Make the filling: Mix all the filling ingredients in a large mixing bowl.
Prep for assembly: Cut 11 lumpia wrappers in half diagonally using a pizza cutter or very sharp knife to create 22 triangles. Cover wrappers with a damp towel to keep them from drying out. Fill a small bowl with 2 tablespoons of water.
Form the lumpia: Scoop out 1 teaspoon of filling and form a log a half-inch in diameter along the base of one wrapper triangle, leaving 1-2 inches of empty wrapper on either side of the filling. Tightly roll the wrapper around the filling until just covered by the wrapper. Then fold the corners of the wrapper toward the center. Continue rolling until 2 inches from the top of the triangle. Dip your finger in the water, moistening the last 2 inches of wrapper, and continue rolling to seal. Repeat with the remaining wrappers and filling. Arrange the completed lumpia on a platter or baking sheet. Cover lumpia with a damp towel to keep them from drying out.
COOK THE LUMPIA:
Frying (traditional): Shallow fry the lumpia in the oil heated in a pan over medium heat, until golden brown (around 7-10 minutes). Place finished lumpia over a baking rack placed over a paper towel lined-baking sheet. Serve with sweet chili sauce.
Air frying (our favorite method): Spray or brush the lumpia with oil and air fry at 400°F (204°C) for 10-12 minutes, flipping midway through the cooking time.
Baking: Spray or brush the lumpia with oil and bake at 425°F (218°C), for 15 minutes, flipping midway through the cooking time. Enjoy!
NOTES
Defrost the wrappers beforehand. Don’t forget to defrost your lumpia wrappers overnight in the fridge, if using frozen.
Keep the wrappers fresh. Cover the lumpia wrappers and prepared lumpia with damp dish towels to keep them from drying out.
Make ahead. Refrigerate uncooked lumpia in a parchment paper-lined, air-tight container for up to eight hours. You can also freeze uncooked lumpia in a parchment paper-lined, air-tight container for up to three weeks. There is no need to defrost frozen lumpia before cooking. Cooking options: 1. Pan fry according to recipe instructions. 2. Air fry at 400°F for 13 to 15 minutes, flipping midway through the cooking time. 3. Bake at 425°F for 20 minutes, flipping midway through the cooking time.
Storage. Store cooked lumpia in an air-tight container in the fridge for up to five days or in the freezer for up to three months. We recommend reheating the lumpia in the oven or air fryer.
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