Lumpia is a popular Filipino dish, essentially a type of spring roll. It can be made in two main varieties: Lumpiang Shanghai (the crispy, fried version) and Lumpiang Sariwa (the fresh, non-fried version with a soft wrapper).
I'll give you a complete recipe for Lumpiang Shanghai, the crispy fried variety filled with seasoned ground pork, vegetables, and sometimes shrimp.
INGREDIENTS
For the Filling:
- 1/2 kilo ground pork (or you can mix with shrimp or chicken if desired)
- 1/2 cup finely chopped onions
- 3 cloves garlic, minced
- 1 medium carrot, grated or finely shredded
- 1/2 cup green onions, chopped (optional, but adds flavor)
- 1/4 cup water chestnuts, chopped (optional, for added crunch)
- 1 egg, lightly beaten (for binding the filling)
- 1/4 cup soy sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sesame oil (optional, for extra flavor)
- 1/4 tsp sugar (optional, for a touch of sweetness)
- 1/4 cup fresh parsley or cilantro (optional, for added freshness)
For the Wrapper:
- 30-40 lumpia wrappers (available in Asian supermarkets; these are thinner than regular spring roll wrappers) *If lumpia wrappers are unavailable, you can use egg roll wrappers, though the texture will be different.
For Frying:
- Vegetable oil (enough for deep-frying, about 3-4 cups depending on the size of your pan)
For the Dipping Sauce (optional):
- 1/4 cup soy sauce
- 1/4 cup vinegar (preferably cane or white vinegar)
- 1-2 cloves garlic, minced
- 1/2 tsp sugar (optional)
- 1/4 tsp chili flakes or siling labuyo (optional, for a spicy kick)
- Combine the ingredients: In a large mixing bowl, combine the ground pork, chopped onions, minced garlic, grated carrots, chopped green onions, and chopped water chestnuts (if using).
- Add the egg, soy sauce, salt, pepper, sesame oil (if using), and sugar (if using).
- Mix thoroughly: Use your hands or a spoon to mix all the ingredients together until well combined. Make sure the filling is evenly seasoned.
- Taste the filling: Take a small spoonful of the mixture and cook it in a pan to check for seasoning. Adjust the salt, pepper, or soy sauce as needed.
Step 2: Roll the Lumpia
- Prepare the lumpia wrappers: If you’re using frozen lumpia wrappers, make sure to thaw them in the fridge overnight or at room temperature before using. Once thawed, separate the wrappers carefully to avoid tearing.
- Prepare your rolling station: Set up a clean surface, like a large cutting board or countertop, and place a damp towel on the side to cover the unused wrappers (to prevent them from drying out).
- Start rolling:
- Place a lumpia wrapper on a flat surface, with one corner pointing toward you (like a diamond shape).
- Add about 1-2 tablespoons of the filling near the bottom corner of the wrapper (closer to you).
- Fold the bottom corner over the filling, then fold in the sides, and continue to roll it tightly. Make sure the filling is sealed inside.
- Seal the edge: Before finishing the roll, moisten the top edge of the wrapper with a little water (or egg wash) to seal it shut.
- Repeat this process for the remaining wrappers and filling.
Step 3: Fry the Lumpia
- Heat the oil: In a large frying pan or wok, heat about 3-4 cups of vegetable oil over medium-high heat. The oil should be deep enough to fully submerge the lumpia.
- Test the oil temperature: To check if the oil is hot enough, drop a small piece of the wrapper into the oil. If it sizzles immediately, the oil is ready for frying.
- Fry the lumpia: Carefully lower the lumpia into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry for 3-5 minutes, turning occasionally, until the lumpia is golden brown and crispy on all sides.
- Drain: Once cooked, remove the lumpia from the oil and drain them on a paper towel-lined plate to remove excess oil.
Step 4: Prepare the Dipping Sauce (optional)
- In a small bowl, combine the soy sauce, vinegar, minced garlic, and sugar. Stir until the sugar dissolves.
- If you want a spicy kick, add chili flakes or fresh siling labuyo (bird’s eye chili) for extra heat.
Step 5: Serve
- Arrange the lumpia on a platter and serve with the dipping sauce on the side. Garnish with a few sprigs of fresh cilantro or parsley if desired.
Tips for the Perfect Lumpia:
For a healthier version: You can bake the lumpia instead of frying them. Brush the lumpia with oil and bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
Filling variations: While ground pork is the most common filling, you can mix in shrimp, chicken, or even beef if preferred. Some recipes also use a combination of pork and shrimp for a more balanced flavor.
Vegetarian Lumpia: For a vegetarian version, you can replace the meat with tofu, mung beans, and vegetables like sweet potato, jicama, and cabbage.
Storage: If you have leftover lumpia, store them in an airtight container and refrigerate for up to 3-4 days. To reheat, fry them again briefly or bake them for a few minutes to restore the crispiness.
Freezing Lumpia: You can make lumpia ahead of time and freeze them before frying. Place the rolled lumpia in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. When you’re ready to cook them, just fry straight from frozen – they may need an extra minute or two of frying time.
Serving Suggestions:
- Lumpia is perfect as an appetizer or as a side dish to a main meal like pancit, adobo, or sinigang.
- Serve with a refreshing drink like sago’t gulaman (sweet drink with tapioca pearls) or calamansi juice.
Variations of Lumpia:
- Lumpiang Sariwa (Fresh Lumpia): This version has a soft, crepe-like wrapper and is filled with sautéed vegetables and shrimp or chicken, then topped with a sweet garlic-peanut sauce.
- Lumpiang Ubod: A variation that uses ubod (heart of palm) as the main filling along with other vegetables and shrimp.
Enjoy your homemade Lumpia! It’s a crispy, flavorful snack that everyone will love, whether at a party, as an appetizer, or even as a main dish.