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Traditional Filipino pork lumpia filled with seasoned ground pork, carrots, cabbage, green beans, garlic, and onions wrapped in thin spring roll wrappers and fried until perfectly crispy and golden brown.

Filipino Pork Lumpia

Traditional Filipino pork lumpia filled with seasoned ground pork, carrots, cabbage, green beans, garlic, and onions wrapped in thin spring roll wrappers and fried until perfectly crispy and golden brown.
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Ingredients Equipment Method Notes

Ingredients
  

  • Filling
  • 1 lb ground pork
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 medium carrot grated
  • ½ cup green beans finely chopped
  • ½ cup cabbage finely chopped
  • 2 tbsp soy sauce
  • 1 tsp black pepper
  • ½ tsp salt
  • Wrappers
  • 20 –25 lumpia wrappers
  • Water for sealing
  • Frying
  • Vegetable oil
  • Serving
  • Sweet chili sauce
  • Garlic vinegar sauce

Equipment

  • Large skillet
  • Cutting board
  • knife
  • Mixing spoon
  • Deep frying pan or Dutch oven
  • Tongs
  • Paper towels
  • Baking sheet

Method
 

  1. Brown ground pork in a large skillet.
  2. Add onion and garlic; cook until fragrant.
  3. Stir in carrot, green beans, and cabbage.
  4. Season with soy sauce, pepper, and salt.
  5. Cool filling completely.
  6. Place filling in lumpia wrappers.
  7. Fold and roll tightly.
  8. Seal edges with water.
  9. Heat oil to 350°F.
  10. Fry lumpia in batches until golden brown.
  11. Drain on paper towels.
  12. Serve hot with dipping sauce.

Notes

Always cool the filling before wrapping.
Lumpia can be frozen before frying.
Maintain oil temperature for maximum crispiness.
Excellent party appetizer and make-ahead snack.
Nutrition (Approximate Per Lumpia)