Pork Lumpia are tasty little spring rolls filled with seasoned pork and veggies. They’re crispy on the outside and oh-so-delicious on the inside, perfect for dipping in your favorite sauce!
Every time I make them, I can’t help but snack on a few before they hit the table! They’re great for parties or just a cozy night in. You could say they’re my secret party weapon! 😄
Ingredients & Substitutions
Ground Pork: This is the main protein in the recipe, and it provides a rich flavor. You could substitute it with ground chicken or turkey for a lighter option, or even tofu for a vegetarian version.
Carrots: Finely chopped or grated carrots add natural sweetness and a pop of color. If fresh carrots are unavailable, you can use frozen ones, but be sure to thaw and drain excess moisture first.
Green Beans: Fresh green beans give crunch to the lumpia. If you don’t have them, try using peas or bell peppers instead for a similar texture.
Cabbage: Finely shredded cabbage adds bulk and helps keep the filling moist. Napa cabbage is a great alternative if you want something crunchier.
Soy Sauce & Oyster Sauce: These sauces impart umami flavor. For a gluten-free option, use tamari instead of soy sauce and check for gluten-free oyster sauce, or try mushroom sauce as a substitute.
Lumpia Wrappers: If you can’t find lumpia wrappers, spring roll wrappers work well too. You can also use homemade dough, but that requires additional effort.
How Do You Perfectly Wrap Lumpia?
Getting the wrapping technique just right can be tricky, but here’s how to do it with ease:
- Lay the wrapper in a diamond shape on a flat surface with a corner facing you.
- Spoon about 2 tablespoons of the filling just above the bottom corner, making sure not to overfill.
- Fold the bottom corner over the filling, then tuck in the sides to create a tight roll.
- Continue rolling toward the top corner, sealing with a bit of water or egg at the end to make sure it stays closed.
- If you find the wrappers are drying out, keep them covered with a damp towel while you work.
Take your time with this step, practice makes perfect!
How to Make Pork Lumpia
Ingredients You’ll Need:
For the Filling:
- 1 lb ground pork
- 1 cup carrots, finely chopped or grated
- 1 cup green beans, finely chopped
- 1 cup onion, finely chopped
- 1 cup garlic, minced
- 1 cup cabbage, finely shredded
- 1/2 cup celery, finely chopped (optional)
- 1/2 cup water chestnuts, finely chopped (optional)
- 1/4 cup green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp sugar
For the Wrapping:
- Lumpia wrappers (about 30 pieces)
- Oil for deep frying
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and another 15-20 minutes for frying. So in total, you’re looking at around 50 minutes to enjoy your delicious Pork Lumpia!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the ground pork, carrots, green beans, onion, garlic, cabbage, celery, water chestnuts, and green onions. Mix everything together well until it’s nicely combined.
2. Season the Mixture:
Add the soy sauce, oyster sauce, ground black pepper, salt, and sugar to the bowl. Using your hands or a spoon, mix everything thoroughly to ensure all the ingredients are evenly seasoned.
3. Assemble the Lumpia Wrappers:
Carefully separate the lumpia wrappers and lay one on a flat surface with one corner facing you (like a diamond shape). You want to keep the wrappers from drying out, so cover any unused wrappers with a damp cloth.
4. Fill the Wrapper:
Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Make sure not to overfill the wrapper, as this can make sealing difficult!
5. Wrap It Up:
Next, fold the bottom corner over the filling, then fold in the two side corners. Roll it tightly towards the far corner, keeping it snug. To seal the end, use a dab of water or a little beaten egg to make sure it stays closed.
6. Fry the Lumpia:
In a deep frying pan or wok, heat enough oil over medium heat until it’s hot. Fry your lumpia in batches, making sure not to overcrowd the pan. Turn them occasionally to ensure they cook evenly until they’re golden brown and crisp, roughly 4-6 minutes.
7. Serve:
Once cooked, take the lumpia out of the oil and drain them on paper towels to remove any excess oil. Serve these crispy treats hot with sweet chili sauce or vinegar as a dipping sauce. Enjoy your tasty Pork Lumpia!
Can I Use a Different Meat in This Recipe?
Absolutely! You can substitute ground pork with ground chicken, turkey, or beef, depending on your preference. For a vegetarian option, try using crumbled tofu or a mix of chopped vegetables.
How Do I Store Leftover Lumpia?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. For best results, reheat them in the oven or an air fryer to retain their crispiness instead of using the microwave.
Can I Freeze Lumpia Before Cooking?
Yes! You can freeze uncooked lumpia. Place the wrapped lumpia in a single layer on a baking sheet to freeze, then transfer them to a freezer bag once frozen. They can be stored for up to 3 months. Cook from frozen, just adding a few extra minutes to your frying time.
What Dipping Sauces Pair Well with Pork Lumpia?
Sweet chili sauce is a classic choice, but you can also serve lumpia with vinegar mixed with crushed garlic and chili for a tangy dip. Soy sauce with a touch of lime is another great option!