Lumpia Stuffed Wrappers Lumpia Labong
Crispy, golden, and bursting with flavor, Lumpia Stuffed Wrappers Lumpia Labong is a must-try Filipino delicacy perfect as an appetizer or snack. These delightful spring rolls are packed with a savory filling of tender ground pork, crunchy bamboo shoots (labong), and carrots, all seasoned with fragrant garlic, onion, soy sauce, and fish sauce for a delightful umami twist. Wrapped tightly in thin lumpia wrappers, the rolls are fried to perfection, delivering an irresistible crunch in every bite. This crowd-pleasing recipe pairs beautifully with a tangy vinegar dip or sweet chili sauce, making it a versatile choice for parties, family gatherings, or everyday indulgence. Easy to assemble and cook, these lumpia are a fun and satisfying way to explore authentic Filipino flavors right in your own kitchen.
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Recipe Information
Ingredients
- 20 pieces Lumpia wrappers
- 2 cups Bamboo shoots (labong), julienned
- 1 pound Ground pork
- 1 large Carrot, finely grated
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Cooking oil (for sautéing)
- 1 large Beaten egg (for sealing wrappers)
- 3 cups Cooking oil (for frying)
Instructions
Heat 2 tablespoons of cooking oil in a large skillet over medium heat.
Sauté the minced garlic and chopped onion until fragrant and translucent, about 2 minutes.
Add the ground pork and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Stir in the bamboo shoots and grated carrot. Cook for another 5 minutes, stirring occasionally.
Season the mixture with soy sauce, fish sauce, salt, and ground black pepper. Mix well and cook for an additional 2 minutes.
Remove from heat and allow the filling mixture to cool to room temperature.
Prepare the lumpia wrappers by laying one wrapper flat on a clean surface. Place 2 heaping tablespoons of the filling near the bottom corner of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly into a log shape, leaving the top corner open.
Brush the top corner with beaten egg, then seal the roll. Repeat with the remaining wrappers and filling.
Heat 3 cups of cooking oil in a deep pan or wok over medium heat. Once the oil is hot (about 350°F or 175°C), fry the lumpia in batches, making sure not to overcrowd the pan.
Fry the lumpia for 3-4 minutes per batch, or until golden brown and crispy. Use tongs to turn them as needed for even cooking.
Remove the lumpia from the oil and drain on a plate lined with paper towels.
Serve warm with your choice of dipping sauce, such as sweet chili sauce or vinegar with minced garlic.
Nutrition Facts
Calories |
8433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 843.0 g | 1081% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.0 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 309 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3444 mg | 73% | |
*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.
