Lumpia Recipe
I tried to simplify my Filipino Lumpia Recipe so that you can easily follow. Expect to able to cook a delicious and crispy egg rolls using simple ingredients. Feel free to play around by adding more ingredients based on your preference to bring it up to the next level.
How to Cook Lumpia
The procedure in cooking lumpia is simple. There are 3 major steps.
Mix the filling ingredients
First is to combine all the filling ingredients in a bowl, and them mix altogether until well blended.
You can simply add all the ingredients in a bowl and mix thoroughly. It can be done the manual way using your hands. An easier way is to use a stand mixer. Make sure to attach the dough hook when going this route.
Wrap it
The next step is to wrap the lumpia mixture in egg roll wrapper. You can also use the traditional lumpia wrapper for a more authentic result. I showed how I did it in the video above.
Wrapping lumpia is easy. It is something that you can get used to after a few tries. The tricky part in this process is when using a wide wrapper. The video below shows my technique on how to wrap lumpia using wide egg roll wrappers. It is quick and easy. You should try it for yourself.
Fry until crispy
The final step is to fry it until brown and crispy. I prefer deep frying it, the choice is yours.
Deep frying the lumpia has a little trick in order to ensure that the filling gets completely cooked while not getting the wrapper burnt. It has something to do with temperature. Make sure that you do not fry the lumpia on very hot oil. This will quickly brown the wrapper while leaving the meat mixture still under cooked. Try to fry the lumpia while the oil is starting to get hot, around 250 F. Let it slowly cook the inside. The wrapper will gradually brown as it fries. You will know that it is ready when it floats. By the way, I am assuming that you will follow my lead by also deep frying the egg rolls.
When it comes to the dipping sauce, I love to dip mine in sweet and sour sauce. Banana sauce or banana ketchup works too.
Lumpia ingredients
This lumpia recipe still tastes great even if I kept the ingredients at a minimum. The main protein for this version is ground pork. I also added carrot for additional sweetness and parsley to make it taste fresh.
It is important to ensure that the flavor of the lumpia filling is flavorful. I don’t want to rely on the dipping sauce most of the time. Salt, sesame oil, garlic powder, and ground black pepper are simple ingredients that provide great results in terms of flavor.
The lumpia wrapper used in this recipe is store-bought. I will talk more about it later. By the way, eggs are used when making the lumpia filling in order to bind all the ingredients together. It prevents the meat mixture from falling apart or separate from each other when frying.
Where to buy lumpia wrapper
Lumpia wrapper is almost always available in the Philippines. Local markets and supermarkets carry this product.
Here in the US, Filipino and Asian stores sell the wrapper too. There are many options that you can choose from. My favorite is the thin wrapper. It is similar to the ones sold in the Philippines. Other options include egg roll wrappers of different sizes.
There are also online sellers that you can buy this from. I personally get my products from Weee.
How to make lumpia wrapper for Lumpiang Shanghai
Thin lumpia wrapper can be done at home. It is easy to make. The ingredients are not hard to find too. Chances are, these ingredients can be in your pantry at the moment.
It only takes flour, cornstarch, salt, and water to make your homemade lumpia wrapper. I will cover the procedure in one of our future videos.
Try this Lumpia Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Lumpia Recipe
Ingredients
- 50 pieces lumpia wrapper
- 3 cups cooking oil
Filling ingredient
- 1 1/2 lbs ground pork
- 2 pieces onion minced
- 2 pieces carrots minced
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 cup parsley chopped
- 1 1/2 teaspoons salt
- 1 tablespoon sesame oil
- 2 eggs
Instructions
- Combine all filling ingredients in a bowl. Mix well.1 1/2 lbs ground pork, 2 pieces onion, 2 pieces carrots, 1 1/2 teaspoons garlic powder, 1/2 teaspoon ground black pepper, 1/2 cup parsley, 1 1/2 teaspoons salt, 1 tablespoon sesame oil, 2 eggs
- Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.50 pieces lumpia wrapper
- Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.3 cups cooking oil
- Remove from the pot. Let excess oil drip. Serve. Share and enjoy
Notes
Cooking Lumpia in an air fryer
Using an air fryer is also a good way to cook lumpia without using oil. In fact, it is a healthier option. I usually set the temperature to 370F and air fry my lumpia for 12 minutes. The cooking time can be extended depending on how well you want your food done. The oil from the ground pork also gets extracted during the cooking process. You will end up with less oil crispy lumpia to munch on. When using an air frying to cook my lumpia, I usually spray a small amount of cooking oil on the wrapper. This makes it less dry. It depends on one’s preference.Nutrition Information
Watch How to Cook Filipino Lumpia
tiffany mei ladra says
looks good. I would like to ask how many lumpia can be made on 1 1/2 lbs of pork? or maybe if i have 1/2 kg of pork is it enough to make a 100pcs lumpia using the small wrapper with the recommended scoop 1 to 1 1/2 tablespoons of filling??
peterlyn says
i like lumpiq and easy to prepare but need ur help since i bought unsalted lumpia wrapper in the supermarket unfortunately the taste of wrapper it seems its not unsalted? i did not put salt on my engriedients..any suggestion on how to remove the salty tastbof the lumpia wrapper?thanks
Vanjo Merano says
Peterlyn, I am sorry but I am not sure if I got it. Did you mean that you bought unsalted lumpia wrapper, but it was salty (contrary to the package details)?
If this is the case, I think that it is easier to buy another wrapper instead of trying to remove the salty taste from it.
Robelynyansonbalcena says
For me i rate 10 coz every time i cook.i always research the recipies i didn’t know how to cook that’s im watching while we cook
Vanjo Merano says
Robelyn, Thanks for the high rating. I hope that you enjoyed the lumpia.
Julianna Mendoza says
You bought old lumpia wrappers! Return them to the store and save yourself further disaster.
Kim says
What does 2 pieces of an onion mean? 2 whole onions?
Vanjo Merano says
Kim, yes it is.
Jeffery Tomczak says
Try Menlo brand. I have had amazing success with these wrappers. I live in Las Vegas and can find them at Sea Food City, which is basically our Filipino market.
Michelle Dhondt says
What brands of lumpia wrappers do you recommend to buy in the US? I’ve been looking and can’t find any I can order online that dont require the meat to be cooked before wrapping. I’m trying to find a thinner version of the wrapper because I don’t want a thick one.
LL says
Use Menlo brand wrappers (red package). These are the very best for lumpia!!
Gary Rowsell says
I use Rose Brand rice paper from my local Chinese grocery store and always get great results! Give it a try……very easy to use. Good eating!
Ligaya Taylor says
I got this wrapper from Simex Individually Separated Sheets Lumpia Wrapper, accordingly it’s from the Philippines.
Marjorie says
I get my wrappers from Korean shops. I hope you can find one near you.
Siva says
Lumpia ang paborito ko!
Vanjo Merano says
Siva, same here. Thanks for visiting.
Day says
Go to your local Asian market. They sell many different Asian. Brands of wrappers for your lumpia
Mons says
Everytime I prepare lumpia Shanghai, it’s always have plenty of water from the ingredients. How do I make the mixture firm to make an easy Shanghai roll?
Vanjo Merano says
Mons, you can add a small amount of breadcrumbs. This should absorb the liquid.
Vea says
I like it eat well guys
Diana says
What would you suggest for freezing them? Is it best to put them in a freezer ziplock bag single layer or can you stack them with some space and with parchment paper? Also how long can you keep them stored in freezer ? is 3 months the max?
Thank you
Vanjo Merano says
Diana, I put it in a single ziplock bag. There is no need to separate it with parchment paper, but it is always nice to do that.
Yes, for safety reasons do not let it get past 3 months.
Dann A French says
I have found it best to put rolled lumping on a cooky sheet pan in single layer and freeze them. Then after frozen put in large ziplock bag and back into freezer. If you don’t freeze in single layer they stick together and its pretty hard to separate them.
Zai says
Can i freeze the rolls and cook them days later?
Vanjo Merano says
Zai, yes you can do that. Put it in a resealable bag and thaw it before frying when needed.
imti says
Do i cook the filling before freezing or do i put it in raw and freeze?
Mary says
can i use white onions here? Thanks in advance
Vanjo Merano says
Mary, yes you can. Thanks for visiting.
Mel Hale says
Very good… Look tasty. I hope when I do it, looks as good as yours did. Thanks
Romeline romeo says
Thank you this recipe i love lumpia
William says
Put 1 tbsp mixture in middle of wrap and spread out in a row then fold bottom end of wrap over the row of meat then fold the ends over toward the middle then roll the long length of meat up till the end of the wrap using egg whites to hold it closed. Then cook as usual
Ray says
Time to eat out.
Ellie MacKeen says
Where in Winnipeg can I buy Lumpia wrappers? I haven’t made this recipe yet. I need to buy the wrappers.
Andrea says
Hi Kuya Vanjo! Really loved your old lumpia shanghai recipe. Pwede pahingi ng copy ng old recipe? Thanks.
Diane Riley says
Thank you for this recipe! My husband is Filipino and I’m happy to finally find an easy to make dish he loves!
Vanjo Merano says
Diane, you are welcome.
Carol says
I need help! I bought TYJ Spring Roll Pastry online. After I add filling and roll them up, I cannot get the ends to seal. Water, or egg has not worked. I have the rice flour skins, too… the kind you can see through. With those, I know you have to dip them in a plate of water and lay them out to fill. Do the TYJ skins require the same water treatment? It’s too bad I can’t get an answer from the place I bought them. I paid $40 for 6 packs of skins… 3 small and 3 large. I’m not letting them dry out. I keep them covered with a damp cloth. I deep fried one of the small packs and made a sort of potato chip. At least they didn’t go to waste. Seems like the simplest thing, but I am hard-pressed for an answer. I found this website and decided to ask here. Can’t hurt!
Thank you to anyone who can help.
Junm says
Use paste mixture to seal. Flour and water mixed until paste in texture. Do not cook the slurry. It will dry n seal the wrapper as you use it.
Patricia Vance says
try using a paste of water or egg missed with flour. doen’t have to be a thick paste but sticky.
Camellia says
I use bit of cornstarch in water cooked over low heat to form a translucent paste, and apply with a pastry brush or fingers. I usually keep it on the stove on low while wrapping, or you could try keeping it covered with a moist paper towel. If it hardens while you’re wrapping, just heat it up again and add a little more water.