1. Filipino Pork Lumpia
Ingredients:
For the Filling:
1 lb ground pork
1 cup finely chopped carrots
1 cup finely chopped onion
6 cloves garlic, minced
1 large egg
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground black pepper
For Wrapping:
30–40 lumpia wrappers (spring roll wrappers, thawed if frozen)
1 beaten egg or water (for sealing the wrappers)
For Frying:
Vegetable oil for deep frying
Instructions:
Prepare the Filling:
In a large bowl, combine the ground pork, carrots, onions, garlic, and egg. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.
Wrap the Lumpia:
Lay one piece of wrapper on a clean, flat surface. Fill the large Ziploc bag with the lumpia mixture and push it to one corner of the bag. Snip a small hole and squeeze the bag. Pipe a thin layer near the end of the wrapper nearest you (leave ½ inch border at the bottom so it’s easier to roll). Roll halfway, brush the top end with beaten egg and roll until fully sealed (both ends will be open.) Repeat until everything’s wrapped.
Using kitchen scissors, divide each roll into desired lengths.
Fry the Lumpia:
Heat about 2 inches of vegetable oil in a deep pan over medium heat until hot (around 350°F. Fry the lumpia in batches, turning occasionally, until golden brown and crispy (about 4–5 minutes per batch). Use a slotted spoon to remove the lumpia and drain them on a paper towel-lined plate.
Serve:
Serve hot with your favorite dipping sauce, such as sweet chili sauce, vinegar with minced garlic, or banana ketchup.
Tips:
Make-Ahead: You can freeze uncooked lumpia. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or you can add directly to ziplock in a single layer and freeze. Fry directly from frozen; just add an extra minute or two to the cooking time.
Crispier Lumpia: Ensure the oil is hot enough before frying, and don’t overcrowd the pan to keep them crispy.
Variations: Add shrimp, ground chicken, or even vegetables like cabbage for different flavors.
Enjoy your crispy, savory lumpia anytime you crave it!
2. Vegetable Spring Rolls
Ingredients:
Spring roll wrappers (12–15 pieces; square, about 7–8 inches)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced mushrooms (shiitake or button)
1/2 cup julienned bell pepper
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil (optional)
Salt & pepper to taste
1 tbsp vegetable oil (for stir-frying)
Vegetable oil for deep frying
1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)
Instructions:
Cook the Filling:
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.
Wrap the Rolls:
Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.
Fry the Spring Rolls:
Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.
Serve With:
• Sweet chili sauce
• Soy sauce
• Garlic vinegar dip
• Hoisin or plum sauce
3. Vietnamese Fried Springs Rolls
Ingredients:
34 rice paper sheets | 22 cm / 8.6″ diameter
cooking oil
filling:
400 g ground pork
6 tbsp fish sauce
60 g vermicelli or glass noodles
1 big onion , chopped
2 carrots , julienne
6 dried wood ear mushrooms , chopped
2 eggs
3 garlic cloves , minced
black pepper
salt
Dipping sauce:
2 tbsp sugar
2 tbsp white vinegar
2 tbsp fish sauce
125 ml water
2 garlic cloves, minced
2 small red chilies , chopped
1 tsp lime juice
Instruction:
Prepare the dipping sauce
In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.
Make the spring rolls filling
Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.
Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.
Prepare the filling by mixing all filling ingredients together.
Roll the spring rolls
Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.
Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.
Place 1 tbsp of filling in a log shape on one border.
Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.
Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.
Fry the spring rolls
Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.
Remove spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).
Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.
Serve with dipping sauce and some lettuce, cucumber and herbs if desired.
4. Beef Spring Rolls
Ingredients:
For the filling:
½ lb (225 g) ground beef
1 small onion, finely chopped
1 cup shredded cabbage
1 small carrot, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp oyster sauce (optional for rich flavor)
½ tsp black pepper
½ tsp sugar
1 tbsp oil (for sautéing)
10–12 spring roll wrappers
For sealing & frying:
1 beaten egg or flour-water paste
Oil for deep or shallow frying
Instructions:
Cook the filling. Heat oil in a pan, add ground beef and cook until browned. Add onion, garlic, cabbage, and carrots. Sauté for 2–3 minutes. Stir in soy sauce, oyster sauce, sugar, and pepper.
Cook until mixture is almost dry. Let cool completely.
Assemble the rolls. Lay a wrapper in a diamond shape. Spoon 1–2 tbsp of beef filling near one corner. Fold the bottom corner over filling, tuck in sides, and roll tightly. Seal the edge with beaten egg or flour paste.
Fry the rolls. Heat oil to 350°F (175°C). Fry until golden brown and crisp (about 3–4 minutes per side). Drain on paper towels.
Serve with dipping sauces
Sweet chili sauce
Soy-vinegar dip with garlic
Spicy peanut sauce
