Easy Lumpia Recipe

 

UPDATED ON OCTOBER 21, 2021 · By Maria McConnell

We have gotten a lot of requests for an Easy Lumpia Recipe, so we finally wrote it down and are ready to share how "we make it". 

What is lumpia?

According to Wikipedia, Lumpia are various types of spring rolls commonly found in Indonesia and the Philippines. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep fried or fresh. 

So basically a smaller version of an eggroll.

Lumpia is super delicious and works well with any dish. Lumpia comes in many different flavors, and the best way to make it to your liking is to experiment with anything you have on hand. I've had all vegetable lumpia, pork, beef, chicken, and even banana lumpia (also known as turon). 

So let's put on our creative hats and make some easy lumpia with a recipe that I have created.

EASY LUMPIA RECIPE

LUMPIA:

1 lb. Ground Meat (preferably ½ beef & ½ pork, or any meat of your preference – turkey, chicken, etc.)

2 Medium-sized carrots, minced (very small pieces)

1 Whole onion, minced

4 cloves (less/more, it’s up to) garlic, minced

2 or 3 whole eggs

1 tsp. Salt

2 tbsp. Soy sauce

1 tsp. ground black pepper (I like black pepper so I use this much)

1/4 cup Cornstarch

Oil, for frying

1 pack lumpia wrapper (Menlo brand with the red package is the better one - found in most Asian stores)

Direction:

1. Put all ingredients in a big bowl. Mix them with your hands very well until all ingredients are well-incorporated. Wear gloves if you don't want a messy hand.

2. Place two heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. This is advised but I usually just omit it, as long as I fry them face down. 

3. Since we don't have a deep-frying pan, I just pan fry them. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat.

4. On a heated pan, fry the rolls for 2 minutes each side, until all sides are golden brown. Make sure not to overcrowd the pan. Drain on paper towels. 

4. It is best eaten while warm, dipped in sweet chili sauce.

P. S. For the first time, I thought of air frying it after I pan fried them. They were extra crispy! 

P.S.S. One pack of Menlo wrappers makes quite a few lumpia. I just make 6 pack zip lock bags or vacuum sealer and pop them into the freezer to be eaten at a later time! 

Note: Lumpia is very forgiving, and so you can tweak however you want and just add anything into it. Also, adding a bunch of minced green onion adds depth flavor to it.

Banana lumpia or Turon found in the Philippines is a deep-fried medium ripe banana slices wrapped with a lumpia wrapper. It's a sweet go-to snack for Filipinos. 

I would love to hear about your tweaks and experiments on making your own lumpia!

Salamat/Thank you!