Lumpia Recipe
Filipino · Appetizer · 50 min total
Crispy Filipino spring rolls filled with a savory mixture of ground pork and vegetables, perfect as an appetizer or snack.
30
min prep
min prep
20
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 1 cup finely chopped cabbage
- 1 cup julienned carrots
- 1/2 cup chopped green beans
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 egg, beaten
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp ground black pepper
- 24 lumpia wrappers (spring roll wrappers)
- Vegetable oil for frying
Instructions
- In a large bowl, combine ground pork, cabbage, carrots, green beans, onion, garlic, egg, soy sauce, salt, and pepper. Mix well.
- Separate lumpia wrappers and cover with a damp cloth to prevent drying.
- Place a wrapper on a flat surface. Spoon about 1 tablespoon of filling near the bottom edge. Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Moisten the top edge with water to seal. Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry lumpia in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with sweet chili sauce or vinegar dipping sauce.
Tips
- To make ahead, freeze uncooked lumpia on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a few minutes to cooking time.
- Substitute ground pork with ground chicken or beef if desired.
- Leftover lumpia can be reheated in an oven at 350°F for 10 minutes to restore crispiness.
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