Kozy Kitchen and Home

The first time I had lumpia, I was living in Virginia Beach. A friend from the Philippines made a batch to share, and later she taught me how to make them myself. I did not know it then, but those crisp, savory little rolls would become one of the recipes I return to again and again.

Over the years, my version has changed a bit to suit my own tastes, but I still think of her every time I make them. That is one of the best things about a recipe passed from one kitchen to another: it carries a memory with it, even as it becomes your own.

What Is Lumpia?

Lumpia are Filipino-style spring rolls. In my kitchen, they are made with cooked beef and vegetables tucked into spring roll wrappers, then fried, baked, or air fried until beautifully golden and crunchy.

They are easy to make, easy to serve, and almost impossible to stop eating once they hit the table. They also freeze superbly. I tend to make huge batches every few months, so there are almost always lumpia waiting in the freezer for a quick meal, a snack, or an appetizer emergency. My daughter and her family love them too, and they are always happy to get their own stash when I make a big batch.

This recipe makes approximately 75 lumpia, but is very forgiving and can be scaled down if you choose to make less. Honestly, though, I usually double it, so I have enough to share!

Ingredients (Makes about 75)

• 5 lbs beef
• 2 large onions
• 1 tbsp minced garlic
• 1 lb carrots
• 1 bag shredded cabbage
• 1 tbsp pepper
• 1 tbsp Accent seasoning
• 1.5 tbsp salt
• 3 packs spring roll wrappers, 25 wrappers per pack (Note: these can be found in the freezer section of any oriental grocery, or on Amazon.)

Step-by-Step Instructions

Prep the Ingredients

1. Peel and dice the onions into small pieces.
2. Grate or shred the carrots using the large holes of a box grater or a food processer.
3. Take your spring roll wrappers out of the freezer to thaw on the counter while you make the filling. Leave them in the package until ready to use so they don’t dry out.

Make the Filling

1. Cook the beef and onions together, then drain off any excess grease. (Note: there may be a lot of grease to drain off. I usually pour it into a bowl until it cools and then transfer to a separate container to dispose of it. We rinse and keep old juice bottles just for this purpose.)
2. Add the garlic and carrots. Cook over medium heat for about 5 minutes, until the carrots begin to soften.
3. Stir in the Accent seasoning, salt, and pepper.
4. Add the cabbage and cook until wilted.
5. Taste the filling and adjust the seasoning if needed.
6. Transfer the filling to a large strainer set over a bowl or pie plate. Let it cool while the excess liquid drains away.

Roll and Freeze

1. Open one package of the thawed wrappers at a time. Separate the wrappers before filling.
2. Get a small bowl and fill it with warm water and mix in a little bit of flour.  You’ll use this seal the edges of the rolled lumpia. 
3. Place 1 heaping tablespoon of filling on the corner of each wrapper.
4. Roll the corner over the filling, then fold in the sides and continue rolling the lumpia tightly.  Rub some of the water and flour mixture on the inner edge to seal. Set aside and repeat with all the wrappers.
5. Place the finished lumpia in zip-top bags and freeze until ready to use.

NOTE:  If your lumpia don’t look perfect or uniform, don’t worry. I like to get the family involved when rolling my lumpia and everyone’s always look different.  Some are skinny, others are fat, a few are short, a couple are looser, but they all taste amazing!

Cook them up

In the Oven or Air Fryer

1. Heat the oven to 400 degrees, or preheat the air fryer to 390 degrees.
2. Place the lumpia on a cookie sheet or in a single layer in the air fryer basket and lightly spray them with oil.
3. Cook until golden and crispy, about 10 to 15 minutes fresh and 15 to 20 minutes from frozen. 

Fried in Oil

1. Heat 1 to 2 inches of vegetable oil in a deep pan to 350 degrees.
2. Place a single layer of lumpia in the pan, don’t overcrowd them, and cook until browned and crispy, about 4 to 6 minutes.
3. Remove to a plate covered with a paper towel to drain.

Serving Suggestions

• Make a simple dipping sauce with equal parts vinegar and soy sauce. Add granulated garlic, salt, and pepper to taste, then serve alongside the hot lumpia. The sharpness of the vinegar and the salty richness of the soy sauce really put them over the top.
• They are also surprisingly good with sour cream for dipping, which adds a cool, creamy contrast to the crisp wrapper and savory filling.

Whether they come from the oven, the air fryer, or a skillet, lumpia always feel like comfort food to me. They are tied to friendship, memory, family meals, and the kind of food that disappears quickly because everyone keeps reaching for one more.  Enjoy and let me know how they turn out!