If you love the crunch and savory depth of lumpia but are looking for a lighter or gluten-free twist, these Pork and Vegetable Lumpia wrapped in rice paper are about to become your new favorite snack. This isn’t your traditional lumpia shanghai recipe Filipino-style, but rather a fresh take that merges classic flavors with a slightly healthier, street-food inspired approach. Think of it as a crossover between a Vietnamese spring roll and a Filipino lumpia, still deeply rooted in Asian cooking traditions and flavors, but with a refreshing textural shift. It's a great way to enjoy the soul of lumpiang shanghai recipe using ingredients that are both accessible and flexible.
Crispy Pork and Vegetable Lumpia in Rice Paper
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Snack
Cuisine Filipino
Servings 5 (makes about 20 lumpia)
Large skillet or wok For cooking the pork and vegetable filling. A wok is preferred in Asian cooking for its heat distribution, but a large skillet will work just fine.
Mixing bowl To combine the filling ingredients.
Sharp knife or mandoline For finely slicing vegetables.
Cutting board Preferably one for vegetables and another for meat to avoid cross-contamination.
Clean kitchen towel or silicone mat For rolling the lumpia without sticking.
Shallow dish or pie plate To soak and soften the rice paper.
Frying pan For shallow frying the wrapped lumpia. Nonstick is ideal if you’re worried about sticking.
Tongs or slotted spatula For safe flipping and draining excess oil.
Paper towels or wire rack For draining after frying.
For the filling
- 1 lb ground pork 80/20 for best flavor
- 1 cup carrots finely shredded
- 1 cup cabbage finely chopped
- ½ cup green beans thinly sliced
- 1 small onion minced
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 egg for binding
For wrapping & frying
- 20 round or square rice paper sheets 22 cm diameter
- Water for softening rice paper
- Neutral oil vegetable or canola for shallow frying
For dipping sauce (classic lumpia sauce recipe)
- ½ cup white vinegar
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening
- Chili flakes optional
Prepare the Filling
In a large skillet or wok over medium-high heat, cook the ground pork until it’s no longer pink and starts to brown slightly. Drain excess fat if needed. Add onions and garlic, and sauté until fragrant—about 2 minutes.
Next, stir in the carrots, cabbage, and green beans. Cook everything together for another 3–4 minutes until the vegetables are tender but still have a bit of crunch. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Let everything cool slightly before mixing in the egg. This binds the filling and helps it hold together when wrapped.
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until it becomes pliable (not too soft or it will tear easily). Lay it on a damp clean towel or silicone mat.
Roll the Lumpia
Spoon about 2 tablespoons of the pork and veggie mixture onto the lower third of the rice paper. Fold the bottom over the filling, then fold in the sides, and roll tightly like a burrito. The rice paper will stick to itself, so no need for extra sealing.
Repeat the Process
Continue wrapping until all the filling is used. You should get about 20 rolls. Let them sit for 5–10 minutes before frying to let the wrappers dry slightly and firm up.
Fry the Lumpia
Heat about ½ inch of oil in a frying pan over medium heat. Once the oil is hot (about 350°F), gently add the lumpia a few at a time. Fry for about 2–3 minutes per side, or until golden and crisp. Rice paper doesn’t brown like traditional lumpia wrappers, so look for golden blistering.
Drain and Serve
Place the cooked lumpia on a paper towel-lined plate or wire rack. Serve hot with your homemade lumpia sauce for dipping.
Pairings
This crispy pork lumpia is a perfect appetizer or snack, but you can also turn it into a main dish by pairing it with:
- Garlic fried rice or steamed jasmine rice – The neutral rice balances out the savory and crispy lumpia.
- Pickled papaya (atchara) – A tangy and sweet Filipino condiment that cuts through the richness.
- Sweet chili sauce or banana ketchup – For a more street-food style vibe.
- Filipino pancit (especially bihon) – A noodle dish that complements the textures and adds variety to your meal.
- Mango salad or cucumber relish – Something crisp and fresh to refresh your palate.
To wash it down, a cold calamansi juice, San Miguel beer, or even Thai iced tea makes for a great pairing.
Frequently Asked Questions
1. Can I use a different kind of meat?
Absolutely. While this is a pork lumpia recipe Filipino-style at its core, you can substitute ground chicken, turkey, or even try a lumpia beef version using finely ground sirloin. Just be sure to adjust seasoning accordingly.
2. What’s the best rice paper to use?
Use 22 cm round or square rice paper, which you can find in most Asian grocery stores. Brands from Vietnam or Thailand work great. Be gentle while soaking and rolling—they're delicate but easy to master with a little practice.
3. Can I make this ahead of time?
Yes! You can prepare and wrap the lumpia up to a day in advance. Place them in a single layer, covered with a damp towel in the fridge. Fry just before serving for best texture. You can also freeze them—just don't thaw before frying, go straight from freezer to pan.
4. What if I want to use traditional wrappers?
Great question! If you're feeling like going classic, use a homemade or store-bought lumpia wrapper recipe instead of rice paper. This will give you a more authentic texture akin to the lumpiang shanghai recipe you're used to.
5. How is this different from spring rolls or galumpki recipe?
Spring rolls are usually fresher, with raw veggies, while this pork lumpia is cooked and then fried. The rice paper also gives it a different texture than egg roll wrappers. As for the galumpki recipe—those are cabbage rolls filled with meat and rice, often baked in tomato sauce—delicious, but a totally different Eastern European experience.
