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Crispy Pork and Vegetable Lumpia in Rice Paper

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Filipino
Servings 5 (makes about 20 lumpia)

Equipment

  • Large skillet or wok For cooking the pork and vegetable filling. A wok is preferred in Asian cooking for its heat distribution, but a large skillet will work just fine.
  • Mixing bowl To combine the filling ingredients.
  • Sharp knife or mandoline For finely slicing vegetables.
  • Cutting board Preferably one for vegetables and another for meat to avoid cross-contamination.
  • Clean kitchen towel or silicone mat For rolling the lumpia without sticking.
  • Shallow dish or pie plate To soak and soften the rice paper.
  • Frying pan For shallow frying the wrapped lumpia. Nonstick is ideal if you’re worried about sticking.
  • Tongs or slotted spatula For safe flipping and draining excess oil.
  • Paper towels or wire rack For draining after frying.

Ingredients
  

For the filling

  • 1 lb ground pork 80/20 for best flavor
  • 1 cup carrots finely shredded
  • 1 cup cabbage finely chopped
  • ½ cup green beans thinly sliced
  • 1 small onion minced
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1 egg for binding

For wrapping & frying

  • 20 round or square rice paper sheets 22 cm diameter
  • Water for softening rice paper
  • Neutral oil vegetable or canola for shallow frying

For dipping sauce (classic lumpia sauce recipe)

  • ½ cup white vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening
  • Chili flakes optional

Instructions
 

Prepare the Filling

  1. In a large skillet or wok over medium-high heat, cook the ground pork until it’s no longer pink and starts to brown slightly. Drain excess fat if needed. Add onions and garlic, and sauté until fragrant—about 2 minutes.
  2. Next, stir in the carrots, cabbage, and green beans. Cook everything together for another 3–4 minutes until the vegetables are tender but still have a bit of crunch. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Let everything cool slightly before mixing in the egg. This binds the filling and helps it hold together when wrapped.

Soften the Rice Paper

  1. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until it becomes pliable (not too soft or it will tear easily). Lay it on a damp clean towel or silicone mat.

Roll the Lumpia

  1. Spoon about 2 tablespoons of the pork and veggie mixture onto the lower third of the rice paper. Fold the bottom over the filling, then fold in the sides, and roll tightly like a burrito. The rice paper will stick to itself, so no need for extra sealing.

Repeat the Process

  1. Continue wrapping until all the filling is used. You should get about 20 rolls. Let them sit for 5–10 minutes before frying to let the wrappers dry slightly and firm up.

Fry the Lumpia

  1. Heat about ½ inch of oil in a frying pan over medium heat. Once the oil is hot (about 350°F), gently add the lumpia a few at a time. Fry for about 2–3 minutes per side, or until golden and crisp. Rice paper doesn’t brown like traditional lumpia wrappers, so look for golden blistering.

Drain and Serve

  1. Place the cooked lumpia on a paper towel-lined plate or wire rack. Serve hot with your homemade lumpia sauce for dipping.