Crispy Filipino Pork Spring Rolls

Name: Crispy Filipino Pork Spring Rolls
Total time: 70 min
Ingredients: 15 ml vegetable oil; 450 g ground pork; 120 g chopped onion; 2 cloves garlic, crushed; 120 g minced carrots; 120 g chopped green onions; 120 g thinly sliced green cabbage; 30 ml chopped fresh cilantro; 5 g ground black pepper; 5 g salt; 5 g garlic powder; 5 ml soy sauce; 30 lumpia wrappers; 480 ml vegetable oil for frying, or as needed

Elevate your appetizer game with these crispy Filipino pork spring rolls, filled with a savory mixture of ground pork, cabbage, and a blend of aromatic spices.

70 min

easy

15 spring rolls

168kcal

calories

11g

carbohydrates

23mg

cholesterol

11g

fat

fiber

protein

saturated fat

288mg

sodium

sugar

unsaturated fat

Appetizer Filipino Asian

Ingredients

15 ml vegetable oil

450 g ground pork

120 g chopped onion

2 cloves garlic, crushed

120 g minced carrots

120 g chopped green onions

120 g thinly sliced green cabbage

30 ml chopped fresh cilantro

5 g ground black pepper

5 g salt

5 g garlic powder

5 ml soy sauce

30 lumpia wrappers

480 ml vegetable oil for frying, or as needed

Directions

Step 1

Begin by heating 15 ml of vegetable oil in a wok or large skillet over high heat. Add the ground pork and cook until crumbly and no longer pink, about 5 to 7 minutes. Remove the pork from the pan and set aside. Drain excess grease, leaving a thin coating in the pan.

Step 2

Add the chopped onion and crushed garlic to the pan and cook until fragrant, approximately 2 minutes.

Step 3

Stir in the cooked pork, minced carrots, chopped green onions, sliced cabbage, and cilantro. Season with black pepper, salt, garlic powder, and soy sauce. Remove from the heat and allow the mixture to cool for about 5 minutes.

Step 4

To assemble the spring rolls: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 3.8 cm space at both ends.

Step 5

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble the remaining spring rolls.

Step 6

Heat 1.25 cm of vegetable oil in a heavy skillet over medium heat for 5 minutes.

Step 7

Slide 3 to 4 spring rolls into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, which should take approximately 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat the frying process for the remaining spring rolls.

Step 8

Serve the crispy Filipino pork spring rolls immediately and enjoy!