Lumpia (Filipino Springrolls)
I've finally updated my Filipino parents' Lumpia recipe to be easier to follow and with accessible ingredients. This is the classic and crispy Filipino spring roll made with a mixture of ground pork, shrimp, and minced veggies.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 75 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Spring roll wrappers
- Cornstarch slurry: 2 tsp cornstarch, dissolved in 2 tbsp of cold water (for sealing)
- Neutral oil, for frying (vegetable, canola, or peanut oil etc.)
- 1 pound ground pork
- 1 cup raw shrimp, minced
- 1 medium celery stick, minced
- 1 medium carrot, peeled and minced
- 5 cloves garlic, minced
- 1/2 yellow onion, minced
- 1 large egg
- 1 tbsp liquid seasoning (can be substituted with soy sauce)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
Instructions
- 1
In a large bowl, combine together all the ingredients for the filling. Pro Tip: Take a teaspoon of the filling and microwave for about 20-30 seconds until fully cooked-through and give it a taste. Adjust and season the filling to your preference, if desired.
- 2
To roll (visual instructions are above), add about 1 tablespoon of the filling onto your spring roll wrapper and shape it into a log. Fold the bottom corner upwards to cover filling, then fold the left and right-hand corners to the center. To finish, tightly roll upwards, making sure to keep the springroll tight and cylindrical so it doesn't unravel. At about 1-2 inches from the top, spread a small amount of the cornstarch slurry mixture to help seal it. Continue this same process for the rest of the remaining filling.
- 3
Deep fry in batches for about 5-6 minutes, or until the filling is fully cooked-through and the outside is golden.
- 4
Let cool on a wire rack. Serve warm.