Crispy Lumpia with Sweet Chili Dip
Crispy Filipino spring rolls stuffed with seasoned ground pork, shrimp, and cabbage — fried golden and served with sweet chili sauce for dunking. Total weeknight energy, zero fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- ½ lb ground pork
- ¼ lb shrimp, peeled and chopped
- 2 cups cabbage, finely shredded
- 20 wrappers lumpia or spring roll wrappers
- 3 cups neutral cooking oil
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
Instructions
- 1
Brown ground pork in a large skillet over medium-high heat, breaking it apart with a spoon, ~4 minutes.
- 2
Add chopped shrimp and cook 1 minute until just opaque, then stir in shredded cabbage and soy sauce.
- 3
Cook 2 minutes until cabbage softens slightly, then slide onto a plate to cool for 5 minutes.
- 4
Lay one wrapper on a clean surface, fill with 1 tbsp filling near one corner, fold into a tight triangle, then roll corner-over-corner to seal.
- 5
Heat oil in a deep saucepan or wok to 350°F. Fry lumpia in batches 2–3 minutes per side until golden brown and crispy.
- 6
Drain on paper towels. Serve hot with sweet chili sauce for dipping.
Tools you’ll need
- large skillet
- spoon
- plate
- deep saucepan or wok
- instant-read thermometer
- paper towels
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