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Pork Lumpia

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"Freshly fried Filipino lumpia is a great tasting appetizer. You can make them ahead of time and store them in the freezer. When ready to eat, fry only what you need. To cut down on preparation time, use frozen vegetables. Serve with sweet chile sauce and garlic vinegar for dipping."
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1 h 10 m servings 237
Original recipe yields 25 servings (25 lumpia)


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  1. Heat olive oil in a large skillet over medium-high heat. Saute onion and garlic until onion is browned and softened, about 10 minutes. Season with salt and pepper. Spoon mixture into a bowl.
  2. Saute ground pork in the same skillet until browned and crumbly, 5 to 7 minutes. Add back the sauteed onion and garlic; mix thoroughly. Pour mixture into a large bowl; add mixed vegetables, green beans, cabbage, and celery. Mix thoroughly; let filling cool for 10 minutes.
  3. Wrap 1 to 2 tablespoons of the filling mixture in a lumpia wrapper. Repeat until all the filling or wrappers are finished.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry as many lumpia as desired in the hot oil until golden brown and crispy, 3 to 5 minutes per batch.

Nutrition Facts

Per Serving: 237 calories; 9 26.6 12.1 30 249 Full nutrition

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