📝 About This Recipe
Lumpia is the heart and soul of Filipino celebrations, a beloved heritage dish known for its shattering-crisp shell and savory, umami-packed filling. This modern air-fried version delivers that iconic golden crunch without the heavy grease of traditional deep-frying, keeping the flavors of ginger, garlic, and ground pork vibrant. Perfectly bite-sized and addictive, these rolls are a testament to the beautiful fusion of Chinese influence and Filipino ingenuity.
🥗 Ingredients
The Savory Filling
- 1 lb Ground Pork (80/20 lean-to-fat ratio for best flavor)
- 1/2 lb Shrimp (peeled, deveined, and minced)
- 1 cup Carrots (very finely minced or grated)
- 1/2 cup Water Chestnuts (minced for crunch)
- 4 stalks Green Onions (finely sliced)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Soy Sauce (Filipino brand like Silver Swan preferred)
- 1 tablespoon Oyster Sauce (adds depth and sweetness)
- 1 teaspoon Sesame Oil (for aromatic finish)
- 1 Egg (beaten, to bind the filling)
- 1 teaspoon Black Pepper (freshly ground)
The Wrapper & Coating
- 30 pieces Lumpia Wrappers (thin crepe-style, often found in frozen section)
- 1 teaspoon Cornstarch (mixed with 2 tbsp water to create a 'glue')
- 2-3 tablespoons Neutral Oil (Canola or Avocado oil for brushing)
Sweet Chili Dipping Sauce
- 1/2 cup Rice Vinegar
- 1/2 cup Sugar (granulated)
- 1 tablespoon Sambal Oelek (or red chili flakes)
- 1 clove Garlic (finely minced)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, carrots, water chestnuts, green onions, garlic, and ginger. Use your hands to ensure everything is evenly distributed.
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2
Add the soy sauce, oyster sauce, sesame oil, beaten egg, and black pepper to the meat mixture. Mix thoroughly until the filling becomes slightly tacky.
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3
Carefully peel apart the lumpia wrappers from the stack. Keep them under a damp paper towel to prevent them from drying out and cracking.
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4
Lay one wrapper on a flat surface in a diamond shape. Place about 1.5 to 2 tablespoons of filling near the bottom corner closest to you.
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5
Shape the filling into a thin log about 4-5 inches long. Fold the bottom corner over the meat, then tuck in the left and right sides tightly.
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6
Roll upward firmly (but not too tight, or they may burst) until you reach the top corner. Dab a small amount of the cornstarch 'glue' on the edge to seal the roll.
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7
Repeat the process until all filling is used. For the best air-fried results, try to keep the rolls uniform in thickness.
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8
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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9
Using a pastry brush, generously coat each lumpia with neutral oil. This is the secret to getting that deep-fried golden color in an air fryer.
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10
Place the rolls in the air fryer basket in a single layer, ensuring they are not touching so the hot air can circulate around each roll.
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11
Air fry for 12-15 minutes. At the halfway mark (around 7 minutes), flip the rolls over and lightly brush any dry spots with a little more oil.
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12
While the lumpia cooks, make the sauce by simmering vinegar, sugar, chili, and garlic in a small saucepan over medium heat for 5 minutes until slightly thickened.
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13
Remove the lumpia when they are deep golden brown and the internal temperature of the pork reaches 165°F (74°C).
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14
Let the rolls rest on a wire rack for 2-3 minutes; this allows the steam to escape so the wrappers stay shatteringly crisp.
💡 Chef's Tips
Don't overfill the wrappers; thin rolls cook more evenly and stay crispier. Use 'Simex' or 'Menlo' brand wrappers if available; they are thinner than Chinese egg roll wrappers and yield a more authentic texture. If using frozen wrappers, let them thaw completely in the fridge overnight before attempting to separate them. To test the seasoning of your filling, fry a tiny patty in a pan and taste it before rolling the whole batch. Ensure the vegetables are minced very finely so they don't tear the delicate wrappers.
🍽️ Serving Suggestions
Serve hot with the homemade Sweet Chili Sauce or a spicy vinegar dip (Pinakurat). Pair with Pancit Bihon (Filipino rice noodles) for a complete 'Merienda' feast. Serve as an appetizer alongside ice-cold San Miguel beer or a refreshing Calamansi juice. Wrap individual rolls in fresh lettuce leaves with mint and cilantro for a refreshing, crunchy contrast. Arrange on a platter garnished with fresh scallion curls and sliced red chilies.