My lola used to fry up batches of these lumpia on rainy weekends, the kitchen filling with that irresistible sizzle and savory steam that pulled us all in from the yard.
I remember sneaking bites straight from the pan, the wrapper cracking just right—crispy golden outside, juicy pork and veggies melting inside. It’s that perfect crunch that keeps me making them for game nights now. Who’s ready to try?
Ingredients
– 1 pound ground pork
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, grated
– 1/2 cup green beans, finely chopped
– 1/2 cup cabbage, finely chopped
– 2 tablespoons soy sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 package lumpia or spring roll wrappers (about 25 sheets)
– Vegetable oil for frying
Cook the filling first: In a large skillet over medium heat, brown the ground pork until it’s no longer pink, about 5-7 minutes. Add the onion and garlic, stirring until the onion softens and everything smells nutty and fragrant.
Toss in the carrot, green beans, and cabbage. Cook for another 4-5 minutes until the veggies are tender-crisp. Stir in soy sauce, salt, and pepper—taste and adjust if you like it saltier. Let it cool a bit so it’s easier to wrap.
To assemble, place a heaping teaspoon of filling near one edge of a wrapper, fold the sides in, then roll tightly like a cigar, sealing the end with a dab of water. Heat about 2 inches of oil in a deep pan to 350°F—fry in batches until deeply golden and crispy, 2-3 minutes per side. Drain on paper towels and serve hot with sweet chili sauce.
The trick is not overcrowding the pan; it keeps them from steaming instead of crisping up. Drop a 
if you’d devour a plate of these this weekend!
if you’d devour a plate of these this weekend!