Lumpia

4.50 from 315 votes

I love making these crispy lumpia, or Filipino spring rolls, filled with ground pork and vegetables. They’re always a hit at parties and family gatherings! I like serving them with a sweet and sour dipping sauce as an appetizer or pairing them with steamed rice for a quick and delicious meal.

Prep Time30

Cook Time10

Total Time40

Course: Pork

Cuisine: Filipino Recipes

Keyword: Lumpia

Servings: Spring Rolls

Author: Bee Yinn Low

Ingredients

1 package (25 sheets) Lumpia wrappers Chinese or Vietnamese spring roll wrappers meant for frying can be used.
2 lbs. (1kg) ground pork
5 cloves garlic peeled and minced
1 inch (2.5cm) ginger peeled and minced
3 tablespoons soy sauce
1/2 teaspoon chicken bouillon powder optional
2 eggs lightly beaten
1/2 teaspoon ground black pepper
6 oz. (175g) cabbage thinly sliced

Instructions

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.
Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
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.
Dip two fingers into a bowl of water, then moisten the last 2 inches (5 cm) 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.
Pro tip: Water is usually enough to seal the lumpia wrappers, but if that doesn’t work, you can use an egg wash.
To cook the lumpia, fill a large frying pan with about 1/2-inch (1 cm) 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. Serve hot with sweet and sour sauce or banana ketchup.
Pro tip: If frying frozen rolls, it will take 1 to 2 minutes longer. You can also pop them in the air fryer at 400°F for 7 to 9 minutes, longer if using frozen.

Video

Notes

I always make sure to thaw the wrappers properly so they don’t tear, and I keep them moist by covering them with a damp cloth while I work. For the filling, I finely chop the cabbage and mix it evenly with the ground pork.
I like to practice wrapping with a small amount of filling first and use beaten egg to seal the edges, making sure the rolls stay tight during frying.
When frying, I cook in batches over medium-high heat for that perfect golden crunch, or I bake them at 400°F (200°C) if I want a healthier option.
For that extra crispy, non-oily texture, the air fryer is my go-to.
If I’m making a big batch, I freeze the uncooked rolls in a single layer, then store them in freezer bags. When I’m ready to eat, I reheat them in the oven or air fryer to keep them crispy.

Nutrition