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Jackie Ferguson
Filipino Spring Rolls
Prep Time 1 hr
Course Appetizer, Finger Food, Munchies, Side Dish
Cuisine Filipino, Philippines
Servings 40 Lumpia


  • 1 lb ground pork
  • 1 lb ground meat
  • 2 stalks celery, cut into matchsticks and diced
  • 2 carrots, cut into matchsticks and diced
  • 1 medium onion, diced
  • 2 green onions, diced
  • ½ cup cabbage
  • 5 cloves garlic, smashed and chopped
  • 2 tbs ginger, smashed and chopped
  • 3 tbs salt
  • 1 tbs white pepper
  • 1 tbs soy sauce
  • 2 eggs, one for the meat filling and one for sealing the lumpia
  • 25 lumpia wrapper or spring roll wrappers, cut in half


Lumpia Filling

  • Prepare all the aromatics and veggies.
  • Add the pork, ground meat, aromatics and veggies to a large mixing bowl and mix until well combined. Now add the soy sauce and 1 egg. Again, mix until well combined. Set aside.

Rolling the Lumpia

  • Prepare the work surface by placing the wrappers in between a damp kitchen towel, add an egg or water to a small ramekin, use a cutting board for the rolling surface and a lined baking sheet for the finished lumpia.
  • Now roll the lumpia, take a wrapper and add tablespoon (TBSP) of the filling and roll tight, sealing with egg or water.

Freezing or Preparing the Lumpia

  • Once the lumpia have been rolled, either fry/bake fresh or place in the freezer and once frozen add to a freezer storage bag.
  • Serve as a side or enjoy the lumpia on its own with my delicious Vinegar-Soy Dipping Sauce, cheers!
Keyword Lumpia, Pork & Ground Meat Lumpia