Filipino Spring Rolls (Lumpia)

    1 hour 10 minutes

    This is the Filipino version of spring rolls, made with pork mince, carrot, cabbage, garlic and spring onions. Great as a finger food.

    442 people made this

    Serves: 15 

    • 1 tablespoon vegetable oil
    • 500g pork mince
    • 2 cloves garlic, crushed
    • 1/2 cup onion, chopped
    • 1/2 cup carrot, minced
    • 1/2 cup spring onions, chopped
    • 1/2 cup sliced green cabbage
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon soy sauce
    • 30 lumpia or spring roll wrappers
    • vegetable oil for frying

    Preparation:45min  ›  Cook:25min  ›  Ready in:1hour10min 

    1. Place a wok or large frying pan or wok over high heat, and pour in 1 tablespoon vegetable oil. Cook the mince, stirring frequently, until no pink is showing. Remove from pan and set aside.
    2. Drain oil from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, spring onions and cabbage. Season with pepper, salt and soy sauce. Remove from heat, and set aside until cool enough to handle.
    3. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 4cm space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Put the rolls on a plate as you go and cover them with cling wrap to retain moisture.
    4. Heat a heavy frying pan over medium heat, add enough oil for deep frying and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

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    Reviews in English (371)


    This is very close to the recipe my mum used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chillies (and/or some soy sauce.)  -  29 Sep 2008


    Very very good! Very easy to do too. I ended up with about 15-16 rolls though. I chopped the veggies in the food processor. I used a pastry brush to brush some water on the ends of the wrappers to seal them. I fried them 3-4 at a time in my deep frier. One of my favourite recipes from this site so far. I've made these with prawn/pork mixture and they are even better.  -  29 Sep 2008


    I made the recipe as written but as I had no wrappers, made rather large rolls using some Fillo pastry that was looking sad then baked in the oven. Result: excellent with lovely flavour. Will do again using the correct wrappers and try deep frying.  -  01 Jan 2012