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Traditional Filipino Lumpia

4

0 min

Traditional Filipino Lumpia

Traditional Filipino Lumpia Photo 1

Category

Egg appetizer

Time

0 min

Serving

15 persons

Calories

168

Rating

4.00★ (512)

Cuisine

Author: Victoria Buriak
This is a traditional Filipino recipe for lumpia, or fried spring rolls. They're made with paper-thin lumpia wrappers and filled with a savory mixture of ground pork, cabbage, and other vegetables. Serve lumpia as a side dish or appetizer with a sweet chili dipping sauce.

Ingredients

  • vegetable oil: 1 Tbsp
  • ground pork: 1 pound
  • onion: 0.5 cup (chopped)
  • garlic: 2 clove (crushed)
  • carrots: 0.5 cup (minced)
  • green onions: 0.5 cup (chopped)
  • green cabbage: 0.5 cup (thinly sliced)
  • fresh cilantro: 2 Tbsp (chopped, optional)
  • ground black pepper: 1 tsp
  • salt: 1 tsp
  • garlic powder: 1 tsp
  • soy sauce: 1 tsp
  • lumpia wrappers: 30 piece
  • vegetable oil for frying: 2 cups (or as needed)

Metric Conversion

Stages of cooking

Traditional Filipino Lumpia Photo 21
Traditional Filipino Lumpia Photo 32
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Traditional Filipino Lumpia Photo 6 5
  1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.
    Traditional Filipino Lumpia Photo 2
  2. Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes. Stir in the cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.
    Traditional Filipino Lumpia Photo 3
  3. Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.
    Traditional Filipino Lumpia Photo 4
  4. Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.
    Traditional Filipino Lumpia Photo 5
  5. Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately. Eric Ochieng
    Traditional Filipino Lumpia Photo 6

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