Pork Lumpia Rolls (Print Version)
Ultra crispy spring rolls full of tasty pork and veggies, served up with a sweet chili dip you’ll love.
# Ingredients:
→ Main Ingredients
01 -
2 packs thawed spring roll wrappers or lumpia wrappers
02 -
Vegetable oil for deep frying
03 -
1 large egg
04 -
3.5 tablespoons oyster or soy sauce
05 -
1 teaspoon black pepper, freshly cracked
06 -
225 grams canned water chestnuts, chopped fine
07 -
6 garlic cloves, chopped tiny
08 -
1 medium carrot, diced small
09 -
1 medium onion, diced fine
10 -
900 grams ground pork
→ To Serve (Optional)
11 -
Sweet chili sauce, for dipping
# Steps:
01 -
Dish these out hot and dip in sweet chili sauce if you like.
02 -
Warm up about half an inch of oil in a skillet over medium-high heat until it's shimmering. Fry rolls in groups, flip once, and wait for all sides to go golden and crunchy. It usually takes 4 minutes each side. Put cooked ones on a plate lined with paper towels to catch extra oil.
03 -
Wet the edges of the wrapper a little with water. Fold the bottom up over the meat mix, tuck the sides in, then roll everything up snug. Dab a bit of water to stick the last edge down.
04 -
Grab a wrapper and put it on a clean counter or board. Scoop about 1.5–2 tablespoons of filling across the lower third, leaving room at both ends.
05 -
Toss pork, onions, carrots, garlic, water chestnuts, pepper, oyster or soy sauce, and an egg into a big bowl. Use your hands to mix until everything sticks together well.
# Notes:
01 -
Oyster sauce gives it a rich, savory taste, but you can swap in soy sauce if you want.
02 -
Freeze the uncooked rolls flat, with parchment to keep them apart. You can fry straight from frozen—just let them cook longer.
03 -
Careful with frying frozen lumpia—it might splatter. You might want to cover the pan.