Prawn and Pork Spring Rolls

    1 hour 30 minutes

    This recipe makes the traditional Filipino deep fried spring rolls called lumpia. Serve with sweet and sour sauce or spring roll sauce (available in Asian shops).

    25 people made this

    Serves: 75 

    • 500g pork mince
    • 1 cup finely chopped raw prawns
    • 1/2 cup finely chopped onion
    • 1/2 cup grated carrots
    • 1/4 cup finely chopped spring onions
    • 3 tablespoons soy sauce
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon monosodium glutamate (MSG), optional
    • 500g packet spring roll wrappers
    • 1 egg white, beaten
    • 1 litre vegetable oil for frying

    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. Mix the pork mince, prawns, onion, carrots, spring onions, soy sauce, salt, pepper and optional MSG in a bowl until well combined.
    2. Pull a wrapper off the stack and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line of filling, about the width of your little finger, across one side of the wrapper, 1cm from the edge of the wrapper. Roll the wrapper tightly around the filling and seal the edges with egg white. Repeat with the remaining wrappers and filling and cut the rolls into thirds.
    3. Heat the oil in a heavy pan or deep fryer to hot (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.

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    Reviews in English (19)


    im a filipina living here right now in the united states. and yes you this dish is very popular in the philippines and goes really good with sweet and sour or just katchup. i even sometimes use ground beef or rice sticks noodles with chicken shrimp and husband always loved it whatever i stuffed in there as long as its seasoned well. you can also add raisins on it if u like for a little sweetess. and by the way you dont have to waste an egg, just use water to seal the wrapper...goes good too. and you can make a thick filling if you saute the filling first or just put thin raw filling. really good try it!!!  -  19 Nov 2010  (Review from Allrecipes USA and Canada)


    Great lumpia recipe! Easy to customize by adding the same quantities of your preferred veggies. Makes more than enough for a crowd and the cooked lumpia freeze well for reheating later. Just be sure that your oil temp is 375 or under or they wrappers will cook faster than the filling.  -  24 Jan 2010  (Review from Allrecipes USA and Canada)


    these are best when served with the sweet and spicy sauce! One of my first true filipino foods that I ever tried, and I am a picky eater! I know the woman that made them for me used different filling but its whatever you want to put in it!! Tasty!  -  09 Jul 2009  (Review from Allrecipes USA and Canada)