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Lumpia

Lumpia

Crispy, golden Filipino spring rolls stuffed with a savory mixture of seasoned ground pork, vegetables, and aromatics. These crowd-pleasing lumpia are a staple at Filipino family gatherings and weeknight dinners alike — perfectly crunchy on the outside, juicy and flavorful on the inside. Serve with a sweet chili dipping sauce for the full experience.

6 servings · Prep 40 min · Cook 20 min · Total 60 min

Southeast Asian · Dinner · Appetizer

Ingredients

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Main

  • 1 lb ground pork
  • 1 cup green cabbage finely shredded
  • 1 medium carrot peeled and grated
  • 4 cloves garlic minced
  • 1 small yellow onion finely diced
  • 3 tbsp soy sauce
  • 0.5 tsp ground black pepper
  • 1 tsp fish sauce
  • 2 stalks green onions thinly sliced
  • 25 piece lumpia wrappers thawed if frozen; spring roll wrappers work as a substitute
  • spring roll wrappers
  • 1 large egg beaten, for sealing
  • 2 cup vegetable oil for deep frying

Dipping Sauce

  • 0.5 cup sweet chili sauce store-bought or homemade

Equipment

  • Oven
  • Stovetop
  • Mixing Bowl
  • Skillet
  • Pie Dish
  • Wok
  • Paper Towel
  • Wooden Spoon
  • Slotted Spoon
  • Platter
  • Serving Platter
  • Pastry Brush
  • Knife
  • Serving Platters (Large)
  • Pan
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer

Instructions

  1. Heat ~[1 tablespoon] of @[Vegetable Oil] in a #[Skillet] or #[Wok] over ^[medium-high heat]. Add the diced @[Yellow Onion] and cook for ~[2–3 minutes] until softened. Add the minced @[Garlic] and cook for another ~[30 seconds] until fragrant. Add the @[Ground Pork] and cook, breaking it up with a spoon, until no longer pink, about ~[5–6 minutes].
  2. Stir in the shredded @[Green Cabbage], grated @[Carrot], and @[Green Onions]. Season with @[Soy Sauce], @[Fish Sauce] (if using), and @[Black Pepper]. Cook for ~[2–3 minutes] until the vegetables are just tender and most of the liquid has evaporated. Taste and adjust seasoning. Transfer to a #[Mixing Bowl] and let cool completely — a wet or hot filling will tear the wrappers.
  3. Lay a @[Lumpia Wrapper] on a clean surface in a diamond orientation. Place about ~[2 tablespoons] of cooled filling near the bottom third of the wrapper. Fold the bottom edge up over the filling, then fold in the two sides snugly. Roll upward tightly toward the top point. Brush the top edge with beaten @[Egg] and press to seal. Repeat with remaining wrappers and filling.
  4. Pour @[Vegetable Oil] into a heavy #[Skillet] or #[Wok] to a depth of about ~[1½ inches]. Heat over ^[medium-high heat] to ![350°F]. Working in batches of ~[5–6], fry the @[Lumpia Wrapper] seam-side down for ~[3–4 minutes] per side, turning occasionally, until deep golden brown and crispy all over. Do not crowd the pan. Remove with a #[Slotted Spoon] and drain on a paper towel-lined plate.
  5. Arrange the crispy @[Lumpia Wrapper] on a serving platter and serve immediately with @[Sweet Chili Sauce] dipping sauce on the side. For the best crunch, serve within ~[10–15 minutes] of frying.