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Filipino Lumpia
Crispy spring rolls filled with seasoned pork and vegetables — the Philippines' most loved snack.
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30 minPrep🔥
15 minCook🍽️
6Serves📊
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Ingredients
- 500g pork mince
- 1 carrot, julienned
- 1 onion
- 3 garlic cloves
- 2 spring onions
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 24 spring roll wrappers
- 1 egg, beaten
- Oil for frying
- Sweet chilli sauce or vinegar dip
Instructions
- Cook the mince with garlic, onion and carrot; add soy and fish sauce; cool.
- Stir in spring onions.
- Place a spoonful diagonally on each wrapper; roll tightly, sealing with egg.
- Fry in 170C oil until deep golden, 3-4 minutes.
- Drain on paper.
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Tara’s tips
- Roll tightly so they stay crisp.
- Filipino lumpia are slimmer than Chinese spring rolls.
Serving suggestions
- Serve with sweet chilli sauce.
Storage & reheating
Uncooked lumpia freeze brilliantly.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use mushrooms and extra vegetables in place of pork.
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