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Platter of golden crispy Filipino lumpia spring rolls on a dark ceramic plate, one roll cut open showing pork, cabbage and carrot filling, small bowl of red banana ketchup beside it, steam rising on a wooden table

Lumpia: Crispy Filipino Spring Rolls

Thin wheat wrappers around seasoned pork, cabbage, and carrots, fried until shatter-crisp and served with banana ketchup or sweet chili sauce.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 25 rolls
Ingredients Method

Ingredients
  

For the filling
  • 1 pound (450 g) ground pork
  • 2 cups (about 180 g) finely shredded green cabbage squeezed dry if wet
  • 1 cup (about 110 g) finely julienned carrots
  • 1 small yellow onion finely diced, about 3/4 cup
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg lightly beaten
For assembling and frying
  • 25 thin lumpia or Filipino spring roll wrappers wheat-based, about 8-inch squares
  • 1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing
  • 3 to 4 cups neutral oil with a high smoke point canola or peanut, for frying
For serving
  • banana ketchup, sweet chili sauce, or garlic vinegar for dipping

Method
 

  1. Mix the filling. Combine the pork, cabbage, carrots, onion, garlic, soy sauce, salt, pepper, and beaten egg in a large bowl. Mix with clean hands just until evenly distributed, about 1 minute; stop as soon as you no longer see streaks of plain pork.
  2. Chill for easy rolling. Cover and refrigerate the filling 20 to 30 minutes so it firms up and portions neatly without weeping moisture into the wrappers.
  3. Set up your rolling station. Peel the wrappers apart and keep them under a barely damp towel. Lay one wrapper in a diamond shape, one corner pointing at you, with the filling, a tablespoon, and the cornstarch paste within reach.
  4. Fill and fold. Spoon about 1 1/2 tablespoons of filling in a horizontal line across the lower third of the wrapper, leaving about 1 inch at each side. Fold the bottom corner up over the filling, fold both side corners in, then roll upward snugly with no air pockets.
  5. Seal the edge. Brush the top corner with a thin line of cornstarch paste and finish the roll. Rest completed rolls seam side down on a tray under a damp towel.
  6. Heat the oil to 350°F (175°C), about 1 1/2 inches deep in a heavy pot or deep skillet. A scrap of wrapper should sizzle on contact and turn golden in about 30 seconds.
  7. Fry in batches of 6 to 8, seam side down first, without crowding. Fry 3 to 4 minutes, turning occasionally, until deeply golden on all sides; judge the last minute by color.
  8. Drain upright on a wire rack over a tray for the first minute so oil escapes from the seam. Do not use paper towels, which trap steam and soften the crust.
  9. Serve right away with banana ketchup, sweet chili sauce, or garlic vinegar for dipping.