Filipino Lumpia Crispy Rolls (Printer-Friendly)
Crunchy lumpia bursting with pork and veggies, prepared for easy snacking or sharing.
# What You'll Need:
→ Filling
01 -
500 g ground pork
02 -
1 small onion, finely chopped
03 -
1 medium carrot, finely chopped
04 -
2 teaspoons minced garlic
05 -
0.5 cup green onions, finely chopped
06 -
1 cup cabbage, shredded
07 -
1 tablespoon soy sauce
08 -
1 teaspoon garlic powder
09 -
Salt and black pepper, to taste
→ Assembly and Frying
10 -
18 egg roll or spring roll wrappers
11 -
Vegetable oil, for deep frying
12 -
Water, to seal wrappers
# Steps to Follow:
01 -
Place ground pork, onion, and carrot in a large skillet over medium-high heat. Sauté until pork is fully browned and vegetables have softened.
02 -
Reduce heat to medium. Stir in minced garlic, garlic powder, soy sauce, green onions, cabbage, and season with salt and black pepper. Continue sautéing for 2–3 minutes until cabbage softens. Remove from heat and let filling cool slightly.
03 -
Lay a wrapper on a flat surface. Place a spoonful of filling in a straight line near one end. Fold in the sides and roll tightly around the filling. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
04 -
Pour vegetable oil into a deep-sided skillet to a depth of 5 cm. Heat oil over medium-high heat to 175°C.
05 -
Add 4–5 lumpia at a time to the oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes. Remove and drain on a plate lined with paper towels.
06 -
Repeat frying process with remaining rolls. Serve hot with desired dipping sauces.
# Extra Suggestions:
01 -
For a lighter version, lumpia can be baked at 190°C for 15–20 minutes until crisp, or cooked in an air fryer.