Description
Crispy Filipino Lumpia rolls deliver a delightful explosion of savory flavors wrapped in golden, paper-thin wrappers. Packed with seasoned ground pork and fresh vegetables, these delectable appetizers bring Philippine street food magic straight to your kitchen.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) ground pork
Aromatics and Herbs:
- 5 cloves garlic, minced
- 1 inch ginger, minced
Seasonings and Binding Ingredients:
- 3 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 teaspoon chicken bouillon powder (optional)
Vegetables:
- 6 ounces (170 grams) cabbage, thinly sliced
Wrappers and Frying Medium:
- 1 package (25) lumpia wrappers
- Vegetable oil for frying
Instructions
- Transform wonton wrappers by slicing them diagonally into triangular shapes, then shield the delicate pieces under a moisture-laden cloth to prevent drying.
- Craft a robust filling by thoroughly blending ground pork with finely chopped cabbage, minced garlic, grated ginger, umami-rich soy sauce, savory bouillon, whisked eggs, and cracked black pepper until ingredients are evenly distributed.
- Position each wrapper with its narrow side facing towards you, then strategically place a generous spoonful of the seasoned mixture near the closest edge, ensuring a compact foundation.
- Carefully encase the filling by folding the wrapper’s bottom edge over the mixture, tucking and compressing to create a tight cylinder, leaving a small margin at the top.
- Seal the spring roll’s edge by dabbing water along the exposed wrapper, then complete the rolling process, pressing gently to secure the seam and prevent unraveling during cooking.
- Prepare a deep skillet with approximately half an inch of vegetable oil, heating to 350°F over medium-high flame until the surface shimmers with consistent warmth.
- Gently lower the assembled rolls into the hot oil, maintaining a golden-brown transformation for 3-4 minutes, rotating occasionally to ensure uniform crispiness and even coloration.
- Transfer the freshly fried spring rolls onto a wire rack or paper towel-lined plate to drain excess oil, then serve immediately alongside a vibrant sweet and sour dipping sauce.
Notes
- Use thin rice paper or spring roll wrappers for extra crispiness and lighter texture.
- Pat cabbage and meat dry to prevent soggy spring rolls and ensure maximum crunchiness.
- Replace pork with tofu, mushrooms, or mixed vegetables for a plant-based alternative that maintains similar flavor profile.
- Keep oil consistently around 350-375°F to achieve golden-brown exterior without burning or absorbing excess oil.
- Prep Time: 30 minutes
- Cook Time: 4 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 25
- Calories: 212
- Sugar: 0.4 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 55 mg