Lumpia Lumpias
Crispy, golden, and irresistibly savory, "Lumpia Lumpias" are the ultimate Filipino-style spring rolls that promise a burst of flavor in every bite. Packed with a delicious mix of seasoned ground pork, finely shredded carrots, crunchy green beans, and cabbage, these hand-rolled delights are wrapped in thin, flaky lumpia wrappers and fried to perfection. The recipe is simple yet rewarding, featuring a balanced seasoning of soy sauce, garlic, and black pepper, creating a filling that's both hearty and flavorful. Perfect for appetizers, party platters, or an indulgent snack, these lumpias pair wonderfully with classic dipping sauces like sweet chili or tangy vinegar with garlic. With easy-to-follow steps and just 50 minutes from prep to plate, this recipe is your go-to for creating a beloved Filipino street food favorite that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams ground pork
- 2 medium carrots
- 100 grams green beans
- 150 grams cabbage
- 1 medium onion
- 4 pieces garlic cloves
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 25 pieces lumpia wrappers
- 1 piece egg
- 1 liter cooking oil
Instructions
Peel and finely chop the onion and garlic. Set aside.
Peel and shred the carrots. Thinly slice the green beans and cabbage.
In a large mixing bowl, combine the ground pork, shredded carrots, green beans, cabbage, chopped onion, and minced garlic.
Add soy sauce, salt, and black pepper to the mixture. Mix well with your hands or a spatula until evenly combined.
Separate the lumpia wrappers to ensure they are easily accessible. Beat the egg in a small bowl to use as a sealing agent.
Lay one lumpia wrapper on a flat surface with one corner pointing toward you. Place about 2 tablespoons of the pork filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Brush the top corner with beaten egg to seal the lumpia. Repeat with remaining wrappers and filling.
Heat the cooking oil in a deep skillet or pot over medium heat until it reaches 175°C (350°F).
Fry the lumpia in batches, turning occasionally, until golden brown and crisp, about 3 to 5 minutes per batch.
Remove the lumpia from the oil and place on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or vinegar with garlic.
Nutrition Facts
Calories |
10977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1120.1 g | 1436% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.9 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1490 mg | 32% | |
*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.
