Cebuano Lumpia
Experience the irresistible flavors of Cebuano Lumpia, a beloved Filipino treat that combines savory and sweet in every bite. This recipe features a mouthwatering mix of ground pork, julienned carrots, green beans, and shredded cabbage, all perfectly seasoned with soy sauce, garlic, and black pepper. Wrapped in crispy, pan-fried spring roll wrappers, each lumpia delivers a delightful crunch followed by a burst of tender, flavorful filling. What sets Cebuano Lumpia apart is its luscious brown sugar garlic dipping sauce, which adds a caramelized sweetness to balance the savory filling. Perfect as an appetizer, snack, or party food, these Filipino spring rolls are sure to be a hit at your next gathering. With easy-to-follow steps and simple ingredients, you can bring the authentic taste of Cebu to your table in just under an hour!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 pieces Carrots, julienned
- 150 grams Green beans, finely chopped
- 200 grams Cabbage, shredded
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 16 pieces Spring roll wrappers
- 0.25 cup Water
- 100 grams Brown sugar
- 1 tablespoon Cornstarch
- 2 cloves Garlic, minced (for sauce)
Instructions
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Sauté the minced garlic and chopped onion until fragrant and translucent.
Add the ground pork to the skillet and cook for 6-7 minutes, or until fully browned. Break up any clumps with a wooden spoon.
Stir in the julienned carrots, chopped green beans, and shredded cabbage. Cook for an additional 5-7 minutes, or until the vegetables are tender.
Season the mixture with soy sauce, salt, and black pepper. Mix well, then remove the skillet from heat and allow the filling to cool slightly.
Separate the spring roll wrappers and lay one wrapper flat on a clean surface. Place about 2 heaping tablespoons of the filling near the bottom edge of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides snugly. Roll tightly to form a cylinder. Repeat with the remaining wrappers and filling.
Heat a clean skillet over medium heat and lightly grease with a touch of vegetable oil. Cook each lumpia for 2-3 minutes on each side until golden brown and slightly crisp. Remove from heat and set aside.
To prepare the sauce, combine 1/4 cup of water, brown sugar, cornstarch, and minced garlic in a saucepan. Stir until smooth.
Bring the sauce to a simmer over medium heat while whisking continuously. Cook until the sauce thickens and becomes glossy, about 3-4 minutes. Remove from heat and let cool slightly.
Serve the Cebuano Lumpia warm, drizzled with the sweet garlic sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 6470 mg | 281% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 118.7 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
