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Crispy Filipino Lumpia Spring Rolls Recipe Easy Homemade 10-Minute Appetizer

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A quick and easy recipe for crispy Filipino lumpia spring rolls with a savory filling and perfectly thin, crunchy wrappers. Perfect for appetizers or snacks, ready in under 10 minutes of prep time.

Ingredients

Scale
  • 1 lb (450 g) ground pork (or ground chicken/turkey), lean but not too dry
  • 1 cup (120 g) carrots, finely shredded
  • 3 stalks green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup bean sprouts (optional)
  • 2 tablespoons soy sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt or to taste
  • About 30 lumpia wrappers (spring roll wrappers)
  • Vegetable oil for deep frying (about 4 cups / 1 liter)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine ground pork, shredded carrots, sliced green onions, minced garlic, chopped onion, and bean sprouts if using. Add soy sauce, ground black pepper, and salt. Mix gently but thoroughly until evenly distributed (about 5 minutes).
  2. Set up your workspace: Arrange lumpia wrappers on a clean surface, covered with a damp cloth to prevent drying. Fill a small bowl with water for sealing the wrappers. Heat about 4 cups (1 liter) of vegetable oil in a frying pan or wok over medium-high heat to around 350°F (175°C).
  3. Wrap the lumpia: Place one wrapper diamond-shaped with one corner toward you. Spoon about 2 tablespoons of filling near the corner closest to you. Fold the corner over the filling, fold the sides in snugly, and roll tightly toward the opposite corner. Dab the far corner with water and seal the roll. Repeat until all filling is used (10-15 minutes).
  4. Fry the lumpia: Carefully place several lumpia rolls into the hot oil without crowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels or a wire rack. Maintain oil temperature around 350°F (175°C).
  5. Serve immediately: Enjoy lumpia hot and crispy with your favorite dipping sauce such as sweet chili or vinegar-garlic mix.

Notes

Maintain oil temperature at 350°F (175°C) to avoid soggy or burnt lumpia. Do not overcrowd the pan when frying. Seal wrappers with water, not egg wash. Drain excess liquid from filling if too wet. Rest lumpia on a wire rack after frying to keep crispy. Lumpia can be frozen before frying and fried from frozen with extra cooking time. For gluten-free, use rice paper wrappers and pan-fry gently.

Nutrition

Keywords: Filipino lumpia, spring rolls, crispy lumpia, easy appetizer, homemade lumpia, Filipino recipe, quick snack

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