Lumpia in Spring Roll Wrappers
Crispy, golden, and packed with bold flavors, this Lumpia in Spring Roll Wrappers recipe is a must-try Filipino classic perfect for any gathering. Each roll combines a savory filling of seasoned ground pork, vibrant shredded vegetables like carrots and cabbage, and aromatic garlic and onions, all wrapped snugly in delicate spring roll wrappers. A quick fry in hot oil creates irresistibly crunchy bites that pair beautifully with sweet chili sauce or tangy vinegar dip. This easy-to-follow recipe yields 25 perfectly portioned lumpia, making it ideal for party appetizers or family snacks. With just 20 minutes of prep time, you can bring the authentic taste of Filipino cuisine into your kitchen. Perfect for anyone searching for crispy lumpia, Filipino recipes, or spring roll ideas!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 large, finely grated Carrot
- 150 grams, finely shredded Cabbage
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 25 pieces Spring roll wrappers
- 1 large, beaten Egg
- 500 milliliters, for frying Vegetable oil
Instructions
In a large bowl, combine ground pork, grated carrot, shredded cabbage, chopped onion, minced garlic, soy sauce, oyster sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Prepare a clean work surface for assembling the lumpia. Place one spring roll wrapper on the surface in a diamond orientation (point facing up).
Spoon about 1 to 2 tablespoons of the filling onto the wrapper, near the bottom edge closest to you. Shape the filling into a small log about 2 inches long, leaving a gap from the edges of the wrapper.
Fold the bottom corner of the wrapper over the filling and tuck it snugly. Fold in the left and right corners toward the center to seal the edges, then roll the wrapper tightly upwards, leaving the top corner exposed.
Brush the exposed top corner with a bit of beaten egg to help seal the roll. Finish rolling it completely and press lightly to seal. Repeat with the remaining filling and wrappers.
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 175°C (350°F). You can test the oil by dipping the tip of a wooden spoon into the oil; if bubbles form quickly around it, the oil is ready.
Carefully place a few lumpia into the hot oil, making sure not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are golden brown and crispy.
Use a slotted spoon to remove the lumpia and drain them on a plate lined with paper towels to remove excess oil.
Let the lumpia cool for a few minutes before serving. Serve hot with sweet chili sauce or vinegar dipping sauce.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 104 mg | 2% | |
*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.
