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
Scale
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
