Filipino Lumpia Deep Fried Pork Spring Rolls
Crispy, golden, and bursting with savory flavors, Filipino Lumpia Deep Fried Pork Spring Rolls are a must-try snack or appetizer that will transport your taste buds to the vibrant streets of the Philippines. These delectable spring rolls combine juicy ground pork, finely grated carrots, shredded cabbage, and a medley of aromatic ingredients like garlic and onions, all perfectly seasoned with soy and oyster sauce. Wrapped tightly in delicate lumpia wrappers and fried to perfection, each bite delivers an irresistible crunch and a burst of savory, well-balanced filling. This easy-to-follow recipe is ready in under an hour, making it perfect for parties, potlucks, or a family treat. Serve your lumpia hot with a side of sweet chili sauce or tangy vinegar dip for an authentic and unforgettable experience. Indulge in this timeless Filipino classic and wow your guests with its irresistible flavor and perfectly crispy texture!
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Recipe Information
Ingredients
- 500 g ground pork
- 1 medium carrot, finely grated
- 150 g cabbage, finely shredded
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 egg, beaten
- 25 pieces lumpia wrappers
- 500 ml vegetable oil for frying
- 1 batch egg wash (1 egg beaten with 1 tbsp water)
Instructions
In a large mixing bowl, combine the ground pork, grated carrot, shredded cabbage, minced onion, minced garlic, soy sauce, oyster sauce, salt, black pepper, and beaten egg. Mix well until all ingredients are evenly incorporated.
Prepare a clean, flat surface for assembly and separate the lumpia wrappers. Cover the wrappers with a damp cloth to prevent them from drying out.
To assemble the lumpia, lay one lumpia wrapper on the surface with a pointed edge facing you (like a diamond shape). Place about 1-2 tablespoons of filling across the bottom third of the wrapper, leaving space at the edge.
Fold the bottom of the wrapper over the filling, then fold in the sides to envelope the filling. Roll the wrapper tightly toward the top. Brush the top edge with egg wash to seal the roll. Repeat until all the filling is used.
Heat vegetable oil in a large, deep skillet or pot over medium heat. Test the oil by inserting the edge of a lumpia—if it sizzles, the oil is ready.
Fry the lumpia in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until the lumpia are golden brown and crispy.
Remove the fried lumpia and drain on a plate lined with paper towels.
Serve hot with sweet chili sauce, vinegar with garlic, or your choice of dipping sauce. Enjoy!
Nutrition Facts
Calories |
6343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 619.1 g | 794% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.9 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 923 mg | 20% | |
*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.
