Lumpia (Filipino Spring Rolls) Recipe

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Course Appetizer
Cuisine Filipino
Keyword Lumpia
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 50 spring rolls
Calories 65 kcal

Ingredients

  • 1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used) (25 sheets)
  • 2 lbs. ground pork
  • 5 cloves garlic, peeled and minced
  • 1 inch ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 2 eggs, lightly beaten
  • 3 dashes ground black pepper
  • 6 oz cabbage, thinly sliced

Instructions

  1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
  2. Combine the pork, cabbage, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

  3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
  4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
  5. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
  6. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
  7. Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

Recipe Notes

Recipe Contributor: Marvin at Burnt Lumpia.

You can also add finely minced raw shrimp to the pork mixture if you'd like. Also, instead of ground pork, you can use ground beef or ground turkey.

You can use Chinese or Vietnamese spring roll wrappers (for deep-frying) if you can't find lumpia wrappers.

Nutrition Facts
Lumpia (Filipino Spring Rolls) Recipe
Amount Per Serving (50 rolls)
Calories 65 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 83mg 3%
Potassium 71mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 0.3%
Vitamin C 1.8%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.