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Golden crunchy lumpia packed with vibrant veggies is a Filipino go-to snack that's quick to vanish at any get-together My crew loves to whip up heaps before guests arrive since they're so easy to prep in advance Fry them last minute and they're always gone in a flash
The first time I made these for a potluck everyone came back for more Honestly nothing beats the crunch and tasty mix
Irresistible Ingredients
- Vegetable oil: For frying go with an oil that doesn’t have a strong taste like canola or peanut
- Spring roll wrappers: These are what make that crunchy shell Grab ones that bend easily and aren’t brittle
- Black pepper: Gives a gentle warmth and balances out the flavors
- Salt: You need this for bringing out all those veggie flavors
- Soy sauce: For that deep savory note Use the reduced salt kind if you’d like it lighter
- Garlic: Don’t skip it Fresh garlic brings a serious flavor punch Make sure the cloves aren’t sprouting
- Bell pepper: Pop in some yellow or red for sweetness and color
- Green onions: Snip these up for a fresh bite Choose bunches that still look lively and green
- Bean sprouts: Grab crisp fresh sprouts for a juicy snap
- Grated carrots: Toss these in for a sweet bite Vitamin A is a bonus Choose the kinds that feel firm
- Shredded cabbage: Mildly sweet with a slight crunch Grab a head that looks bright and sturdy
Simple Steps to Make It
- Dish it Up:
- Stack your crispy hot lumpia on a big serving plate For best results dunk them right into sweet chili or soy sauce Dig in immediately for the best crunch
- Get Frying:
- Drop your wrapped rolls into sizzling oil using tongs Don’t pack the pan so each lumpia gets super crisp Fry on each side until they go deep golden then set them on paper towels so they stay crispy
- Ready the Oil:
- Pour about two inches of oil in a deep pan and let it heat up to around 350 F Test with a piece of wrapper—bubbles mean it’s good to go
- Roll It Up:
- Lay a wrapper so it looks like a diamond Scoop two spoons of veggie mix near a corner Roll that corner over the filling fold in the sides and keep rolling tight Dab the end with water to seal so none of the filling sneaks out Do this until you use up all your mix
- Fill it Up:
- In a big bowl toss the cabbage, carrots, sprouts, peppers, onions, and garlic with the soy, salt, and black pepper Mix well so everything gets a nice coating and bright color
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I always reach for fresh sprouts—the crunch just can’t be matched They’re the key to that juicy filling Sometimes the little ones help roll up the lumpia and the kitchen turns into happy chaos
Keeping Them Fresh
Stash any leftovers in a sealed box in the fridge for three days They’ll get crisp again if you heat them in a hot oven or air fryer To freeze uncooked ones lay them on a tray freeze solid and then wrap up tightly Fry straight from frozen whenever a craving hits
Ingredient Swaps
You can trade bean sprouts for grated zucchini or mushrooms for a twist Want more protein Add in some cooked ground chicken or tofu There are even gluten free wrappers if you need them
Fun Serving Ideas
Pile your crunchy lumpia next to little bowls of sweet chili sauce, garlicky vinegar, or plain soy Add cucumber slices and fresh salads for a party vibe They also go great alongside fried rice or noodle salads
Food Traditions
Inspired by Chinese spring rolls, lumpia is now a must-have in Filipino homes It pops up at all sorts of parties and is all about sharing, tradition, and serious crunch Filipino grandmas usually make huge batches for big celebrations—now that’s love
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Recipe FAQs
- → How do you keep lumpia wrappers from tearing?
If you’re not working with them, pop a damp towel on top so they don’t dry out. Go easy when you handle them, and don’t stuff too much filling inside.
- → What dipping sauce goes best with crispy lumpia?
Soy sauce with garlic and some vinegar balances it out great. Sweet chili’s always nice if you’re after a kick of heat and sweetness.
- → Can I prepare vegetable lumpia ahead of time?
Sure! Roll them up, stash in the fridge with a cover, and then fry just before eating so they’re nice and crunchy.
- → Are there alternative vegetables that work well in the filling?
You can switch in things like zucchini, mushrooms, or some crisp celery for extra texture and different flavors.
- → How do I ensure the lumpia stays crispy after frying?
Rest them on paper towels right away and don’t stack. They’ll stay crispier if you serve them right out of the pan.