Crispy Lumpia with Sweet Soy Dip
Golden-fried spring rolls loaded with cabbage, shrimp, and ground pork, finished with a sticky-sweet soy glaze. TikTok-fast, totally crave-able, zero fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ½ lb ground pork
- ¼ lb shrimp, chopped
- 2 cups cabbage, shredded
- 16 pieces lumpia wrappers (or spring roll wrappers)
- ½ cup soy sauce
- 3 tbsp ketchup
- 2 cups neutral oil for frying
Instructions
- 1
Brown pork in a large skillet over medium-high, breaking it up with a spoon, about 4 minutes.
- 2
Add shrimp and cabbage, toss until shrimp turns pink and cabbage softens, about 2 minutes.
- 3
Spoon filling onto each wrapper corner, fold in sides, roll tight, seal edge with water.
- 4
Heat oil in a deep skillet to 350°F (or until a corner of wrapper sizzles immediately).
- 5
Fry lumpia 2–3 minutes per side until golden and crispy. Work in batches to avoid crowding.
- 6
Whisk soy sauce and ketchup, serve as dipping sauce alongside hot lumpia.
Tools you’ll need
- large skillet
- wooden spoon
- deep skillet or wok
- instant-read thermometer or wooden splint
- slotted spoon
- small bowl
- whisk
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