Homemade Lumpia (Filipino spring rolls) are a savory and crunchy staple in Filipno households around the world. Seasoned meat and vegetables wrapped in a spring roll wrapper and fried to crispy perfection!
This is one of the most requested appetizers from family and friends! Crunchy, and super delicious Filipino spring rolls called Lumpia. I owe a lot of my Filipino childhood friends for teaching me how to make these delicious spring rolls.
They seem time-consuming, but once you get the hang of it, you’ll be able to whip these up in no time. The ingredients can be customized to your taste, which makes this recipe SUPER inexpensive to make. Once you make them, trust me, you will not be able to eat just one!
DON’T FORGET THE DIPPING SAUCE!
Once you put your own spin on them, you’ll be making these decadent spring roll-like appetizers for many meals! Serve them piping hot with your favorite sweet-chili sauce, sweet-and-sour sauce, or even ketchup! These spring rolls are SUPER addictive, you won’t eat just one!
What you need to get started:
- Spring roll wrappers- visit your local Asian market, or order on Amazon!
- Diced veggies: carrots, celery, and onion. You can also shred the veggies if a finer texture is desired
- Ground beef and/ or ground pork. A lot of people combine the two, or use either or.
- A small bowl of water- this is used to help seal the edges when rolling
- Grab your seasoning, and a large bowl to mix it all up!
- Vegetable oil- for frying
Two methods for rolling the lumpia:
For the first method, simply combine all of the ingredient in a large bowl. Cut the spring roll wrappers down the middle diagonally so that you get to equal triangles.
Next, seperate the spring roll wrappers by pulling them apart and layering them in a criss-cross fashion so that they’re easy to grab (see pic below). Pinch off a little piece of the meat and veggie mixture, and place it on the bottom edge of the wrapper.
Fold the wrapper just over the edge of the meat, enough to cover it up. This will take approximately one full roll going upward.
Then fold each side toward the middle. It is okay if the pieces overlap a bit.
Continue rolling upward until there is only about an inch of the wrapper left at the top. Wet your fingers with the water, and continue rolling to seal the roll.
This video shows you exactly how to achieve the alternative rolling method. Some prefer this method because it requires less handling of the meat, and it can be a bit faster!
Whichever method you decide to use, fry them up in some hot oil until you achieve that beautiful golden brown appearance. Usually, 5 minutes per side is perfect.
No need to fry all of the Lumpia at once!
Fry enough for yourself, or for your family. If you do not fry it all, store it in a large gallon size Ziploc bag and freeze for up to two months. When you are ready to eat them, fry them straight from frozen- no need to thaw.
Let’s get rolling!
Wrappers do not have to be cut in half, keep them whole and add more meat if you prefer. See video for alternative rolling method. Use more or less meat, depending on preference. Recipe tastes great with both ground pork and ground beef combined. Rolls can be meatless by adding mushrooms and cabbage instead of meat. Remaining, uncooked lumpia can be stored in a freezer bag and kept frozen up to a month. When you're ready to cook, fry them frozen, no need to thaw.
Seasoning (to taste)
Wrappers do not have to be cut in half, keep them whole and add more meat if you prefer. See video for alternative rolling method.
Use more or less meat, depending on preference. Recipe tastes great with both ground pork and ground beef combined.
Rolls can be meatless by adding mushrooms and cabbage instead of meat.
Remaining, uncooked lumpia can be stored in a freezer bag and kept frozen up to a month. When you're ready to cook, fry them frozen, no need to thaw.