Filipino Lumpia Style Pork and Shrimp Spring Rolls


  • 1/4 head cabbage, julienne
  • 2 cups snow peas, julienne
  • 2 cups mung bean sprouts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup water chestnuts, juilienne
  • 1/2 cup onions, diced
  • 1 lb ground pork
  • 1 lb small shrimp
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1 tbs extra virgin olive oil
  • 1 tbs sesame oil
  • kosher salt and black pepper to taste
  • 24 lumpia or spring roll wrapers
  • Add olive oil to a hot saute pan, and add the celery and onions and cook until translucent, then add the cabbage, snow peas, mung bean sprouts and cook until the cabbage is tender.
  • Next add the ground pork and brown, then add the shrimp.
  • Once the shrimp is cooked through, about 2 minutes add the soy sauce, fish sauce, sesame oi and season with salt and pepper to taste.
  • Be careful with the salt because the fish and soy sauce contain a lot of salt. Be sure to taste before adding additional salt.
  • Once filling has been made, let cool and drain in a colander.
  • Next add approximately 1 heaping tbs per wrapper.
  • Roll as one would a spring roll, and seal lumpia with an egg wash using a pastry brush.
  • Fill a sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Fry the rolls in batches until golden and cooked through.
  • Serve with the dipping sauce of your choice.
Like 10 Dislike 0

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.