Crunchy Filipino Lumpia Delight (Print View)
Golden, savory Filipino lumpia packed with pork, veggies, and herbs. Deliciously crisp, ideal for sharing.
# What You'll Need:
→ Main Ingredients
01 -
20–25 sheets spring roll wrappers
02 -
450 g ground pork or chicken
03 -
1 cup (about 110 g) shredded carrots
04 -
1 cup (about 100 g) finely chopped green beans
05 -
1/2 cup (about 75 g) finely chopped onions
06 -
3 cloves garlic, minced
07 -
1 teaspoon soy sauce
08 -
1/2 teaspoon ground black pepper
09 -
1/2 teaspoon salt, or to taste
10 -
1 teaspoon sesame oil
11 -
1/4 cup fresh cilantro, chopped (optional)
→ For Frying
12 -
Vegetable oil, for deep frying
# Directions:
01 -
In a large mixing bowl, thoroughly combine the ground pork or chicken, shredded carrots, chopped green beans, onion, minced garlic, soy sauce, ground black pepper, salt, sesame oil, and cilantro if using. Mix until the mixture is cohesive.
02 -
Lay a spring roll wrapper on a clean work surface in a diamond orientation. Place approximately 2 tablespoons of the filling near the closest corner. Fold the bottom corner over the filling, tuck, and roll tightly to the midpoint. Fold in left and right corners to enclose the sides and continue rolling until sealed. Dab a little water along the edge to secure. Repeat with remaining filling and wrappers.
03 -
Heat 5 cm of vegetable oil in a deep frying pan over medium heat. Working in batches, fry the lumpia rolls for 4–5 minutes each, turning occasionally, until golden brown and crisp. Do not overcrowd the pan to maintain oil temperature.
04 -
Use a slotted spoon to carefully transfer fried lumpia onto a plate lined with paper towels. Let drain briefly to remove excess oil.
05 -
Serve hot with sweet chili sauce or vinegar dip for dipping.
# Notes:
01 -
Ensure the filling is tightly sealed within the wrapper to prevent bursting during frying.
02 -
Keep uncooked lumpia covered with a damp towel to prevent wrappers from drying out while assembling.