Filipino Pork Lumpia

Pork lumpia, a beloved Filipino dish, embodies the perfect balance of savoury flavours and crispy textures. These delights are a staple in Filipino cuisine. This delectable treat consists of seasoned ground pork and mixed vegetables wrapped in thin spring roll wrappers and then deep-fried until golden and crispy. With its origins deeply rooted in Chinese culinary influences, pork lumpia has become an integral part of Filipino celebrations, from fiestas to family gatherings.

To prepare pork lumpia, ground pork is seasoned with a blend of garlic, onions, soy sauce, and other aromatic spices. These simple ingredients add depth and richness to the filling. Finely chopped vegetables such as carrots, cabbage and green beans are then mixed with the seasoned pork. The vegetables provide a burst of freshness and crunch with every bite.

Once the filling is prepared, small portions are spooned onto a thin spring roll wrapper, which is then tightly rolled into a cylindrical shape, ensuring that the filling is securely encased. The edges of the wrapper are sealed with a flour-water mixture to prevent the lumpia from unravelling during frying.

The assembled lumpia rolls are then deep-fried until they achieve a crispy and golden-brown exterior. This ensure a satisfying crunch with each bite. Pork lumpia is typically served with a dipping sauce. This sauce is a combination of vinegar, soy sauce, garlic and chili peppers, adding a tangy and spicy kick. This dipping sauce complements the richness of the fried rolls.

Whether enjoyed as an appetizer, snack or main dish pork lumpia holds a special place in Filipino culinary tradition. They symbolize warmth, togetherness, and celebration. Its versatility allows for various adaptations, such as adding shrimp, tofu, or even sweet fillings for a dessert version.

From bustling street food stalls to home kitchens, the aroma of sizzling pork lumpia never fails to evoke fond memories and bring people together, embodying the vibrant spirit of Filipino cuisine. With its irresistible combination of flavours and textures, pork lumpia continues to captivate taste buds and bring joy to countless dining tables across the Philippines and beyond.

Filipino Pork Lumpia

Pork Lumpia are delicate spring rolls full of moist pork, vegetables and soy sauce. perfect as a starter, side dish and appetiser.

4.68 from 125 votes

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Course: Appetizer, Canapes, Side Dish, Starter

Cuisine: Philippines

Keyword: Deep Fry, Pork, Tortillas/Wraps, Vegetables

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 30 Wrappers

Calories: 47kcal

Equipment

• 1 Wok
• 1 Spatula or wooden spoon
• 1 Baking Tray dish

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Ingredients

 

MetricImperial

• 30 standard lumpia wrappers
• 453 g pork mince
• 1 tbsp oil vegetable/sunflower
• 3 cloves garlic peel/mince
• 65 g carrots very finely diced
• 50 g scallions very finely diced
• 35 g cabbage very finely sliced
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tbsp cilantro coriander/chop
• 1 tsp garlic powder optional
• 15 ml soy sauce
• Oil for frying

Instructions

• Place a wok over a high heat and add 1 tbsp of oil. When hot, add the pork and cook until no pink exists. Usually about 5 minutes.
  1 tbsp oil, 453 g pork
• Remove the cooked pork from the pan and put to one side for now. Pour any excess oil from the pan from the pork leaving a light coating in the wok.
• Return the wok to the heat and add the scallion/spring onions and garlic and fry for about 2 minutes or until the become fragrant.
  3 cloves garlic, 50 g scallions
• Add the carrots, cabbage, cilantro/coriander and the cooked pork into the wok and stir to combine.
  65 g carrots, 35 g cabbage, 2 tbsp cilantro
• Season with salt and pepper, soy sauce and garlic powder if using.
  1 tsp ground black pepper, 1 tsp salt, 1 tsp garlic powder, 15 ml soy sauce
• Taste to make sure everything works and is perfect. Adjust seasoning if required.
• Remove from the heat and allow to cool down slightly. It’s easier to work with warm than cold.
• Place a wrapper on a clean board and add about 2 ½ to 3 tablespoons of the pork mixture going from one corner diagonally to the other.
  30 standard lumpia wrappers
• Fold one corner over the filling and roll once. Fold the sides in and roll until about a cylinder is formed. Moisten the final edge and gently press to seal. Place with the fold underneath to keep it together.
• Place completed wrappers on a plate and cover with a moist towel to keep from drying out.
• Repeat until all of the pork mixture and wrappers have been used.
• Place the wok back onto the stove and add about 1 inch of oil. Turn the heat to medium and once the oil has heated up carefully place the wrappers into the oil. Do it in batches. Try and place them in the oil with the seal side down. That way it will make sure they don’t split.
  Oil
• Turn the wrappers over regularly until they are a lovely brown all over. Normally about 1 – 2 minutes.
• Remove using a slotted spoon and place on a warmed plate covered with kitchen paper to drain any excess oil.
• Repeat the process with the remaining lumpia and serve immediately with a chilli dip.

Nutrition

Calories: 47kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 115mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg