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Crispy Lumpia Filipino Spring Rolls

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A straightforward and satisfying recipe for crispy Filipino spring rolls with a savory ground meat and vegetable filling, perfect as a snack or party appetizer.

Ingredients

Scale
  • 1 lb (450g) ground pork (or ground beef/chicken for variation)
  • 1 cup finely chopped carrots
  • 1 cup finely chopped green beans
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1/2 cup finely chopped cabbage
  • 2 tablespoons soy sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon oyster sauce (optional)
  • 1 egg, beaten
  • 30–40 lumpia wrappers or spring roll wrappers
  • Vegetable oil or canola oil for frying (about 4 cups)
  • A small bowl of water (for sealing wrappers)

Instructions

  1. Prepare the Filling (15 minutes): In a large bowl, combine the ground pork, chopped carrots, green beans, cabbage, onion, and garlic. Add soy sauce, oyster sauce (if using), salt, pepper, and the beaten egg. Mix thoroughly until well combined. If the filling seems watery, add more finely chopped cabbage or carrots to absorb excess moisture.
  2. Prep Your Workspace (5 minutes): Lay out lumpia wrappers on a clean surface and cover with a damp kitchen towel to prevent drying. Fill a small bowl with water for sealing edges. Heat oil in a pan or deep fryer to about 350°F (175°C). Test oil by dropping a small piece of wrapper; it should sizzle immediately but not burn.
  3. Roll the Lumpia (20-25 minutes): Place one wrapper in a diamond shape. Spoon about 2 tablespoons (30g) of filling near the bottom corner. Fold the bottom corner over the filling, then fold both sides inward tightly. Roll upward firmly but gently, ensuring the lumpia is snug without tearing. Moisten the top corner with water to seal. Repeat with remaining wrappers and filling.
  4. Fry the Lumpia (10-15 minutes): Carefully place lumpia in hot oil, a few at a time to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch, turning occasionally. Remove with tongs or slotted spoon and drain on paper towels.
  5. Serve Warm: Serve lumpia fresh out of the fryer with your favorite dipping sauce such as sweet chili, spiced vinegar, or soy-garlic dip.

Notes

Keep wrappers covered with a damp cloth to prevent drying. Maintain oil temperature around 350°F to avoid soggy or burnt lumpia. If wrappers tear, patch with water and pinch gently. For extra crispiness, try double frying: first at lower temperature to cook through, then a quick second fry at higher heat.

Nutrition

Keywords: lumpia, Filipino spring rolls, crispy lumpia, spring rolls recipe, Filipino snack, homemade lumpia, party appetizer

Find it online: https://blairrecipes.com/crispy-lumpia-filipino-spring-rolls-recipe-easy-homemade-snack-guide/