Can Lumpia Be Cooked In Air Fryer? | Crispy Results

Filipino spring rolls, or lumpia, are famous for their shatteringly crisp wrappers and savory fillings. Traditionally, you submerge them in hot oil to get that signature texture. Many home cooks hesitate to switch methods because they fear the result will be pale or chewy.

The air fryer solves this problem comfortably. It mimics the high-heat environment of a deep fryer using rapid air circulation. You save on oil costs and avoid the lingering smell of grease in your kitchen.

This guide details the exact temperatures, timing adjustments for frozen versus fresh rolls, and tricks to prevent the wrappers from unrolling during the cook.

Can Lumpia Be Cooked In Air Fryer?

You can absolutely use this appliance for any type of lumpia, from thin Shanghai styles to thicker vegetable versions. The circulating hot air crisps the thin pastry wrapper quickly. This method cooks the raw meat filling through before the outside burns.

The primary difference lies in the oil application. Deep frying soaks the wrapper, creating bubbles and crunch. In an air fryer, the wrapper is dry. You must brush or spray a thin layer of neutral oil on the outside. This helps conduct heat and creates that appetizing golden color.

Without oil, the wrapper will dry out and taste like stale crackers. With a light coating, the texture rivals the traditional version. You also avoid the heavy, greasy feeling often associated with fried foods. Cleanup takes minutes instead of the hour required to filter and store used frying oil.

Comparison Of Cooking Methods For Lumpia

Understanding how the air fryer stacks up against other methods helps you adjust your expectations. This table breaks down the differences between the three most common ways to cook these rolls.

Cooking Method	Typical Time Required	Texture And Oil Result
Air Fryer	8–12 Minutes	Very crispy, blistered skin, low oil absorption.
Deep Fryer	3–5 Minutes	Ideally crispy and bubbly, but high grease content.
Standard Oven	20–25 Minutes	Crunchy but often dry; uneven browning is common.
Pan Shallow Fry	4–6 Minutes per side	Crispy flat sides, but edges often remain soft.
Convection Oven	15–18 Minutes	Better than standard oven, but less crunch than frying.
Microwave	2–3 Minutes	Soggy, chewy, and generally not recommended.
Toaster Oven	15–20 Minutes	Good for small batches; watch for burning heating elements.

Preparing Frozen Lumpia For The Air Fryer

Most people keep a bag of lumpia in the freezer for quick meals. You do not need to thaw them before cooking. In fact, thawing often leads to a soggy wrapper that tears easily.

Preheat your unit to 390°F (approx 200°C). While it heats, arrange your frozen rolls in a single layer on a plate. Spray them generously with avocado oil or canola oil. Ensure you coat all sides.

Place the frozen rolls in the basket. Leave space between each roll. If they touch, the sides will steam instead of crisp. Cook for 8 to 10 minutes. Shake the basket or flip the rolls halfway through the cooking time. Check for a golden brown color and ensure the internal temperature of the filling reaches safe levels.

Cooking Freshly Rolled Lumpia

Fresh lumpia requires a gentler touch. The wrapper is soft and wet from the egg wash used to seal it. High-velocity air can sometimes blow the wrapper open if it isn’t sealed tightly.

Set the temperature slightly lower, around 375°F (190°C). This allows the raw filling to cook without burning the delicate fresh wrapper. Brush the rolls with oil rather than spraying them. Brushing seals the edges down effectively.

Cook fresh rolls for 10 to 12 minutes. You might see some bubbling on the surface, which is desirable. Handle them carefully when flipping, as the wrapper is fragile until it hardens.

Can Lumpia Be Cooked In Air Fryer Safely?

Safety is a priority when cooking raw meat fillings, especially pork or beef, which are common in lumpia Shanghai. The wrapper browns quickly, which can trick you into thinking the inside is done.

You must ensure the internal temperature of the meat filling reaches the standard for safe consumption. According to the USDA, ground meats should reach an internal temperature of 160°F to prevent foodborne illness. You can verify this with an instant-read thermometer inserted into the center of a roll.

If the outside is browning too fast but the inside is still cool, lower the temperature to 350°F. Cover the rolls loosely with foil if your air fryer model allows it safely, or simply extend the time at the lower heat.

Choosing The Right Oil For Crisping

The choice of oil affects the flavor and the smoke point. Since air fryers operate at high temperatures, you need an oil that won’t burn and create bitter flavors.

Avocado oil is a top choice due to its high smoke point and neutral flavor. Light olive oil works well too. Avoid extra virgin olive oil, as it burns at lower temperatures and can smoke up your kitchen.

Canola and vegetable oils are standard and cost-effective. You can use a commercial cooking spray, but invest in a refillable oil mister if possible. Some aerosol sprays contain propellants that can damage the non-stick coating of your air fryer basket over time.

Cooking Lumpia In An Air Fryer Without Bursting

A common issue with air frying these rolls is bursting. The filling expands as it cooks, and the steam looks for an escape route. If the wrapper is too tight or the seam is weak, the filling explodes out.

Roll your lumpia firmly but not aggressively tight. Leave a tiny bit of room for expansion. When sealing the roll, use plenty of egg wash or water mixed with cornstarch. This acts as a glue.

Place the rolls seam-side down in the basket. The weight of the roll helps keep the seam closed during the initial blast of hot air. Pricking the roll with a fork is not recommended for lumpia, as it lets the tasty juices leak out and burn on the bottom of the basket.

Adjusting For Different Sizes

Lumpia comes in various sizes. Lumpia Shanghai are thin, finger-sized rolls filled mostly with meat. Vegetable lumpia are often thicker and contain bean sprouts, carrots, and sweet potatoes.

Thinner rolls cook faster. Check Shanghai rolls at the 7-minute mark. Thicker vegetable rolls may need up to 14 minutes. The density of the filling matters. Meat is dense and takes longer to heat through than loose vegetables.

For very thick rolls, consider lowering the heat to 360°F. This allows the heat to penetrate to the center before the wrapper turns dark brown. You can crank the heat up to 400°F for the last 2 minutes to crisp the skin.

Can Lumpia Be Cooked In Air Fryer In Batches?

You will likely need to cook in batches if you are feeding a crowd. Overcrowding the basket is the number one cause of soggy lumpia. The air needs to touch every surface of the food.

Cook a single layer at a time. Keep the cooked batch warm in a low oven (around 200°F) while you finish the rest. Do not stack them while they are hot, or the steam from the bottom layer will soften the crisp wrapper of the top layer.

If you have a rack attachment for your air fryer, you can cook two layers at once. You will need to rotate the racks halfway through, as the top rack usually cooks faster than the bottom one.

Troubleshooting Common Issues

Even with a simple appliance, things can go wrong. This table outlines common frustrations and how to fix them quickly so you don’t ruin dinner.

Problem	Likely Cause	Quick Fix
Soggy Wrapper	Overcrowding or lack of oil.	Cook in single layers; increase spray.
Pale Color	Temperature too low.	Increase heat to 400°F for final 2 mins.
Burnt Ends	Wrapper overhang is empty.	Trim excess wrapper or tuck ends tightly.
Dry Filling	Overcooking small rolls.	Reduce cook time by 2–3 minutes.
Smoke From Unit	Dripping grease burning.	Add a little water to the bottom drawer.
Uneven Cooking	Basket not shaken.	Flip rolls halfway through the cycle.
Wrapper Unraveling	Weak seal or strong airflow.	Place seam-side down; use egg wash.

Reheating Leftovers Properly

One of the best uses for this appliance is reheating. Microwaved leftovers become rubbery. The air fryer restores the crunch to day-old lumpia.

Set the temperature to 350°F. Place the cold rolls in the basket. Heat them for 3 to 4 minutes. They will crisp up as if they were freshly fried. You do not need to add more oil for reheating, as the wrapper already absorbed some during the initial cook.

Check the filling temperature. Ensure it is hot throughout. If the wrapper browns too much during reheating, lower the temp to 325°F and extend the time slightly.

Serving Suggestions And Pairings

Serve your crispy rolls immediately. They are best enjoyed hot. Sweet chili sauce is the classic pairing. It adds a tangy, spicy kick that cuts through the richness of the pork filling.

Spiced vinegar is another traditional dip. Mix cane vinegar with crushed garlic, black pepper, and chopped chilies. This acidity balances the savory flavor perfectly. Banana ketchup is also a popular choice for a sweeter profile.

For a full meal, serve lumpia alongside pancit (noodles) or steamed white rice. The contrast between the crunchy roll and the soft noodles or rice creates a satisfying texture combination.

Using Parchment Paper Liners

Cleanup is easier with liners, but use them correctly. Do not put the parchment paper in during preheating. The fan will blow the paper into the heating element, which creates a fire hazard.

Place the paper in only when you add the food. The weight of the lumpia holds the paper down. Perforated parchment paper is ideal. It has holes that allow air to flow through the bottom. Solid paper blocks airflow and can lead to soggy bottoms.

If you use solid parchment, you must flip the rolls during cooking. This ensures the bottom side gets exposure to the hot air circulating in the chamber.

Vegetarian And Vegan Variations

Vegetable lumpia, or Lumpiang Gulay, cooks beautifully in the air fryer. The filling usually consists of sautéed cabbage, carrots, green beans, and sweet potatoes. Since the filling is pre-cooked or requires very little heat, focus on crisping the wrapper.

These rolls are often larger than meat versions. Ensure you space them out well. Because they lack animal fat, you might need a slightly heavier spray of oil on the wrapper to achieve the desired crunch.

Tofu is a great addition for protein. Press the tofu first to remove excess moisture. This prevents the filling from making the wrapper soggy from the inside out.

Storage Tips For Uncooked Batches

Making lumpia is labor-intensive, so making large batches makes sense. Freeze uncooked rolls on a baking sheet lined with parchment paper. Once they are frozen solid, transfer them to a zip-top bag.

This “flash freezing” method prevents them from sticking together in a solid clump. When you are ready to eat, you can grab exactly the number you need. Label the bag with the date. They keep well for up to three months.

Do not store raw lumpia in the fridge for more than a day. The moisture from the filling will seep into the wrapper, causing it to disintegrate. Freezing is the only viable option for long-term storage.

Can Lumpia Be Cooked In Air Fryer?

We see this question often, and the answer remains a resounding yes. It is arguably the most convenient way to enjoy this snack. The result is lighter, crunchier, and faster than setting up a deep frying station.

Remember that different brands of air fryers run hotter or cooler. Treat the first batch as a test run. Start with conservative time estimates. You can always add two minutes, but you cannot un-burn a charred wrapper.

Always keep tongs handy. Metal tongs can scratch the basket coating, so use silicone-tipped tongs. Gentle handling ensures your rolls make it to the plate intact and looking delicious.

Using the air fryer transforms lumpia from a special-occasion treat into an easy weeknight side dish. You get the texture you crave without the hassle you hate.