Lumpiang (lumpia) is the Filipino version of a spring roll. Spring rolls are known as egg rolls in the United States and are fried, crunchy sticks made with various fillings. Virtually every country in Asia has its own interpretation of the spring roll. Lumpia are commonly served with a sweet and sour dipping sauce. Try various fillings, including ground beef, turkey, or chicken.
Recipe Servings: 50
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Cut the square lumpia wrappers in half, creating 2 stacks of rectangular-shaped wrappers.
- Cover wrappers with damp paper towels so they don’t dry out.
- Combine ground pork, cabbage, garlic, ginger, soy sauce, eggs, and black pepper in a bowl. Mix until well blended.
- Place one wrapper on a lightly floured surface with the short end facing you, and put 1 heaping teaspoon of filling on it, about ½ inch from the edge closest to you.
- Roll bottom edge of wrapper over the filling and continue rolling until only 2 inches remain.
- Dip two fingers into some water and moisten the last part of the wrapper.
- Finish rolling so that the roll rests on its seam.
- Repeat the above steps with the rest of the wrappers and filling.
- Heat about ½ inch of oil in a large skillet set on medium-high heat.
- Place lumpia into heated oil and fry until each piece is golden brown on all sides, about 3–5 minutes.
- Place fried lumpia on paper towels to drain excess oil.
- Serve immediately with sweet and sour sauce, Chinese mustard, and/or soy sauce.
Notes
Freeze any extra portions you don’t intend to fry in freezer bags.
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