Traditional Filipino Lumpia Recipe

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

Carrots: Adds a slight sweetness and crunch to the filling.

Onion: Provides a depth of flavor and aromatic quality to the mixture.

Green beans: Contributes a fresh, crisp texture and a subtle flavor.

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

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

Pepper: Adds a hint of spice and complexity 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 prevent tearing. Use a damp cloth to cover the unused wrappers to keep them from drying out. This will make them easier to handle and result in a tighter, more secure roll.

• 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: Finely chopped sweet potatoes can add a similar sweetness and texture to the filling.

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

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity.

• onion - Substitute with leeks: Finely chopped leeks can provide a similar texture and a slightly different but pleasant flavor.

• green beans - Substitute with snow peas: Finely chopped snow peas offer a similar crunch and fresh flavor.

• green beans - Substitute with bell peppers: Finely chopped bell peppers add a different but complementary flavor and texture.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• garlic - Substitute with shallots: Finely minced shallots can provide a similar aromatic quality.

• 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 an additional layer of savory flavor.

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

• pepper - Substitute with chili flakes: Chili flakes add a bit of heat and a different kind of spiciness.

• 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 different texture and is a gluten-free option.

• 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.

• Allow the lumpia to cool completely after frying. This prevents condensation, which can make them 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.
• Freeze the lumpia on the baking sheet for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the lumpia to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the lumpia in the freezer for up to 2 months. For best results, consume within this timeframe to enjoy optimal flavor and texture.
• When ready to cook, do not thaw the lumpia. Fry them directly from the freezer to maintain their crispiness. Heat the oil to medium heat and fry until golden brown and crispy, about 4-6 minutes per side.
• If you have leftover cooked lumpia, store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• 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, turning halfway through, until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the lumpia in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• For stovetop reheating, heat a small amount of oil in a skillet over medium heat. Add the lumpia and cook for 2-3 minutes on each side until they are heated through and regain some crispiness.

• To steam the lumpia, place them in a steamer basket over boiling water. Cover and steam for about 5 minutes or until thoroughly heated. This method will keep them moist but may not retain their crispy texture.

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

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

• Cutting board: Provides a safe and clean surface for chopping vegetables.

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

• Tablespoon: Helps in measuring the right amount of filling to place onto each lumpia wrapper.

• Lumpia wrappers: Thin pastry wrappers used to encase the lumpia filling.

• Small bowl of water: Used to seal the edges of the lumpia wrappers.

• Frying pan: A 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: A plate to serve the hot lumpia once they are cooked.

Prepare the filling in advance: Mix the ground pork, carrots, onion, green beans, and garlic the night before to save time on the day of cooking.

Use a food processor: Finely chop the carrots, onion, and green beans quickly by using a food processor instead of chopping by hand.

Batch fry: Fry multiple lumpia at once to reduce cooking time, ensuring the oil is hot enough to maintain a consistent temperature.

Seal efficiently: Use a small bowl of water to quickly seal the edges of the lumpia wrappers without fuss.