Lumpia
Crispy fried Filipino spring rolls filled with flavorful veggies and ground meat, perfect for snacks or parties.
Servings: 10 pieces
Calories: 150kcal
Ingredients
For the Filling
- 1 lb Ground pork (or beef, or chicken)
- 1 cup Shredded cabbage (or coleslaw mix) Pre-shredded coleslaw mix saves time.
- 1 medium Carrot, grated
- 1 medium Onion, minced Yellow or sweet onion works.
- 2 cloves Garlic, minced
- 1 tbsp Soy sauce For added umami flavor.
- to taste Salt and pepper
- 1 large Egg For sealing the lumpia.
For the Wrapping
- 1 package Lumpia wrappers (or spring roll wrappers) Check the freezer aisle.
Instructions
Preparation
- Defrost the lumpia wrappers according to package instructions.
- In a mixing bowl, combine ground pork, shredded cabbage, grated carrot, minced onion, minced garlic, soy sauce, salt, and pepper. Mix until well combined.
Assembly
- Lay a lumpia wrapper on a clean flat surface, diamond-side facing you.
- Place a spoonful of filling near the bottom of the wrapper.
- Fold the bottom of the wrapper over the filling, then tuck in the sides and roll tightly. Seal the top with a dab of beaten egg.
- Repeat until all wrappers are filled.
Cooking
- Heat about 2 inches of oil in a deep pan over medium-high heat.
- Test the oil with one lumpia; if it bubbles up right away, it's ready.
- Fry the lumpia in batches, without overcrowding the pan, for about 3-4 minutes on each side until golden brown.
- Remove the fried lumpia and drain on paper towels.
Notes
For make-ahead, you can prepare lumpia a day in advance and freeze them in a single layer. Fry directly from frozen, adding a minute or so to the cooking time. Store leftover fried lumpia in the fridge and reheat in the oven at 375°F.