Filipino lumpia

    1 hour 10 min

    This is the Filipino version of spring rolls. You can find lumpia wrappers in Asian supermarkets wherever they keep their frozen food.

    378 people made this

    Serves: 15 

    • 1 tablespoon vegetable oil
    • 500g (1 1/4 lb) minced pork
    • 2 cloves garlic, crushed
    • 1 small onion, chopped
    • 1 medium carrot, minced
    • 2 spring onions, chopped
    • 50g (2 oz) thinly sliced green cabbage
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon soy sauce
    • 30 lumpia wrappers or rice paper
    • vegetable oil for frying

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Place a wok or large frying pan over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
    2. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
    3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with clingfilm to retain moisture.
    4. Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on kitchen roll. Serve immediately.

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    Reviews in English (336)


    Easy to prepare and cook - place the food an inch above the bottom, fold in the sides, roll up and pull in tight the stuffing into a neat roll. I put a bit of egg yolk on the end to hold it together.  -  10 Jul 2009


    Altered ingredient amounts. I added a bit of chilli pepper  -  10 Jul 2009


    This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)  -  04 Oct 2002  (Review from Allrecipes US | Canada)

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