When I think of lumpia, I get that warm, sticky feeling in my chest — the kind that means a kitchen crowded with family, laughter, and the delicious chaos of assembly lines. My mom would set out bowls of filling and a stack of thin wrappers, and we’d race to roll the crispiest ones while the air smelled like garlic and frying oil. These days I recreate that memory with my air fryer (less oil, same crackle), and the crunchy, golden edges still transport me back to that kitchen island where I learned to fold and sneak extra filling. Trust me: this version keeps the soul of the classic but makes cleanup way friendlier.
Quick Facts
- Yield: Serves 6 (about 24 lumpia)
- Prep Time: 25 minutes
- Cook Time: 12 minutes (air frying)
- Total Time: 37 minutes
Why This Recipe is Awesome
This recipe gives you the same crackly, golden crunch as deep-fried lumpia but with much less oil — fancy, right? The filling stays juicy with a savory-sweet balance, and the wrappers crisp up into little pockets that sing when you bite into them. It’s forgiving, quick, and perfect for weeknights or party platters. Plus, your kitchen won’t smell like a fryer for days. Who doesn’t love crispy edges and a juicy center?
Ingredients
For the Main Dish:
- 1 lb ground pork (or ground chicken/turkey)
- 2 cups finely shredded cabbage
- 1 cup grated carrot
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, or use extra soy)
- 1 tsp fish sauce (optional for depth)
- 1 tsp sugar
- ½ tsp black pepper
- 24 lumpia wrappers (about 6 inches square) or egg roll wrappers
- 1 large egg, beaten (for sealing)
- 2 tbsp vegetable oil (for tossing the filling)
- Nonstick cooking spray or a little extra oil for brushing
For the Sauce / Garnish (if applicable):
- ½ cup ketchup
- 2 tbsp white vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
- Chopped green onions and crushed peanuts for garnish (optional)
How I Make It
Step 1:
I heat a skillet over medium-high and add 2 tbsp vegetable oil. When the oil shimmers, I add the onion and garlic and sauté until they smell sweet and oniony — about 1–2 minutes. Toss in the ground pork and break it up with a spoon; cook until it’s no longer pink and starts to brown. Scrape the browned bits — they hold flavor.
Step 2:
Stir in the soy sauce, oyster sauce, fish sauce (if using), sugar, and black pepper. Add the shredded cabbage and grated carrot, and cook just until the veggies soften — about 2 minutes. I like a little crunch, so I don’t overcook them. Taste and adjust seasonings; the filling should taste slightly bolder than you want because the wrapper tames it.
Step 3:
Transfer the filling to a bowl and let it cool to lukewarm (warm but not hot). This prevents the wrappers from tearing. Lay a wrapper on a clean surface with one corner pointing toward you. Spoon about 1.5 tablespoons of filling near the corner, fold the corner over, tuck in the sides, and roll up snugly, sealing the top edge with a dab of beaten egg. Repeat until you have about 24 rolls. You’ll get a rhythm — I hum a little tune while rolling; it helps.
Step 4:
Preheat your air fryer to 390°F for a few minutes. Arrange lumpia in a single layer in the basket leaving space between them. Lightly spray or brush the tops with oil. Air fry at 390°F for about 8–10 minutes, flipping halfway through, until the wrappers turn a deep golden brown and make a satisfying crisp sound when you tap them. If you make them smaller, start checking at 7 minutes.
Step 5:
While they cook, whisk together the ketchup, vinegar, brown sugar, soy sauce, and sriracha to make a dipping sauce. When the lumpia come out, let them rest 2 minutes so the juices settle, then garnish with green onions and crushed peanuts if you like. Serve hot and listen for that crunchy crack!
Pro Tips
- For extra crisp, brush a touch of oil around the seam and edges before air frying — it browns beautifully.
- If the filling seems wet, squeeze the shredded cabbage in a clean towel to remove excess moisture; soggy wrappers = sad lumpia.
- Make a test batch of 2–3 to dial in your air fryer time; baskets and models vary.
- Freeze un-cooked lumpia on a tray, then bag them. Air fry from frozen at 390°F for about 12–14 minutes.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time. A hot air fryer gives instant sizzle and crisp.
- Overmixing: Leads to dense or chewy results. Mix until just combined; keep some texture in the filling.
- Guessing cook time: Always use visual cues or a timer, not just vibes. Look for deep golden color and a hollow-sounding crisp.
- Overcrowding pans: Give your food some breathing room to crisp properly. Work in batches if needed.
Alternatives & Substitutions
- Swap ground pork for ground chicken or turkey for a lighter version; cook time stays the same but the flavor shifts slightly milder.
- Use firm tofu crumbled and seasoned for a vegetarian option — press and crumble tofu, then sauté until golden.
- For gluten-free, use rice paper wrappers (note they crisp differently — more delicate) and use tamari instead of soy sauce.
- If you don’t have oyster sauce, add a splash of Worcestershire or extra soy and a pinch of sugar to mimic the umami.
Variations & Tips
- Spicy: Add 1–2 tsp sambal oelek or chopped chili to the filling for a kick.
- Cheesy: Drop a small cube of mozzarella in the center for a gooey surprise (kids love this).
- Shrimp lumpia: Use chopped raw shrimp mixed with a bit of sesame oil and cilantro for a seaside twist.
- Vegetarian: Swap meat for mushrooms and extra shredded carrot; add 1 tbsp soy + 1 tsp sesame oil for depth.
- Sweet dessert lumpia: Fill with banana slices and a sprinkle of brown sugar; air fry then dust with powdered sugar and serve with ice cream.
- Creative twist: Add chopped kimchi to the filling for a tangy, spicy punch that pairs beautifully with the sweet dipping sauce.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble lumpia and refrigerate for up to 24 hours before air frying. For longer storage, freeze uncooked on a tray then bag for up to 1 month. Reheat from frozen in the air fryer at 390°F for 12–14 minutes.
- Can I double the recipe?
- Sure thing. Work in batches for cooking and rolling. You’ll need to air fry in multiple batches or use two racks if your fryer supports them; timing per batch stays the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a deep golden-brown color, crisp texture, and a hollow sound when tapped. The filling should be hot and not raw — ground pork reaches safe doneness around 160°F, while poultry hits 165°F.
- What if I don’t have ingredient X?
- Swap pantry staples: no oyster sauce = extra soy + a pinch of sugar; no ketchup for sauce = use plum sauce or a mix of tomato paste and honey.
How I Like to Serve It
I serve these lumpia piping hot with the sweet-sour dipping sauce and a cold beer or iced tea. They make a great appetizer at parties or a fun weeknight main with steamed rice and a bright cucumber salad. In chilly weather, they feel comforting and cozy; in summer, they’re perfect on the porch with friends.
Notes
- Store leftover lumpia in an airtight container in the fridge for up to 3 days. Re-crisp in the air fryer at 390°F for 3–4 minutes.
- If using poultry, follow safe cooking temps: cook to 165°F for ground chicken or turkey.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Don’t forget the dipping sauce and the crunchy soundtrack when you take that first bite.