Lumpiang Prito with Pork

4.50 from 2 votes

Lumpiang Prito filled with tender-crisp vegetables and ground pork are the ultimate midday snack or appetizer. They're crunchy, tasty, and best served with spicy vinegar.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer

Cuisine: Filipino

Servings: Servings

Calories: 150kcal

Author: Lalaine Manalo

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

Cut the sweet potatoes and carrots in uniform matchstick size to ensure even and fast cooking.
Do not overcook vegetables. Keep them underdone as they cook in their residual heat and during the final frying.
Drain the vegetables VERY well and cool them 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 it down quickly and keep it from cooking further.
Use fresh spring roll wrappers. Check manufacturing dates on packages; the older the wrappers get, the less pliable they are with rolling (they tend to break more) and harder to seal.
Cover the wrappers with a damp cloth to prevent them from drying out.
Do not overfill wrappers to keep them from bursting during frying. Roll as tightly as possible.
Use enough frying oil to cover the lumpia for the best crunch.
Fry at 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 them vertically on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl.

Nutrition