Air Fryer Reference
Lumpia
appetizer · fresh
- Temperature
- 375 °F
- 191 °C
- Total time
- 10 min
- 10–12 lumpiang Shanghai fit a standard basket in a single layer and serve 4 as an appetizer; keep them from touching so every side crisps
- Flip at
- 5 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
Done when the thin wrappers are evenly golden and shatter-crisp and the filling is hot and cooked through. Turn the rolls at the halfway mark so they brown on all sides instead of staying pale where they touch the basket. If your filling is raw pork, make sure it reaches 160 °F (71 °C); pre-cooked frozen lumpia just need to be golden and hot.
Oil & seasoning
Spray or brush the rolls all over before cooking and again after the turn — the thin wrappers need a little oil to fry up golden and crackly instead of drying out chalky-white.
Season with: Lumpiang Shanghai: thin rolls of seasoned ground pork (and sometimes shrimp), the most common air-fryer lumpia., Pork & vegetable: ground pork with carrot, cabbage, and green onion., Sweet banana (turon): saba banana and brown sugar in the wrapper for a dessert lumpia., Dipping sauces: sweet chili sauce, sweet-and-sour, or a garlic-vinegar dip..
Watch out for
- Cook raw-pork lumpia to 160 °F (71 °C) internal; frozen pre-cooked brands just need to reach golden and piping hot.
- Roll them tight and seal the edge with a dab of water or egg so they don't unravel and spill filling in the basket.
- Spray well and turn at the halfway mark — dry, un-turned wrappers come out pale and brittle instead of golden and crisp.
- Air-fry straight from frozen; thawing makes the wrappers soggy and prone to tearing.
- Keep them in a single layer with space between — crowded rolls steam and stick together.