Lumpia Recipe

Prep

If using shrimp, finely chop into small pieces so they incorporate into the filling. Finely dice the onion, mince garlic, grate the carrot and chop green beans.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown meat & shrimp

Add ground pork (and chopped shrimp, if using) to the skillet. Break up with a spatula and cook 4–6 minutes until no longer pink.

Add vegetables & seasonings

Add the grated carrot and chopped green beans to the pan and cook 2–3 minutes until slightly softened. Stir in soy sauce, oyster sauce, fish sauce, sugar, salt and pepper. Sprinkle cornstarch over the mixture and stir to combine. Cook 1–2 minutes until the mixture is relatively dry — excess moisture will make wrappers soggy.

Cool filling

Transfer filling to a bowl and let cool to room temperature (about 15–20 minutes). Taste and adjust seasoning as needed.

Prepare work station

Set out a clean cutting board or work surface, a small bowl with the beaten egg, and a stack of lumpia wrappers covered with a damp towel to prevent drying.

Assemble lumpia

Lay one wrapper diamond-shaped in front of you (one corner pointing toward you). Place about 2 tablespoons of cooled filling near the corner closest to you, forming a log about 3 inches long and 1 inch wide. Fold the corner over the filling, tuck in the sides snugly, then roll once away from you. Brush the top corner with beaten egg and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 22–24 rolls depending on filling amount.

Prevent splitting

Place assembled rolls seam-side down on a tray. If not frying immediately, space them so they don't touch and cover loosely with a damp towel in the refrigerator up to 2 hours.

Heat oil

Pour oil into a deep skillet or pot to a depth of 1.5–2 inches (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily.

Fry lumpia

Carefully add 4–6 lumpia at a time to the hot oil, seam-side down. Avoid overcrowding. Fry 3–5 minutes, turning occasionally, until golden brown and crisp. Adjust heat to maintain steady frying temperature.

Drain

Use a slotted spoon to transfer cooked lumpia to a wire rack or paper towel-lined tray to drain excess oil. Let rest 2 minutes before serving.

Reheat & make ahead

To reheat, place on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until heated through and crisp. To freeze, freeze assembled (unfried) lumpia on a tray until firm, then package in freezer bags. Fry from frozen, adding a minute or two to frying time.

Quick garlic vinegar sauce

Combine 1/2 cup vinegar, 2 minced garlic cloves, 1 teaspoon sugar, and optional chilies and 1 tsp soy sauce in a small bowl. Stir until sugar dissolves. Taste and adjust acid, spice, or salt. Let sit 10 minutes for flavors to meld. Serve alongside lumpia.