√ 10 Lumpia Recipes: Explore the Culinary Delights of Spring Rolls

Dive into the delicious world of lumpia with these 10 incredible lumpia recipes! Explore the culinary delights of these savory spring rolls, from classic Filipino lumpia to exciting international variations. Whether you crave crispy fried lumpia or fresh spring rolls bursting with flavor, this collection has something for everyone. Get ready to embark on a culinary adventure and discover your new favorite lumpia recipe!

Crispy and Flavorful Lumpia: A Step-by-Step Recipe

This recipe guides you through making delicious, crispy lumpia. From preparing the savory filling to achieving that perfect golden-brown fry, we’ll cover everything you need to know to create this popular appetizer.

Ingredients

Gather the following ingredients to begin:

1 package lumpia wrappers (can be found in the frozen food section)
1/2 cup finely chopped vegetables (suggested: cabbage, carrots, and onions)
1 cup minced meat
Spring onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Vegetable oil for frying

Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the minced meat, finely chopped vegetables, spring onions, minced garlic, soy sauce, and oyster sauce (if using). Season with salt and pepper to taste. Mix thoroughly to ensure all ingredients are well combined.

Step 2: Assemble the Lumpia

Lay a lumpia wrapper on a flat surface. Place 1 to 2 tablespoons of the filling mixture in the center of the wrapper. Lightly brush the edges of the wrapper with water. This will act as a glue to seal the lumpia.

Fold the bottom half of the wrapper over the filling, then fold in the sides and tightly roll up the wrapper to form a cylinder.

Step 3: Fry the Lumpia

Heat 2-3 inches of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot (a small piece of wrapper will sizzle when dropped in), carefully add a few lumpia to the pan, ensuring not to overcrowd. Fry the lumpia until they are golden brown and crispy, about 3-4 minutes on each side. Remove the cooked lumpia and place them on a plate lined with paper towels to drain excess oil. Repeat this step until all the lumpia are fried.

Step 4: Serve

Serve the lumpia hot. These are delicious on their own but can also be enjoyed with your favorite dipping sauce.

Crispy Veggie and Tofu Lumpia

This recipe provides a step-by-step guide to making delicious and crispy veggie and tofu lumpia. Perfect as a snack or appetizer, these flavorful rolls are packed with healthy ingredients and are sure to satisfy.

Ingredients

2 lbs crumbled tofu
2 large carrots, chopped
1 large potato, chopped
1 cabbage, chopped
2 cans chopped mushrooms
2 cans water chestnuts
1 red onion, finely chopped or minced
1 cup finely chopped green onions
2 eggs
Pinch of salt and pepper
50 lumpia wrappers
Oil for frying

Instructions

Sauté Aromatics: Heat 3 tablespoons of cooking oil in a pan. Once hot, sauté the garlic and red onion until softened.
Cook Tofu: Add the green onions and crumbled tofu to the pan. Stir-fry for 2 minutes and season with salt and pepper.
Add Vegetables: Add the chopped carrots and potatoes to the pan. Stir for a few minutes until nearly cooked. Then, add the cabbage and cook for 3 minutes. Finally, stir in the water chestnuts, mushrooms, and bean sprouts (if using), cooking for another 3 minutes.
Drain Excess Liquid: Transfer the cooked vegetable mixture to a plate and allow it to cool completely. Drain any excess liquid.
Assemble Lumpia: Lay a lumpia wrapper flat on a plate. Place 2 to 2 1/2 tablespoons of the vegetable filling on one end of the wrapper. Fold the opposite edges of the wrapper inward and then roll tightly to secure the filling. Seal the end of the wrapper by dampening it with water and pressing gently.
Fry Lumpia: Heat the remaining cooking oil in a pot. Once hot, fry the lumpia over medium heat until golden brown on all sides. Be sure not to overcrowd the pot.
Serve: Remove the fried lumpia from the pot and place them on a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce, such as spiced vinegar. Enjoy!

Crispy Turon: Sweet Banana and Jackfruit Spring Rolls

This recipe guides you through making delicious Turon, a popular Filipino dessert featuring caramelized bananas and jackfruit wrapped in crispy spring roll pastry. It’s a simple yet satisfying treat, perfect for any occasion.

Ingredients

6 pieces saba bananas or plantains, cut in half lengthwise
1 cup ripe jackfruit, sliced
1 1/2 cups sugar
12 pieces lumpia (spring roll) wrapper
2 cups cooking oil

Instructions

Prepare the Bananas: Cut the bananas in half lengthwise. Spread the sugar on a flat plate.
Coat the Bananas: Roll each banana half in the sugar, ensuring it’s fully coated.
Assemble the Turon: Place a sugar-coated banana half on a spring roll wrapper. Add a few slices of ripe jackfruit. Fold the wrapper over the filling, tucking in the sides and sealing the edge with a little water.
Caramelize and Fry: Heat the cooking oil in a pan. Add some sugar to the hot oil and wait for it to caramelize and float to the surface. Carefully place the wrapped bananas into the hot oil. Fry until the wrappers turn golden brown and the caramelized sugar adheres to the pastry.
Serve: Remove the turon from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot as a delightful dessert or snack. Enjoy!

Crispy Beef Lumpia Shanghai

This recipe guides you through making delicious, crispy Beef Lumpia Shanghai. With a flavorful beef filling and a perfectly crisp wrapper, these are a guaranteed crowd-pleaser. Freezing before frying ensures a juicy interior and extra crispy exterior.

Ingredients

1 lb ground beef mince (around 20% fat content)
1 small carrot, finely diced
4 cloves garlic, minced
1 onion, minced
4 stalks spring onion, minced
2 tbsp sesame oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
40 pcs lumpia wrappers
Oil for frying
Sweet chili sauce for dipping

Instructions

Step 1: Prepare the Filling

In a bowl, thoroughly combine the ground beef, carrot, garlic, onion, spring onion, sesame oil, salt, pepper, cornstarch, and water.

Step 2: Assemble the Lumpia

Place a heaping spoonful of the beef mixture onto a lumpia wrapper. To wrap, lay the wrapper flat in a diamond shape with one corner pointing towards you. Place the filling about 2 inches from this corner. Fold the bottom corner over the filling and begin rolling. Once the filling is covered, fold in the side corners and continue rolling tightly. Seal the final corner with a dab of water.

Step 3: Freeze and Fry

For best results, place the wrapped lumpia in the freezer before frying. Fry the frozen lumpia in hot oil for 8-10 minutes, or until golden brown and cooked through. Serve hot with sweet chili sauce.

Crispy Chicken Lumpia: A Step-by-Step Guide

This recipe provides a detailed guide to making delicious and crispy chicken lumpia. From preparing the flavorful filling to achieving that perfect golden-brown crust, you’ll be enjoying these savory treats in no time.

Ingredients

1 1/4 lbs. ground chicken
2 tbsp powdered chicken broth or 2 cubes of bouillon
1 medium red onion, minced
3 cloves garlic, minced
3 green onions, chopped
3/4 cup carrot, minced
1 egg
1/2 tsp ground pepper
30 pieces lumpia wrapper
2 cups cooking oil

Instructions

Prepare the Filling: In a large bowl, combine the ground chicken, chicken broth (powder or bouillon), minced red onion, minced garlic, chopped green onions, minced carrot, egg, and ground pepper. Mix thoroughly.
Assemble the Lumpia: Lay a lumpia wrapper flat on a surface. Place 1 ½ tablespoons of the chicken mixture onto the lower part of the wrapper, about 2 inches from the bottom edge. Spread the mixture horizontally, about 3 ½ to 4 inches long.
Wrap the Lumpia: Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the lumpia from the bottom to the top, sealing the edge with a dab of water.
Heat the Oil: Heat the cooking oil in a pan to approximately 260°F (127°C).
Fry the Lumpia: Carefully place a batch of lumpia into the hot oil. Fry for 12 minutes, maintaining a low heat to ensure the chicken cooks thoroughly and the wrapper browns evenly.
Drain and Cool: Remove the fried lumpia from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Allow them to cool for about 5 minutes.
Serve: Transfer the lumpia to a serving plate and enjoy!

Homemade California Farm-Style Beef Lumpia

This recipe guides you through making delicious, crispy beef lumpia, inspired by California’s fresh farm ingredients. Learn how to prepare the flavorful filling, assemble the egg rolls, and create a tangy sweet and sour dipping sauce.

Yields: 8 lumpia

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients:

For the Lumpia Filling:

8 small beef meatballs
2 large red mild onions, chopped
4 cloves mild elephant garlic, minced
1 tablespoon slivered fresh ginger
1 tablespoon thick sweet soy sauce (Ketjap Manis)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup slivered bamboo shoots
8 lumpia wrappers
8 pounds lard, for frying
1 egg, beaten (for sealing wrappers)

For the Sweet and Sour Dipping Sauce:

4 tablespoons thick sweet soy sauce (Ketjap Manis)
4 tablespoons ketchup
4 tablespoons vinegar
4 tablespoons water
1 tablespoon sambal oelek (red pepper sauce)
1 teaspoon granulated garlic
1/2 teaspoon flaked sea salt

Instructions:

Prepare the Filling:

Combine the ground beef, minced garlic, and 1 tablespoon of sweet soy sauce. Roll the mixture into eight small meatballs.
In a wok or large skillet, stir-fry the chopped onions, bamboo shoots, and bell peppers until the onions are slightly softened and glazed. Add the meatballs, cover, and simmer until cooked through.

Assemble and Fry the Lumpia:

Place a lumpia wrapper on a flat surface. Position one meatball in the center of the wrapper, and top with a portion of the stir-fried vegetables. Fold the sides of the wrapper inwards, then tightly roll it up, sealing the edge with a bit of beaten egg.
Heat the lard in a wok or deep fryer to 350°F (175°C). Carefully place the assembled lumpia in the hot lard and fry for about 4 minutes, or until golden brown and crispy. Remove the lumpia and place them on a wire rack or paper towels to drain excess oil.

Make the Dipping Sauce:

In a small saucepan, combine all the dipping sauce ingredients. Bring the mixture to a boil, then reduce heat and simmer for a few minutes until slightly thickened. Transfer to a serving bowl.

Serve:

Serve the hot, crispy lumpia immediately with the sweet and sour dipping sauce. Enjoy!

Crispy Filipino Vegetable Lumpia

This recipe guides you through making delicious and crispy Filipino Vegetable Lumpia. You’ll learn how to prepare the flavorful vegetable filling and expertly wrap it in egg roll wrappers for a perfect golden-brown finish.

Ingredients

1 lb. mung bean sprouts, cleaned
6 ounces fried extra firm tofu, cubed
1/2 cup small shrimp, halved
2 cups shredded cabbage
1 medium yellow onion, sliced
1 cup julienned carrot
1 cup julienned potatoes
1 cup julienned green beans
1 cup julienned celery
1 small tomato, cubed (optional)
1 teaspoon minced garlic
2 teaspoons kosher salt
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 teaspoon black pepper
Egg roll wrappers
Cooking oil for frying

Instructions

Sauté Aromatics: Heat 3 tablespoons of cooking oil. Once hot, sauté garlic and onion until softened.
Add Protein: Add tomato (optional), shrimp, and tofu. Stir-fry for 2 minutes. Season with salt and pepper.
Cook Vegetables: Add the julienned vegetables. Stir for a few minutes until almost cooked. Add soy sauce and oyster sauce, stirring briefly.
Add Cabbage: Add the cabbage and cook for 3 minutes.
Add Bean Sprouts: Stir in the bean sprouts and cook for 5 minutes.
Drain Filling: Transfer the cooked vegetables to a plate and drain any excess liquid. Let the filling cool.
Wrap Lumpia: Lay an egg roll wrapper flat. Place 2 to 2 1/2 tablespoons of filling on one end. Fold the opposite edges inward, then tightly roll to secure the filling. Seal the edge with a little water.
Fry Lumpia: Heat the remaining cooking oil. Fry the lumpia over medium heat until golden brown, flipping to cook both sides.
Drain and Serve: Remove the lumpia and place them on a paper towel-lined plate to drain excess oil. Serve warm with spiced vinegar.

Crispy Filipino Lumpia Shanghai (Makes 50 Rolls)

This recipe guides you through making delicious and crispy Filipino Lumpia Shanghai. With a flavorful meat filling and a perfectly crisp wrapper, these lumpia are perfect for any occasion.

Ingredients

Wrappers: 50 pieces lumpia wrapper
Oil: 3 cups cooking oil
Meat: 1 1/2 lbs ground pork, 1/2 lb ground beef
Vegetables: 2 onions (minced), 2 carrots (minced)
Seasoning: 1 1/2 teaspoons garlic powder, 1/2 teaspoon ground black pepper, 1 1/2 teaspoons kosher salt
Flavor: 1/2 cup chopped parsley, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tablespoon sesame oil
Egg Wash: 2 eggs

Instructions

Prepare the Filling: In a large bowl, combine the ground pork, ground beef, minced onion, minced carrots, garlic powder, ground black pepper, salt, parsley, soy sauce, oyster sauce, and sesame oil. Mix thoroughly until all ingredients are well incorporated.
Assemble the Lumpia: Lay a lumpia wrapper on a flat surface. Place 1 to 1 1/2 tablespoons of the filling in the center of the wrapper. Spread the filling evenly, then fold in both sides of the wrapper. Fold the bottom edge over the filling and brush the top edge with beaten egg. Tightly roll the lumpia away from you to seal. Repeat this process until all the filling is used.
Fry the Lumpia: Heat the cooking oil in a deep pot or wok over medium heat. Carefully add the lumpia to the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown and float to the surface.
Serve: Remove the cooked lumpia from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Crispy Filipino Lumpia (Spring Rolls)

This recipe guides you through making delicious, crispy Filipino lumpia. From preparing the savory filling to achieving that perfect golden-brown crunch, we’ll cover every step in detail.

Ingredients

Filling:

2 lbs Ground Pork
2 Cups Shredded Carrots
2 Cups Shredded Cabbage
1 small White Onion
2 Cups Cilantro (optional)
2 Tablespoons Ground Ginger (or fresh ginger)
2 Jalapeños (optional)
2 Tablespoons Minced Garlic
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Black Pepper
1 Tablespoon Salt (or to taste)

Other:

Lumpia Wrappers
1 Egg (for egg wash)
3 Cups Cooking Oil

Instructions

Prepare the Filling:

In a 12-inch non-stick skillet, brown the ground pork until fully cooked.
Drain excess fat and return the pork to the skillet.
Add all the vegetables and seasonings to the skillet and mix well.
Cover and cook until the vegetables are tender.
Remove from heat and let the mixture cool completely. Transfer to a large bowl.

Assemble the Lumpia:

Thaw the lumpia wrappers.
Carefully peel off one wrapper at a time.
Place two tablespoons of the filling onto the center of the wrapper.
Fold the wrapper over the filling twice, then fold in the sides like an envelope.
Brush the top edge with egg wash and roll to seal.
Repeat with the remaining wrappers and filling.

Fry the Lumpia:

Heat the cooking oil in the 12-inch non-stick skillet.
Test the oil temperature by dropping in a grain of rice. If it floats to the top, the oil is ready.
Carefully place the lumpia in the hot oil and cook for 2-3 minutes per side, or until golden brown and crispy.
Remove the lumpia from the oil and place them on paper towels to drain excess oil.

Serve hot and enjoy with your favorite sweet and spicy chili sauce!

Fresh Spring Rolls with Lemon-Coriander Dip

This recipe provides a refreshing and flavorful take on classic spring rolls. These light and healthy rolls are packed with fresh vegetables and minced chicken, served with a zesty lemon-coriander dipping sauce. Perfect as a light meal, appetizer, or snack.

Ingredients

For the Spring Rolls:

3 medium carrots (peeled and julienned)
1 red bell pepper (julienned)
2 zucchinis (julienned)
2 spring onions (chopped)
1 egg white (lightly beaten)
1/3 cup coriander leaves (chopped)
20 lumpia/rice paper wrappers (10-12″ diameter)
3 minced chicken breast fillets

For the Lemon-Coriander Dipping Sauce:

1 teaspoon chopped fresh coriander
1 tablespoon soy sauce
1 teaspoon honey
Juice and grated rind of 1 lemon
1/2 chicken stock cube
1 cup water

Instructions

Prepare the Dipping Sauce:

Combine the water, chicken stock cube, honey, lemon juice, lemon rind, and soy sauce in a pan.
Simmer over medium heat until the liquid reduces by half.
Remove from heat and strain the sauce.
Stir in the chopped coriander.
Cover and refrigerate until chilled.

Prepare the Filling:

Julienne the carrots, red bell pepper, and zucchinis.
Combine the prepared vegetables, chopped spring onions, and minced chicken in a bowl.

Assemble and Cook the Spring Rolls:

Soak each rice paper wrapper in warm water for about 1 minute, or until softened.
Carefully remove the wrapper and place it on a clean, damp cloth.
Place a small portion of the chicken and vegetable mixture in the center of the wrapper.
Fold in the sides of the wrapper and then tightly roll it up, similar to a burrito.
Steaming Method: Arrange the spring rolls in a single layer in a steamer basket. Cover and steam over simmering water for 5-7 minutes, or until heated through.
Deep-Frying Method (Optional): Heat oil in a deep fryer or large pot. Carefully place the spring rolls in the hot oil and fry for about 2 minutes, or until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.

Serve: Serve the spring rolls immediately with the chilled lemon-coriander dipping sauce. Garnish with extra spring onions and chopped red bell pepper, if desired.

Make Ahead Tip: You can prepare the spring rolls up to 2 hours in advance and store them in the refrigerator. Cook them just before serving to ensure they are crisp and fresh.

History of Lumpia

Lumpia, a beloved savory snack across Southeast Asia, boasts a rich and fascinating history, deeply intertwined with cultural exchange and culinary adaptation. Its origins can be traced back to the arrival of Chinese traders and immigrants, particularly to the Philippines and Indonesia, centuries ago. The term “lumpia” itself is thought to be derived from Hokkien Chinese, further solidifying its connection to Chinese cuisine.

These early spring rolls likely resembled fresh popiah, featuring soft, thin wrappers filled with a variety of ingredients. Over time, lumpia evolved, diverging into distinct styles and preparations unique to different regions. In the Philippines, for instance, lumpia developed into both fresh and fried versions, often incorporating local ingredients and flavors.

The fried lumpia, a particularly popular variant, is credited with gaining prominence during the Spanish colonial period. This crispy, savory treat became a street food staple, enjoyed by people from all walks of life. The influence of Spanish cuisine can be seen in some Filipino lumpia recipes, with the inclusion of ingredients like ground pork and chorizo.

Today, lumpia continues to be a culinary symbol of cultural fusion, reflecting the historical interactions between Chinese, Southeast Asian, and even European culinary traditions. From family gatherings to street food stalls, lumpia remains a beloved dish, enjoyed for its versatility and delicious combination of textures and flavors.

Nutritional Content and Benefits of Lumpia

Lumpia, while undeniably delicious, offers more than just a satisfying crunch. The nutritional content varies depending on the filling and wrapper used. Fresh spring roll wrappers, typically made from rice flour, are generally lower in calories and fat compared to fried wrappers. These fresh versions often showcase a bounty of fresh vegetables like carrots, bean sprouts, lettuce, and herbs, contributing vitamins, minerals, and fiber to your diet.

Meat-filled lumpia, whether fried or fresh, provides protein, essential for building and repairing tissues. Common protein sources include ground pork, chicken, or shrimp. However, it’s important to be mindful of the fat content, particularly in fried versions. Vegetable-based fillings, on the other hand, offer a lighter and often more nutrient-dense option, boasting vitamins, minerals, and antioxidants.

While indulging in lumpia, remember that portion control is key. Fried lumpia, while tempting, should be enjoyed in moderation due to its higher fat and calorie content. Opting for fresh spring rolls or baking instead of frying can be a healthier way to enjoy these savory treats.

Incorporating lumpia as part of a balanced diet allows you to enjoy the delightful flavors while still prioritizing your health. By being mindful of ingredients and preparation methods, you can savor this culinary delight guilt-free.

Tips for Choosing Quality Rebung

Fresh bamboo shoots, or rebung, are a key ingredient in many lumpia recipes. Choosing high-quality rebung can significantly impact the final taste and texture of your dish. Look for rebung that are firm and creamy white in color. Avoid those with a grayish or brownish hue, as this can indicate age or improper storage.

The texture should be crisp, not mushy. A slight bend without breaking signifies freshness. Smell the rebung. A fresh shoot should have a slightly sweet, earthy aroma. Any sour or unpleasant odor should be a red flag.

If purchasing canned or jarred rebung, ensure the packaging is intact and check the expiration date. Once opened, store leftover rebung in an airtight container, submerged in fresh water in the refrigerator, changing the water daily for optimal freshness.