Filipino Fried Spring Rolls (Lumpia)
Filipino Fried Spring Rolls (Lumpia) are golden and crispy on the outside with a juicy, savory pork and vegetable filling inside. Serve them with homemade sweet chili sauce for the perfect appetizer or snack.
Ingredients
For the sweet chili dipping sauce
- 1 cup water
- 3 tablespoons rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons sugar
- 1 tablespoon chili sauce, or sambal oelek
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- 3 tablespoons water
For the Filipino Fried Spring Rolls (Lumpia)
- 1½ pounds ground pork
- 1 large carrot, minced
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 stalks scallions, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons soy sauce
- 2 large eggs, separated
- 40 sheets lumpia wrappers, or spring roll wrappers
- 4 cups cooking oil, for frying
Instructions
- To make the sweet chili dipping sauce: In a saucepan over medium heat, add the water, rice vinegar, ketchup, sugar, chili sauce or sambal oelek, and garlic. Bring to a simmer. Mix the cornstarch with 3 tablespoons water to make a slurry. Stir it into the sauce and cook until thickened. Set aside.
- To make the filling: In a large mixing bowl, add the ground pork, carrot, onion, garlic, scallions, salt, black pepper, soy sauce, and 1 egg. Mix thoroughly until evenly combined.
- To prepare the piping bag: Place a piping bag or sturdy zip-top bag inside a tall glass. Transfer the pork filling into the bag, close the top, and cut off the tip.
- To assemble the Filipino Fried Spring Rolls (Lumpia): Beat the remaining egg in a small bowl and set it aside for sealing. Place one wrapper on a flat surface in a diamond shape and pipe a thin horizontal line of filling across it. Fold the bottom corner up over the filling, fold the left and right corners inward, then roll tightly toward the top. Brush the top edge with beaten egg and finish rolling to seal. Repeat with the remaining wrappers and filling.
- To fry the Filipino Fried Spring Rolls (Lumpia): Heat the cooking oil to 325°F (163°C). Working in batches, fry a few spring rolls at a time for about 5 minutes, turning as needed, until golden and crispy and the pork filling is completely cooked through. Transfer to a paper towel-lined plate to drain. The pork filling should reach at least 160°F (71°C).
- To serve: Serve the Filipino Fried Spring Rolls (Lumpia) hot and crispy with the homemade sweet chili dipping sauce.
Video
Notes
- Use a piping bag: It makes it easier to portion the filling evenly, so the Filipino Fried Spring Rolls (Lumpia) are more consistent in size and cook more evenly.
- Keep the wrappers covered: Lumpia wrappers can dry out quickly, so keep the unused wrappers covered while assembling.
- Don’t overfill: A thin line of filling makes the spring rolls easier to roll tightly and helps the pork cook evenly.
- Watch the oil temperature: Keep the oil between 325°F and 350°F (163°C to 177°C) so the wrappers become crispy without browning too quickly.
- Fry in batches: Avoid overcrowding the pot, which can lower the oil temperature.
- Air-fry option: Lightly brush or spray with cooking oil and air-fry at 375°F (190°C) for 10–12 minutes, turning halfway through, until crispy and the pork reaches 160°F (71°C).
- Freeze before frying: Freeze the assembled, uncooked spring rolls in a single layer until firm, then transfer to a freezer-safe bag or container. Cook directly from frozen, allowing additional time to reach 160°F (71°C) internally.
- Serve immediately: Filipino Fried Spring Rolls (Lumpia) are crispiest when freshly cooked.