Lumpiang Prito with Pork filled with a delicious medley of bean sprouts, sweet potatoes, carrots, green beans, and ground pork. Crunchy and tasty, these vegetable spring rolls are the perfect snack or appetizer!
One of my favorite ways to enjoy lumpia is a vegetarian version which uses pan-fried tofu cubes as the protein source but today, I am going to share with you this lumpiang prito with pork which is filled with a scrumptious medley of ground pork, sweet potatoes, green beans, bean sprouts, and carrots.
Golden, crunchy, and delicious, these vegetable spring rolls are great as a midday snack or as party appetizers. They are best served hot and fresh off the pan with a side of spicy vinegar dip.
Tips on How to Make Fried Lumpia
- To ensure even and fast cooking, cut the sweet potatoes and carrots in uniform matchstick size.
- Do not overcook vegetables. Keep them a bit underdone as they will continue to cook in their residual heat as well as during the final frying.
- Drain the vegetables VERY well and cool completely before wrapping as their steam will cause tears on the spring roll wrappers. I like to pop the filling in the fridge for a few minutes to cool down quickly and to keep from cooking further.
- Use fresh spring roll wrappers. Check manufacturing dates on packages as the older the wrappers get, the less pliable with rolling (they tend to break more) and harder to seal. Cover the wrappers with a damp cloth to prevent from drying out.
- Do not overfill wrappers to keep from bursting during frying. Roll as tightly as possible.
- Lumpia is the best deep-fried. Use enough frying oil to cover the rolls fully.
- Fry between the optimal temperature of 350 F to 375 F. If the oil is too hot, the wrappers will burn before sufficiently cooked. Too low, and the lumpia will absorb a lot more grease. Cook in batches to prevent the oil from plummeting.
- Do not drain on paper towels as this will make them soggy. Drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.
More Lumpia Recipes:
- canola oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and chopped
- ¼ pound ground pork
- 1 tablespoon fish sauce
- 1 medium camote , peeled and cut into 1-inch lengths matchsticks
- ¼ cup water
- 1 large carrot, peeled and cut into 1-inch lengths matchsticks
- 1 cup green beans, cut thinly on a bias
- 4 cups bean sprouts
- salt and pepper to taste
- 12 spring roll wrappers
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add ground pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed.
- Add carrots and cook for about 1 minute or until half-done.
- Add green beans and cook for about 1 minute.
- Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.
- Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.
- Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
- Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”