filipino spring roll recipe

Written ByJenny Smyth Posted on
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The Best filipino spring roll recipe

I’ve always been fascinated by the Filipino spring roll recipe, and I’m excited to share it with you. The dish has its roots in Chinese cuisine, but it’s been adapted to suit the Filipino taste.

The combination of vegetables, meat or seafood, and spices wrapped in a thin dough wrapper is a perfect representation of the country’s love for fusion food. When I first tried this recipe, I was hooked by the crunch of the wrapper and the explosion of flavors in every bite.

My family loves it too, and we often make it for special occasions like parties and gatherings. It’s also a great way to get our kids to eat more vegetables, as they’re hidden within the filling.

One of the best things about this recipe is that it’s incredibly versatile – you can use any combination of ingredients you like, from traditional pork or chicken to more modern options like tofu or tempeh. The key to making a great spring roll is in the technique – it’s all about getting the wrapper thin and even, so it cooks perfectly in the pan.

With a little practice, you’ll be whipping up these delicious rolls in no time. Whether you’re looking for a quick snack or a hearty meal, this recipe is sure to satisfy.

Filipino Lumpia (Spring Rolls)

4.8 from 830 votes

Filipino Lumpia are crispy, savory spring rolls filled with vegetables and sometimes meat. They are typically served with a sweet and sour sauce.

Prep Time30 mins
Cook Time15 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 teaspoon salt
1/2 cup water
1 tablespoon vegetable oil

For the Filling

1 cup shredded cabbage
1 medium carrot, julienned
1/2 cup bean sprouts
1/2 cup green onions, chopped
1/2 pound ground pork (optional)
1 clove garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper

For the Sauce

1/2 cup white vinegar
1/4 cup water
2 tablespoons sugar
1 clove garlic, minced
1 small onion, chopped
1 small red bell pepper, chopped
1/2 cup tomato sauce

👨‍🍳Directions

1In a mixing bowl, combine flour and salt.
2Add water and vegetable oil, then mix until a dough forms.
3Knead the dough on a floured surface until smooth.
4Let it rest for 10 minutes.
5While the dough is resting, prepare the filling.
6In a separate bowl, mix shredded cabbage, julienned carrots, bean sprouts, and green onions.
7If using pork, cook it in a pan over medium heat until browned and cooked through.
8Add minced garlic, soy sauce, salt, and pepper to the pork and mix well.
9Combine the pork mixture with the vegetables.
10Divide the dough into small balls and roll out each ball into a thin circle on a floured surface.
11Place a spoonful of the filling mixture in the center of each circle.
12Fold the edges of the dough over the filling, creating a rectangular shape.
13Roll tightly to form a spring roll.
14Seal the edges with a bit of water to ensure they stick together.
15Heat oil in a deep fryer or deep pot to 350°F.
16Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
17Use tongs to flip them occasionally for even cooking.
18Remove from oil and place on paper towels to drain excess oil.
19To make the sauce, combine vinegar, water, and sugar in a saucepan.
20Bring to a boil over medium heat.
21Add minced garlic, chopped onion, and red bell pepper.
22Simmer for 5 minutes until the vegetables are soft.
23Stir in the tomato sauce and let it cook for an additional 2 minutes.
24Allow the sauce to cool slightly before serving.
25Serve the spring rolls hot with the sweet and sour sauce on the side.
26Enjoy your crispy and flavorful Filipino Lumpia.

🔧Equipment

Mixing bowl
Rolling pin
Frying pan
Deep fryer or deep pot
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add shrimp or chicken for a seafood or poultry variation.

Watch Video Of How Filipino Lumpia (Spring Rolls) Works

This Filipino spring roll recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick snack.

The best part is that it’s incredibly easy to make ahead of time and store in an airtight container for up to three days.

When reheating leftover spring rolls, try pan-frying them until crispy again for an added texture boost.

❓ Frequently Asked Questions About Filipino Lumpia (Spring Rolls)

Q: What is the difference between Filipino spring rolls and other types of spring rolls?

Filipino spring rolls are typically made with a thinner wrapper than other types of spring rolls, which gives them a crisper texture when fried. They’re also often filled with more vegetables than other types of spring rolls, which makes them healthier.

Q: Can I use pre-made wrappers for this recipe?

Yes, you can use pre-made wrappers for this recipe. However, keep in mind that they may not have the same texture as homemade wrappers. If you do decide to use pre-made wrappers, make sure to thaw them according to the package instructions before using.

Q: How do I store leftover spring rolls?

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to three days. You can also freeze them for up to two months – simply thaw them at room temperature or reheat them in the oven.

Q: Can I bake these spring rolls instead of frying them?

Yes, you can bake these spring rolls instead of frying them. Simply brush them with oil and bake them at 400°F (200°C) for about 15-20 minutes, or until crispy.

Q: What’s the best way to reheat leftover spring rolls?

The best way to reheat leftover spring rolls is by pan-frying them until crispy again. You can also bake them in the oven at 400°F (200°C) for about 10-15 minutes.

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