About the Recipe
Lumpia are delicate, golden-crisp Filipino spring rolls, hand-rolled and filled with a savory medley of your favorite protein, finely chopped vegetables, aromatic oils and sauces. These bite-sized delights are typically deep-fried until crunchy and served with a sweet and tangy dipping sauce. Popular at celebrations and gatherings, Lumpia are a beloved staple of Filipino cuisine. Perfectly portable and packed with flavor, they’re impossible to eat just one!
Ingredients
2 tbsp oil (vegetable or canola)
1⁄2 onion, chopped
2 cloves garlic, minced
1 (14 oz) package coleslaw mix (shredded cabbage & carrots)
1 lb ground pork, chicken, or shrimp (or a mix)
1⁄2 cup chopped water chestnuts
1 tbsp toasted sesame oil
1⁄2 tbsp soy sauce
1 tsp salt
Preparation
Preparation
Prepare the Filling:
● Heat 2 tbsp oil in a large skillet over
medium heat.
● Sauté the onion until translucent,
then add garlic and cook for 30
seconds.
● Add your cooked protein of choice
and cook until browned. Besides
chicken, other great options include
a combination of ground pork and
beef, shrimp, tofu, or mushrooms
like shiitake or button for a
vegetarian variation.
● Stir in coleslaw mix and chopped
water chestnuts. Cook for 2-3
minutes until softened.
● Drizzle with toasted sesame oil, soy
sauce, salt, and pepper. Stir well,
then allow the mixture to cool once
it's fully cooked.
● Remove from heat and transfer the
cooked mixture to a bowl.
Assemble the Lumpia:
● Lay a lumpia or spring roll wrapper
on a clean surface.
● Place about 1⁄4 cup of the filling near
one corner of the wrapper.
● Fold the sides in and roll tightly
toward the opposite corner, brushing
the edge with water to seal.
● Repeat with the remaining wrappers
and filling.
Fry the Lumpia:
● Heat about 1-2 inches of oil in a
deep pan to 350°F (175°C).
● Fry the lumpia in batches until
golden brown and crispy, about 3-4
minutes per side.
● Drain on paper towels.
Serve & Enjoy:
● Serve hot with sweet chili sauce or
vinegar dipping sauce.