Pork and Vegetable Stir-Fried Lumpia Rolls
A vibrant Filipino-inspired stir-fried lumpia dish featuring ground pork and seasonal vegetables wrapped in thin lumpia wrappers, quickly cooked to a crisp golden finish. This recipe highlights the freshness of spring produce with a familiar, approachable cooking method perfect for weeknight dinners.
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Overview
This Pork and Vegetable Stir-Fried Lumpia Rolls recipe combines tender ground pork with fresh spring vegetables, all wrapped in thin lumpia wrappers and pan-fried to achieve a crispy golden texture. Inspired by Filipino cuisine, this dish is perfect for a quick weeknight meal that balances protein and veggies while offering a satisfying crunch.
Why you’ll love it
This recipe is simple yet packed with flavor, blending savory pork with the freshness of seasonal vegetables like carrots, cabbage, and green beans. The quick stir-fry method keeps vegetables crisp-tender, and frying the lumpia rolls yields a deliciously crisp exterior. It’s a delicious fusion of stir-fry and Filipino lumpia that’s approachable and family-friendly.
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Ingredient notes
- Ground pork: Choose fresh, lean ground pork for best flavor and texture.
- Vegetables: Use a mix of finely chopped spring vegetables such as carrots, cabbage, green beans, and spring onions.
- Lumpia wrappers: Thin Filipino-style lumpia wrappers work best for a light, crisp finish. Keep them covered with a damp cloth to prevent drying out.
- Seasonings: Soy sauce, garlic, and black pepper enhance the savory profile.
Serving & storage
Serve the lumpia rolls immediately with a dipping sauce such as sweet chili or vinegar with garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispiness—avoid the microwave, which can soften the wrapper.
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Chef tips
- Keep lumpia wrappers covered with a damp cloth to prevent them from drying out and becoming brittle.
- Do not overcrowd the pan when frying to achieve even crispiness.
- Use fresh vegetables and chop them finely for even cooking inside the lumpia.
- If preferred, blanch the vegetables briefly before mixing for a softer texture, but stir-frying directly keeps freshness and crunch.
Ingredients
- 400 g (14 oz)ground pork
- 1 mediumcarrot, finely chopped
- 150 g (5 oz)cabbage, finely shredded
- 100 g (3.5 oz)green beans, finely chopped
- 2spring onions, thinly sliced
- 3 clovesgarlic, minced
- 2 tbspsoy sauce
- 1 tspblack pepper
- 20lumpia wrappers (about 20 cm / 8 inch diameter)
- 2 tbspvegetable oil for frying
- 1 tbspvegetable oil for stir-frying
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Equipment
- large mixing bowl
- knife
- cutting board
- large skillet or wok
- spatula or wooden spoon
- plate lined with paper towels
Nutrition per serving
- Calories350
- Protein22 g
- Carbs25 g
- Fat15 g
Step-by-step
Step 1
In a large mixing bowl, combine ground pork, chopped carrot, shredded cabbage, green beans, spring onions, minced garlic, soy sauce, and black pepper. Mix thoroughly until evenly incorporated.Step 2
Lay one lumpia wrapper on a clean surface. Place approximately 2 tablespoons of the pork and vegetable filling near the edge closest to you.Step 3
Carefully fold the bottom edge over the filling, fold in the sides, and roll tightly but gently to form a cylinder. Seal the edge with a little water to help it stick. Repeat with remaining wrappers and filling.Step 4
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add the remaining 1 tablespoon oil once hot for frying the lumpia rolls.Step 5
Working in batches if needed, place the lumpia rolls seam-side down in the hot oil. Fry for 3 minutes per side or until all sides are golden brown and crisp, turning carefully to avoid breaking.Step 6
Remove the cooked lumpia rolls and drain on a plate lined with paper towels to remove excess oil.Step 7
Serve immediately with your choice of dipping sauce, such as sweet chili sauce or spiced vinegar.
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