About this recipe

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.

Instructions

1. 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. 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. 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. 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. 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.