How to Make Lumpia
Crispy, crunchy, savory, and sweet! Lumpia, a beloved spring roll appetizer from the Philippines, are a delicious snack for any occasion. Lumpia are made with thin pastry wrappers and stuffed with savory fillings made of meat and veggies. They are typically deep fried, which gives them that crispy texture so many people love.
Celebrate AAPI heritage by tasting a part of Filipino culture! At the heart of every Filipino household is family. Filipinos love celebrating life, good health, and each other’s company, and a Filipino party would be incomplete without lumpia! Part of what makes lumpia so special is the process of making it with your loved ones.
Traditionally, there is a plethora of lumpia varieties in the Philippines, including lumpiang shanghai, lumpiang hubad, lumpiang adobo, and lumpiang keso. Every Filipino family has their own take on lumpiang Shanghai. Here’s a family recipe from one of our Little Passports family members:
Turkey or Chicken Lumpiang Shanghai
*yields one medium-sized bowl of lumpia
- 1 lb. ground lean turkey or chicken
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 3 stalks celery or ½ cup celery leaves, minced
- 2 regular-sized carrots, grated
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 tsp. of garlic powder
- 2 eggs, beaten
- 1 tablespoon all purpose flour + 1 Tbsp. water (mix together; this is the flour paste)
- Lumpia wrapper (Simex brand)
- Sweet and Sour (Grama’s Sweet Chili Sauce)
- Banana Ketchup (Jufran Brand)
- Vinegar with Chilis (Regular white vinegar + your choice of chili peppers)
Instructions for Making Lumpiang Shanghai
Step one: Mix all ingredients. You can use a food processor to cut vegetables, if you’d like. Make sure you mix meat and vegetables well.
Step two: Place lumpia wrapper on a plate.
Step three: Take 1 Tbsp. of mixed ingredients, and make a horizontal line on the end of the wrapper (the one closest to you).
Step four: Roll the wrapper away from you.
Step five: To seal the wrapper, dip your index finger into the flour paste and apply on the edges of the lumpia wrapper.
Step six: Once sealed, cut each wrapped lumpia into three even pieces.
Step seven: Heat vegetable or canola oil in a deep frying pan over medium heat. Make sure the bottom of the pan is covered at least halfway through.
Step eight: Drop one lumpia roll in the pan to check temperature. You want a slow sizzle. If the temperature is correct, add more lumpia rolls to the oil.
Step nine: Fry in hot oil until golden brown.
Step ten: While it’s frying, take some paper towels and put them over a plate.
Step eleven: Once the lumpia is done, take out lumpia rolls and place them on paper towels.
Step twelve: Serve with sweet and sour dipping sauce, banana ketchup, or vinegar with chili peppers (serrano, Thai chiles, etc).