Description
A straightforward recipe for making Filipino spring rolls, known as Lumpia.
Ingredients
Scale
- 1 pound ground pork
- 1 cup chopped cabbage
- 1/2 cup chopped carrots
- 1/4 cup chopped green onion
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (about 50 sheets) lumpia wrappers
- Vegetable oil for frying
Instructions
- In a large bowl, combine the ground pork, cabbage, carrots, green onion, garlic, onion, soy sauce, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Lay a lumpia wrapper flat on a clean surface. Place about one tablespoon of the filling near one edge.
- Fold the edge over the filling, tuck in the sides, and roll tightly until you reach the opposite edge. Moisten the final edge with a little water to seal the roll.
- Repeat with the remaining filling and wrappers.
- Heat about two inches of vegetable oil in a deep skillet over medium-high heat.
- Carefully place the lumpia rolls into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3 to 5 minutes, turning occasionally, until golden brown and cooked through.
- Remove the lumpia from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with your preferred dipping sauce.
Notes
- For a crispier texture, do not overfill the wrappers.
- You can substitute ground chicken or turkey for the ground pork.
- Make sure the oil temperature is correct; if too cool, the lumpia will absorb too much oil.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 8
- Cholesterol: 30
Keywords: Lumpia, Filipino spring rolls, fried rolls, pork rolls, appetizer