Skip to main content

Lumpia (and Garlic Vinegar Dipping Sauce)

Lumpia (sometimes called Lumpia Shanghai or Lumpiang Shangai) is a Filipino crowd-pleaser at any party. I’ve included a vegetarian filling option as well as various preparation instructions (including air fryer for those who have one!). In all honesty, I usually just buy the completely frozen pre-rolled lumpia if I’m cooking it myself which is why these recipes are not the ones passed down from my mother – she also orders them or cooks from frozen!

 

9 lumpia on a white rectangular plate

Lumpia is a delicious Filipino fried treat

Ingredients

Makes 50 (freeze whatever you don’t fry right away for few months – just thaw to room temperature before cooking!)

Lumpia

  • Store bought packs of 50 or 100! (but if you want to make your own, this is pretty accurate – using flour, corn starch, salt and water). You want to select a “Spring Roll Wrapper” which is thinner than a traditional egg-roll wrapper. I usually find mine in the frozen section of an Asian Market. Defrost according to package directions. Simex is a popular brand that you may be able to find at Jewel but if you can find Menlo use that!
  • Egg to bind (or a water/corn starch mixture to keep it vegan)
  • Canola oil (1.5 cups if pan-frying, 3 cups if deep frying)

Traditional Pork Lumpia filling (adapted from Vanjo Merano’s on the panlasangpinoy.com website)

  • 1 1/2 lbs ground pork
  • 2 red onions, minced
  • 2 medium carrots, minced
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parsley chopped
  • 1 1/2 teaspoons salt
  • 1 tablespoon sesame oil
  • 2 eggs

Lumpia filling (vegan)

  • 2.5 cups minced carrots (around 3 medium carrots)
  • 2.5 cups bean sprouts
  • 2.5 cups extra firm tofu, finely crumbled
  • 2 large red onions, minced
  • 1.5 TBS kosher salt
  • 2 tsp freshly ground pepper (optional)

Vinegar Sawsawan (Dipping Sauce)

  • 2 cups Cane Vinegar (most Filipinos use Datu Puti / Sukang Maasim) or White Vinegar
  • 4 cloves Garlic, minced
  • 1/2 small red onion, minced
  • Salt and Black Pepper to taste
  • If using white vinegar
    • 2 TBS Soy Sauce
    • 1 TBS Sugar

 

Steps

  1. Make the filling – combine everything in a bowl and mix until well-blended (I get in there with my hands! But a stand mixer with a dough hook can also do the job, or just a spoon)
  2. Fill – lay out 1 lumpia wrapper on a large plate. Scoop around 1-1.5 TBS of the filling and place over the wrapper.
    1. Spread the filling into a thin layer in triangle-ish shape with points to the left, right and towards you, leaving around an inch from each point to the edge of the wrapper. The left and right points should hit around halfway through the wrapper from the top, resulting in a straight line in the center of the wrapper from left to right.
  3. Roll –
    1. Fold the bottom left and then right sides of the wrapper along the other sides of the triangle of filling, creating an envelope in the shape of a fan, with the point facing you
    2. Fold the top right side of the wrapper over (not along any lines of filling), but parallel to the fold of the left side of the wrapper so a right angle is created with the right side of the wrapper envelope.
    3. Brush some egg-wash along the un-folded edges of the wrapper (now on the top left of your plate)
    4. Roll from the bottom right to the top left of the wrapper, making sure to keep the rolls tight for a more compact lumpia
    5. Press the cylindrical lumpia softly to make sure no filling will escape.
    6. Repeat!
  4. Optional step: freeze the lumpia for an hour and fry from frozen for a crispier wrapper
  5. Fry (and place on top of a paper towel or wire rack to drain excess oil when done):
    1. Pan Fry: Heat about an inch of oil in a 10″ deep skillet (or wok) until it’s about 300 F. (Check by dropping a small piece of wrapper – if oil bubbles, you’re ready). In batches (around 5 at a time), fry each side for 2-3 minutes or until golden brown
    2. Deep Fry: In batches, deep fry your lumpia. To avoid burning the wrapper, try to fry the lumpia while the oil is starting to get hot (around 250 F) – it will cook a bit more slowly and you’ll know it’s ready when the lumpia floats.
    3. Air Fry: Set temperature to 370 F and fry for 12 minutes
  6. Make the dipping sauce. Store bought Sweet Chili Sauce or Banana Ketchup – both of these are fine to dip your lumpia in. But I like to make a simple vinegar/garlic mixture.
    1. If using white vinegar, combine the sugar, soy sauce and vinegar and cook over medium heat until the sugar is dissolved.  Simmer for around 2 minutes, remove from heat and allow to cool.
    2. Blend the vinegar combination or the Cane Vinegar with the remaining ingredients and serve.
  7. Arrange everything on a platter and be the star of your party

 

Can’t Cook? Order it here:

Bacolod’s Best Kitchen 5845 N Clark St, Chicago (773) 961-7460

Eggrolly and Sweets Cafe 7023 W Dempster St, Niles (847) 983-8945

 

 

For more Farm to Fable recipes, please visit our main page