipe paired with a sweet chili sauce that’s simply irresistible.
Ingredients
- For the lumpia:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup chopped green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- 2 cups vegetable oil (for frying)
- For the sweet chili sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 2 tbsp chili garlic sauce
- 1 tbsp cornstarch dissolved in 2 tbsp water
Instructions
- In a large bowl, combine ground pork, shredded carrots, green onions, garlic, soy sauce, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, shaping it into a log near the bottom edge.
- Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- For the sauce, combine water, sugar, rice vinegar, and chili garlic sauce in a small saucepan. Bring to a boil over medium heat.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes. Remove from heat and let cool slightly.
Serve the lumpia hot with the sweet chili sauce on the side. The contrast between the crispy, savory lumpia and the sweet, spicy sauce is a match made in heaven. Sometimes, I like to add a sprinkle of sesame seeds on top for an extra crunch and a touch of elegance.
Air Fryer Lumpia
Every time I think about making lumpia, I’m reminded of the first time I tried it at a friend’s potluck—crispy, flavorful, and utterly addictive. Now, with my air fryer, I’ve found a way to enjoy this Filipino favorite with less oil but all the crunch. Here’s how I make Air Fryer Lumpia, a recipe that’s become a staple in my kitchen for its simplicity and crowd-pleasing qualities.
Ingredients
- For the filling:
- 1 lb ground pork
- 1 cup shredded carrots
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For wrapping:
- 20 lumpia wrappers
- 1 tbsp water (for sealing)
Instructions
- In a large bowl, combine ground pork, shredded carrots, chopped onions, minced garlic, soy sauce, salt, and black pepper. Mix until well incorporated. Tip: For extra flavor, let the filling sit in the fridge for 30 minutes before wrapping.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, shaping it into a log near the edge closest to you.
- Fold the sides of the wrapper over the filling, then roll tightly away from you to enclose the filling. Seal the edge with a bit of water. Tip: Don’t overfill the wrappers to prevent breaking during cooking.
- Preheat your air fryer to 370°F. Arrange the lumpia in the air fryer basket in a single layer, ensuring they don’t touch. Tip: Cooking in batches is better than overcrowding for even crispiness.
- Air fry for 10 minutes, flipping halfway through, until golden brown and crispy.
Out of the air fryer, these lumpia are irresistibly crispy with a juicy, flavorful filling inside. Serve them with a sweet chili sauce for dipping, or get creative by adding them to a bowl of noodles for extra crunch. Either way, they’re sure to disappear fast!
Baked Lumpia
Yesterday, I stumbled upon a recipe that brought back memories of my grandma’s kitchen—Baked Lumpia. It’s a healthier twist on the traditional fried version, and trust me, it’s just as crispy and flavorful. Perfect for those who love a good crunch without the guilt!
Ingredients
- For the filling:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup chopped green beans
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp ground black pepper
- For the wrapper:
- 20 lumpia wrappers
- 1 egg, beaten (for sealing)
- For baking:
- 2 tbsp olive oil
- Preheat oven to 400°F
Instructions
- In a large bowl, combine ground pork, shredded carrots, chopped green beans, minced garlic, soy sauce, and ground black pepper. Mix well until all ingredients are evenly distributed.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the filling onto the wrapper, spreading it horizontally near the edge closest to you.
- Fold the sides of the wrapper inward, then roll it tightly away from you to enclose the filling. Seal the edge with beaten egg.
- Repeat the process with the remaining wrappers and filling.
- Brush each lumpia with olive oil and place them on a baking sheet lined with parchment paper, ensuring they don’t touch.
- Bake in the preheated oven at 400°F for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
- Let the lumpia cool for a few minutes before serving to allow the filling to set.
Crispy on the outside and juicy on the inside, these Baked Lumpia are a hit at any gathering. Serve them with a sweet chili sauce for an extra kick, or enjoy them as is for a lighter snack. Either way, they’re bound to disappear fast!
Lumpia Wraps with Dipping Sauce
Deliciously crispy and bursting with flavor, these Lumpia Wraps with Dipping Sauce have become a staple in my kitchen, especially when I’m craving something that’s both easy to make and irresistibly tasty. I remember the first time I tried making them; the kitchen was a mess, but the result was so worth it!
Ingredients
- For the Lumpia Wraps:
- 1 lb ground pork
- 1 cup shredded carrots
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 20 lumpia wrappers
- 1 egg, beaten
- 2 cups vegetable oil for frying
- For the Dipping Sauce:
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 clove garlic, minced
- 1 tsp sugar
Instructions
- In a large bowl, combine the ground pork, shredded carrots, chopped onions, minced garlic, soy sauce, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the pork mixture onto the wrapper, spreading it into a thin line near one edge.
- Fold the edge over the filling, then fold in the sides, and roll tightly. Seal the end with a bit of beaten egg.
- Heat the vegetable oil in a deep fryer or large skillet to 350°F. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the lumpia from the oil and drain on paper towels. Tip: Let them rest for a minute before serving to avoid burning your mouth.
- For the dipping sauce, combine vinegar, soy sauce, minced garlic, and sugar in a small bowl. Stir until the sugar is dissolved. Tip: Adjust the sugar according to your preference for sweetness.
Crispy on the outside and juicy on the inside, these Lumpia Wraps are perfect for dipping into the tangy sauce. Serve them as an appetizer or a main dish, and watch them disappear in no time!
Lumpia Soup
Believe it or not, the first time I tried Lumpia Soup was at a tiny food stall during a rainy evening in Seattle. It was love at first sip—the warmth, the flavors, and the comfort it brought were unforgettable. Now, it’s a staple in my kitchen, especially on chilly nights.
Ingredients
- For the broth:
- 6 cups chicken broth
- 1 tbsp fish sauce
- 1 tsp black pepper
- For the filling:
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup chopped green beans
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- For serving:
- 1 cup fried lumpia wrappers, crushed
- 2 green onions, sliced
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the fish sauce and black pepper to the broth, stirring to combine. Reduce heat to low and let it simmer.
- In a separate pan, cook the ground pork over medium heat until no longer pink, about 5 minutes.
- Add the minced garlic to the pork and cook for another minute until fragrant.
- Stir in the shredded carrots, chopped green beans, and soy sauce into the pork mixture. Cook for 3 minutes, then transfer to the simmering broth.
- Let the soup cook for an additional 10 minutes to allow the flavors to meld together.
- Tip: For a richer flavor, you can sauté the vegetables before adding them to the pork.
- Tip: If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot.
- Tip: Always taste your broth before serving to adjust the seasoning if necessary.
- Serve the soup hot, topped with crushed fried lumpia wrappers and sliced green onions.
Finally, the crunch of the lumpia wrappers adds a delightful contrast to the savory broth, while the green onions bring a fresh, sharp note. Try serving it with a side of steamed rice for a heartier meal.
Lumpia Salad
Wondering how to bring a twist to your summer salad game? Let me introduce you to Lumpia Salad, a delightful fusion that combines the crispy, savory goodness of lumpia with the fresh, vibrant flavors of a salad. It’s a dish that came to me during one of those lazy Sunday afternoons when I was craving something crunchy yet healthy, and boy, did it hit the spot!
Ingredients
- For the lumpia:
- 1 pack lumpia wrappers (about 20 pieces)
- 1 lb ground pork
- 1 cup shredded carrots
- 1 cup chopped green beans
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 egg, beaten (for sealing)
- 2 cups vegetable oil (for frying)
- For the salad:
- 4 cups mixed greens
- 1 cup sliced cucumbers
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- For the dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tsp chili flakes
Instructions
- In a large bowl, mix the ground pork, shredded carrots, chopped green beans, soy sauce, and garlic powder until well combined.
- Place a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the pork mixture onto the wrapper, then fold and roll tightly, sealing the edge with the beaten egg.
- Heat the vegetable oil in a deep pan over medium heat (350°F). Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes to make the dressing.
- In a large salad bowl, toss the mixed greens, sliced cucumbers, and chopped cilantro. Drizzle with the dressing and toss to coat.
- Top the salad with the crispy lumpia and chopped peanuts. Serve immediately.
Absolutely love how the crispy lumpia adds a satisfying crunch to the fresh, tangy salad. For an extra kick, drizzle a bit more dressing on top or serve with a side of sweet chili sauce. It’s a perfect dish for those who love contrasting textures and flavors in every bite!
Conclusion
Perfect for any gathering, these 18 lumpia recipes offer a tasty adventure for every palate. Whether you’re craving something classic or innovative, there’s a roll for every occasion. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article with fellow food lovers on Pinterest. Happy rolling!
