Lumpia Asian
Crispy, golden, and packed with flavor, Lumpia Asian is a delectable take on the traditional Filipino spring roll that will transport your taste buds straight to Southeast Asia. This recipe combines savory ground pork, succulent shrimp, and a medley of fresh vegetables like shredded carrots and cabbage, all delicately seasoned with soy sauce, oyster sauce, and sesame oil for an umami-rich filling. Wrapped tightly in thin, flaky lumpia wrappers and fried to perfection, these bite-sized delights are irresistibly crunchy on the outside and bursting with juicy goodness inside. Perfect for parties, appetizers, or a snackable treat, Lumpia Asian pairs beautifully with sweet chili sauce or tangy garlic vinegar for dipping. Quick to prepare and yielding 30 servings, this dish is both crowd-pleasing and easy to make at home!
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Recipe Information
Ingredients
- 500 grams ground pork
- 250 grams shrimp, finely chopped
- 1 medium carrot, shredded
- 1 cup cabbage, finely shredded
- 4 stalks green onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 egg, lightly beaten
- 30 pieces lumpia wrappers (spring roll wrappers)
- 500 milliliters vegetable oil (for frying)
- 2 tablespoons water (for sealing wrappers)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, shredded carrot, shredded cabbage, chopped green onions, and minced garlic.
Add soy sauce, oyster sauce, and sesame oil to the mixture. Mix thoroughly until all ingredients are well incorporated.
Stir in the lightly beaten egg to help bind the filling together.
Separate the lumpia wrappers and cover them with a damp cloth to prevent them from drying out.
Place one lumpia wrapper on a flat surface, with one of the corners pointed towards you (diamond orientation).
Spoon about 2 tablespoons of the filling along the bottom third of the wrapper, forming a thin cylinder shape.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a dab of water.
Repeat the process with the remaining wrappers and filling until all lumpia are assembled.
In a deep frying pan or pot, heat the vegetable oil to 175°C (350°F).
Fry the lumpia in batches, making sure not to overcrowd the pan. Cook for 3-5 minutes or until golden brown and crispy.
Remove the fried lumpia with a slotted spoon and drain on paper towels to remove excess oil.
Serve warm with your favorite dipping sauce, such as sweet chili sauce or vinegar with garlic.
Nutrition Facts
Calories |
7064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 635.9 g | 815% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1108 mg | 370% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.7 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 517 mg | 40% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1716 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.
