Philippine Lumpia

The word «lumpia» in the Philippines is used for local rolls, and all in all there are many variants of them. The fresh ones are called sariwa.And the «bare» ones — hubad, represented by only a roll-shaped filling that is not wrapped in anything.

But still the most popular idea are rolls prito, fried in deep fat. That is the dish, which we want to offer you.

List of required products:

  • 20-25 sheets of ready-made dough for spring rolls 20×20 cm;
  • 1 kg of not too fatty pork minced meat;
  • 6 cloves of garlic;
  • 3 cm of fresh ginger root;
  • 2 eggs;
  • 3 tbsp. of light soy sauce;
  • freshly ground black pepper;
  • flakes of chili peppers;
  • oil for deep-frying;
  • sweet and sour sauce for serving.

Begin to cook


  1. Cut the dough sheets in halves to make rectangles of 10×20 cm. Cover the dough with a damp towel so that it does not dry.
  2. Crush, peel and chop the garlic. Chop the ginger very finely.
  3. Lightly whisk eggs with soy sauce, add ginger and garlic, mix everything with minced meat. Season with black pepper and chili flakes to taste.
  4. Place the piece of dough in a «vertical» position so that the short side faces you.
  5. Put on the short side 1 tsp. with a hill of minced meat about 1.5 cm from the edge and create a tight roll with open edges. Before wrapping the last 4 cm of dough should be moistened with water. After that lay the roll on the seam.
  6. Preheat the oil for deep-frying up to 180 ° C. Gently and in small portions put the rolls into the oil and prepare until the brown crust appearance.
  7. Ready rolls are put onto the sieve, which is arranged over paper towels. In such a way you will get rid of excess oil.
  8. Serve your rolls hot, with sweet and sour or sweet chili sauce.

By the way

If desired, such rolls can be made not only with pork, but with chopped minced chicken.

Philippine Lumpia

Philippine Lumpia