Traditional Filipino Lumpia

Filipino lumpia are fried spring rolls filled with a savory mixture of pork, cabbage, and other veggies usually served as a side dish or appetizer.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 168 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 pound ground pork
• 1 teaspoon ground black pepper
• 2 cloves garlic, crushed
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon soy sauce
• 2 cups vegetable oil for frying, or as needed
• 30 lumpia wrappers
• 0.5 cup chopped onion
• 0.5 cup chopped green onions
• 0.5 cup minced carrots
• 0.5 cup thinly sliced green cabbage

Recipe Instructions

Step 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.

Step 2

Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.

Step 3

Gather all ingredients.

Step 4

Serve immediately. Enjoy!

Step 5

Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

Step 6

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.

Step 7

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.

Step 8

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

Step 9

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.

Step 10

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.