Name: ‘Lumpia’ Filipino-style spring rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 300 grams minced pork; 300 grams finely chopped green (uncooked) prawn meat; 1 eschalot, chopped finely; 2 tbsps finely chopped garlic chives; 1 cup (60g) shredded wombok; 2 tsps oyster sauce; 2 tsps soy sauce; 2 tsps cooking sake; 2 egg yolks; 1 tbsp finely grated ginger; ¼ tsp caster sugar; 30 sheets frozen square spring roll wrappers, thawed, halved; Vegetable oil, for deep frying; Sweet and sour sauce, to serve

‘Lumpia’ Filipino-style spring rolls

Serve these at your next dinner party or as part of an Asian-themed banquet.

Skip to Recipe

Serves 8

Makes 55

Prep

20M

Cook

30M

Total

50M

Elevate your finger food game with this crispy Filipino spring rolls recipe. These spring rolls are filled with a tasty mix of prawn and pork meat, fresh herbs and served with a sweet and sour dipping sauce.

Known as ‘lumpia’, these Filipino spring rolls make for a fabulous side dish, starter and snack. Instead of pan-frying or baking the spring rolls, we deep fried them until golden brown, resulting in a crispy spring roll shell.

Looking for more finger food ideas? Try these finger food ideas at your next party.

Ingredients

300 grams minced pork

300 grams finely chopped green (uncooked) prawn meat

1 eschalot, chopped finely

2 tbsps finely chopped garlic chives

1 cup (60g) shredded wombok

2 tsps oyster sauce

2 tsps soy sauce

2 tsps cooking sake

2 egg yolks

1 tbsp finely grated ginger

¼ tsp caster sugar

30 sheets frozen square spring roll wrappers, thawed, halved

Vegetable oil, for deep frying

Sweet and sour sauce, to serve

Method

1.Place pork, prawn, eschalot, garlic chives, wombok, oyster sauce, soy sauce, sake, egg yolks, ginger and sugar in a large bowl. Season with salt. Using your hands, mix well to combine.

2.Working with one wrapper at a time, place 2 teaspoons of the filling in a line across the bottom edge, leaving a 1cm border. Brush the edges with water. Roll up to enclose filling, folding in the sides as you roll. Repeat with remaining wrappers and filling.

3.Fill a large saucepan with enough vegetable oil to come two-thirds up the side and heat the oil to 180C. Deep-fry spring rolls, in batches of 10, for 5 minutes or until golden and cooked through. Drain on paper towel or a write rack.

4.Serve spring rolls with sweet and sour sauce.

Suitable for freeze.

Roll the spring rolls and store uncooked, covered, in the refrigerator up to a day ahead. Ensure you interleave with freezer wrap or baking paper between layers so they don’t stick together. Alternatively, freeze in an airtight container for up to 3 months.

To compensate for the batch frying, keep the cooked spring rolls warm in a low oven, until ready to serve.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Styling by Olivia Blackmore & Michele Cranston

Ingredients

Method

Related stories

Vegetarian Chinese food and dinner ideas

Native ad body.

After-school snack ideas

About your privacy