Filipino Pork Lumpia
Crisp fried rolls filled with seasoned ground pork, carrot, and cabbage, ready for dipping.
Equipment
- Deep skillet or Dutch oven
- kitchen thermometer
- Large mixing bowl
- Paper towels
Ingredients
Main Ingredients
- 1 lb ground pork ground chicken also works
- 1 cup carrots finely shredded
- 1 cup green cabbage finely chopped
- 1 yellow onion minced
- 3 cloves garlic minced
- 2 tbsp soy sauce
- ½ tsp black pepper
- 25 lumpia wrappers about one package, thawed if frozen
- 2 cup neutral oil for frying, about 1 inch deep
- ½ cup sweet chili sauce for dipping, optional
Instructions
Cooking
- Mix. Combine the pork, carrots, cabbage, onion, garlic, soy sauce, and pepper in a large bowl and mix by hand until the filling is evenly blended.
- Roll. Place about 1 tablespoon of filling near one corner of a wrapper, fold in the sides, and roll tightly, sealing the edge with a dab of water. Repeat with the remaining wrappers.
- Heat. Pour oil about 1 inch deep into a heavy pan and heat to 350 F over medium heat.
- Fry. Fry the rolls in small batches for 3 to 4 minutes, turning once, until golden brown and the filling reaches 160 F.
- Drain. Move the lumpia to a paper towel lined plate and keep warm in a low oven while you fry the rest.
Notes
Substitutions: Ground chicken or turkey can replace the pork, but cook the filling to 165 F.
Tips: Keep the wrappers covered with a damp towel so they do not dry out while you roll.
Storage: Refrigerate cooked lumpia for up to 3 days or freeze the uncooked rolls for up to 3 months.
Nutrition does not include the optional sweet chili sauce.