📝 About This Recipe
Lumpia is the crown jewel of Filipino celebrations, a legacy of Chinese influence transformed into a beloved national treasure. These slender, golden-brown spring rolls are packed with a savory, ginger-scented pork and vegetable filling that offers a satisfying crunch in every bite. Perfectly balanced between salty and sweet, they are the ultimate crowd-pleaser that brings a touch of Manila's festive spirit to your kitchen.
🥗 Ingredients
The Filling
- 1 lb Ground Pork (80/20 lean to fat ratio for moisture)
- 1/2 cup Shrimp (peeled, deveined, and finely minced)
- 1 cup Carrots (minced or very finely grated)
- 1/2 cup Water Chestnuts (finely chopped for crunch)
- 4 cloves Garlic (pressed or minced finely)
- 1/2 cup Green Onions (thinly sliced)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 teaspoon Sesame Oil (for aromatic depth)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 Egg (beaten, to bind the filling)
Assembly & Frying
- 40 pieces Lumpia Wrappers (thin crepes, thawed if frozen)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a slurry)
- 3 cups Vegetable Oil (for deep frying)
Sweet & Sour Dipping Sauce
- 1/2 cup Pineapple Juice
- 1/4 cup Rice Vinegar
- 1/3 cup Brown Sugar (packed)
- 2 tablespoons Ketchup (for color and tang)
- 1 teaspoon Cornstarch (dissolved in 1 tbsp water)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced shrimp, carrots, water chestnuts, garlic, and green onions. Use your hands to ensure the ingredients are evenly distributed.
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2
Add the soy sauce, sesame oil, black pepper, and the beaten egg to the meat mixture. Mix thoroughly until the filling becomes slightly tacky and well-incorporated.
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3
Carefully peel the lumpia wrappers apart. Keep them under a damp paper towel while working to prevent them from drying out and cracking.
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4
Place one wrapper on a flat surface in a diamond orientation. Spoon about 1.5 to 2 tablespoons of the filling onto the lower third of the wrapper, shaping it into a thin log.
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5
Fold the bottom corner over the filling, then fold in the left and right sides tightly. Roll upward firmly but gently until you reach the top corner.
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6
Dab a small amount of the cornstarch slurry onto the top corner and seal the roll shut. Repeat until all filling is used.
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7
Prepare the sauce: In a small saucepan, whisk together pineapple juice, vinegar, brown sugar, and ketchup. Bring to a simmer over medium heat.
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8
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
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9
Heat 2-3 inches of oil in a deep frying pan or wok to 350°F (175°C). Use a thermometer to ensure even cooking.
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10
Carefully slide 5-6 lumpia into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy rolls.
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11
Fry for 4-6 minutes, turning occasionally, until the wrappers are a deep golden brown and the pork is cooked through.
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12
Use a slotted spoon to remove the lumpia and drain them vertically in a wire rack or a paper-towel-lined colander to keep them crisp.
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13
Serve immediately while hot with the prepared sweet and sour sauce or a spicy vinegar dip.
💡 Chef's Tips
To ensure the filling is seasoned perfectly, fry a small teaspoon-sized patty of the meat before rolling and adjust salt/pepper as needed. Always keep your wrappers covered with a damp cloth; they dry out in minutes and will shatter if handled dry. For the ultimate crunch, double-fry the lumpia: fry once until pale gold, let cool, then flash-fry at a higher heat for 1 minute before serving. If freezing, place raw lumpia in a single layer on a tray to freeze before transferring to a bag; fry them straight from frozen (adding 2 minutes to cook time).
🍽️ Serving Suggestions
Serve with a side of 'Atchara' (Filipino pickled papaya) to cut through the richness of the fried pork. Pair with a cold San Miguel beer or a refreshing iced calamansi juice. For a full meal, serve alongside Pancit Bihon (stir-fried rice noodles). Provide a secondary dipping sauce of cane vinegar, crushed garlic, and bird's eye chilies for those who prefer heat over sweet.