The BEST Filipino Fried Crispy Spring Rolls Recipe (Lumpia) by CiCi Li

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, and wonton wrappers can be more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

In a saucepan over medium heat, combine water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring to a simmer and add the cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water).

In a large mixing bowl, combine ground pork, carrot, yellow onion, garlic, scallions, salt, black pepper, soy sauce, and 1 large egg. Mix well.

Lay a lumpia wrapper flat with a corner pointing toward you. Squeeze the filling in the center of the wrapper horizontally.

Fold the bottom corner up, then fold in the left side and the right side, rolling it up until the top is left. Brush the beaten egg at the top and roll it up completely.

Transfer the rolled lumpia to a plate and cover with plastic wrap. Repeat with the remaining wrappers and filling.

In a large pot over high heat, pour in high smoke point oil and heat it to 325 degrees Fahrenheit.

Fry the lumpia in batches until golden brown, about 5 minutes. Remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens