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Lumpia is the Filipino version of the egg roll. Make and freeze a big batch so you'll always have this delicious Filipino appetizer on hand for those impromptu parties.


Recipe Summary

30 mins
45 mins
30 mins
1 hr 45 mins
50 egg rolls


Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.

  • Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.

  • Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

Cook's Note:

Can be frozen for up to 4 months.

Nutrition Facts

214 calories; protein 9.6g; carbohydrates 22.3g; fat 9.2g; cholesterol 29.5mg; sodium 228.6mg. Full Nutrition