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Bite into these Filipino Lumpia and instantly feel the party vibe of the Philippines at your place. Each crunchy shell holds a juicy pork-veggie mix, making any hangout or dinner feel more festive. These spring rolls are the star at Filipino celebrations and now you can whip them up easily at home.
A family friend taught me how to make these one summer during a backyard barbecue, and now rolling lumpia together is one of my favorite family rituals.
Crispy Ingredients
- Sweet chili sauce: For dunking, brings a tangy little kick
- Vegetable oil: Pick one that holds up to high heat so your lumpia fries up right
- Lumpia wrappers: These give you that crackly texture, just grab thin spring roll wrappers if you can’t find the classic kind
- Egg: Brings it all together and keeps it moist
- Oyster sauce: Makes the flavors pop with a deep, rich taste, soy sauce works in a pinch
- Black pepper: A quick grind adds a mellow heat
- Water chestnuts: Crunchy and fresh, just rinse canned ones really well
- Garlic: Gives everything an irresistible fragrance—fresh is best
- Medium carrot: Use a grater for that perfect thinness, brings color and a hint of sweetness
- Medium onion: Chop it up super fine so it melts right into your mixture; yellow onions taste best
- Ground pork: Juicy, rich, and packs flavor, get one with some fat for best results
Taking those extra couple of minutes to chop everything super small really levels up both the taste and how the filling feels when you bite in.
Simple Steps to Follow
- Serve While Hot:
- Move the lumpia onto your serving dish while they’re still nice and warm. Skip the sauces and pass around a bowl of sweet chili for dipping and watch how fast they disappear.
- Fry to Perfection:
- Heat up a half inch of oil in your pan over medium-high. Throw in a scrap of wrapper—if it sizzles, you’re set. Fry the lumpias in small groups, rolling them so every bit gets that even golden color. Go about four minutes on each side, then pop them onto a paper towel-lined rack to get rid of extra oil.
- Get Rolling:
- Put a wrapper down on a clean, dry spot. Scoop about two tablespoons of filling along the lower edge, spreading it into a little log. Leave those sides open so you won’t make a mess folding. Dip your fingers in water to wet the edges, fold the bottom up over your filling, then tuck the sides in and roll everything up snug. Give the end one last swipe of water and press so it seals.
- Mix the Filling:
- Grab a big bowl and toss in pork, egg, all those veggies, and seasonings. Get in there with your hands and squeeze it together so everything blends evenly. Don’t try to rush—you want it totally mixed for even cooking later.
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For the tastiest filling, don’t skip fresh garlic—it gives a punchy aroma. Rolling and frying lumpia together with family before big occasions is one of those little joys that always makes me smile.
Handy Storage Tips
Before you fry, line up the wrapped lumpias flat and freeze them, then move to a container with a tight lid. You can fry them straight from the freezer; just be careful with those sneaky oil pops.
Swap These In
No oyster sauce? Soy sauce will get you by. If you’re skipping pork, ground chicken or even some diced up tofu totally work. Toss in cabbage or green beans if you want a veggie boost.
Fun Ways to Serve
Eat these while they’re still sizzling, dipped in sweet chili or spicy vinegar. They’re great for appetizers at a crowd or on the table with noodles and rice as the main event.
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Frequently Asked Questions
- → What makes lumpia wrappers ideal for these rolls?
They’re paper-thin and get super crispy when fried, so you get that awesome, flaky crunch that works great with the tasty filling.
- → Can I substitute oyster sauce in the filling?
You sure can! Splash in some soy sauce instead. It'll still bring that nice, savory punch.
- → How can I prevent the rolls from unwrapping during frying?
Just dab a little water to seal the edges, then press them tight so your rolls stay closed when frying.
- → What dipping sauces pair well with lumpia?
Sweet chili sauce is classic, but a tangy vinegar dip or even banana ketchup does the trick, too.
- → Are these spring rolls suitable for freezing?
Definitely! Put them in a single layer and freeze. When you want some, fry them straight out of the freezer—just watch out for oil popping.