Filipino Pork Lumpia Rolls (Print-Friendly Version)
Crispy golden spring rolls stuffed with savory pork, vegetables, and served with sweet chili sauce for dipping.
# Ingredients Required:
→ Main Ingredients
01 -
900 g ground pork
02 -
1 medium onion, finely minced
03 -
1 medium carrot, finely minced
04 -
6 cloves garlic, finely minced
05 -
225 g canned water chestnuts, finely minced
06 -
1 teaspoon freshly ground black pepper
07 -
3.5 tablespoons oyster sauce or soy sauce
08 -
1 large egg
09 -
2 packages lumpia wrappers or spring roll wrappers, thawed
10 -
Vegetable oil, for frying
→ To Serve (Optional)
11 -
Sweet chili sauce, for dipping
# Detailed Directions:
01 -
Place ground pork, onion, carrot, garlic, water chestnuts, black pepper, oyster sauce, and egg in a large bowl. Mix thoroughly by hand until fully combined.
02 -
Lay a lumpia wrapper on a clean, flat surface. Spoon 25–30 g (about 1.5–2 tablespoons) of filling along the lower third, keeping a small margin at the edges.
03 -
Lightly moisten the edges of the wrapper with water. Fold the bottom over the filling, fold in the sides, and roll tightly towards the top edge. Seal the seam with a dab of water.
04 -
Heat 1.25 cm of vegetable oil in a skillet over medium-high heat until shimmering. Fry the lumpia in batches, turning once, until golden and crisp, about 4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
05 -
Serve hot with sweet chili sauce on the side for dipping.
# Helpful Advice:
01 -
Oyster sauce adds a deep umami flavor but may be replaced with soy sauce if needed.
02 -
Freeze uncooked lumpia in a single layer with parchment between. Cook directly from frozen, adjusting frying time as needed.
03 -
Frying frozen lumpia may cause oil to splatter; use a cover and exercise caution.