Crispy Pork Lumpia with Savory Filling Recipe
Introduction
Lumpia is a beloved Filipino-style spring roll filled with flavorful ground pork and vegetables, perfect for sharing with a crowd. Crispy on the outside and savory on the inside, these golden rolls make for a delightful appetizer or snack.
Ingredients
- 1 package (25 sheets) lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used)
- 2 lbs. (1 kg) ground pork
- 5 cloves garlic (peeled and minced)
- 1 inch (2.5 cm) ginger (peeled and minced)
- 3 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder (optional)
- 2 eggs (lightly beaten)
- 1/2 teaspoon ground black pepper
- 6 oz. (175 g) cabbage (thinly sliced)
- Vegetable oil (for frying)
Instructions
- Step 1: Using a serrated knife, cut the square lumpia wrappers in half to create two stacks of rectangular wrappers. Cover with a damp paper towel to prevent them from drying out as you work.
- Step 2: In a large bowl, combine the ground pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), beaten eggs, and black pepper. Mix well with your hands or a rubber spatula until the seasonings are evenly distributed.
- Step 3: Place one rectangular wrapper vertically on your work surface with the short edge toward you. Spoon a heaping teaspoon of filling about half an inch from the edge closest to you.
- Step 4: Fold the bottom edge of the wrapper over the filling and roll tightly until about 2 inches of wrapper remain. Moisten the last 2 inches with water using your fingers, then finish rolling and seal the edge. Rest the lumpia seam-side down. Repeat with the remaining wrappers and filling.
- Step 5: Pour vegetable oil into a large frying pan to a depth of about 1/2 inch (1 cm). Heat over medium-high heat until hot. Fry the lumpia in batches, turning occasionally, until golden brown all over, about 3 to 5 minutes. Drain on paper towels and serve hot with sweet and sour sauce or banana ketchup.
Tips & Variations
- Water is usually enough to seal lumpia wrappers, but if needed, use an egg wash for a stronger seal.
- For a healthier option, try baking or air-frying the lumpia at 400°F for 7 to 9 minutes. Increase the time slightly if cooking from frozen.
- Add finely chopped carrots or green onions to the filling for extra color and flavor.
Storage
Store uncooked lumpia in an airtight container or covered with plastic wrap in the refrigerator for up to 2 days. Cooked lumpia can be refrigerated for 3 to 4 days. Reheat by frying again briefly or warming in an oven or air fryer to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat in lumpia?
Yes, ground chicken, beef, or shrimp can be used as alternatives to pork. Adjust seasonings accordingly for the best flavor.
How do I prevent lumpia wrappers from tearing?
Work gently and keep the wrappers covered with a damp towel while assembling to maintain moisture. Avoid overfilling the rolls to prevent tearing during rolling and frying.
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Crispy Pork Lumpia with Savory Filling Recipe
- Total Time: 40 minutes
- Yield: 50 servings 1x
Description
Lumpia is a classic Filipino spring roll made with ground pork, garlic, ginger, cabbage, and seasonings, wrapped in thin lumpia wrappers and fried until golden and crispy. Perfect as a party appetizer or a delicious snack, these fried spring rolls are best served with sweet and sour sauce or banana ketchup.
Ingredients
Wrapper
- 1 package (25 sheets) Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used)
Filling
- 2 lbs. (1 kg) ground pork
- 5 cloves garlic, peeled and minced
- 1 inch (2.5 cm) ginger, peeled and minced
- 3 tablespoons soy sauce
- 1/2 teaspoon chicken bouillon powder (optional)
- 2 eggs, lightly beaten
- 1/2 teaspoon ground black pepper
- 6 oz. (175 g) cabbage, thinly sliced
For Frying
- Vegetable oil, about 1/2-inch (1 cm) for frying
Instructions
- Prepare Wrappers: Using a serrated knife, cut the square lumpia wrappers in half to create two stacks of rectangular wrappers. Cover them with a damp paper towel to prevent drying while you work.
- Make Filling: In a large bowl, combine ground pork, cabbage, minced garlic, minced ginger, soy sauce, chicken bouillon powder (if using), lightly beaten eggs, and ground black pepper. Mix thoroughly using your hands or a rubber spatula until all seasonings are evenly distributed.
- Assemble Lumpia: Place one rectangular wrapper vertically with the short edge facing you. Spoon a heaping teaspoon of filling about half an inch from the edge closest to you. Roll the wrapper over the filling until about 2 inches remain.
- Seal Wrapper: Dip two fingers into a bowl of water and moisten the last 2 inches of wrapper. Finish rolling firmly and place the lumpia seam side down. Repeat with remaining wrappers and filling. If water isn’t sealing properly, use an egg wash.
- Fry Lumpia: Heat about 1/2-inch of vegetable oil in a large frying pan over medium-high heat. Gently place lumpia in hot oil. Fry for 3 to 5 minutes, turning occasionally until golden brown on all sides. For frozen lumpia, fry 1 to 2 minutes longer. Alternatively, air fry at 400°F for 7 to 9 minutes, longer if frozen.
- Serve: Remove lumpia from oil and drain on paper towels. Serve hot with sweet and sour sauce or banana ketchup for dipping.
Notes
- Keep lumpia wrappers covered with a damp towel to prevent drying out during assembly.
- If the wrapper doesn’t seal with water, use an egg wash as a stronger adhesive.
- Make sure the oil is hot enough before frying to prevent lumpia from absorbing excess oil.
- For a healthier option, use an air fryer instead of deep frying.
- Frozen lumpia will require slightly longer cooking times whether frying or air frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
Keywords: Lumpia, Filipino spring rolls, fried spring rolls, ground pork lumpia, Filipino appetizers, crispy lumpia
