Filipino Lumpia

    1 hour 10 mins

    This is the Filipino version of spring rolls.

    397 people made this

    Serves: 15 

    • 1 tablespoon (15ml) vegetable oil
    • 500g pork mince
    • 2 cloves garlic, crushed
    • 1 small onion, chopped
    • 1 medium carrot, minced
    • 2 spring onions, chopped
    • 60g thinly sliced green cabbage
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon (5ml) soya sauce
    • 30 lumpia or spring roll wrappers
    • vegetable oil for frying

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Place a wok or large frying pan or wok over high heat, and pour in 1 tablespoon vegetable oil. Cook the mince, stirring frequently, until no pink is showing. Remove from pan and set aside.
    2. Drain oil from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
    3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Put the rolls on a plate as you go and cover them with plastic wrap to retain moisture.
    4. Heat a heavy frying pan over medium heat, add enough oil for deep frying, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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    Reviews in English (354)


    These were much easier to prepare than I anticipated, and so yummy! A perfect traditional recipe, that can easily be modified according to your families tastes. Mine just loved them.  -  11 Jan 2010


    I have been longing for this recipe and maybe alter the filling only in line with the Bangladeshi taste. My other concern is that the wrapper is not that much available here and in fact you need to order it beforehand and still does not come out the same as what we have there in Pinas. Can you please post the recipe of the wrapper itself? Thanks!  -  18 May 2012


    This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)  -  04 Oct 2002  (Review from Allrecipes US | Canada)