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Crispy Filipino Lumpia Spring Rolls Recipe Easy Homemade with Sweet Chili Sauce

Filipino lumpia spring rolls - featured image
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A quick and easy recipe for crispy Filipino lumpia spring rolls filled with savory ground pork and veggies, served with a homemade sweet chili sauce for the perfect balance of sweet and spicy.

Ingredients

Scale
  • 1 lb (450g) ground pork (80/20 for juiciness)
  • 1 cup finely shredded carrots
  • 1 cup finely chopped green beans or snap peas
  • ½ cup minced onion
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp ground black pepper
  • 1 tsp salt, or to taste
  • 1 tbsp oyster sauce (optional)
  • 30 lumpia wrappers
  • 1 large egg, beaten
  • Vegetable oil for deep frying
  • ½ cup rice vinegar
  • ½ cup granulated sugar
  • 2 tbsp water
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1–2 tsp red pepper flakes
  • 1 clove garlic, minced

Instructions

  1. Prepare the Filling (15 minutes): In a large bowl, combine ground pork, shredded carrots, chopped green beans, minced onion, and garlic. Add soy sauce, oyster sauce if using, salt, and pepper. Mix well until evenly combined. If too wet, add more shredded carrots.
  2. Set Up Your Workstation (5 minutes): Arrange lumpia wrappers on a clean surface and cover with a damp cloth. Beat the egg in a small bowl for sealing the rolls.
  3. Roll the Lumpia (20 minutes): Place a wrapper with one corner pointing towards you. Spoon about 2 tablespoons (30g) of filling near the corner. Fold the corner over the filling, fold both sides inward tightly, then roll up firmly. Brush the final edge with beaten egg to seal. Repeat until all filling is used.
  4. Heat the Oil (5 minutes): Pour vegetable oil into a pot or fryer to about 2 inches depth. Heat to 350°F (175°C).
  5. Fry the Lumpia (10-15 minutes): Fry lumpia in batches for 3-4 minutes per batch, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Make the Sweet Chili Sauce (10 minutes): In a small saucepan, combine rice vinegar, sugar, water, fish sauce, garlic, and red pepper flakes. Bring to a simmer, stirring until sugar dissolves. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Remove from heat and cool slightly.
  7. Serve: Arrange lumpia on a platter with sweet chili sauce for dipping. Enjoy warm.

Notes

Keep lumpia wrappers covered with a damp cloth to prevent drying and tearing. Maintain oil temperature at 350°F (175°C) for best results. Do not overcrowd the frying pan. Use beaten egg to seal rolls to prevent bursting. Drain fried lumpia on paper towels to keep crispiness. Homemade sweet chili sauce is recommended for best flavor but store-bought can be used as a shortcut. For a healthier option, bake lumpia at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: lumpia, Filipino spring rolls, crispy lumpia, sweet chili sauce, homemade lumpia, Filipino appetizer, spring rolls recipe

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