Seattle Filipino Lumpia
Crispy fried spring rolls filled with seasoned ground pork and vegetables, a party-table staple in Seattle's Filipino community.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Deep pot or fryer
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 12
- carbs
- 18
- protein
- 10
- calories
- 220
Instructions
- 1
Put the ground pork, carrot, green onion, garlic, onion, soy sauce, egg, salt, and pepper into a large bowl.
- 2
Mix everything well with your hands until evenly combined.
- 3
Place a lumpia wrapper on a flat surface with one corner pointing toward you.
- 4
Put about 2 tablespoons of filling near the bottom corner in a thin log shape.
- 5
Fold the bottom corner over the filling. Fold in both sides and roll up tightly toward the top corner.
- 6
Dab water on the top edge to seal it. Set the roll aside with the seam facing down.
- 7
Repeat this process with the remaining wrappers and filling.
- 8
Heat oil to 350°F. Fry the lumpia in batches for 4 to 5 minutes until golden and crisp, then drain on paper towels and serve hot.
Chef's tips
Roll each lumpia tightly so it does not burst open while frying. You can freeze uncooked rolls and fry them straight from the freezer later.
Storage
Freeze uncooked, rolled lumpia in a single layer, then transfer to a bag for up to 3 months.
Reheating
Fry frozen lumpia directly, adding a couple extra minutes to the cooking time.
Common mistakes to avoid
- •Adding too much filling, which makes the wrappers hard to roll and seal properly.
- •Frying in oil that is not hot enough, which makes the lumpia greasy and soggy.
Serving suggestions
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