Crispy Lumpia with Sweet Chili Dip
Filipino-style spring rolls filled with ground pork, shrimp, cabbage, and carrots—fried golden and served with a tangy-sweet dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ¼ lb ground pork
- ¼ lb shrimp, chopped
- 2 cups cabbage, shredded
- 1 medium carrot, shredded
- 20 pieces lumpia wrappers
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 2 cups neutral cooking oil for frying
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add pork and shrimp, breaking up with a spoon until no pink remains, ~5 minutes.
- 2
Add cabbage, carrot, and 2 tbsp soy sauce. Stir until cabbage wilts and liquid evaporates, ~3 minutes. Transfer to a plate to cool.
- 3
Place a lumpia wrapper on a work surface. Add 1 tbsp filling toward the bottom corner. Fold corner over filling, fold in sides, roll tightly.
- 4
Heat remaining oil in a deep skillet to 350°F. Fry lumpia in batches until edges turn golden brown and crispy, ~2 minutes per batch.
- 5
Transfer fried lumpia to paper towels. Mix sweet chili sauce with 1 tbsp water in a small bowl.
- 6
Serve lumpia hot with the chili dipping sauce on the side.
Tools you’ll need
- large skillet
- wooden spoon
- deep skillet or wok
- instant-read thermometer
- paper towels
- small mixing bowl
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