Philippine Lumpias
Crispy, golden, and bursting with flavor, Philippine Lumpias are a beloved classic in Filipino cuisine, perfect as an appetizer or snack for any occasion. These savory spring rolls are filled with a mouthwatering mixture of ground pork, grated carrots, green beans, and aromatic onions and garlic, all seasoned with soy sauce, black pepper, and salt for a perfectly balanced filling. Wrapped tightly in delicate lumpia wrappers and fried to perfection, each bite offers an irresistible crunch and a satisfyingly savory taste. Easy to prepare and ready in under an hour, this recipe yields 25 lumpias, making it ideal for family gatherings, potlucks, or parties. Serve them hot with a side of sweet chili sauce for a delicious combination of textures and flavors that will leave everyone reaching for more. Whether you're introducing your guests to a taste of the Philippines or indulging in a nostalgic favorite, these lumpias are sure to impress!
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 medium, grated carrot
- 100 grams, finely chopped green beans
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 tablespoons soy sauce
- 0.5 teaspoons black pepper
- 1 teaspoons salt
- 25 sheets lumpia wrappers
- 500 ml, for frying vegetable oil
- 1 beaten, for sealing wrappers egg
Instructions
In a large mixing bowl, combine ground pork, grated carrot, chopped green beans, chopped onion, minced garlic, soy sauce, black pepper, and salt.
Mix the ingredients thoroughly until well incorporated. Use a spoon or your hands to ensure even distribution of the seasoning and vegetables.
Separate the lumpia wrappers and cover them with a damp cloth to prevent them from drying out while assembling.
Place one wrapper on a clean, flat surface with one corner pointing towards you (diamond orientation).
Spoon about 1 to 1.5 tablespoons of the filling onto the bottom third of the wrapper. Shape the filling into a thin log, leaving enough space at the edge for wrapping.
Fold the bottom corner of the wrapper tightly over the filling, then fold in both side corners to seal the edges.
Continue rolling the lumpia away from you, creating a tight spring roll. Brush the top corner with a small amount of beaten egg to seal the lumpia closed.
Repeat the process until all the filling has been used and the lumpias are assembled.
In a deep skillet or frying pan, heat the vegetable oil over medium heat. The oil should be about 2 inches deep for frying.
Once the oil is hot (around 180°C or 350°F), carefully add 3-4 lumpias at a time to avoid overcrowding.
Fry the lumpias until golden brown and crisp on all sides, about 3-4 minutes per batch. Turn them occasionally for even cooking.
Transfer the cooked lumpias to a plate lined with paper towels to drain excess oil.
Serve the lumpias hot with a side of sweet chili sauce or your preferred dipping sauce.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 61.9 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.0 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 888 mg | 19% | |
*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.
