Traditional Filipino Lumpia Recipe

Ground pork: Provides the main protein for the filling, giving the lumpia its hearty and savory flavor.

Carrots: Adds a touch of sweetness and a crunchy texture to the filling.

Onions: Enhances the flavor with a mild, aromatic taste.

Green beans: Contributes a fresh, crisp texture and a slight earthiness to the mixture.

Garlic: Infuses the filling with a rich, pungent flavor.

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

Pepper: Adds a hint of spiciness and depth 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 lumpia wrappers, ensure they are at room temperature to prevent tearing. To achieve a uniform and tight roll, place the filling near one corner of the wrapper, fold the corner over the filling, then fold in the sides before rolling tightly. Use a small amount of water to seal the edge securely. Fry the lumpia in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy rolls.

• 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 jicama: Jicama provides a similar crunch and mild sweetness, making it a good alternative to carrots.

• carrots - Substitute with zucchini: Finely chopped zucchini can add moisture and a subtle flavor, though it may be less crunchy than carrots.

• onions - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can complement the other ingredients well.

• onions - Substitute with leeks: Leeks provide a milder onion flavor and can add a unique twist to the lumpia filling.

• green beans - Substitute with snap peas: Snap peas offer a similar crunch and a slightly sweet flavor, making them a good alternative to green beans.

• green beans - Substitute with bell peppers: Finely chopped bell peppers can add a different texture and a sweet, slightly tangy flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may lack the same intensity and freshness.

• garlic - Substitute with shallots: Shallots can provide a milder garlic flavor and add a bit of sweetness to the filling.

• lumpia wrappers - Substitute with spring roll wrappers: Spring roll wrappers are similar in texture and can be used as a direct substitute for lumpia wrappers.

• lumpia wrappers - Substitute with rice paper: Rice paper can be used for a different texture and is a good gluten-free alternative.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying lumpia.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried lumpia.

• Allow the lumpia to cool completely after frying. This prevents condensation, which can make the wrappers 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 to maintain their shape and prevent them from sticking together.
• 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.
• For best results, consume the frozen lumpia within 1-2 months. This ensures they retain their flavor and texture.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen lumpia on a baking sheet in a single layer and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can re-fry them in hot oil for 3-5 minutes until golden brown.
• If you prefer to store uncooked lumpia, follow the same freezing steps. When ready to cook, fry them directly from the freezer without thawing, adjusting the frying time as needed to ensure the pork is fully cooked.

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

• Use an air fryer for a quick and efficient method. 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.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the lumpia in the skillet. Cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• 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 medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a toaster oven, preheat to 375°F (190°C). Place the lumpia on the rack or a baking sheet. Toast for 8-10 minutes, turning them halfway through, until they are hot and crispy.

• Large bowl: Used for combining and mixing the ground pork, vegetables, and seasonings.

• Chopping board: Provides a surface for finely chopping the carrots, onions, and green beans.

• Knife: Essential for finely chopping the vegetables and mincing the garlic.

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

• Tablespoon: Helps in measuring the filling to be placed on each lumpia wrapper.

• Lumpia wrappers: Thin pastry sheets used to wrap the filling.

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

• Frying pan: Used for frying 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: For presenting the lumpia once they are cooked and drained.

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

Use a food processor: Chop the carrots, onions, 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. Make sure not to overcrowd the pan to ensure even cooking.

Pre-cut wrappers: Separate and pre-cut the lumpia wrappers before starting to fill them. This will streamline the wrapping process.