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My grandma's kitchen always smelled like these crunchy lumpia. I've tweaked her technique for years to nail these Filipino rolls stuffed with tender pork and crunchy veggies. They're always the first thing gone at family parties, with everybody begging for another batch.
The Soul of Philippine Dishes
We whip up these lumpia or lumpiang Shanghai in my home at least once every week. You only need four key ingredients with a splash of soy sauce and a bit of pepper to make them perfect. I learned the real way to make these crispy treats during many cooking lessons alongside my mom.
What's Wrapped Inside
- Mix up ground chicken pork beef or even shrimp with garden veggies and I usually throw in carrots for a touch of sweetness
- The super thin wrappers get amazingly crunchy after frying but you can use spring roll covers if you can't find them
- My family makes both the uncooked kind with peanut dip and these fried golden ones that I just can't resist
Grab These Ingredients
- Ground pork from nearby meat shops tastes way better than packaged
- Finely cut cabbage that's nice and crunchy sometimes I sneak extra carrots in there
- Thin lumpia wraps kept under a wet towel
- Quality soy sauce to pull all flavors together
- Eggs straight from the farm to hold everything in place
Making The Rolls
- Prep Your Wraps
- Slice squares into two pieces keep them under wet cloth while working
- Blend Everything
- Stir pork cabbage garlic ginger soy sauce spices and eggs until barely combined
- Wrapping Technique
- Lay wrapper spoon filling roll tightly dab water to close then keep going
- Cook Until Crispy
- Warm oil deep fry until they turn golden brown serve with sweet tangy dip
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Clever Cooking Tips
- Always cover those wraps with a wet towel or they'll dry out and crack
- Cut your cabbage really tiny for the best texture in every bite
- You can toss them in an air fryer for a less oily version that's still crunchy
- Always make too many and freeze the extras uncooked for when friends drop by
Dipping Options
Our number one dip mixes vinegar sugar and ketchup together. But you haven't lived until you've tried banana ketchup, a true Filipino favorite made from ripe bananas and warm spices. You'll get why we can't get enough after just one taste.
Frequently Asked Questions
- → Can I prep them in advance and store in the freezer?
Yep, lay them out to freeze first, then transfer to bags. They'll keep three months frozen. Drop them straight into hot oil, cooking a couple more minutes than usual.
- → Can I use an air fryer to cook them?
Absolutely, set the heat to 400°F and cook for 7-9 minutes. If they're frozen, tack on a bit more time for that crispy texture.
- → How can I stop the wrappers from ripping?
Cover wrappers with a damp paper towel while prepping. Frozen wrappers? Let 'em thaw to room temp before starting.
- → Can I swap the pork or make it meat-free?
Ground chicken, beef, or even shrimp work well. For vegetarian, toss in sautéed mushrooms and chopped veggies instead.
- → What works best for dipping?
Classic options like banana ketchup or sweet and sour are great. For something different, try sweet chili sauce!