Filipino lumpia recipe

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This recipe is a crispy, Filipino version of savory spring rolls and makes a delicious side order or appetizer. Made using lumpia wrappers which, being made from rice, are thinner than most types of Asian spring rolls.

  • Yield: 30
  • Preparation Time: 45 Minutes
  • Cooking Time: 25 Minutes


  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 garlic cloves (crushed)
  • ½ cup onion (chopped)
  • ½ cup scallions (chopped)
  • ½ cup carrots (minced)
  • ½ cup cabbage (sliced thin)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon powdered garlic
  • 1½ teaspoons soy sauce
  • 30 lumpia wrappers
  • 1 medium egg
  • 2 cups vegetable oil (for frying)
  • Soy sauce (for serving)
How to Make It
  1. Pour the vegetable oil into a large frying pan, wok, or skillet. Add the ground pork and cook, while stirring, until the meat shows no signs of pink. Remove from the pan and set to one side.
  2. Drain the oil from the pan, leaving only a fine coating. Add the crushed garlic along with the onion to the pan and sauté for a couple of minutes.
  3. Next, add the cooked meat, green onions, carrots and green cabbage. Stir and season well with salt, pepper and garlic powder. Stir in the soy sauce. Remove the pan from the heat and put to one side until the mixture is sufficiently cool enough to handle.
  4. Prepare the lumpia wrapper as per package instructions and place on a clean work surface (in the shape of a diamond).
  5. Crack a medium egg into a small mixing bowl and whisk until combined. This mixture will help to hold the roll together.
  6. Using a pastry brush, dip the brush into the egg and brush the 2 opposite sides of the wrap, the top and the bottom.
  7. Place 1-2 tablespoons of filling (depending on the size of your wrappers) on the lower third of the wrapper in a strip of around 3” in length.
  8. Fold the bottom edge upwards, and then fold the right side over, followed by the left. Continue rolling until complete. Your rolls will be around 4" long.
  9. If during the final roll, the edge won’t stick, brush a tiny amount of the egg mixture on the final fold.
  10. Using plastic wrap, cover each roll; to hold in any moisture.
  11. Repeat the process until all the wrappers and filling are gone.
  12. Heat a large frying pan or skillet over medium heat; pour in sufficient oil to a depth of ½”. Heat the oil for 4-5 minutes, or until it sizzles.
  13. Gently fry the rolls, in batches of 3-5, for 1-2 minutes, until golden brown all over. The rolls need space around them in the pan in order to cook properly.
  14. Drain on kitchen paper before serving with a dash of soy sauce.

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