Lumpia
Lumpia arrived in the Philippines through Hokkien Chinese traders, who brought spring rolls centuries ago, but the dish was fully adapted to local tastes, becoming smaller, crispier, and served with distinctly Filipino sauces like sweet vinegar or banana ketchup. The name comes directly from the Hokkien word 'lunpia'. There are dozens of regional variants — from fresh, unfried lumpia from Batangas, to versions filled with shrimp or vegetables — but the fried pork version remains the most popular at parties and celebrations, almost always present on the table.
The filling is finely minced
Ground pork is mixed with very finely chopped carrot, onion, and garlic, so every roll cooks evenly.
Rolled thin and tight
Lumpia wrappers are rolled tightly, thinner than the ones used for Chinese egg rolls.
Fried twice for extra crunch
Many households fry the rolls once to seal them, then again right before serving for maximum crispness.
A sweet-sour dip is mandatory
Sweet vinegar or banana ketchup sauce completes every crunchy bite.
Ingredients 4 servings
- 400g ground pork
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 50g green beans, finely chopped
- 1 egg, beaten
- 1 tbsp soy sauce
- 20 lumpia wrappers or spring roll wrappers
- Oil for frying
How to make it
- 1Combine the ground pork with the carrot, onion, garlic, and green beans in a bowl, all very finely chopped.
- 2Add the beaten egg and soy sauce, then mix well until the filling binds together.
- 3Place a spoonful of filling on each lumpia wrapper, near one edge.
- 4Roll the wrapper tightly over the filling, tucking in the sides as you go.
- 5Seal the end of the wrapper with a little water so the roll stays closed.
- 6Fry the rolls in hot oil, in batches, until golden and crisp on all sides.
- 7Drain on paper towel and serve warm, with sweet-sour sauce for dipping.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
