Crispy Filipino Lumpia (Pork Spring Rolls)
Lumpia is a ground pork Filipino recipe, our version of a Chinese egg roll. The best part is the crispy wrapper adding texture to every bite.
Equipment
Food processor
Large mixing bowl
Large deep skillet or Dutch oven (12-inch / 30cm)
Spider strainer or slotted spoon
Paper towel-lined plate or wire cooling rack
Instant-read thermometer
Parchment-lined baking sheet
Ingredients
2 pounds ground pork (minced pork) - minced pork, about 900g- ¾ cup jicama - chopped in food processor, about 115g
¾ cup carrots - chopped in food processor, about 95g
5 cloves garlic - chopped in food processor
1 small white onion - chopped in food processor
1 medium egg - reserve the white separately for sealing the wrappers
2 tablespoons soy sauce - dark soy sauce- 2 tablespoons white sugar - or light brown sugar for deeper flavour, about 25g
1 teaspoon salt
1 teaspoon ground black pepper- 2 packets spring roll wrappers - 50 sheets total; each packet contains 25 sheets
2 cups vegetable oil - for frying, about 480ml, or enough to reach 1–1.5 inches (2.5–4cm) depth in your skillet
Instructions
- Process each vegetable separately in a food processor: jicama, carrots, garlic, and onion.3/4 cup jicama, 3/4 cup carrots, 5 cloves garlic, 1 small white onion
- Combine the ground pork, chopped vegetables, sugar, soy sauce, egg yolk, salt, and pepper in a large bowl until nicely combined.2 pounds ground pork (minced pork), 3/4 cup jicama, 3/4 cup carrots, 5 cloves garlic, 1 small white onion, 1 medium egg, 2 tablespoons soy sauce, 2 tablespoons white sugar, 1 teaspoon salt, 1 teaspoon ground black pepper
- Scoop 2 tablespoons of filling and place it about 2 inches (5cm) from the corner of a spring roll wrapper closest to you.2 packets spring roll wrappers
- Roll the corner over the filling once and gently press to tighten. Fold both sides of the wrapper toward the centre.2 packets spring roll wrappers
- Continue rolling away from you until almost fully sealed. Dip your finger in reserved egg white and brush the final corner to seal the wrapper to itself. Repeat until all 50 rolls are formed.1 medium egg, 2 packets spring roll wrappers
- Heat 2 cups (480ml) vegetable oil in a large, deep skillet or Dutch oven (at least 12 inches / 30cm diameter and 3 inches / 7.5cm deep) over medium heat until the oil reaches 325–350°F (163–177°C). Test by dipping a corner of a wrapper into the oil — small, steady bubbles mean it is ready.2 cups vegetable oil
- Fry in batches of 5–6 rolls for 3–5 minutes on each side, or until golden brown on all sides and the pork reaches an internal temperature of 160°F (71°C). Do not crowd the pan — overcrowding drops the oil temperature and produces greasy rolls.
- Transfer fried lumpia to a paper towel-lined plate or wire rack and let cool for 5 minutes before serving. Serve with sweet chili sauce and steamed rice.
Notes
Storage: Fried lumpia keep in the fridge for up to 3 days in an airtight container. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispness — avoid the microwave.
Freezer-friendly: Freeze uncooked rolled lumpia on a parchment-lined tray until solid (about 2 hours), then transfer to a zip-lock bag for up to 3 months. Fry from frozen, adding 2–3 extra minutes per side.
Make-ahead: Rolled lumpia can be refrigerated for up to 24 hours before frying — lay in a single layer on parchment, covered tightly with plastic wrap.
Substitutions: Ground chicken or turkey work in place of pork — increase soy sauce by 1 teaspoon for flavour and fry until the internal temperature reaches 165°F (74°C).
Pro tip: Keep unused spring roll wrappers covered with a lightly damp kitchen towel while you work to prevent them from drying out and cracking at the folds.
Nutrition
Serving: 1servingCalories: 131kcalCarbohydrates: 1gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 16mgSodium: 100mgPotassium: 68mgFiber: 0.2gSugar: 1gVitamin A: 327IUVitamin C: 1mgCalcium: 5mgIron: 0.2mg
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