How to Cook Lumpia
Do you know how to cook lumpia? If not, this basic recipe for lumpia will tell you how easily it can be done even if you do not have any experience yet in preparing this yummy Filipino dish. The recipe below tells you the basic ingredients for lumpia. For best results, make sure that you…
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Do you know how to cook lumpia? If not, this basic recipe for lumpia will tell you how easily it can be done even if you do not have any experience yet in preparing this yummy Filipino dish. The recipe below tells you the basic ingredients for lumpia. For best results, make sure that you have everything in your list ready and follow the instructions as they are written. If you have questions, give me a buzz by commenting below.
Tips on how to cook lumpia
Please let me re-iterate that this is a basic recipe. The ingredients that I am suggesting is good enough for you to make a basic fried lumpia, but it can still be improved by adding other ingredients. See our Lumpiang Shanghai recipe for details. On another note, it might be helpful for you to know that I got good results when using the TYJ wrapper and the Simex brand wrapper. If you are in the Philippines, the regular lumpia wrapper sold in local supermarkets and wet markets should be good enough. If you are regularly making lumpia and have other recommendations that will help our readers, please feel free to comment below. I encourage discussion and exchange of ideas. Thanks in advance.
Once your lumpia is ready, I suggest serving this with either banana ketchup or sweet and sour sauce. This is good with rice, but I like it best when eaten with pancit bihon. How about you, what is the best dish or side dish for lumpia?
Try this basic lumpia recipe and 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!
How to Cook Lumpia
Ingredients
- 1 pound ground pork
- 1 small carrot minced
- 1 medium sweet onion yellow, minced
- 1 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 teaspoon salt
- 1 piece egg
- 20 to 25 pieces medium lumpia wrapper
- 1 ½ cups cooking oil
Instructions
- Combine ground pork, salt, pepper, garlic powder, minced onion, cracked egg, and minced carrot in a bowl. Mix well using your hands. Make sure to wash before doing this step, or wear gloves that are latex free and BPA free.
- Lay a piece of lumpia wrapper flat on a plate. Adjust the orientation of the wrapper by rotating the plate so that one side points upward while the rest of the sides are pointing down, left, and right -- just like a diamond. Scoop 1 ½ to 2 tablespoons of meat mixture and place it at one the left side of the wrapper. Shape the meat unto a cylinder. Fold the pointed side of the wrapper towards the pork mixture and then roll inwards by 1 to 2 inches. Fold the top and bottom ends inwardand then continue to roll the wrapper until the mixture is completely wrapped. Seal by rubbing water using your fingers on the right end of the wrapper and press it gently against the rolled lumpia. Perform this step with the remaining ingredients.
- Heat the oil in a small pot.
- Deep fry the lumpia in batches of 4 to 6 pieces in medium heat for 10 minutes or until the wrapper turns light to golden brown.
- Remove the fried lumpia from the pot. Let the oil drip.
- Serve with banana ketchup or sweet and sour sauce.
- Share and enjoy!
Nutrition Information
Isabel says
Do you check the temp of the oil while it’s cooking? I always worry that it will be raw inside and if I have overstuffed them. If they are overstuffed is there no saving them?
Patty says
Fresh bean sprouts, zucchini, ground turkey
Betsy says
Hi,
Can you do a recipe for lumpia, not lumpiang Shanghai? Thanks
mechee says
I’ve always cooked the filling first. That’s how my mom and lola have always done it, too.
I like to dip in sinamak with chopped tomatoes, a little soy sauce, and some cilantro. Lami kaayo!
EC says
Whenever I cook lumpia I deep fry , suddenly it becomes black like tutong, I don’t know if the oil I’m using is good( I use canola oil) and I use water for paste and roll it, or there something wrong with the pan I’m using( I’m using non stick pan) thanks
Vanjo Merano says
It might have something to do with the temperature of the oil and/or the total frying time.
Make sure that the oil is not very hot when you start to fry the lumpia. Otherwise, it will quickly cook the wrapper making it brown in only a few minutes, while leaving the meat under cooked. If you have a meat thermometer or any thing of the sort that you can use to measure the temperature of the oil, make sure that the oil is between 340F to 350F when you start to put the lumpia in.
The frying time is usually between 10 to 12 minutes (this is if you are using a deep fryer or if you are deep frying it in a pot), but it will depend on the appearance of the egg roll.
Wing says
Im a noob in the kitchen but I bravely tried to put some add-ons:
chopped potatoes, red bell pepper, celery, maggi savor seasoning garlic flavor, and oyster sauce.. i used ground beef by the way.. and my sauce is just vinegar with soy sauce and some minced garlic and onion toppings… my hubby couldn’t stop munching the spring rolls and my toddler likes it as well.. thank you for sharing this recipe!
I personally like the sauce which is a ketchup and mayo combo..
Agnes says
Lumpia with banana ketchup
Dan says
I love cooking lumpia. It’s the first Filipino dish I perfected. It’s a guaranteed hit at potlucks and dinners with my non-Filipino friends.
I usually make mine with ground chicken (raw) and shrimp (cooked/uncooked, deveined) with a mix of green onions, carrots, onions, garlic, mushrooms, and parsley (all finely chopped or shredded with a food processor). I need to keep an eye on the oil (and use a thermometer if a have to) before I fry the lumpia -- it sucks to burn them.
To ensure crispiness, after frying, I let them cool standing up on a metal colander. My mom taught me this trick and I haven’t tried otherwise, really!
Vanjo Merano says
This is outstanding, Dan. I can imagine the aroma of ground chicken and chopped shrimp along with parsley and mushroom being cooked together, This makes me crave for your version.
I agree with you on letting the individual pieces of fried lumpia stand in a colander. It lets excess oil drip and keeps it crisp for a period of time.
I am curious, what dipping sauce do you use?
Maria Leah Orola says
I use this recipe with a little add on: chopped potatoes in equal proportion to the carrots. But instead of onions, my children prefer green onions or tagalaog na mura. Thanks for posting yummy dishes. I save them =)
Vanjo Merano says
Thanks for giving us a glimpse on how you cook lumpia. It sounds interesting.