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.




30 min


20 min


No Comments

    Leave a Reply


    Skill Level