Lumpia Philippine Egg Rolls from Scratch
Crispy, golden, and bursting with savory flavor, Lumpia Philippine Egg Rolls from Scratch are a must-try for anyone craving authentic Filipino cuisine. This recipe combines ground pork, fresh vegetables like grated carrot and shredded cabbage, and aromatic ingredients like garlic and onion, all wrapped in delicate spring roll wrappers for the perfect crunch. A harmonious blend of soy sauce and oyster sauce adds depth to the filling, while a touch of salt and pepper rounds out the flavor. The lumpia are expertly rolled for a tightly packed bite and fried to perfection, yielding irresistibly crisp wrappers that pair beautifully with sweet chili sauce or tangy vinegar dipping sauce. With a prep time of just 30 minutes, this 25-piece recipe is ideal for parties, potlucks, or satisfying snack cravings. Dive into the joy of making delicious lumpia from scratch—a Filipino kitchen classic that's both fun to prepare and share!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 medium, grated Carrot
- 1 cup, finely shredded Cabbage
- 1 medium, finely diced Onion
- 4 cloves, minced Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large, beaten Egg
- 25 sheets Spring roll wrappers
- 0.25 cup Water
- 2 cups (for frying) Cooking oil
Instructions
In a large mixing bowl, combine the ground pork, grated carrot, shredded cabbage, diced onion, minced garlic, soy sauce, oyster sauce, salt, and ground black pepper.
Add the beaten egg to the mixture and mix thoroughly until well combined. The mixture should be evenly distributed.
Lay one spring roll wrapper flat on a clean surface with one corner pointing toward you, creating a diamond shape.
Spoon 1-2 tablespoons of the filling mixture onto the wrapper, about 2 inches from the corner closest to you.
Fold the corner of the wrapper over the filling, then fold in the sides tight around the filling, and roll tightly toward the far corner.
Dip your finger into the water and dab it along the edges of the wrapper to seal the lumpia tightly. Repeat this process until all the filling is used.
In a deep skillet or heavy-bottomed pot, heat the cooking oil over medium-high heat until it reaches 350°F (175°C).
Carefully lower the lumpia into the hot oil, a few pieces at a time, and fry for 3-4 minutes or until golden brown and crispy.
Use a slotted spoon to remove the lumpia from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serve the lumpia hot with sweet chili sauce or vinegar dipping sauce.
Nutrition Facts
Calories |
7315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 580.0 g | 744% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 8412 mg | 366% | |
| Total Carbohydrate | 386.3 g | 140% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.6 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1115 mg | 24% | |
*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.
