Lumpia Recipe

Prepare ingredients

Finely dice the onion and carrot, mince the garlic, chop the peeled shrimp into small pieces and thinly slice the green onions. Shred the cabbage finely and pat it dry in a clean towel or paper towels to remove excess moisture.

Heat a large skillet or wok over medium-high heat and add the optional 2 tsp vegetable oil. When hot, add the onion and sauté 2–3 minutes until translucent.

Add the garlic and cook 30 seconds until fragrant, then add the ground pork. Cook, breaking up meat with a spatula, until no longer pink, about 4–5 minutes.

Add the chopped shrimp and cook 1–2 minutes until shrimp turn opaque.

Stir in the carrot and cabbage and cook another 2–3 minutes just to soften but retain some texture. Remove pan from heat.

While still warm, mix in soy sauce, oyster sauce, fish sauce, sugar, salt, black pepper and cornstarch. Fold in the sliced green onions. Taste and adjust seasoning—mixture should be savory with a touch of sweetness and properly seasoned. Let the filling cool to near room temperature (30–45 minutes) before wrapping so wrappers stay crisp when fried.

Set up an assembly line: a clean work surface, a small bowl with the beaten egg, a small bowl with the flour and water mixed into a paste, and a stack of lumpia wrappers covered with a lightly damp towel to prevent drying.

Place one wrapper diamond-shaped in front of you (one corner pointing toward you). Spoon about 2 tablespoons of filling across the lower third of the wrapper, leaving ~1/2 inch clearance from the edges.

Fold the corner closest to you over the filling, then fold both side corners inward snugly against the filling. Roll tightly toward the far corner to form a neat cylinder about 4–5 inches long. Brush the top corner with beaten egg or flour paste to seal. Repeat until all filling is used, stacking finished rolls on a tray lined with parchment. This recipe should make about 25–30 lumpia depending on fill amount.

Cover assembled lumpia with a towel and chill 15–20 minutes if time allows; this firms them up and helps prevent splitting when frying.

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (or enough to submerge rolls). Heat oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper into oil: it should sizzle and turn golden in ~30–45 seconds.

Fry lumpia in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until wrappers are uniformly golden brown and crisp. Adjust heat to maintain 325–350°F—too hot will brown outside before heating through.

Use a slotted spoon to transfer fried lumpia to a wire rack or paper towel–lined tray to drain briefly. Let rest 2–3 minutes; they will crisp further as they cool. Keep finished lumpia warm in a low oven (200°F / 95°C) on a rack if frying in multiple batches.

In a small saucepan, combine rice vinegar, ketchup, and brown sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and blend flavors.

Mix 2 tsp cornstarch with 2 tbs water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens to a dipping consistency. Stir in 1 tbsp soy sauce and the minced garlic; simmer 30 seconds more.

Taste and adjust: add more sugar for sweetness, vinegar for tang, or a pinch of salt if needed. Remove from heat and let cool slightly before serving.