Lumpia recipe

Here’s a classic Filipino Lumpia recipe (spring rolls) — thin, crispy rolls filled with a savory mixture of ground meat and vegetables. 🥢✨

🌯 Lumpia (Filipino Spring Rolls)

Ingredients:

• 1 lb ground pork (or beef, chicken, or shrimp)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 medium carrot, finely shredded

• 1 cup cabbage, finely shredded

• 2 green onions, chopped

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional, for extra flavor)

• 1 tsp ground black pepper

• 1 egg (for sealing and optional binding)

• 25–30 lumpia wrappers (spring roll wrappers, thawed)

• Oil for frying

Instructions:

1. Make the Filling:

   • Heat 1 tbsp oil in a pan. Sauté onion and garlic until fragrant.

   • Add ground pork, cook until no longer pink.

   • Mix in carrots, cabbage, green onions, soy sauce, oyster sauce, and pepper. Cook for 3–4 minutes.

   • Let the filling cool completely before wrapping.

2. Wrap the Lumpia:

   • Place 1 wrapper on a flat surface, with one corner pointing at you (like a diamond).

   • Spoon about 1–2 tbsp of filling near the bottom corner.

   • Fold the bottom corner over the filling, then fold in the sides, and roll tightly.

   • Brush the top corner with beaten egg or water to seal. Repeat with remaining wrappers.

3. Fry the Lumpia:

   • Heat oil (about 2 inches deep) in a pan over medium heat.

   • Fry lumpia in batches until golden brown and crispy (3–4 minutes per side).

   • Drain on paper towels.

4. Serve:

   • Best enjoyed hot and crispy with sweet chili sauce or a vinegar-garlic dipping sauce.

👉 Variations:

• Lumpiang Shanghai → uses ground pork + finely chopped carrots & onions (smaller rolls).

• Vegetarian Lumpia → tofu + veggies.

• Fresh Lumpia (Lumpiang Sariwa) → soft, unfried wrappers with peanut sauce.