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Lumpia (Filipino Spring Rolls)

Crispy Filipino spring rolls filled with savory meats and colorful vegetables, perfect as a snack or appetizer.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 20 pieces
Course: Appetizer, Snack
Cuisine: Filipino
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound Ground chicken or beef (Halal-certified) You may substitute with tofu or mixed vegetables for a meat-free version.
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 cup Cabbage, finely chopped
  • 1 medium-sized Carrot, julienned
  • 3 pieces Green onions, chopped
  • 3 tablespoons Soy sauce (Halal)
  • to taste Salt and pepper
For frying
  • 1 package Spring roll wrappers (approximately 20 sheets)
  • Oil for frying (vegetable or canola)

Method
 

Preparation
  1. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onions and minced garlic, sauté for about 2-3 minutes until they become fragrant.
  2. Add the ground chicken or beef, cooking until thoroughly browned.
Flavoring
  1. Once the meat is cooked, stir in the julienned carrots, chopped cabbage, green onions, soy sauce, salt, and pepper.
  2. Cook for an additional 3-5 minutes until the vegetables are tender but still vibrant. Remove the mixture from heat and set aside to cool.
Assembling
  1. Take a spring roll wrapper and place it on a flat surface, with one corner facing you (it should look like a diamond).
  2. Place a spoonful of the filling near the bottom corner. Fold the corner to cover the filling, roll it tightly until you reach the middle, then fold in the sides and continue rolling to seal.
Cooking
  1. In a deep skillet or frying pan, heat oil over medium-high heat.
  2. Once hot, carefully add the wrapped Lumpia, frying until they turn golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
Serving
  1. Serve your delicious Lumpia fresh out of the fryer with your favorite dipping sauces on the side.

Notes

Tips: Fry them in batches to avoid steaming. Ensure your filling is cooled before wrapping to prevent soggy wrappers. For storage, keep in an airtight container lined with paper towels for up to 3 days in the refrigerator. Freezing is possible for up to 2 months; reheat at 375°F (190°C) for 10-15 minutes.