Print

Crispy Filipino Lumpia Rolls Recipe Easy Homemade Savory Veggie Meat Filling

filipino lumpia rolls - featured image
Print Recipe

A crowd-pleasing Filipino lumpia recipe featuring crispy wrappers filled with a savory mix of ground pork and fresh vegetables. Perfect for family gatherings, potlucks, or snacks.

Ingredients

Scale
  • 1/2 pound ground pork (or ground beef, if you prefer)
  • 1 cup finely shredded green cabbage
  • 1/2 cup grated carrots
  • 1/2 cup diced onions (yellow or white)
  • 2 cloves garlic, minced
  • 1/4 cup chopped green onions
  • 1/4 cup water chestnuts, finely chopped (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 teaspoon sugar (optional)
  • 1 tablespoon vegetable oil (for cooking the filling)
  • 20–25 lumpia wrappers (fresh or frozen, thawed)
  • 1 egg, beaten (for sealing the wrappers)
  • Vegetable oil or canola oil (about 3-4 cups for deep frying)

Instructions

  1. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add minced garlic and diced onions, sauté for 2-3 minutes until fragrant and translucent.
  2. Add ground pork and cook, breaking it apart with a spatula, until no longer pink, about 5-6 minutes.
  3. Stir in shredded cabbage, grated carrots, chopped water chestnuts (if using), soy sauce, fish sauce, black pepper, salt, and sugar. Cook for another 3-4 minutes until veggies are slightly softened but still have a bit of crunch.
  4. Transfer the cooked filling to a bowl and let it cool to room temperature. Refrigerate for 30 minutes if prepping ahead.
  5. Lay out lumpia wrappers on a clean surface and keep covered with a damp towel to prevent drying out. Beat the egg in a small bowl for sealing.
  6. Place about 2 tablespoons of filling near the bottom edge of a wrapper. Fold the bottom up over the filling, fold in the sides snugly, then roll tightly toward the top. Brush a little beaten egg on the top edge to seal.
  7. Heat 3-4 cups of vegetable oil in a large deep pan or wok to 350°F (175°C).
  8. Fry the lumpia rolls in batches, turning occasionally, until golden brown and crispy all over, about 5-7 minutes per batch.
  9. Remove lumpia with a slotted spoon and drain on paper towels or a wire rack. Serve hot with your favorite dipping sauce.

Notes

Cook and cool the filling thoroughly before rolling to prevent soggy lumpia. Maintain oil temperature at 350°F for best crispiness. Drain lumpia on paper towels or wire rack immediately after frying. Can be baked at 400°F for 20-25 minutes as a lighter alternative.

Nutrition

Keywords: Filipino lumpia, lumpia rolls, crispy lumpia, Filipino appetizer, savory lumpia, homemade lumpia, lumpia recipe, Filipino snack

Find it online: https://flurpchef.com/crispy-filipino-lumpia-rolls-recipe-easy-homemade-savory-veggie-meat-filling/